Sake Bar Kirakuya proudly features 'Jizake,' Fine Artisan Sake. It literally means 'local or regional sake' that is produced by microbreweries, mostly in remote countryside of Japan
New York, NY (PRWEB) January 31, 2012
Sake Bar Kirakuya will feature three cheeses each paired with Kirakuya's Sake Sommelier recommended Sake Selection tonight:
1. Brie Cheese paired with Katana Ginjo
Brie Cheese: The best known French cheese and has a nickname of 'The Queen of Cheese.' Brie has the sweetness one would expect from a top world’s cheese.
Katana Ginjo: Clear with a silvery cast. Rice paper, nutshell, and cream aromas with a round, silky entry with a dryish light-to-medium body and breezy honeyed radish and turnip accented finish.
2. Gorgonzola Cheese paired with Hatsumago Junmai
Gorgonzola Cheese: Traditional creamery and co-operative, blue cheese. The greenish-blue penicillin mold imparts a sharp, spicy flavor and provides an excellent contrast to the rich, creamy cheese.
Hatsumago Junmai: Clear with a silver cast. Aromas and flavors of spiced cantaloupe and creamy nougat with a silky dryish light-to medium body and touch of nuts and grass on the gentle finish. A delicate precise Junmai.
3. Gouda Cheese paired with Shickiken Ginjo
Gouda Cheese: Traditional, creamery, hard cheese. It is round with very smooth, yellow, waxed rind. The flavor is sweet and fruity. As time passes, the taste intensifies and becomes more complex.
Shickiken Ginjo: Lovely scents of flowers, melon and fresh fennel are followed by delicate, but rich flavors and a clean finish. Drier than most Sakes, the Shichiken is a fine match for richer seafood preparations, and of course, the best match for Shickiken Ginjo.
It is Sake Bar Kirakuya's mission to introduce an 'Upgraded Experience' of Sake to New York epicures and wine lovers.
Especially with tonight's 'Cheese & Sake Pairing Event,' Kirakuya is hoping to provide an opportunity to expand New Yorker's sake experience.
Sake Bar Kirakuya proudly features 'Jizake,' Fine Artisan Sake. It literally means 'local or regional sake' that is produced by microbreweries, mostly in remote countryside of Japan. The geographic locations give birth to diverse flavor characteristics that is impossible through mass production. Most of this sake breweries persist in utilizing their traditional ways to produce sake relying on 'Toji,' the experienced brew-master to continue their legacy. Becoming 'Toji' requires experience, management skill and most of all dedication as an artist. Their specialized sake selections are over 150 kinds of different local sake.
Kirakuya has their own sake sommelier and features special sake event bi-weekly.
The next event, after tonight's cheese pairing, is Benkei Honjozo sake, aka, 'Chocolate Sake,' to highlight Valentine's day, Feb. 14th, Tuesday.
Benkei Honjozo features earthy aroma, like straw and wild grass with a hint of bitter chocolate and spices. After the smooth entering, it taste subtle sweetness like floral nectar and then thick acidity unfold on the palette. Smoothness of high-quaility butter wraps up the finish. It's full body and dry sake.
For more information, please visit http://www.SakeBarKirakuya.com