JOY OF SAKE

The Joy of Sake is a fantastic event that celebrates sake and allows guests to enjoy a wide array as well as to enjoy pairings from restaurants! We wanted to take some time to find out more about this event that takes place here in NY as well as in Hawaii! Next month, The Joy of Sake will take place on April 11th at the Metropolitan Pavilion from 6:30pm - 9:30pm. What a way to enjoy this beverage as well as to get excited about trying new ones that you have yet to enjoy!

We wanted to catch up with the founder and organizer of The Joy of Sake, Chris Pearce to tell us more about sake, what takes place at the event, and what we should expect when we attend!

ATHLEISURE MAG: Much like wine has different varietals, is this the same for sake and if so, can you tell us about this? We know that sake is produced in Japan, what makes this region so equipped to make sake?

CHRIS PEARCE: People around the world always seem to find something in their region to make alcohol from. Ancient Japan didn’t have any cultivated grapes, but they did have plenty of rice to turn into sake. Over the centuries, sake-making know-how gradually developed to make the great sakes we enjoy today. While wines are divided into red, white and sparkling, sake’s major classifications are junmai, ginjo and daiginjo. Sake is made with rice, water, koji and yeast. In general, junmai sake is made with rice grains that have been polished to remove 30-40% of the outer grain; ginjo 40% or more, and daiginjo, considered the most premium sake, is made with 50% or more of the rice grain polished away. Japan is smaller than California, and the number of sake-brewing rice varieties is just a fraction of the number of grape varieties. This may explain why in traditional Japanese sake terminology, there is no word corresponding to "varietal."

AM: Are there other regions in the world that also make sake?

CP: Accurate figures are hard to come by, but it’s likely that at least 20% of the sake consumed in the U.S. is made here. Big Japanese breweries have been making sake in California since the 1970s, and now a growing number of smaller breweries are producing it in their respective states, including upstate New York.

AM: Tell us what led you to sake and what your background is?

CP: I live in Hawaii, where sake is part of the state’s heritage due to the large number of Japanese immigrants. After moving here from Okinawa, Japan in 1978, I started drinking Takara Masamune sake from a local Honolulu brewery that was founded in 1908. I got to know the brewmaster and drank with him regularly over the years. As my knowledge of sake grew, so did my appreciation. To celebrate the art and culture behind sake, we put on the first Joy of Sake tasting in Honolulu in 2001 and then came to NYC in 2004.

AM: How did your love for sake create the need to launch The Joy of Sake and why did you feel the need to create this event that takes place in Honolulu and in NY?

CP: Around the year 2000, more premium ginjo and daiginjo sakes started coming into the U.S., but not much of it was shipped refrigerated or kept cold upon arrival, which impacted the end quality. In addition, sake knowledge wasn’t as widespread as it is today, and most people had no idea what a good sake was supposed to taste like. The Kokusai Sake Kai (International Sake Association), which was founded in Honolulu in 1987, thought this was a shame and decided to host a professional tasting with judges from Japan and under the guidance of the Japan National Research of Brewing, which has been conducting a national judging (or appraisal) since 1910. The first U.S. National Appraisal was held in Honolulu in 2001. The entries were then presented to the public at a tasting event that we called “The Joy of Sake.” The name was inspired by the 1970s best-seller about another enjoyable pastime.

AM: Why are Honolulu and NYC the 2 cities that host this event each year?

CP: Joy of Sake events have also been held in San Francisco, Las Vegas, Tokyo and London over the years, but Honolulu and New York are the oldest. This coming Joy of Sake in NYC marks 20 years since the first New York event in 2004.

AM: Are the events the same? We are looking forward to your NY event on April 11th! How many sake vendors will participate and what is the process for them to be included in this event?

CP: The Honolulu and New York events are quite similar. Guests can sample sakes that have been submitted as entries to the U.S. National Sake Appraisal at the walkaround Joy of Sake events. This year there are 578 labels, many not available in the U.S. In addition to these sakes, there are 10 tables where guests can sample sakes from different importers and distributors.

AM: We hear that there will be more sake participants this year, are there any brands that we should keep an eye out for as we think about who we will be sampling? Can you share some of the restaurants that will be participating this year?

CP: This year 198 breweries have sakes at the event. It’s hard to single out one brand because there are a lot of good ones. At the event guests will know which sakes received gold awards at the competitive appraisal, so that is a good indication that they are expectational.

Sixteen restaurants will be at the NYC event serving original sake-inspired appetizers, including annual supporters such as Bond St, Sakagura, Gugu Room, Rule of Thirds, Cha An, Sen Sakana, Taru, Juban, Towa and Zuma, along with new participants such as ILIS, Mishik and Sake No Hana.

AM: This is quite an event. What can guests expect when they attend next month?

CP: Guests can expect to have a fantastic time. Walking around while sipping a wide range of sakes at your leisure, trying one of the tasty appetizers from a top NYC restaurant, enjoying the atmosphere with friends — it all makes for a very special ambiance. I don’t think there’s anything quite like it.

AM: There is also a philanthropic element to this event, can you tell us more about that?

CP: The Joy of Sake is 501(c)(3) non-profit organization whose mission is sake education. We sent donations to brewery employees who lost their homes in the Fukushima earthquake and tsunami and contributed Y1,000,000 to breweries that were damaged or destroyed in the Ishikawa earthquake. In addition, we often assist other non-profit organizations with their fund-raising efforts.

AM: When you are not focused on the events in Honolulu and NYC, what does the Joy of Sake do throughout the year?

CP: We hold smaller “Aftertaste” events focused on specific themes, such as a particular brewing region of Japan or on an aspect of sake appreciate like umami in sake, acidity versus sweetness and other characteristics that impact the flavor. These events generally feature around 50 sakes, in line with our firmly held belief that the best way to learn about sake is to drink some.

IG @joyofsake

PHOTOGRAPHY CREDITS | The Joy of Sake

Read the MAR ISSUE #99 of Athleisure Mag and see JOY OF SAKE in mag.

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Next month, The Joy of Sake will be back on Apr 11th where guests can enjoy sampling an array of sake as well as participating restaurants. We spoke with the founder of The Joy of Sake's, Chris Pearce who talks with us about why he created this event that takes place here in NY as well as Honolulu. He also shares what we need to know about attending this event. 

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Read the MAR ISSUE #99 of Athleisure Mag.