MTC Sake - Japanese Beverage Distributor

Welcome
BEVERAGES Sake Shochu Beer Whisky Wine Umeshu & Liqueur Takara Sake USA Sake-Test
Distributors
Sake School of America
EDUCATION Sake Education Shochu Education Shochu Recipes
ABOUT COMPANY INFO CONTACT CAREERS

Welcome/
BEVERAGES/
Distributors/
Sake School of America/
EDUCATION/
ABOUT/

MTC Sake - Japanese Beverage Distributor

Beer

Welcome/
BEVERAGES/
Distributors/
Sake School of America/
EDUCATION/
ABOUT/

Japanese Craft Beers

Here are our selections of Japan's best beer brands. You can download the beer labels as pdf files.

Filter: Altbier
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All/
Altbier/
Belgian Ale/
Bottle Conditioned/
IPA/
Kolsch/
Pilsner/
Red Ale/
Rice Lager/
Sansho Pepper Ale/
Stout/
Weizen/

Welcome/
BEVERAGES/
Distributors/
Sake School of America/
EDUCATION/
ABOUT/

MTC Sake - Japanese Beverage Distributor

MTC Sake is the Japanese Beverage branch of New York Mutual Trading Company.

BEVERAGES

Sake
Shochu
Beer
Whisky
Wine
Umeshu & Liqueur
Takara Sake USA

NARROW YOUR RESULTS

CLASS +–: Junmai Daiginjo; Daiginjo; Junmai Ginjo; Ginjo; Junmai; Honjozo; Futsushu; All

BREWERY +–: Akita Seishu; Amabuki; Asahi Dassai; Asahi Kubota; Asamai; Asami Shuzo; Gochoda; Hachinohe; Hakkaisan; Honda Shoten; Iinuma Honke; Ikekame; Imada; Kaetsu; Kameman; Kamotsuru; Kano; Kato Kichibee; Kiku Masamune; Kikusui; Komachi; Masuichimura; Miyao; Miyozakura; Muromachi; Nanbu Bijin; Nara Toyosawa; Nihonsakari; Niigata Meijo; Ohmine; Ryujin; Sakaroku; Sekiya; Shata; Shiokawa; Shirakabegura; Suigei; Sekiya; Takasago; Takenotsuru; Take no Tsuyu; Tama no Hikari; Taruhei; Tatenokawa; Toyoshimaya; Ume no yado

SIZE +–: 100ml-360ml; 500ml-800ml; 1000ml-1800ml; Cup Sake

REGION +–: Aichi; Akita; Aomori; Chiba; Ehime; Fukui; Fukuoka; Gifu; Gunma; Hiroshima; Hokkaido; Hyogo; Ishikawa; Iwate; Kochi; Kumamoto; Kyoto; Nara; Niigata; Okayama; Saga; Yamagata; Yamaguchi

STYLE +–: Aged-Koshu; Centrifuge; Nama; Genshu; Kimoto; Muroka; Nigori; Seasonal; Sishu; Shibori; Shizuku; Sparkling; Yamahai

RICE +–: Akita Sake Rice; Asahi No Yume; Bizen Omachi; Dewa no Sato; Dewasansan; Fusakogane; Ginotome; Gohyakumangoku; Haenuki; Hidahomare; Hinohikari; Komachi; Koshihikari; Mashigura; Masshigura and Others; Matsuyama Mitsui; Miyama Nishiki; Niigata Kame no U; Nipponbare; Omachi; Saga no Hana; Sasanishiki; Senshuraku; Takane Nishiki; Toyonishiki; Uonuma Koshihikari; Organic Niigata Akita Rice; Yamada Nishiki; Yuki no Sei

SPECIAL +–: Kosher; Organic; Seasonal; Super Premium

NARROW YOUR RESULTS

TYPE +–: Mugi; Imo; Kome; Kokuto; Awamori; Soba; Ko-Rui; Liqueur; Vodka; All

DISTILLERY +–: Amami Oshima; Denen; Hamada; Kuroki Honten; Manzen; Mizuho; Nishi; Nishiyoshida; Nisshi Shurui; Satsuma; Seifuku; Sengetsu; Shinozaki; Takahashi; Takara; Torikai; Yayoi

DISTILLERY LIST

NARROW YOUR RESULTS

TYPE +–: Rice Lager; Red Ale; Stout; Sansho Pepper Ale; Belgian Ale; Kolsch; Bottle Conditioned; Weizen; IPA; Altbier; Pilsner

BREWERY +–: Echigo; Ishikawa; Iwatekura; Niigata Beer; Orion; Ryujin Shuzo; Sekinoichi; Yokohama

Join our Mailing List

FOLLOW US ON INSTAGRAM!

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🍶🐋🤷🏻‍♂️
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SUIGEI SHUZO TOKUBETSU JUNMAI FOREVER
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#mtcsake #sake #suigei #special #tokubetsu #whale #animal #spirit #brew #brewery #craft #craftbrewery #craftbrew #japan #japanese #cheflife #sommlife #drunk #drunkenwhale #igers #drinkstagram #insta #instadaily #instagood

JUNMAI GINJO .
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Pure, no additive, Junmai Ginjo by Hakkaisan. Clear, clean and 💚
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#mtcsake #sake #junmai #pure #natural #sustainable #brew #craftbrew #craftbrewery #nom #nomnom #igers #instagram #drinkstagram #ftw

EXTENDING HYPHAE
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The Koji extends hyphae not only on the rice, but also into the rice grains. .
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Hyphae grow at their tips. During tip growth, cell walls are extended by the external assembly and polymerization of cell wall components, and the internal production of new cell membrane. The spitzenkörper is an intracellular organelle associated with tip growth. It is composed of an aggregation of membrane-bound vesicles containing cell wall components. The spitzenkörper is part of the endomembrane system of fungi, holding and releasing vesicles it receives from the Golgi apparatus. .
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Translated: Koji transforms rice nonfermentable starches into fermentable sugars as they grow on and in the rice grains over a 48 hour window enabling the fermentation of Sake. Way to go Hyphae!
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Seen here at Tatenokawa Brewery, Kurabito prepare the rice for Koji transformation.
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#mtcsake #sake #biology #plants #fungus #fungi #starches #sugars #biochemistry #magic #nom #nomnom #science #igers #instagram #drinkstagram #ricetagram #junmai #pure #noadditive #brew #craftbrew #hardwork #craftbrewery #japanese #tatenokawa #phoenix

KIMOTO METHOD .
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Slow and steady wins the race. Especially if you are in the cold winter of Aomori and your brewery name is Hachinohe Shuzo. .
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#mtcsake #sake #kimoto #brew #craftbrew #craftbrewery #handmade #slowfood #slowsake #sustainability #natural #japanese #japan #aomori #coldbrew #cheflife #sommlife #bartenderlife #naturalwine #water #rice #koji #mutsuhassen #nom #nomnom

HAKKAISAN DINNER
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Aperitif: Sip Sparkling Awa.
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Course one: Junmai Ginjo (aka. “Magic water”) w/ Caesar salad, hummus and crudité.
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Course 2: Tokubetsu Honjozo w/ Honey’d pizza and Creamy, Meaty pasta.
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Course 3: Yukimuro w/ Surf and Turf.
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Course 4: Sparkling Awa w/ Chocolate Ice cream.
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Thanks to @urbansake and @covina_nyc for staging such a lovely meal of @hakkaisansake !! Don’t miss out for next Hakkaisan dinner on 02/04!! You can purchase tickets to this dinner at covinanyc.com.
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#mtcsake #sake #hakkaisan #covinanyc #nyceats #nycrestaurants #nycfood #nyc #nycrestaurantweek #japanesesake #restaurantweek #foodporn #drinkporn #nom #nomnom #foodandwine #foodandsake #unique #premium #hospitality #restaurant #bar #2019 #trends #photography #photooftheday #photo #junmai #ginjo #niigata

FIELD DRYING SAKAMAI .
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Drying rice reduces grain moisture content to a safe level for storage; it is the most critical operation after harvesting a rice crop. When rice is harvested it will contain up to 25% moisture. High moisture level during storage can lead to grain discoloration, encourage development of molds and increase the likelihood of attack from pests. Moisture in the grain can also decrease the germination rate of the rice seed. It is important to dry rice grain as soon as possible after harvesting— ideally within 24 hours. Delays in drying, incomplete drying or ineffective drying will reduce grain quality and result in losses. Traditional drying systems are still practiced in many areas such as Hyogo. Natural methods, such as field-drying and stacking: a method for pre-drying hand-harvested crops before threshing. For Honda Shoten, Yamada Nishiki is their coveted Sakamai and they only use the best of the best: premium Sakamai grown in Hyogo prefecture's Miki city and Kato city. The rice is the basis of their artful brews and their sake bear the names of the farms that they source their natural rice from. The soil used to grow the rice is rich in calcium and montmorillonite; flavor embedded in the Sakamai. .
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#mtcsake #sake #hondashoten #rice #water #nature #tradition #farming #natural #method #brew #brewing #craftbrew #craftbrewery #cheflife #sommlife #bartenderlife #photography #photooftheday #insta #instagram #instagramers #igers #drinkstagram #drinks.
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📷: @rachel_io_

🙌🏼
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If 23% Seimaibuai is your foundation you can build a world-class home.
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#mtcsake #sake #kikusui #niigata #japan #usa #build #well #nom #nomnom #nyc #brew #craftbeer #craftbrewery #cheflife #sommlife #mixology #rice #water #people #igers #drinkstagram #instagram

TARU
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Taru are barrels made of Yoshino Cedar boards assembled in a cylindrical shape and bound with hoops of woven bamboo known as taga. Taru are available in 72 liter, 36 liter and 18 liter size. Originally, all sake was shipped in Taru. Handmade, bamboo-bound and emblazoned with the kura kanji, these Taru are truly unique. Seen here is a Taru nearing completion at Hakkaisan Shuzo in Niigata. 📷: @urbansake .
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#mtcsake #sake #taru #hakkaisan #brewery #barrel #cask #handmade #bamboo #cedar #niigata #japan #nyc #laboroflove #workhard #tgif #cheflife #sommlife #bartenderlife #nom #nomnom #flavor #taste #feel #ftw

KIKUSUI KURAMITSU .
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Kuramitsu: Light of the Brewery or the light of the way or path of Sake. Either way, gorgeous packaging accompanied by gorgeous Sake. Kikusui cooler than a polar bears toenails with this one!
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#mtcsake #sake #kikusui #kuramitsu #wow #yes #drinkstagram #cheflife #sommlife #bartenderlife #craft #art #rice #water #people #japan #nyc #boutique #taste #smell #feel #nom #nomnom #photooftheday #photography #outkast #cool #restaurantweek

KURAMITSU
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Elegant, sensual, tempting, stimulating, intriguing, sumptuous, magnificent, spartan and sybaratic, this Junmai Daiginjo from the snowy mountains of Niigata by Kikusui brewery is a magnet for flattery; a seductive shelter for the pure enjoyment of the senses
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#mtcsake #sake #junmaidaiginjo #niigata #japan #kikusui #premium #premiumsake #specialoccasion #anniversary #birthday #celebration #life #igers #instagram #drinkstagram #sensory #wunderkammer #delight #love #feeling #taste #smell #sight #brilliant #nyc #nycrestaurants #restaurantweek

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