Cooking with Dassai
Filed under Event
| November 24, 2009 | ||
| 6:30 pm | to | 8:30 pm |
Cooking with Dassai
= Luxury at Home =
It is starting to get chilly and Nabe hotpot season is coming.
Please come join us next Tuesday, November 24th at the Japanese Culinary Center.
We are featuring one of the greatest Sakes available in the market, “Dassai”.
November 24th Tuesday, 2009
Time 6:30 p.m. – 8:30 p.m.
Location: Japanese Culinary Center
711 3rd Ave. New York, NY 10017 (On 45th St. Btw. 2nd & 3rd Ave.)
Charge: $50 per person (Limited 16 seatings)
On the Menu :
“Dassai 23 Cocktail”
Sake Kasu Gindara
Daiginjo Sake Kasu Marinated Black Cod
Tori no Takikomi Gohan
Daiginjo Sake Kasu Marinated Chicken Steamed Rice and Pickled Vegetables
Sake Kasu Ishikari Nabe
Hokkaido Style Salmon Miso Hot Pot
“Dassai 23 Jelly”
Register at www.japaneseculinarycenter.com
**Reservations are on a first come first served basis. There will be a sixteen person limit. **
Asahi Brewery and Dassai 23
Focused, attention to detail while trying new things, things never considered in the sake world; this is part of what defines Asahi Shuzo and the sake known as Dassai.
Dassai “Ni-wari San-bun” junmai daiginjo is the sake that defines Dassai. It is made with rice that has been milled so that only 23% of the original size of the grains remains, this is the highest degree of milling of any sake in the world. Going to this extreme allows us to create a sake like no other, a sake that is the pinnacle of refined elegance, subtlety, and delicate flavors and aromas.
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