SAKE
BORN IN
THE USA
· 11 AM–5 PM
Dassai Blue Sake Brewery · Hyde Park, NY
Two days of sake, food, and Japanese culture at the brewery: one-weekend-only Type 35 Nama, a live tuna cutting, craft market, Japanese food pop-ups, special tastings, and brewer presentations.
· 5:30–7:30 PM (doors 5:00 PM)
Uchi West Hollywood · West Hollywood, CA
$100 · 21+
Be among the first in Los Angeles to taste both the classic Junmai Daiginjos from Yamaguchi and the newest releases from Dassai Blue in the Hudson Valley, with curated pairings by Uchi and a special appearance by Kazuhiro Sakurai, 4th-generation CEO of Dassai.
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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