More sake more happy! "Sake in the City" in NYC

How joyfully gluttonous were the mild days of October which ushered in autumn: Pumpkin pie. Halloween candy. And lots and lots of sake. The latter occurred on the 28th, at NYC's Sake and the City event in Chelsea (made possible by JETRO, the Japan External Trade Organization). Now, with the weather becoming colder, all I want to do after work is cozy up at home with a bottle and some otsumami. The only problem? Deciding which I like best! Here's were some of my favorites from "SATC";  once you read through, you'll understand my dilemma. Since the best sake usually comes from the north of Japan, you'll notice that most of these are from more northern prefectures.

Kikusui (From Nigata prefecture)

While from the outside Kikusui's Funaguchi Jukusei may bear a closer resemblance to PBR than to your average sake, it is a force to be reckoned with. At 19% alcohol, this unpasteurized sake is bold, full bodied, and pairs best with broiled eel or spicy Chinese.

Kiminoi Kurahiden (Nigata prefecture)

Kiminoi's Kurahiden is called Emperor's Well for non-Japanese people's easy understanding, but really  "kura" means "warehouse" and "hiden" is a special, secret method; therefore, a more accurate translation is "made by a special method in a secret warehouse".  Nonetheless, their junmai ginjo is packed with rich aromas and complex flavors. Its semi dryness and clean finish make it a perfect match for barbecue or basically anything fried.      

Wakatake Onikoroshi (Shizuoka prefecture)

If you like dry sake, Wakatake Onikoroshi Tokubetsu Junmai is for you. Best with light foods, such as fish (including sushi and sashimi) and pasta.

This two time gold medal winner uses a new strain of yeast derived from flower, which explains Chokaisan Junmai Daiginjo's bold floral notes. Semi dry with a smooth finish, it pairs well with oysters, nuts, or anything creamy (such as Japanese cream stew or penne ala vodka.)

Chokaisan Junmai Daiginjo (Akita prefecture)

"Yuki no Bosha" means "Cabin in the Snow"; the name alone conjures up images of me cuddled in front of a fireplace with no place to go and a glass of the stuff while a blizzard rages outside. But this is not the only reason why this Yamahai Junmai was my favorite I tasted at the expo; it's mellowness, along with notes of chestnuts and hachimitsu (honey), complements hearty winter foods like steak or pork belly.

Yuki No Bosha Yamahai Junmai (Akita prefecture)

We're not sure how Akamaoh made the cut, since it's not in fact sake but soju, but we're glad it did...especially since it's from my boyfriend's home prefecture of Miyazake, which is in the South. Since it's made from imo (potato), rather than rice, it has much more in common with vodka than it does with wine. Hearty dishes like ribs, potato salad, and anything incorporating winter vegetables (basically squash) do it justice.

Akamaoh soju (Miyazake prefecture)

Maihime:Karakuchi Ki-Ippon (Nagano Prefecture)

Moderately dry and slightly aromatic with a tart finish, Maihime Karakuchi Ki-Ippon Tokobetsu Junmai is great with rich, buttery foods such as sukiyaki or okonomiyaki.

Bunraku: Nihonjin no Wasuremono (Saitama Prefecture)

Medium- bodied and smooth, the refreshing splash of rice

that greets one when taking a first sip of Nihonjin no Wasuremono

Yamahai Junmai is enough to make any Japanese person living in NYC, no matter for how long, remember where he came from. Brewed in Saitama, the hard water from the Arakawa River that runs through the prefecture augments its flavor. While great with any pungently flavored dish, it's especially nice with fishy foods like oysters or ikura (salmon eggs), since it acts as a palate cleanser.

Katana Junmai Ginjo (Shizuoka prefecture)

Katana Junmai Ginjo is as dry as the edge of a Japanese sword (shizuoka) is sharp...which is why it's awesome! Apparently it's great with a cheese plate, although I'd opt for a mozzarella with pomodoro and basil salad since mozzarella is one of the few cheeses I like. 

And speaking of Italian antipasta, what better way to end a meal than with a glass of limoncello for dessert? Only this is not limoncello; it's Tsukasabotan Yamayuzu Junmai. But this sake made from yamayuzu (mountain potato) has a refreshingly similar flavor. Indulge with some matcha or tiramisu!

Tsukasabotan Yamayuzu Junmai (Kuochi prefecture)