Sasagin sake pub in Tokyo

After an almost four year absence, it was great to be back in Tokyo with the chance to visit one of my very favorite places to eat and drink - Sasagin.  Walking in the door, it was as if nothing had changed.  In fact, I sat in the exact same seats at the corner of the bar that I last sat in during my last visit in 2010. Behind the bar the friendly face of Narita-san, the passionate proprietor, was there to greet me.  He remembered me from years past and I hope that's not a bad thing.  The sake selection is just as it was before, which is to say it is fantastic.  All you need to do is tell Narita-san what you are looking for and he will pour you something beautiful. On this visit I sampled many different unpasteurized sakes, which are rare in the US.  The food is excellent and is a perfect compliment to the great sakes being poured.  Lack of Japanese language skills isn't a problem and if you are lucky, like me, you just might be able to meet some new Japanese friends at the bar.

Niigata Sake Tasting at Sakagura

I had a great time last night at the Niigata sake tasting event held at one of NYC's very best bars, Sakagura.  I jumped at the chance to attend this tasting since I love sakes from Niigata, a region known for its excellent rice, water and sake.  There were 7 different brewers pouring 13 different sakes.  I made sure to taste all of them at least three times just to make sure they were drinking well.  Indeed they were.  The sakes were all fantastic as were the appetizers provided by the kitchen.  I loved chatting with all the brewers as well as talking to many of the people at the tasting.  All of the brewers are from families that have owned these breweries for several generations.   Each was proud to pour a glass and give a friendly Kanpai! 

My old roommate Keith Weissman showed up and got lots of attention with his stories of going to school and living in Japan on two separate occasions.  Mike Capilouto and his new bride Christine made it as well.  Mike and I used to go to Sakagura pretty often, it was great to be back at a sake tasting with him last night.  Christine brought a friend from Dartmouth and the two of them asked a lot of great questions about how sake is made.       

My favorite sake of the tasting last night was Midori Kawa "Green River" Daiginjo.  A beautiful sake that is aged for two years prior to release.  The flavor profile is so clean and precise with a lingering finish.  Dynamite stuff that I hope to enjoy again at Sasagin in Tokyo.  The rice is milled to 40%.  Alcohol is 17-18%.