Tomoki Yusuke, The Great Editor, in Conversation | Vol. 19 Iwao Niizawa, Fifth-Generation Master Brewer and Toji at Niizawa Brewery | Gallery
Gallery
March 6, 2017

Tomoki Yusuke, The Great Editor, in Conversation | Vol. 19 Iwao Niizawa, Fifth-Generation Master Brewer and Toji at Niizawa Brewery | Gallery

Atagomatsu Tokubetsu Junmai × Thread-sail Filefish Carpaccio and Liver Confit with Kaffir Lime
Hidetoshi Nakata, representative of Japan Craft Sake Company, who organized the event
Hakurakusei Junmai Daiginjo Sakura × Scallop Marinade with Shogoin Turnip Pickles and Bottarga Vinaigrette
Zankyo Junmai Daiginjo × Pumpkin Cream and Snow Crab with Stewed Shine Muscat
NIIZAWA KIZASHI × Steamed Sea Bream with Seaweed and Clam Sauce
NIIZAWA × Kuroge Wagyu Loin Sake Kasu and Rock Salt Pie with Shimotaka Negi and Maru Nasu
NIIZAWA KIZASHI
NIIZAWA
Zankyo Junmai Daiginjo
Atagomatsu Tokubetsu Junmai
Hakurakusei Junmai Daiginjo Sakura
Ultra-Rich Yogurt Sake
Attendees savored a special pairing dinner by Takeji Morita, Executive Chef of Peak Lounge & Bar, Banquet.
Ultra-Rich Yogurt Sake × 7% Polished Rice Chips and Sake Lees Almond Cake with Mascarpone Ice Cream and Persimmon

Tomoki Yusuke, The Great Editor, in Conversation | Vol. 19 Iwao Niizawa, Fifth-Generation Master Brewer and Toji at Niizawa Brewery | Gallery

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