Monthly Archives: May 2018

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

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.


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