Rice, water, yeast and koji are the four main ingredients that the sake is comprised of.

The koji is rice that is steamed that also has cultivated koji mold spores. The official scientific name for this healthy mold is Aspergillus Oryzae. This mold creates enzymes that separate the rice starch [...]

It takes just a matter of minutes to brew!

Do you know how sake is brewed? Have you ever visited a sake house?

We will welcome Asahi Brewery, who manufactures only exclusive Junmai Daiginjo class sakes with Yamada Nishiki Rice (it is considered as the best Shuzo-Kotekimai 酒造好適米). Mr. Kazuhiro [...]

Imagine drinking delicious craft beers and tasty dumplings under some sunshine… this event will be perfect for the summer!!!

Come sign up and enjoy 3 types of Dumplings with 3 types of Japanese Craft Beers (Echigo Beer from Niigata Prefecture). You will have [...]

Cook a variety of dishes using this magical pot in the microwave!!!

The Cook-Zen microwave pot will change your life! The Cook-Zen creates healthy, delicious meals in just minutes. The Cook-Zen’s patented design locks in moisture, bringing out the food’s natural flavors and vibrant colors. Extremely short cooking times ensure [...]

越前 Echizen is the name of one of the former areas in Japan, now referred to as Fukui prefecture, is located on the northern side of Japan. Urushi (lacquer) can create beautifully elegant and glossy dishware. Echizen-Shikki (lacquer ware) is well known to be painted with [...]

The Flavor of Japanese Spirit

Shochu has outsold sake in Japan since 2003. What is shochu exactly and why is it so popular in Japan?

Shochu Advisor, Yukari Sakamoto, will demystify this Japanese spirit that is often misunderstood outside of Japan. Shochu 101 will introduce the basics of shochu and an array of [...]

Thursday May 27th, 2010
6:30 p.m. – 8:30 [...]

Tuesday, May 18th, [...]

Saturday, May 8, [...]

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