Lucky rice grand feast!! (at Mandarin Oriental, New York)
SakaMai's One Year Anniversary & Holiday Party
Please join us for SakaMai's One Year Anniversary & Holiday Party!
General Admission Pre-Purchase – $60 At the Door – $70
(not including tax & tip)
Details:
6:30-10:30pm until supplies last!: -Open Cocktail / Shochu Bar at Main Bar -Open Sake / Beer Bar at Pour Bar ***Off-open bar menu items are purchased ala carte
6:30-8:30 PM: Food Service
To pre-purchase, please visit:
(Pre-purchase closes 12 hours before the event)
SAKE HAPPY HOUR, FEATURING NANBU BIJIN!
If you love Nanbu Bijin sake, one of the most popular in sakes in the US, please join us for drink specials, informative interactions with our sake somm and staff, and sake-socializing!
Nanbu Bijin Flight – $15
By the Glass:
Tokubetsu Junmai – $6
Umeshu – $7
Dai-Ginjo – $10
ABOUT NANBU BIJIN
Kuji Brewery is located in northern Japan's Ninohe City, an area long referred to as "Nanbu no Kuni." It is an area blessed with lush and beautiful natural reserves, fine water, two national parks, and a lake. We were established in 1902, but at first were only a sake retailer. In 1915 we acquired the necessary licenses and began to brew sake.
The future of Nanbu Bijin lies with our present chief of production, young and energetic Kosuke Kuji. Slated to be the 7th generation kuramoto, he has already come to represent the face of Nanbu Bijin. "I want as many people as possible to know of and taste the sake we brew; it is a piece of our history, our culture, and of Iwate Prefecture."
JAPANESE DINNER & SAKE PAIRING WITH A SAKE SAMURAI
Your Host
Timothy Sullivan Sake Samurai
In 2005, Timothy Sullivan discovered his liquid muse when he took his first sip of sake. Inspired, he started the first sake blog in the United States, UrbanSake.com, which became a leading resource for sake-related news, events, and education. Timothy became a Certified Sake Advisor through the Sake School of America, and the Japanese Sake Brewers Association named him a Sake Samurai for his work promoting the drink in the United States.
In a Nutshell
Designated Sake Samurai talks about the flavors, regions & brewing traditions of sake during a multicourse paired dinner at a communal table
The Fine Print
Expiration varies. Refundable only on day of purchase. Min. of 6 participants or experience subject to cancellation. No value after experience date & time have passed. Please provide email address at checkout, which SideTour will provide to facilitate redemption. Must be 21 or older. Gratuity included. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services. See the rules that apply to all deals.
What You'll Do
Often referred to as the Japanese "drink of the gods," sake's flavors, regions, and brewing traditions come to life in a private dinner with designated Sake Samurai Timothy Sullivan. As chefs deliver each authentic Japanese course to the communal table, Timothy will pour and present a different premium or superpremium Japanese sake—all from breweries that he has personally visited or even worked at—and discuss its origins and characteristics. When dinner is complete, you'll depart with a traditional Japanese omiyage—or "small gift"—from one of the breweries showcased.
- Paired Sake Dinner Savor Japanese cuisine paired with a variety of premium and superpremium sakes
- Sake Education Learn about sake production, customs, and culture from Timothy, who's personally visited each of the breweries showcased—and even worked at some of them, too
- Parting Gifts Depart with an omiyage from one of the featured breweries, as well as Timothy's notes describing each sake in detail
Each event is capped at 18 participants; each event requires a minimum of 6 participants in order to take place.
SHINGO GOKAN & CHEF AKIYAMA'S COCKTAIL OMAKASE
Flames, fresh corn, dried fish infused vodka, traditional sherry pours, cracking coconuts with construction hammers, earl grey tea smoker machines. All crazy components of past Cocktail Omakases at SakaMai!
Shingo Gokan. Chef Akiyama.
Cocktail courses paired with food courses.
The first Cocktail Omakase in New York City! Creative minds work together at SakaMai to create a truly unique experience!
Enjoy one of the most unique, theatrical, and interactive dining out experiences in New York City, as Shingo puts on a cocktail-shaking show for you, preparing cocktails paired with Chef Akiyama's amazing dishes.
Menu revealed upon arrival only. Stay tuned to sakamai.com or facebook.com/sakamainy or @sakamainy for the next one! Join our mailing list through our website for all event announcements!
(Credit card will be required to hold reservation)
sakamai.com/cocktail-omakase
To reserve, please contact jess@sakamai.com or call 646.590.0684
We were interacting with an artist at the top of his game in a “Jiro Dreams of Sushi” type of way.
-Guest, Cocktail Omakase #1
The food I did not expect to be so good and with such large portions. So tasty and beautifully matched.
-Guest, Cocktail Omakase #1
SHOCHU TUESDAYS WITH STEPHEN LYMAN
PART OF THE SAKAMAI HAPPY HOUR SERIES
Join us for Shochu Tuesdays during Happy Hour at the SakaMai Pour Bar with expert, Stephen Lyman. Stephen will be behind the bar pouring three different shochus each session for a special price of $5 per glass. Learn about this under-appreciated spirit, engage with the "shochu ambassador," and enjoy the summer breezes in our open-aired pour bar.
Stephen Lyman
Stephen Lyman is the obsessive. With a shochu collection that has outgrown his liquor cabinet he’s fast become an expert on this Japanese spirit. Stephen was a finalist in the 1st Annual Shochu & Awamori Tasting Contest with a perfect preliminary round score. There were just 8 perfect scores among over 1,000 contestants. He has since retired from competitive drinking and is now focused Japanese food and drink for pleasure rather than sport. He was recently profiled on NHK’s El Mundo as an American shochu expert.
JAPANESE CRAFT BEER HAPPY HOUR: HITACHINO & GINGA KOGEN
Japanese Craft Beer Happy Hour
Mondays, 6-9 pm
SakaMai Pour Bar
Part of the SakaMai Happy Hour Series
Join us every monday for Japanese Craft Beer Happy Hour at the SakaMai Pour Bar and get ridiculous deals on some of the best microbrews produced in Japan!
Not known for cutting corners, SakaMai has the most robust selection of Japanese craft beers of any restaurant we've found in New York City, which is even more impressive considering the place markets itself as a spot to drink sake. There are more than a dozenJapanese craft brews on the menu, including Baird Rising Sun APA, four Coedo brews, and nearly all of the beers mentioned above. SakaMai also offers enough Japanese whisky and sake to intoxicate a small army. As an added bonus, the Japan-inspired cocktail list is honed by award-winning bartender Shingo Gokan (who came to SakaMai from Angel's Share).
-James A. Foley
This coming Monday: Hitachino & Ginga Kogen
Ginga Kogen – 8 Hefeweizen
Hitcahino Nest Red Rice – 9 Red Rice Ale
Hitachino Nest White – 9 Belgian White Ale
ABOUT THE BEERS
HITACHINO NEST BEER is a brand of our quality top-fermented ales. We started brewing HITACHINO NEST BEER in 1996 with a hint of our traditional sake brewing method. Since then, we've made a name and won numerous awards worldwide. HITACHINO has established the market in the U.S.A. since 2000, is now well known not only as a of unique "Owl" character, but also its innovative brews.
Awards:
2000 World Beer Cup
- Gold Medal - Hitachino Nest Beer White Ale (Herb and Spice Beers)
2001 Germany DLG guarantee of quality contest
- Gold Medal - Hitachino Nest Beer Weizen
"Ginga Kogen" means "The plateau of the Galaxy." It is brewed at the foot of Mount Wagadake in Iwate prefecture in Japan. Mount Wagadake is known for its heaviest snowfalls resulting in an abundance of sparkling clean cold water, making it ideal for beer brewing.
HItachino Nest White
Self-Defined Style: Belgian White Ale
Strength (ABV): 5.0% ABV
Light golden in color, Hitachino Nest White Ale is a refreshing mildly hopped Belgian styled beer with a complex flavor of coriander, orange peel, and nutmeg.
Best With:
A wonderful choice with grilled/sizzling chicken, sushi rolls, nuts, salads and fruit.
Hitachino Nest Red Rice
Self-Defined Style: Red Rice Ale
Strength (ABV): 8.0% ABV
The brewing process starts with the polishing, washing, soaking and steaming of rice [25% of total grain bill] to break down complex type b-starch molecules into short type a ones. Only type A starch molecules can be converted into sugar by the use of sake yeast. Afterwards, pilsner malt is added to the mashing process. After lautering Hallertauer hops is added in the brew kettle. Further complicating matters, two different yeasts, ie ale and sake yeast, must be used as regular beer yeast is not able to convert the rice sugars into alcohol.
Best With:
Try with salmon steaks, grilled sardines, Thai food, gamy sausages, steaks and barbecue.
Ginga Kogen
Self-Defined Style: Hefeweizen
Strength (ABV): 5.0%
This is a "Hefeweizen" style beer: a yeast wheat top-fermented beer brewed with more than 50% of wheat malt. It is an unfiltered beer distinguished by its fruity aroma and pale color.
JAPANESE CRAFT BEER HAPPY HOUR
Japanese Craft Beer Happy Hour
Mondays, 6-9 pm
SakaMai Pour Bar
Part of the SakaMai Happy Hour Series
Join us every monday for Japanese Craft Beer Happy Hour at the SakaMai Pour Bar and get ridiculous deals on some of the best microbrews produced in Japan!
Not known for cutting corners, SakaMai has the most robust selection of Japanese craft beers of any restaurant we've found in New York City, which is even more impressive considering the place markets itself as a spot to drink sake. There are more than a dozenJapanese craft brews on the menu, including Baird Rising Sun APA, four Coedo brews, and nearly all of the beers mentioned above. SakaMai also offers enough Japanese whisky and sake to intoxicate a small army. As an added bonus, the Japan-inspired cocktail list is honed by award-winning bartender Shingo Gokan (who came to SakaMai from Angel's Share).
-James A. Foley
This coming Monday: Hitachino & Ginga Kogen
Ginga Kogen – 8 Hefeweizen
Hitcahino Nest Red Rice – 9 Red Rice Ale
Hitachino Nest White – 9 Belgian White Ale
ABOUT THE BEERS
HITACHINO NEST BEER is a brand of our quality top-fermented ales. We started brewing HITACHINO NEST BEER in 1996 with a hint of our traditional sake brewing method. Since then, we've made a name and won numerous awards worldwide. HITACHINO has established the market in the U.S.A. since 2000, is now well known not only as a of unique "Owl" character, but also its innovative brews.
Awards:
2000 World Beer Cup
- Gold Medal - Hitachino Nest Beer White Ale (Herb and Spice Beers)
2001 Germany DLG guarantee of quality contest
- Gold Medal - Hitachino Nest Beer Weizen
"Ginga Kogen" means "The plateau of the Galaxy." It is brewed at the foot of Mount Wagadake in Iwate prefecture in Japan. Mount Wagadake is known for its heaviest snowfalls resulting in an abundance of sparkling clean cold water, making it ideal for beer brewing.
HItachino Nest White
Self-Defined Style: Belgian White Ale
Strength (ABV): 5.0% ABV
Light golden in color, Hitachino Nest White Ale is a refreshing mildly hopped Belgian styled beer with a complex flavor of coriander, orange peel, and nutmeg.
Best With:
A wonderful choice with grilled/sizzling chicken, sushi rolls, nuts, salads and fruit.
Hitachino Nest Red Rice
Self-Defined Style: Red Rice Ale
Strength (ABV): 8.0% ABV
The brewing process starts with the polishing, washing, soaking and steaming of rice [25% of total grain bill] to break down complex type b-starch molecules into short type a ones. Only type A starch molecules can be converted into sugar by the use of sake yeast. Afterwards, pilsner malt is added to the mashing process. After lautering Hallertauer hops is added in the brew kettle. Further complicating matters, two different yeasts, ie ale and sake yeast, must be used as regular beer yeast is not able to convert the rice sugars into alcohol.
Best With:
Try with salmon steaks, grilled sardines, Thai food, gamy sausages, steaks and barbecue.
Ginga Kogen
Self-Defined Style: Hefeweizen
Strength (ABV): 5.0%
This is a "Hefeweizen" style beer: a yeast wheat top-fermented beer brewed with more than 50% of wheat malt. It is an unfiltered beer distinguished by its fruity aroma and pale color.