Sakaya

Kozaemon “Miyams 55” Junmai Ginjo with Pea and Ricotta Frittata. Bright green flavor of the peas is complimented perfectly by the acidic pear and citrus flavors of the sake.

Banshu Ikkon “Aiyama” Junmai Ginjo with Jalapeño-Orange Pork Tenderloin with Sugar Snap Peas. Citrusy and umami elements of sake paired well with spicy orange pork tenderloin.

Kamoizumi Shusen with Vietnamese Steak Salad. Umami rich fish sauce is the best friend of this earthy umami rich sake.

Kirei “Hachiku” Junmai Muroka Nama Genshu with Breaded Swordfish. The sake is rich with great acidity that magically compliments the parsley, mint, garlic, and chili pepper marinated fish.

Kamoizumi Shusen with Burrata with Sugar Snap Peas and Mushrooms. The light earthy umami sake pairs nicely with the mushroom umami, nuttiness of the pinoli, and slightly sweet Meyer lemon juice.

Kirei “Hachiku” Godan Jikomi Junmai Muroka Nama Genshu with Daikon with Cold Spicy Tofu Noodles. Spicy chili crisp flavored noodle paired well with umami rich slightly sweeter Sake.

Hirotogawa Tokubetsu Junmai with Roasted Turnip ,Red Onion, Farro, and Wasabi Aioli salad and Sautéed Lemon Sole. The sake is fresh citrusy, umami driven-round, and lightly earthy and is a great complement to the earthy turnip and garlicky aioli wasabi dressing.

Kouei-giku “Harujion” Muroka Nama Genshu with Lemongrass Tofu with Broccoli. Turmeric and sweet soy flavor goes well with citrusy, slightly sweet, and green taste of sake.

Ishizuchi Muroka Junmai with Spinach and Ricotta Lasagna. Spinach component of lasagna goes well with this umami laden, citrusy, dry sake.

Kurosawa Junmai Kimoto Nama with Sugar Snap Pea Salad with Brie and Sautéed Arctic Char. The light earthy Namazake blends perfectly with the creamy cheese, sweet sugar snap peas, and lemon dressing.

Kurosawa Junmai Kimoto Nama with Korean Fried Chicken. This kimoto nama has fresh and earthy taste that compliments the spicy Korean fried chicken.

Souden Tokubetsu Junmai Yamahai with Seared Tuna with Smoky Soy Sauce. Simple seared tuna is, no surprise, good with a citrusy, umami accented sake!

Kurosawa Junmai Kimoto Nama with Jalapeño Grilled Pork Chop. This spicy and sweet Asian influenced dish goes well with the dry umami driven Namazake.

Ishizuchi Junmai Muroka with Roasted Bronzino with Cherry Tomato Relish with Oregano. The oregano and tomato umami and sweetness are complemented well by the sake.

Choryo Omachi Tokubetsu Junmai with Pasta alla Gricia. The sake is light and earthy and cold aged since 2013. This pecorino accented pasta goes well with the sake.

Dewazakura “Sara Sara” Ginjo Nigori Nama with Roasted Ayu (Sweet Fish). This Namazake has a delicate sweetness that pairs nicely with this Spring seasonal, sweet white fish.

Dassai Blue 50 Sparking Nigori Namazake with Sautéed Soft-Shelled Crab. This sparkling sake is a new sparkling from Dassai Blue in Hyde Park, NY. Very fresh and vibrant sparkling sake goes well with briny, crunchy, umami, and springy crab.

Nabeshima “Black Label” Junmai Daiginjo with Lemony Pea and Spinach Soup. This bright lemony soup with deep green flavors is perfectly complimented by the pear and honeydew flavors of this subtly fruity Sake.

Isojiman “Bessen” Honjozo with Roasted Trout, Steamed Asparagus with Cashew Yogurt Vinaigrette. This Isojiman Honjozo is simple, dry sake, with fruity notes that pairs beautifully with any simple roasted fish dish.

Fukucho “Moon on the Water” Junmai Ginjo Namazake with Sautéed Skate Wing and Shungiku Salad with Miso Yuzu Vinaigrette. This year’s Fukucho Nama has fresh squeezed orange and yogurt tastes that harmonizes with this tangy salad with Yuzu vinaigrette.

Taka Tokubetsu Junmai Namazake with Orzo, Spinach, and Feta. This year’s Taka Nama has tropical fruit, lime, honeydew, and probiotic yogurt taste. These lime and melony flavors really go well with spinach and goat cheese.

Kiminoi “Emperor’s Well” Junmai Yamahai with Halibut with Brown Butter Sage Sauce. The buttery sage sauce and the earthy light bodied yamahai sake blend beautifully on the palate.

Kiminoi “Emperor’s Well” Junmai Yamahai with Creamy Mushroom Udon Noodles. This vegetarian creamy tofu and mushrooms dish was perfectly complemented by this light Yamahai from .myoko sake.

Naraman Origarami Junmai Nama with Sautéed Lemon Sole and Mixed Greens, Daikon Salad with Yuzu Vinaigrette. Origami is cloudy from yeast cells. It’s not necessarily sweet and pairs well with simple dishes.

Kaze no Mori “Wind of the Woods” Junmai Nama Genshu with Napa Cabbage and spicy Pomelo Salad with Coconut-Pistachio Crunch. The chilies in the mix and the coconut crunch really brings out the fruity flavor of the sake.

Ine Mankai with Glazed Ham. Salty smoked ham with clove and sweet glazed brown sugar goes nicely with the sweet and earthy purple rice Sake.

Naraman Origarami Junmai Nama with Fish Fragrant Eggplant. The light, dry, and coconutty Origarami sake works well with spicy and eggplant-earthy flavors.

Origami “White Lotus” Nigori with Avocados & Sautéed Mushroom with Anchovies Garlic Dressing.

Makiri Junmai Ginjo Kimoto Nama with Homemade Margarita Pizza using pizza dough. This Namazake is light and dry, but with umami, caramel, and nutty flavors. The pizza works well with this dry Namazake.

Shichida Junmai Ginjo Nama with Zucchini and Asparagus and zucchini orzo with pesto, Tomato, and Mozzarella. The sake, which is bright Ginjo style, goes well with green spring vegetables, basil pesto, and mint.