Partnership with Asahi Shuzo Includes Sake Education, Brewery
Hyde Park, NY – The Culinary Institute of America welcomed Japanese sake producer Asahi Shuzo to the Hudson Valley at an event on
the college’s campus on April 10. Asahi Shuzo—maker of Dassai super premium sake—will build its first U.S. brewery in Hyde Park, NY, becoming
the first sake producer from Japan to establish a facility on the East Coast.
The company selected the location because of its proximity to the CIA.
The two organizations have also announced a collaboration to
further the education and awareness of sake in the United States. As part of
the partnership, the CIA—with the support of Asahi—will be developing
curriculum, certification programs, workshops, and special events and tastings.
Sake plays an important role in Japanese society and these new unique education
programs around sake will further the education of Japanese cuisine and culture
for CIA students, food enthusiasts, food industry professionals, and other
visitors to the Hudson Valley.
“Sake is an exceptionally food-friendly beverage,” CIA President Dr. Tim Ryan said. “We’ve
only just scratched the surface of how it can be enjoyed. Pairing the CIA’s
educational expertise with Asahi Shuzo’s premium quality Dassai sake, we can do a lot to raise the awareness of sake and Japanese culinary
culture in America.”
Construction of the brewery—at the corner of Route 9 and St.
Andrews Road—is expected to begin this spring, with an anticipated opening in
2019. Its 52,500 square feet includes a retail and tasting space, and it will offer
“The CIA has made Hyde Park the
culinary capital of the United States, and we look forward to contributing to
that reputation,” said Asahi Shuzo Chairman Hiroshi Sakurai, who will be making
the Hudson Valley his new home so he can personally oversee production and
ensure quality at the new brewery.
In addition to Chairman Sakurai and several other company
employees who will relocate from Japan, the facility will create at least 32
new local jobs. At full capacity, the brewery will produce 332,000 gallons of
sake a year. Asahi Shuzo is investing more than $28 million in the project.
Photo Captions and Hi-Res Images:
Photo 1: Asahi
Shuzo Chairman Hiroshi Sakurai (at microphone) and President Kazuhiro Sakurai
speak about their company’s premium sake brewery to be built in Hyde Park, NY
during a welcoming event at The Culinary Institute of America on April 10,
2018. (Photo credit: CIA/Phil Mansfield)
View hi-res image >
Photo 2: CIA
President Dr. Tim Ryan (right), Asahi Shuzo President Kazuhiro Sakurai, and
Chairman Hiroshi Sakurai talking about the sake education partnership between
The Culinary Institute of America and Asahi Shuzo on April 10, 2018. In the
foreground is a scale model of Asahi Shuzo’s new brewery to be built in Hyde
Park, NY. (Photo credit: CIA/Phil
View hi-res image >
rendering of the Asahi Shuzo premium sake brewery to be built in Hyde Park, NY.
The company will be collaborating with The Culinary Institute of America to
bring advanced sake education to the United States. (Courtesy: Pelli Clarke Pelli and Jun Mitsui, architects)
View hi-res image >
About The Culinary Institute of America:
Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers bachelor’s degrees in management, culinary arts, culinary science, and applied food studies, and associate degrees in either culinary arts or baking and pastry arts. The college also offers executive education through its Food Business School along with certificate programs and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of nearly 50,000 alumni includes innovators in every area of the food business. The CIA has locations in New York, California, Texas, and Singapore.
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