MTC Sake - Japanese Beverage Distributor
  • Welcome
  • Sake Shochu Beer Whisky Wine Umeshu & Liqueur Takara Sake USA Sake-Test
  • Distributors
  • Sake School of America
  • Sake Education Shochu Education Shochu Recipes
  • COMPANY INFO CONTACT CAREERS
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
MTC Sake - Japanese Beverage Distributor

Sake-Test

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
Featured
The proper way to warm sake
The proper way to warm sake
Sake varieties
Sake varieties
History of Sake
History of Sake
How can I begin educating wait staff about sake? How can I construct a sake menu?
How can I begin educating wait staff about sake? How can I construct a sake menu?
How can I properly store sake? What is the average shelf life of sake? Why are sake bottles colored?
How can I properly store sake? What is the average shelf life of sake? Why are sake bottles colored?
How should I serve sake?
How should I serve sake?
How can my guests enjoy sake with a variety of foods?
How can my guests enjoy sake with a variety of foods?
How to enjoy sake at different temperatures
How to enjoy sake at different temperatures
How is sake rice different from table rice?
How is sake rice different from table rice?
How is sake brewed?
How is sake brewed?
What is meant by S.M.V?
What is meant by S.M.V?
What is the meaning of the Rice polishing ratio, and how does it affect sake?
What is the meaning of the Rice polishing ratio, and how does it affect sake?
What are the various categories of sake?
What are the various categories of sake?
  • 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

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

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BREWERY LIST

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DISTILLERY LIST

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TIMELESS WHISKY . . . . . Classic single malt, scotch-style Japanese whiskey aged in Sherry cask. Gyokusendo Shuzo ca. 1806. Details in previous post. Nuff said. . . . . . #mtcsake #whiskey #whisky #japan #bar #cocktails #craftcocktails #drinks #drink #drinkstagram #bartenderlife #cheflife #sommlife #nom #nomnom #instagood #instagram #gifu #peakwhiskey #sherry #highball #nyc #atl #mpls
WILD SPIRIT. . . . . After tasting some of the nation's most sensational sensory systems on Cor Cor rum from Minamidaito (see previous post for context), one thing is clear: this is seemingly a new category of spirit. Composed of 1.5 year old sugarcane stalks, harvested, juiced and and reduced into molasses, the esters and aromatics of this spirit are simply put: wild. Uniquely savory to most, it has been interesting to hear all the varying perspectives on Cor Cor; some say it reminds them of Arrack; others Baiju; others Sotol. Regardless, what is resounding across the country is a new excitement for a category of spirit we hope to see more of: sustainable, single-origin, pot-still rum from Okinawa. . . . . . #mtcsake #mtcspirits #japan #japanese #okinawa #minamidaito #corcor #rum #craftspirits #craftcocktails #singleorigin #sustainable #sugar #nom #nomnom #new #fresh #fun #drinkstagram #igers #cheflife #bartenderlife #sommlife #naturalspirits
MINAMIDAITO . . . . . Yuko Kinjo is the CEO and founder of Grace Rum: a small-production Rum distillery on the island of Minamidaito, 360 km from Okinawa prefecture. Minamidaito is a remote island originally inhabited at the turn of the 20th century and to this day is populated by less than 3,000 people. Sugarcane is synonymous with this island and has been planted here since settlement. Cor Cor Rum is made only of sustainable local sugarcane (no additives) and is a joint effort between Kinjo-san and the Minamidaito Island Chamber of Commerce. With shared mutual goals, they set out to realize their dream of locally-produced, premier rum. Their sugarcane is harvested but once a year and is limited to the amount of available sugarcane in any given year, a fact not insignificant considering Minamidaito must brave the elements in the form of typhoons that occasionally hit the island. Flavor Country. . . Minamidaito Island was originally discovered by Russian mariners aboard the ship "Borodino" in 1820; hence South Borodino Island. The island was first settled in 1899 when Han'emon Tamaki of Hachijo Island, Japan led a group of volunteers to the island. Through subsequent years, the island's population grew and the sugarcane and sugar refining businesses took hold. Sugarcane is still the main agricultural crop of the island and continues to be grown there to this very day. . . . . . #mtcsake #japanese #spirits #craftspirits #okinawanrum #agricolerum #purespirits #naturalspirits #nom #nomnom #drinkstagram #instagood #cheflife #sommlife #bartenderlife #bar #restaurant #nyc #japan #ftw
SHIKOMI MIZU . . . . . Seen here is an area of waterfalls. From this scenic watershed Gyokusendo Shuzo (ca. 1806) draws its Shikomi Mizu (aka. Brewing water) and produces "Peak Whiskey": a single-malt, sherry-cask-aged Whiskey. In the Yoro area, there is a legend that the flow of a waterfall turned into full-flavored sake. Gyokusendo has been producing various types of alcohols including Japanese sake and spirits for over 200 years with this high-quality, local water. Perfect for highballs, sours and whatever other cocktail recipe you fancy. A spirit as pure as the water seen here. . . . . . #mtcsake #whiskey #japanesewhiskey #craftspirits #spiritsofjapan #japanese #craftcocktail #nom #nomnom #ftw #cocktail #spirits #spirit #photooftheday #igers #instagood #drinkstagram #instagram #nofilter #sustainable #natural #gifu #bartenderlife #bar #restaurant #nyc #atlanta #mpls
PEAK WHISKEY . . . . . Seen here is a common vista of peaks in Gifu, Japan. From this scenic landscape Gyokusendo Shuzo (ca. 1806) produces "Peak Whiskey": a single-malt, sherry-cask-aged Whiskey. In the Yoro area, there is a legend that the flow of a waterfall turned into full-flavored sake. Gyokusendo has been producing various types of alcohols including Japanese sake and spirits for over 200 years with this high-quality, local water. Perfect for highballs, sours and whatever other cocktail recipe you fancy. A spirit as pure as the topography indigenous to Gifu. . . . . . #mtcsake #whiskey #japanesewhiskey #craftspirits #spiritsofjapan #japanese #craftcocktail #nom #nomnom #ftw #cocktail #spirits #spirit #photooftheday #igers #instagood #drinkstagram #instagram #nofilter #sustainable #natural #gifu
JUNMAI GENSHU . . . . . Ohmine Shuzo Junmai Genshu jizake: pure, clean, fresh, etc. . . . . . #mtcsake #sake #clean #drinking #realsake #drinkingoutofcups #nom #nomnom #instagram #igers #drinkstagram #photography #nature #rivers #cleanwater #cleandrinking #craftbrew #craftbrewery #nyc #japan #sustainable #nature
KURABITO . . . . . Hard working Kurabito are the reason we get to drink premium jizake on the weekend. Seen here at Kamotsuru Shuzo in Hiroshima Kurabito maintain methods and brew the good stuff Kanpai. . . . . . #mtcsake #sake #kamotsuru #shuzo #kura #brewery #craftbrewery #japan #nyc #nom #nomnom #kurabito #hardwork #workers # instagood #drinkstagram #igers #instagram #photooftheday #photography #cheflife #sommlife #bartenderlife #tgif #ftw
YUZO . . . . . New Release by Nanbu Bijin from Iwate. “YUZO” is Junmai (no additive) Genshu (undiluted) brewed from Miyamanishiki rice. Designed for Atsukan or service @ 60 degrees Celsius (140 degrees Fahrenheit) and let cool a little to near 50 degrees Celcius. Sooooo delicious and priced to impress. Available only in 1.8 liter format. . . . . . #mtcsake #nanbubijin #iwate /#junmai #noadditive #genshu #sake #jizake #clean #pure #seishu #okan #atsukan #oishii #nyc #japan #nom #nomnom #craftbrew #craftbrewery #igers #drinkstagram #photography #photooftheday #bartenderlife #sommlife #cheflife
HYAKU . . . . . New release Kome (rice) Honkaku (single distilled) Shochu by Takahashi Shuzo. Made of Mori no Kuma-San (Bear of the Forest) rice, Aspergillus Kawachi (white koji), Kumagawa water and bottled at 23% abv, this super clean and fresh spirit is designed to be served undiluted with Sushi. Oishii ne! . . . . . #mtcsake #takahashi #shuzo #shochu #kumamoto #fresh #clean #sustainable #spirit #nom #nomnom #oishii #delicious #bartenderlife #cheflife #sommlife #craftspirits #craftcocktails #nyc #japan #drinkstagram #igers #photooftheday
TAKAHASHI SHUZO IV . . . . . A spirit from a clean and healthy field. . . . . . #mtcsake #takahashishuzo #komeshochu #honkaku #shochu #rice #water #yeast #koji #japan #sustainable #spirits #ftw #nom #nomnom #bartenderlife #cheflife #sommlife #restaurant #bar #nyc #igers #drinkstagram #instagram #instagood #craftcocktails #clean #drinking

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