Food and Wine Classic Aspen 2018

This food and wine festival is one of the kinds!

Food and Wine magazine hosts Food and Wine Classic in beautiful Aspen downtown, it showcased over 180 of fine food, wine, liquor, and luxury items presented by producers/makers for three days; this year was June 15th to 17th. Over 4000 people came to visit and enjoy all the fine foods and drinks over three day weekend.

Many celebrity chefs came for special lectures, tasting session, and talk show though out the weekend , but there was no program related to Sake, so maybe we can host one tasting and lecture session next year?!?!  The TV show “TOP Chef” chefs served their special dishes, too.

We are able to introduce our sake to first time sake drinker to experienced ones. Very interesting to interact with all kinds of people with different sake knowledge and show how we care for our products.

The Food and Wine magazine hosts’ similar festival in few cities throughout the United States, but Aspen one is its flagship. The ticket price was around $1500!! I personally though it is very expensive, but it maybe not… because I never saw Aspen airport so crowed with private jet!!

We hope to see you all out there again next year!!

Kanpai!!

Awards Recieved in 2018

TEXSOM International Wine Award

One of the largest and most diverse in the history of the competition. The 2018 TEXSOM IWA garnered over 3200 entries representing 30 countries and 21 U.S. States, with the most diverse selection of wines in the history of the competition. The Journal of Wine Economics recently published a paper in which TEXSOM IWA figured prominently for the competition’s ability to differentiate quality and offer judging consistency year-on-year. Also it is some of the most-recognized and selective in the United States.

We are happy to announce that some of our sake received medals.

GOLD:             Tokubetsu Honjozo

GOLD:             Clear Sparkling AWA

SILVER:            Shiboritate Genshu Echigo de Soro Blue Label

GOLD medal winning Tokubetsu Honjozo and Sparkling AWA will be presented at TEXSOM conference in August. They will be featured at tasting, dinners and special events.

Ultimate Wine Challenge

The most credible and relevant Wine competition in the industry. It offers the result that are reliable and easily understandable in today’s marketplace, creating opportunities for the industry, and establishing the platinum standard that defines what beverage evaluation should be.

We are happy to announce our Clear Sparkling AWA was given 90 points this year which is excellent, and highly recommended

Judges Tasting Notes:

What a treat! Impressively aromatic with telltale notes of tropical fruit, sea breeze, green apple, and coconut meat. Refreshing and mineral-driven with a fine mousse, this sparkling sake is fruity without going overboard, and long.

Los Angeles International Wine Competition

For 79 years, the Los Angeles International Wine Competition has showcased the finest domestic and international vintages through a wine-tasting event that is widely considered to be one of the most prestigious in the United States.

We proudly announce our Silver Medal Sake.

SILVER:            Clear Sparkling AWA

SILVER:            Shiboritate Genshu Echigo de Soro Blue Label

AWA Clear Sparkling Sake Launches in the US!

Sparkling Sake is nothing new, but Hakkaisan has challenedged itself to raise the bar and create a premium sparkling sake of note. The result is Hakkaisan’s AWA clear Sparkling Junmai Ginjo sake, which made it’s debut in the US market on June 5th. AWA means bubble, and that is the starting point that explains why this sake is different. Hakkaisan uses an in-bottle secondary fermentation to create CO2 through natural fermentation. This produces a fine and elegant bubble that can best be achieved in this way. The sake is lightly sweet up front with a clean finish and an overall light impression. Perfectly refreshing!

Hakkaisan Arrives in the USA
Hakkaisan AWA arrived in the USA with a special guest – Mr. Shigemitsu Nagumo, the Toji or Master Brewer at Hakkaisan Brewery. Mr. Nagumo came to New York to introduce the locals to Hakkaisan’s new and premium sparking sake. The launch event was held on the St. Cloud rooftop bar of the Knickerbocker hotel in Times Square. In his short remarks to the guests, Mr. Nagumo told everyone that this event in New York was one of the most fun events he has attended in his career and with a sincere thank you, he got the event off to a great start with a hearty “Kanpai!” (cheers!). It was a beautiful summer’s evening at sunset as guests gathered to try AWA served chilled and crisp into flutes which helped all to enjoy the aroma, taste and presentation of this new premium sparkling sake. Guests commented on the light taste and balance of this new premium sparkling.

How can you serve and pair AWA? Hakkaisan’s AWA clear sparkling sake can be served as you would a sparkling wine, but also in new ways as well. Enjoy AWA as an aperitif before dinner to enliven the palate and wake up the taste buds. AWA also pairs beautifully with appetizers and light salads as well as seafood and shellfish with a special recommendation for oysters. Given the light sweetness on the palate, you can also try AWA with desserts, a favorite match up being a light-as-air chocolate or matcha macaron.

AWA will be available in both 360ml (12 oz) and 720ml (24 oz) sizes. If you are a fan of sparkling wine, AWA will give you an entrance into the world of sake! Welcome and kanpai!

Hakkaisan Week at Sake Bar Method in NYC: May 15-20, 2018


May 15-20th, 2018, come to dinner at Sake Bar METHOD in Hell’s Kitchen. We are offering a one week special on Hakkaisan 3 Year Snow-Aged Junmai Ginjo. This is an aged sake unlike any other you have tried! Matured in stainless steel for 3 years in our frosty snow storage cellar (Yuki Muro), you have to experience this sake!

Order this sake by the glass, carafe or bottle. Try it warm or cold. Customers who order a bottle of the Hakkaisan 3 Year Snow Aged Sake get a special gift from the brewery while supplies last!

Sake Bar Method: 746 10th ave. New York

https://kitchensakebarmethod.nyc/hours

Clear Sparkling AWA arrives in America!

Let’s celebrate Summer with Hakkaisan Clear Sparkling AWA!

Hakkaisan applied second fermentation in bottle method to create all natural, elegant and fine sparkling bubbles. Lightly sweeten and refreshing sparkling sake is perfect for summer party!

Aromas of fresh fruits with elegant sweetness of AWA pairs wonderfully with smoked salmon tartar with touch of anchovy, oil marinated oyster, or light pastry.

AWA means “bubbles” in Japanese, the line of bubbles look striking in the glass, enhancing any celebratory occasion.

Hakkaisan Clear Sparkling AWA will be available in the U.S. this JUNE!!

SPECIFICATION: Alcohol 13%, SMV -5, Acidity 1.4, Amino Acid 0.7, Milling Rate 50%,                  Rice  Yamadanishiki, Gohyakumangoku, Koshiibuki, and Miyamanishiki.

Kanpai

Hakkaisan Joins ASPEN Food and Wine Festival 2018

ASPEN Food and Wine Festival is the one of the largest and finest Food and Wine Festival in the U.S. This year, Hakkaisan will be joining the festival to introduce our fine line of Japanese Sake. I hope to see you at beautiful Aspen Mountain!

FOOD & WINE Announces Talent Line-Up and Event Schedule for the
36th annual FOOD & WINE Classic in Aspen, June 15 – 17, 2018
Headliners for the weekend include: Anne Burrell, Alex Guarnaschelli, Tyler
Florence, Stephanie Izard, Gabrielle Hamilton, Jacques and Claudine Pépin,
Marcus Samuelsson, Curtis Stone, and Andrew Zimmern
Weekend will celebrate 30th Anniversary of FOOD & WINE Best New Chefs and
Restaurants of the Year with Special Events

Premium OKAN Campaign

Every one knows “hot sake”. It is very hot, doesn’t taste good, but you can get a buzz. No body really likes it but its been the only choice for warm sake. In this winter, Hakkaisan Brewery will change your mind about “hot sake” forever! We offer our good quality premium sake serving warm in this cold winter. Warmed up sake is called “OKAN” in Japanese and it describes any temperature of warmth. We created this cute pop for restaurants through out NYC and L.A. to start with! You might think quality sake should drink cold, but warming it up will you bring whole new experiences. Keep yourselves warm with HAKKAISAN Premium OKAN this cold winter!

Here is the POP that we use to introduce OKAN culture.
Front:

Back:

KANPAI!

SAKE Lecture at Japan Society in New York City

February 7, 2018, our Brand Ambassador Timothy Sullivan gave lectures on Sake and experience of living in Sake Brewery for whole year at Japan Society in New York City.

Japan Society is the leading U.S. organization committed to deepening mutual understanding between the United States and Japan in a global context. Now in its second century, the Society serves audiences across the United States and abroad through innovative programs in arts and culture, public policy, business, language and education.

260 tickets were completely sold out way before the event day, and 80% of guests were non-Japanese which shows that the interests in SAKE has grown very much in New York City market.

After the lecture, Hakkaisan sake were served. Snow Aged 3 years Junmai Ginjo, Tokutesu Honjozo, and Junmai Ginjo were served. Most of the guests tried all three kinds and gathered around Timothy.

Hakkaisan x French Food Pairing Dinner in Hong Kong

October 27, 2017, Asian technique influenced French food and Hakkaisan Sake pairing dinner was served at La Table French Brasserie in New World Millennium Hong Kong Hotel. 40 guests were mesmerised by beautiful food pairing of french food and Hakkaisan sake. The chef was influenced by Jean-Georges’ broth oriented light and elegant french which beautifully paired with sophisticated and elegant Hakkaisan sake.

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6 courses of dinner were served with 5 Hakkaisan specially selected sake. Each dish perfectly matched with sake, no one was missing wine for entire dinner.

Menu
Amuse Bouche: Fresh Oyster – Gelee, pickled seaweed
Scallop Crudo – Siracha granita, finger line, rice cracker with Hakkaisan AWA Sparkling Sake
Sea Urchin Resotto – Sweet corn, black truffle with Hakkaisan Snow Aged 3 years Junmai Ginjo
Salmon – Cabbage, shiitake duxelle, salsify, dashi with Hakkaisan Kongoshin Junmai Daiginjo
Sirloin of Beef – Soya butter sauce, asparagus, chives with Hakkaian Tokubetsu Junmai
Yuzu Lemon Tart with Hakkaisan Kijoshu

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Fermentation Professional, Ms. Fujimoto attended this dinner, and her best matching was Sea Urchin Risotto paired with Snow Aged Junmai Ginjo 3-years. She said that Umami of sea urchin and sweetness of sweet corn with Snow Aged Junmai Ginjo’s concentrated Umami was absolutely beautiful pairing.

Our Managing Sales Director, Mr. Inoue spoke the honer of being the first Sake Maker to hold the food pairing dinner with French food at one of the best French restaurant in Hong Kong, as well as characteristics of each bottle of sake.
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