"Kanpai!"

You may hear a few attendees joyously exclaim this Japanese phrase, equivalent to the English "Cheers!" at the fifth annual Northern California Premium Sake Fest. The event kicks off Wednesday at The Sheraton Grand.

North American Food Distributions — importer and wholesale distributor for Asian food retailers — hand-selected over 100 of the finest sake, shochu and Japanese beers to be presented and tasted for this event.

"Shochu is a distilled spirit," said Judy Inaba, event manager for North American Food Distributions Inc. "It is an old-style beverage, very popular in Japan." The drink can be mixed with different juices, much like vodka, for a desired taste, Inaba said.

Each attendee will receive a special commemorative sake cup at the entrance. The cup can be used for all the sake tasting booths.

"It will be like a wine tasting — but with sake," Inaba said.

Local Sacramento sushi cafes and Japanese restaurants will be providing delectable sushi samples and exclusive signature items.

"Each partner company through North American Food Distributions — wasabi, for example — will provide food samples," Inaba said. "The restaurants are very generous [with portions]; One will be providing tuna and scallop wasabi salad."

There will also be fun demonstrations. In one event, aptly named "Fast and Furious," five local chefs will prepare nigiri — sushi rice with a topping of raw fish, normally in pairs — in five minutes. The chef who prepares the most pieces of nigiri is named the winner.

Ross Dreizler, representing Sapporo Grill Japanese Steakhouse, is a first-time sushi chef contender.

"I have been a sushi chef for about five to six years," he said, "[I have] been practicing."

The winner from "Fast and Furious" will win a top-of-the-line sushi knife and bragging rights for a full year.

But the biggest draw for the evening will be the maguro — Japanese for tuna — demonstration. This popular and weighty fish, topping the scales at 200 lbs., will be flown directly from Japan on dry ice and specially prepared by Jimmy Jiang, sushi chef from Akebono.

Jiang said this is the second biggest tuna he has ever prepared.

"I will use a special tuna knife." he said. "A few [I prepared] before were around 135 lbs.," he said. 

The special tuna knife looks like a small sword, with an elongated wooden handle and single edged blade, and is specifically designed to cut the delicate tuna flesh without affecting the look of the final presentation.

Jiang boasts being able to prepare a fish of this size in about half an hour, or less. The tuna slices will then be cut into smaller pieces and served to attendees.

Fresh tuna should taste like butter, Inaba said.

In addition to the maguro, local restaurants will have fish flown from parts of New Zealand, Japan, Canada and the East Coast and prepared for this event. Sacramento sushi restaurants will include Akebono, Miyaki, Sapporo Grill Japanese Steakhouse, Hashi, Nishiki, and Sushi Cafe.

Attendees will also get the chance to demonstrate their own Japanese sake knowledge. In a blind taste contest, tasters will sample favorites then attempt to guess the correct type. Prizes will include restaurant gift certificates from Sacramento sushi restaurants.

A silent auction and benefit drawing will include multiple items such as Takara Sake, Iichiko Shochu and Coedo Beer directly from Japan. All proceeds from the auction and benefit will go toward the UC Davis Children's Hospital, and local non-profit organizations such as the Asian Sports Foundation.

The Sacramento Taiko Dan drummers will provide thunderous live music.

This event will be on Wednesday from 6 to 9 p.m. at the Sheraton Grand Sacramento Hotel at 1230 J St.

Tickets can be purchased in advanced for a reduced price of $55. At the door, tickets are $65. Please visit the North American Food Distribution website to purchase. Reservations can also be made via phone by contacting Judy Inaba at (916) 373-1111, ext. 120 or by e-mail at judy@nafdc.com.

An estimated 400 sake and Japanese beer connoisseurs are expected to attend.

All attendees must be at least 21 years old.