Sakaya NYC Blog

In anticipation of American sports’ most heavily watched event coming up this Sunday, we all know that there are some who are preoccupied with the game itself, others with the betting line, still others with menu planning, but all have one larger question looming in their minds… WHAT TO DRINK!

Yes, the easy answer would be “beer.”  Answer number two might be “wine.” Well, at least the easy answer is on the right track because a brew is what we had in mind too.  But this brew drinks like answer number two!  What is the mystery beverage that we’re suggesting?  You knew what it was when you saw who sent you this message…

So without further adieu, here are our sake recommendations to make Super Bowl XLIII a little more (or less, depending upon how much you consume) memorable…

 Tama no Hikari Junmai Daiginjo (Kyoto) and Umenishiki Sake Hitosuji Junmai Ginjo (Ehime) - Show your support for the Steelers by drinking sake whose label brandishes the team’s black and gold colors

Jokigen Junmai Ginjo (Yamagata) – Cardinals fans can have their own red and white label to answer with.

Kamoizumi “Shusen” Tokubetsu Junmai (Hiroshima) - A “big-boned” sake in the image of Pittsburgh quarterback Ben Rothlisberger

Ken Daiginjo (Fukushima) – As in the first name of Arizona’s coach Whisenhunt

Narutotai Ginjo Nama Genshu (Tokushima) – Because it is without a doubt, THE best sake to have with chili and/or nachos!

Of course you don’t need a direct connection to choose the brew that suits you. So please stop by and visit us at SAKAYA. We’ll be happy to offer some more sake suggestions if you’re not a partisan of either team or aren’t having chili.

Kanpai!

Sake can be enjoyed at a number of different temperatures depending upon the characteristics of the particular sake, weather, food accompanying it, the occasion, the mood, and/or your personal preference.  The Japanese believe that there is a specific temperature for maximum enjoyment of each sake for each person and have definitive terms for each.

We’ve heard of izakaya in Japan where there is a person who actually prepares the sake at the desired temperature for each customer based on his knowledge of their preference for each sake.  Although such precision of service is remarkable and unlikely to be available to many of us in the U.S.,  but for off-premise consumption, many bottles’ back labels offer suggested drinking temperatures.

What we suggest at SAKAYA is that you experiment on your own, using the guidelines offered on the bottle but also trying sake at a variety of temperatures.  You might start by chilling your bottle to hana-hie but leave the bottle out of the refrigerator as you continue to drink it to experience the change in flavor as the sake warms to suzu-hie.  If you’re drinking a particularly bold, earthy, or robust brew, you might then try warming it (see our previous post) to hitohada-kan or nuru-kan.   Take notice of the changes and at which point you most enjoyed the aromas and flavors.  You may want to go further and sample it with some appetizer-sized foods as examples of salty, creamy, sweet, sour, spicy foods to see which pair best with your sake.  Ah, but that’s a different post…..

Kanpai!

With the arrival of cold weather, kanzake (warmed sake) becomes a more top-of-mind drinking option. For our friends  who enjoy their brew temped, we sought an easy-to-use, inexpensive sake warmer {“sake tanpo (酒タンポ)” }from Japan. This one  is made from aluminum.  To warm sake, pour it into the tanpo and place it into a bath of hot water. It’s a brilliantly simple gadget.  When the sake reaches body temperature (use a meat thermometer), it’s time to remove it from the bath and imbibe.  More on this in an upcoming post about warming sake.

The question lingers though, what does “tanpo” mean? It doesn’t sound Japanese,  but it doesn’t sound English or Portuguese (from which some Japanese words originate), either. After a bit of research, Hiroko discovered the intriguing answer…

Tanpo from comes from yu tanpo　(湯たんぽ), a bed warmer, “yu” (湯) means hot water, but “tanpo” is the mysterious word.  It turns out the word “tanpo” originally comes from the Chinese word 湯婆 (tangpo), the character 婆 means “wife.” The idea is that you hold onto your wife to keep you warm in bed. When the term “tanpo” came to Japan in 14th century, Japanese people added the modifier “yu” 湯 to identify the bed warmer.

Therefore, sake tanpo is the warmer of sake.   Pick one up or improvise your own to experiment with the pleasures of atsukan this winter!  We’re happy to recommend a few for you to try…..

Kamoizumi Shusen “Three Dots” Tokubetsu Junmai (Hiroshima)

Daishichi Kimoto “Classic” Junmai (Fukushima)

Naraman Muroka Junmai (Fukushima)

Chiyomusubi Tokubetsu Junmai (Tottori)

Sawanoi Kiokejikomi Iroha Junmai (Tokyo)

Kanpai!

We are very excited to have been included in the 1/7/09 Washington Post Style section article, In NY, a Yen for Japanese Shop (registration at washingtonpost.com is required)!

Please check it out online or in print (if you’re a subscriber or live in the DC Metro area).

“What is your best selling sake?” we’re often asked.   Now that we’ve completed our first full year, we thought it was a good time to answer the question for all with that particular curiosity.  And so, presented in Letterman fashion, the most popular sake among SAKAYA customers in 2008 are…

10.  Kagatobi Junmai Ginjo (Ishikawa)

Slightly rich fragrance with aroma of steamed rice and flavor, it is one of sake which goes well with a variety of foods.

9.  Denemon Junmai Ginjo (Niigata)

Delicate and clean sake with hint of honeydew and apricot, it goes well with sushi and sashimi as well as turkey or chicken breast.

8.  Dassai Nigori (Yamaguchi)

This nigori is slightly sweet with clean finish, it goes well with spicy food and will stand up to Indian and Thai food.

7.  Kikusui Junmai Ginjo (Niigata)

This sake in the beautiful bottle is popular for gifts as well for people who enjoy its clean, delicate flavor profile.

6.  Miyasaka Yawaraka Junmai (Nagano)

A sake that is slightly on the sweet side,  it has a hint of coconut flavor with a clean finish.  It can be sipped as an aperitif or drunk with soy sauce flavored dishes.

5.  Hana Hou Hou Shu Sparkling Sake (Okayama)

This festive sparkling sake is infused with rosehip and hibiscus, and has a light pink color with slightly drier finish.

4.  Yuki no Bosha Nigori (Akita)

A delicate nigori with hint of strawberry and peaches, this sake is pleasantly fruity yet delivers a clean, dry finish.

3.  Kokuryu Gohyaku Mangoku Junmai Ginjo (Fukui)

With the sleek, elegant look of  its recently redesigned bottle, this delicious sake became  even more popular as a gift item.  It is deep and full flavored with a slightly creamy texture and pairs easily with cheese as well as grilled, roasted, and broiled foods.

2.  Dassai 50 Junmai Ginjo (Yamaguchi)

Altogether pleasing and easy to joy, Dassai 50 is delicate,  slightly sweet,  and elegant.

And, the #1 sake sold at SAKAYA in 2008 is…….

1.  Kikusui Funaguchi Honjozo Nama Genshu

Unpasteurized and undiluted, this tasty sake in the novel package flies off the shelf quickly.  Rich and bold with hint of coco and chocolate, its convenient size and bold flavors (and low price) made it SAKAYA ‘s crowd-pleaser of the year!

It was one year ago today that we exited the subway and walked up 2nd Avenue toward E. 9th Street with nervous stomachs anticipating a day that we’d worked towards for what seemed like an interminable three years.  Wondering what the ensuing eight hours or so held in store for us, we opened our gate, unlocked the front door and crossed our fingers…

Since that eventful day (including the temporary loss of our credit card processing unit), we have seen a year pass in what seems like the blink of an eye.  What accounts for the rate at which time passes has been the subject of intense discussion for many but for us it has been a experiential journey, a learning curve that figuratively rivaled scaling K2, and most importantly meeting and making new friends.  Our dream of sharing and spreading our passion for sake which lead to the birth of SAKAYA was fulfilled in more ways than we could have imagined.   It would not have happened were it not for a selfless group of folks who generously gave us their valuable time and shared the benefits of their hard work and experience:  Steve Bamundo, Charles Hamowy, Candia Herman-Flaum, Tom Sedlock, Beau Timken, Mani Dawes, Michelle Pravda and Patrick Watson, Henry Sidel, John Gauntner, Tim Sullivan, Jessica, Laura, and Dan Lim, Lisa Rosenthal, Hiromi Tsuruta and Swee Phuah.    We cannot thank you enough!

To those who have visited us in the first year of our existence we extend our heartfelt thanks and appreciation for your support.    We look forward to welcoming you back and also to meeting those of you who have yet to seek us out.    Please join us in celebrating our first anniversary at the series of special tastings that can be found on the events page on our website.

With warmest wishes for the happiest holiday season,

Kanpai!

Rick & Hiroko

Hard as it may be to believe, a year has passed and SAKAYA has become a destination for an ever-expanding community of folks like you who have come to enjoy the pleasures of drinking sake.  To thank you for your support and to celebrate our first anniversary, we invite you join us for the festivities!

Friday, December 5, 6-8PM, World Sake Imports:

Masumi Yumedono Daiginjo (Nagano), Akitabare Suiratkuten “Heaven of Tipsy Delight” Daiginjo (Akita), Tedorigawa Ikina Onna Junmai Daiginjo (Ishikawa)

Saturday, December 6, 3-6PM, Chizuko Niikawa, Sake Sommelier:

Daishichi Minawamon Kimoto Junmai Daiginjo (Fukushima), Dassai 23 Junmai Daiginjo (Yamaguchi), Wataribune Junmai Daiginjo (Ibaraki)

Thursday, December 11, 6-8PM, Kagatobi Selections:

Kagatobi Cho Karakuchi Junmai, Kagatobi Junmai Ginjo, Kagatobi Junmai Daiginjo

Friday, December 12, 6-8PM. SAKAYA Selections:

Kubota Manju Junmai Ginjo (Niigata), Masuizumi Junmai Daiginjo (Toyama), Tama no Hikari “Brilliant Jade” Junmai Daiginjo (Kyoto)

Saturday, December 13, 3-6PM, ASPEC Selections:

Manabito Junmai Daiginjo, Chokaisan Junmai Daiginjo, Dewatsuru “Habataki” Junmai Ginjo

Friday, December 19, 6-8PM, Niigata Sake Selections:

Kirinzan Junmai Daiginjo, Minogawa Koshi no Omachi Daiginjo, Kakurei Plum

Saturday, December 20, 3-6PM, Japan Prestige Sake Selections:

Tsukino Katsura “Heiankyo” Junmai Daiginjo (Kyoto)

Saturday, December 27,  3-6PM, Sparkling Sake Tastings:

Chikurin Hou Hou Shu & Chikurin Hana Hou Hou Shu (Okayama)

Ever since we first tasted Narutotai Ginjo Nama Genshu, we have been trying to get this sake for our customers to try.  Finally, after a year of pleading with the importer, we have succeeded! It is now available EXCLUSIVELY at SAKAYA as an early First Anniversary present from our good friends at Japan Prestige Sake.  Come visit us to taste this bold, lively, flavorful brew in the distinctive protective package.

We look forward to seeing you soon!

For many, choosing a wine to match the diversity of dishes associated with the traditional Thanksgiving meal  poses a challenge as imposing as finding a tie/pair of shoes that matches every suit/outfit in your closet and gaining the agreement of your friends and family on the decision.  Impossible? Insane? Absolutely.  With the big day close at hand, and facing the annual beverage selection conundrum, why not take a new tack entirely?  You know what we’re about to suggest don’t you?  That’s right…

Drinking sake with Thanksgiving isn’t as unorthodox an idea as you might think.  The flavors of roast turkey, cranberry relish, and sweet potatoes all have components that pair incredibly well with a number of sake.  Kimoto and yamahai sake’s creamy, earthy notes  are a perfect complement to the roast turkey. We drank Hiraizumi Junmai Yamahai last year and still haven’t found a wine that was as enjoyable with this Thanksgiving centerpiece.  Likewise, a complex, compact Ginjo from Okunomatsu or a slightly rich, fruity Junmai such as Urakasumi would be perfect partners for the Sweet Potatoes in Mirin recipe that we’ve included here.   If you’re a cranberry relish fan, try the recipe below with your meal and either Chokaisan Junmai Daiginjo or Kudoki Jozu Junmai Ginjo with their clean, apple-tinged flavors.

Come visit us at SAKAYA and tell us what you’re planning to make.  We’ll be happy to offer some sake suggestions.  Make this the year  that brings the change we need to the Thanksgiving table, the change from the same old beverage of the last eight years (or so), the change to Thanksgiving with sake!

Cranberry Orange Relish  adapted from New York Times

1 cups fresh cranberries
1 oranges, pitted, peel removed from one orange
3 tablespoons maple syrup
2 tablespoons Grand Marnier
1 tablespoons sugar
1/8 teaspoon ground nutmeg.

1. Wash the fresh cranberries, and grind them in a meat grinder using a fine blade or process in a food processor until the cranberries are finely chopped.
2. Cut the oranges into eighths, and grind or process until finely chopped.
3. Combine fresh cranberries, oranges, maple syrup, Grand Marnier, sugar and nutmeg; stir well, and refrigerate at least an hour but up to 3 or 4 days.

Yield: 2 cups.

Sweet Potatoes in Mirin
2  Sweet Potatoes or yams, wash well and cut into 3/4 slices
1/4 cups mirin
1/4 cups sake
1 tablespoons sugar
1-2 tablespoons soy sauce
1/4 cups water

1. Combine the sweet potatoes or yam, mirin, sake, sugar, 1 tablespoons of soy sauce and water in a small sauce pan.
2. Cover and cook over medium heat until the sweet potato is tender, about15 minute. Add a little more water if necessary.
3. Taste it and adjust seasonings.  (If it needs sauce sauce, add more.  If it needs more sugar, add more.)

November is a time to give thanks for the many things that we’ve been fortunate enough to have in our lives.  Along with family, friends, and health, we always include some of the pleasures that come from inspired creations like…SAKE!  And while that probably comes as no surprise, this month we also wanted to introduce our SAKAYA friends to another of Japan’s enjoyable indigenous beverages.  And so, after nearly a year since we opened, we’ve scheduled our first tasting of Shochu, a distilled spirit popular in Kyushu region.  As always, we have a full schedule of sake tastings too.  If you haven’t tried shochu before, now’s your chance.

And in case you thought we forgot an important item on our list of things to be thankful for, we saved the best for last….YOU!

We look forward to seeing you soon and thank you so very much for your enthusiastic support!

Kanpai!

Rick & Hiroko

Saturday, November 1:  3 to 6PM

Hiyaoroshi Tasting
Wakatake Onikoroshi (Shizuoka), Urakasumi (Miyagi), & Tsuki no Katsura (Kyoto)

Friday, November 7:  6 to 8PM & Saturday, November 8:  4 to 6PM

Shochu Tasting from Fukiage Distiller in Kagoshima
Fukiage Mugi Shochu & Kaikouzu Imo Shochu

Saturday, November 15:  3 to 6PM

Sake Samurai Tim Sullivan (urbansake.com)
Kubota Senju (Niigata), Hakkaisan Ginjo (Niigata), Kikusui Junmai Ginjo (Niigata)

Friday, November 21:  6 to 8PM

Nishimoto Trading Sake Tasting
Okunomatsu Ginjo (Fukushima) & Kudoki Jozu Junmai Ginjo (Yamagata)

Saturday, November 22:  3 to 6PM

Akita Sake Promotion & Export Council Sake Tasting
Chokaisan Junmai Daiginjo (Akita)