SAKE
BORN IN
THE USA
· 1:00–3:30 PM
Crane Club · New York, NY
$120 · 21+
Celebrate three years of DASSAI BLUE in New York with a standing cocktail-style afternoon: premium cuts from Crane Club paired with DASSAI and DASSAI BLUE, a tuna sushi station by Michelin-starred Chef Tasuku Murakami, and remarks from Chairman Hiroshi Sakurai and CEO Kazuhiro Sakurai.
Truly delicious sake has the power to make people happy, transcending borders, cultures, and languages. That belief brought Dassai from Yamaguchi, Japan to the Hudson Valley.
Dassai Blue is not a copy of the sake we make in Japan. Brewing only Junmai Daiginjo from Yamada-Nishiki rice, with the water and climate of New York, we are pursuing a sake that tastes even better than Dassai itself.
We are not trying to replicate the Dassai Sake Brewery in the US or simply cut logistics costs by making the same product closer to market. Our goal is different—we're crafting the finest sake possible using Hudson Valley water, American rice and embracing our American environment.
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