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)

Sake to Sakana: an Autumn Samna Celebration

The cool, crisp excitement of Fall in New York is fleeting; in all but the blink of an eye, the days go from being long and hazy to dark and frigid. For this reason, we New Yorkers should enjoy our Autumn days and appreciate each one as a true gift from Mother Nature. I can't think of any better way to pay homage than an outdoor barbecue with great friends.
Our charcoal fueled soiree took place a couple of weeks ago, way up north in Inwood Hill Park. With the Hudson River and a view of the Palisades serving as our backdrop, we sparked up the grill for a full on seafood fest. I took the liberty of dubbing it "Sake to Sakana", which translates literally to wine and fish. The star of the show was the sanma, a fish which peaks in Autumn and has a taste similar to mackerel. In English, is known as pacific saury. There was also shishamo, with bellies full of mentaiko (fish eggs). While eating a pregnant fish may seem a bit barbaric, you'll totally get over it when you taste it and realize you can't get caviar any fresher. At least, not for the same price.

The big guy is sanma; the little ones are shishamo

We muched on potato patties and sucked meat from giant crab claws and slurped clams from their shells;
somewhere in the midst of it all, we enjoyed some grilled onigri (rice balls) brushed with an ume (plum)

 sauce. 

As the sun began to descend, its golden rays inviting us to linger just a few minutes longer to digest, I was pleasantly overcome by a feeling of fullness; not just from the food, but from the fresh air which filled my lungs and the love of the people with whom I'd shared afternoon.