We are excited to announce that Pure Food and Wine is the first and only place in NYC with saké on tap! The saké flowing from our shiny new tap is certified organic, and comes from the only American producers of saké in the world! At the urging of Pure’s long time sommelier and eco-activist, Joey Repice, the saké tap will reduce the waste of the hundreds of glass bottles we used to go through weekly!
Saké on tap!
The wonderful folks at SakéOne began as an importing company in Oregon in 1992 under the name Japan America Beverage Co. (JABC). JABC imported high quality traditional saké with partner Momokawa Brewing Inc. Japan, a Japan based producer since 1856. In 1992, after experiencing the finest sakés Japan had to offer, the founders created the world’s only American-owned-and-operated sakéry, located in Forest Grove, Oregon. This pristine location is ideal for saké production because it is home to the country’s best and cleanest water supply, a necessity for producing high quality saké.
Sakétinis
With strong ties to tradition and its Japanese roots, SakéOne is the leading producer of “Ginjo” (premium) grade saké in the U.S. With a set of four premium sakés produced and bottled under its own Momokawa label, the company set out to develop new products that would help fill the growing demand for premium sake.
At Pure Food and Wine, we love saké for several reasons, even though it is not technically raw. Saké is made from steamed rice, yeast, a mold called koji, and filtered water. It can be pasteurized or unpasteurized. Despite its non-rawness it is full of nutrients – rich in amino acids – and it has a reputation for being a love potion in Japan. Sexy.
Saké is fermented rather than distilled which creates beneficial bacteria (sort of like kombucha) especially in the unfiltered variety. It is much less harsh than liquor, with a lower alcohol content and is less likely to give you a pounding hangover should you happen to have one too many. That being said, we have personally on occasion had more than one too many, and well, it is still alcohol!
Michael serves up a Master Cleanse Tini
We use saké in lieu of liquor in all of our popular cocktails which feature organic pressed juices – our bartenders are especially happy to not have to keep popping open endless saké bottles to keep up with the busy night rush of cocktails during summer dinner service! You can order a cocktail to taste the tap saké , have it straight up or over ice with sparkling water and lime! But sorry, no saké stands!!!
Joey Repice, sommelier Pure Food and Wine
