Sake Bar Kirakuya Leads the Trend of Modern Take on Japanese Classic Spirits

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“Only 120 bottles of Aiyu Shiboritate are produced every year, and we import 100 bottles as an exclusive provider of the sake in the U.S."

Best Sake Bar in NYC :: Kirakuya

Best Sake Bar in NYC :: Kirakuya

Only 120 bottles of Aiyu Shiboritate are produced every year, and we import 100 bottles as an exclusive provider of the sake in the U.S.

Sake Bar Kirakuya, the upscale contemporary sake bar located in the heart of Manhattan, hosted a tasting event with three excellent artisan sakes imported from Japan last night. In an effort to promoting Japanese premium sakes as well as offering special deals for its loyal customers, Kirakuya has arranged a biweekly event since it opened in 2010. This time it presented Rare Sake Night with three premium sakes that are exclusively carried at Kirakuya.

  •     Aiyu Shiboritate

This unpasteurized Junmai reminds you Pinot Grigio, white wine. Sweetness such as high quality grapes unfolds in the mouth and layers of elegant acidity and bitterness follows.

  •     Suehiro Yamahai

Elegant sake featuring complex aromas of hayand smoke. On the palate, it is round smooth and well-balanced woth a pronounced Umami quality of gentle sweetness playing against the acidity, a hallmark of Yamahai sake.

  •     Koikawa Nigori

Aromas of southern island fruits and flowers such as papayas and Hibiscus. The carbon dioxide is pleasantly extended in the palette and gives you a refreshing feeling. Very delicate, soft and well-balanced Nigori sake.

Keita Akaboshi, the sommelier of Kirakuya said, “Only 120 bottles of Aiyu Shiboritate are produced every year, and we import 100 bottles as an exclusive provider of the sake in the U.S. Also, we are one of three places who carry the other two sakes in New York City.” In addition to the tasting, the sommelier introduced various foods pairings for each sake with the restaurant’s signature tapas-style dishes. He said that sake with strong aroma is usually great with marinated dishes. He recommended to serve Aiyu Shiboritate chilled and paired it with the restaurant’s marinated cream cheese dish and marinated smelt fish dish.

Besides the biweekly sake event, Kirakuya offers early bird sake specials for a flat rate from Monday to Saturday evening from 5:00PM to 7:00PM. The restaurant also opens for both lunch and dinner with comprehensive Japanese menu. For more information on its menu and upcoming events, visit http://www.sakebarkirakuya.com/best_izakaya_nyc/ or email PR(at)SakeBarKirakuya(dot)com

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