Sake Lovers Get Rare Experience at Shimbashi Izakaya's Sakagura Night

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Shimbashi Izakaya, a Japanese restaurant in Del Mar with sweeping views of the Pacific Ocean, will hold a “Sakagura Night,” (Sake Night) by welcoming a brewer from Asabiraki, one of the oldest sake breweries, Tuesday, Dec. 11.

Established in 1871, Asabiraki is world renowned for its “Nanbu Style” sake brewing technique creating a well-defined aroma with a sharp finish achieved by lower temperatures and longer-term fermentation. Asabiraki has won 12 consecutive gold medals at the National Sake Competition in Japan. Suijin Junmai Okarakuchi and Honjozo Namachozo, two of their popular sakes brewed at Asabiraki, will be served with three special appetizers for $25. Mr. Hirohisa Kikuchi from Asabiraki will be on hand to explain the craft of sake brewing from 5 p.m. to 8 p.m. and guests will have an opportunity to win prizes.

“This night is about introducing a rare brewery like Asabiraki which practices the consistent, old traditional style of sake making, and our customers enjoying sake paring with an intimate education of sake crafting. This is going to be a fun and cultural night for everyone, not only because of the special Sake menu pairing, but because our guests will have a unique opportunity to learn all about sake directly from someone who is very knowledgeable about its production,” said Hideko Edwards, general manager of Shimbashi Izakaya.” Suijin means ‘God of Water’ in Japanese. It’s very dry, with a Sake Meter Value (SMV) of +10. The SMV measures the density of sake to water. The higher the positive number is, the drier the sake becomes, and the lower the negative number is, the sweeter the sake gets with a rich flavor. Suijin  sake has a crisp, clean flavor and brings out the best in any food. Honjozo Namachozo sake is equally good and  is full-bodied with a subtle aroma. It complements a variety of cuisine.”

Sake is made from raw rice that is polished and refined, washed in filtered water, then soaked and steamed. After cooling the steamed rice, Kouji (malted rice) is added to convert the starch into sugar. Steamed rice, yeast and water are then added for fermentation and aging, which takes approximately three to four weeks. After pasteurization, sake is pressed and bottled. It can be consumed immediately, or preserved for further aging.

Shimbashi Izakaya, with its sweeping views of the Pacific Ocean, is located on the Market Level at the Del Mar Plaza, at 1555 Camino Del Mar in Del Mar, Calif, and offers validated parking. Named Shimbashi, after a district in Tokyo where the first train rail was built in Japan in 1872, and where famous Izakaya-style bars and restaurants for businessmen to relax and unwind are located, Shimbashi Izakaya brings the Japanese culinary culture and tradition to the U.S. With its tapas-style Japanese menu, Shimbashi Izakaya features fresh seafood that is always in season. The restaurant regularly hosts events on site. Learn more at www.shimbashiizakaya.com or 858-523-0479, stay up to date about restaurant specials and events on Facebook, follow us on Twitter, or visit us online and join our mailing list for special offers.


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