Sake, Washoku & Beyond

Lecture & Discussion
Sake, Washoku & Beyond
Wednesday, June 26, 6:30 pm

Our new Sake & Food Festival follows the tradition of our popular Annual Sake Lecture & Tasting but with even more exciting content. Sake expert John Gauntner kicks off the evening with a lecture on sake pairing, examining customs around washoku, or traditional Japanese cuisine, as well as how modern pairings are concocted. The talk will then be followed by a discussion with Akiko Katayama, host of the podcast JAPAN EATS!, exploring the world of otsumami, foods that are typically served with alcohol in Japan. After the talk, test your new knowledge first hand at a tasting reception featuring selected otsumami and premium sake from all across Japan.

At this program we will be serving the following selection of small bites buffet style:

Inari sushi
Karaage fried chicken
Yakitori chicken skewers
Japanese fried shrimp
Mixed sushi platter
Edamame

About our co-organizers

The Sake Export Association is a group of approximately 30 sake breweries in Japan that have formed an organization to encourage, support and actualize the exportation of sake around the world. At an increasing rate, Japanese citizens who live overseas and foreigners who visit Japan bring back premium sake to the United States as presents or for personal consumption. This trend has encouraged sake distributors and wholesalers to establish offices overseas, and has made it imperative that these distributors receive proper instruction in the sake brewing techniques. Japan’s support is indispensable to these efforts; thus the Sake Export Association, known in Japanese as Nihonshu Yushutsu Kyokai, was created. The Sake Export Association is a nonprofit organization that was designed to help people learn about the finer aspects of Japanese culture through sake, and enable member breweries to internationalize their industries.

Founded in 1981, the Japan Ginjo Sake Association was founded to promote the art of and spread the love for Ginjo sake, which had just started to become commercialized at that time. It is said that the best way to teach people about this beautiful alcohol tradition was to have them try the beverage firsthand. To do so, the association facilitated tasting events, initially called ‘Enjoying Ginjo Sake Event’ and later, ‘Savoring Ginjo Sake Event’. These were first held biannually in Tokyo, eventually spreading throughout Japan, including multiple events in Tokyo, Osaka, Sapporo, Sendai, Nagoya and Fukuoka, as well as limited-time “Ginjo Sake Bar” events across Tokyo that were enthusiastically received by the public. In 2013, the Japan Ginjo Sake Association co-hosted a reception with the Permanent Mission of Japan to the United Nations at the United Nations Headquarters in New York City to spread the love of this globally with the event Get Happy With Sake At The United Nations!!, with over 200 ambassadors and UN staff present at this international tasting event. 

About the Speakers

John Gauntner, often referred to as the “sake dendoushi,” or “sake evangelist” in Japan, is a longtime resident of Japan and a founding member of the Sake Export Association. He is the author of a handful of books about sake, including his most recent book, Sake Confidential, and publishes the email newsletter Sake Industry News. 

Akiko Katayama is a food writer and Forbes.com columnist based in New York City, and the host and producer of “JAPAN EATS!” , a weekly radio show and podcast on Heritage Radio Network, which introduces Japanese food culture to a global audience.  She is a board member of Heritage Radio Network as the Host Representative.  She is also a director of The New York Japanese Culinary Academy, a nonprofit that promotes a deeper understanding of Japanese cuisine in the U.S.  Katayama has worked as culinary advisor to the Japanese government and consulted for companies in the food and beverage industry.  She also has served as a culinary judge on Food Network’s Iron Chef America multiple times and on Netflix Original The Final Table. The author of A Complete Guide to Japanese Cuisine, Katayama holds an MBA from New York University Stern School of Business, an MSc from London School of Economics & Political Science and a Wine & Spirits Education Trust (WSET) Advanced Certificate with Distinction. 

Part of Flavors of Japan: Sake & Food Festival 2024
June 25 & 26

Join us for our inaugural Sake & Food Festival, a two-day celebration of some of the most beloved flavors of Japan. Take the opportunity to do a deep dive into sake and Japanese food beyond the basics, exploring Japan’s rich culinary history and cultural traditions, and tasting a wide array of flavors first hand. Hear from our experts and connoisseurs, discover ways to deepen your appreciation of this beloved drink and learn more about the food culture surrounding sake.

Must be 21 years of age, or older. Space is limited.

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Image © Daphne Youree.

Co-organized by Sake Export Association and Japan Ginjo Sake Association

Flavors of Japan: Sake & Food Festival 2024 is generously sponsored by the following sponsors

Lead Sponsor

Major Sponsor

Japan Society programs are made possible by leadership support from Booth Ferris Foundation and the New York State Council on the Arts with the support of the Office of the Governor and the New York State Legislature. Additional support for cultural programs is provided by an anonymous donor and the Sandy Heck Lecture Fund.