An intimate tasting with 8 breweries from across Japan. Guests will meet the brewers and brewery owners.
We are putting on our first in a monthly series focused on learning the basics of sake. The discussion will be led by our team of sake sommelier (Kikizakeshi) and focus on everything from dispelling myths, to the production process, to what to look for when purchasing. We will also be guiding you through a short tasting (3 sakes) to bring it all together.
Come taste three handmade sakes paired with three raw, varietal honeys and hand harvested salt from the Appalachia mountains.
Meet the producers, and learn more about sake brewing and the benefits and deliciousness of varietal honey and all-natural salt.
12 breweries, 3 hours, Brooklyn Kura & Sake Export Association…
The special brew features a 50/50 split of extra pale pilsner malt and Brooklyn Kura’s American-grown rice inoculated with koji mold, an essential ingredient in sake. But instead of being brewed into a batch of sake, the rice was transported a few blocks south to the Five Boroughs brewery. There, the rice was brewed, cold fermented and allowed to mature according to traditional lagering methods, with the intent of allowing the koji’s citrusy, fresh rice character to play center stage.
The result is Sunset Kura, a unique, unfiltered and unrefined lager unlike any other (4.5% ABV). It will be available at the Five Boroughs taproom beginning on May 5th, until supplies last.
A REGIONAL TASTING HOSTED BY
STONE BARNS CENTER FOR FOOD & AGRICULTURE
AND BLUE HILL AT STONE BARNS
Join us for a festive tasting showcasing the role of regional grains in improving flavor and fueling growth in craft brewing and distilling in New York and around the country.