Continuing our summer-long series of sake dinners, we are hosting Takahiro Nagayama, fourth-generation president and toji of Taka Brewery in Yamaguchi prefecture, for an evening in Kaiseki Furukawa. Nagayama-san will be designing a special pairing flight of sake and wine to pair with the flavors and textures of Chef Shigeyuki Furukawa’s ten-course July Kaiseki menu and will be on the floor to talk with guests about his unique approach to sake brewing. He will be joined by sake specialists Monica Samuels and Jonathon Edwards of Vine Connections.
Since taking over as the master brewer at his family's brewery in 2004, Nagayama-san has focused on producing an estate grower-producer sake that represents his personality and touches all those who drink it. He is passionate about the concept of "terroir;" after working with Philippe Pacalet in Burgundy, he fell in love with Chablis and became intrigued by the influence of limestone on wine. With this in mind, he cultivates his rice on limestone-rich soils and uses limestone-rich spring water to brew his sake, and is a proponent of local ingredients at every step of the brewing process.