08/09/2022
Here at , we’re proud to bring you one of the finest premium sake selections in the New York, to be enjoyed in our sleek yet intimate “speakeasy” space below and paired with our elevated sakana, or Japanese drinking cuisine.
Brewed from fermented rice, sake is Japan’s national beverage. It dates back to the 3rd Century, when rice cultivation was brought to Japanese shores, and the first mention of its being brewed with koji—the method still used today—dates to the 8th Century. As it was used for religious ceremonies and court festivals, sake production was dominated by religious institutions and governments until the 14th Century, when commercial and private production began, resulting in a global flourishing of the beverage that continues today.
In this post, we highlight a few items from our menu (see photos 2 through 4):
DAIGO NO SHIZUKU: Terada Honke is a brewery that was established in 1673. This particular sake is quite unique, as it is produced via the Bodaimoto method, a pre-modern approach that originates from a temple in Nara over a thousand years ago. It exhibits a full body, with fruit and citrus characters, and has a refreshing acidity.
HONJOZO MUROKA NAMA GENSHU: This is an unpasteurized Honjozu that provides an amazing melange of flavors on any given sip. You’ll first taste its freshness and a fun set of aromas follow. You may then experience hints of melon, grape, berry, honey, nuts, butterscotch, cream, apples, and vanilla!
MASUMI SANKA JUNMAI DAIGINJO: This is an oneophile’s sake that drinks like a big red, with mild fruit aromas and savory flavors that builds with each cup. We love pairing it with oysters and meats!
#日本酒 #肴 #お摘み
