It was a divine spring day when invited guests gathered at the Tony Kitano Hotel on East 38th Street in Manhattan for a glorious event.
On Roof at 66 Park, sweeping views of the city filled the background as partygoers toasted in Dassai Blue Beyond.
Chairman Hiroshi Sakurai was on hand for the delightful day. Blue Sake was enjoyed in between light bites in the room that also showcased a sweet book signing and delicious chocolate samplings from MarieBelle New York.
The splendid ganache flavors and elegant designs made for a delicious treat. MarieBelle New York founder and CEO Maribel Lieberman was on site and has loyal followers of local and international customers with discerning palettes.
True sake has the power to make people happy, transcending borders, cultures, and languages. We believe this.
That is why the brand pursues sake creation that they believe is delicious. Dassai has developed a style of sake brewing that specializes in one genre, using only Yamada-Nishiki sake rice and producing only Junmai-Daiginjo.
The tasting highlighted how the sake is Junmai Daiginjo, a premium grade sake that is made with rice polished down to at least 50% of its original size and no additional alcohol or additives are used in the brewing process. Our sake has four ingredients – high-quality Yamada Nishiki rice, local water, koji mold, and carefully selected yeast.
Dassai Blue pairs perfectly with a wide range of foods from caviar to potato chips, vegetables, meat, cheeses and many fish dishes. With four ingredients – Yamada Nishiki rice, water, koji mold, and yeast, Dassai Blue is produced with only 100% Yamada Nishiki rice. Rice comes from valued farmers in Japan and the brand also spent three years cultivating Yamada Nishiki in the U.S. with work with Isbell Farms in Arkansas. Only New York local water is used in the process as the Koji mold and yeast are carefully selected from Japan.
Believing that because sake is delicious, it must constantly evolve and change. It is not a matter of making sake with the same recipe and continuing to make the same taste.
Dassai Blue made in New York does not aim to be the same sake as in Japan. They pursue the best that can be made in the U.S. environment, including water and climate, and they will also encounter the diverse food cultures that gather in New York City.
