October 1st was International Sake Day and local Tulsa restaurant, In The Raw, hosted a pairing event with Gekkeikan sake. The event was postponed due to weather and held October 13 at In The Raw’s Brookside location. Crazy thing about the weather in Oklahoma though, during the event we were under a tornado and flash flood warning. It started raining so hard that the street was completely flooded in front of the restaurant. The event had originally been set up outside under tents with a live guitarist, tables with Sake and Sapporo to make “Sake Bombs” and Gekkeikan representatives presenting tastings of various sakes.
The event was moved inside and the pairings were presented by In The Raw Executive Chef, Cody Stell and Gekkeikan representatives.
International Sake Day was designated more than 100 years ago as Nihonshu no Hi, the “Day of Sake” to mark the new calendar year in sake production. I recently found out that the sister-state of Oklahoma is Kyoto Japan (the home of Gekkeikan Sake) and Tulsa, Oklahoma is the sister-city of Utsunomiya, Japan.
Gekkeikan is the world’s most popular sake brand. Founded in 1637 by the Okura family, The House of Gekkeikan has been making sake for almost 400 years and has 14 generations of sake brewing experience making it one of the oldest family-operated businesses in the world and one of the most respected names in sake. Gekkeikan means “Crown of Laurel,” a testament to the company’s commitment to excellence. Gekkeikan has proudly been the official sake of Japan’s Imperial Household for over 100 years. Today, Gekkeikan is the industry leader and largest sake producer in the world with seven brewing facilities in Japan and one in Folsom, California.
In the U.S. Gekkeikan boasts a comprehensive portfolio of 14 sakes and plum wines from their sake breweries in both California and Japan. Over the centuries, Gekkeikan has refined the sake brewing techniques to combine culture and tradition with innovation, resulting in a comprehensive line of sakes that are versatile, ideal for food paring and adaptable for various consumption methods. Traditionally sake has been consumed warm, but premium sakes may be enjoyed at room temperature, lightly chilled, in a variety of cocktails or as a flavorful base for cooking stocks.
For more information about Gekkeikan visit www.gekkeikan-sake.com.
Beth Anderson, CEO of Chic Galleria Publications, LLC, is a member of STYLE COALITION, an elite group of beauty and fashion publishers for HEARST DIGITAL GROUP. Follow her on Twitter, Facebook, Instagram, Tumblr and Pinterest.
Financial compensation was not received for this post. Admission to the event, food and drinks were gifted from Gekkeikan. Opinions expressed here are my own.