Even true New York foodies can feel a little flummoxed by a sake list at their go-to sushi restaurant — but we’re here to tell you to not sleep on sake’s potential for flavor. What makes sake different from beer and wine? Its base grain, brewer’s rice (sakamai) is steamed, some of which then undergoes a special fermenting process to create rice malt (koji). That plus the complex fermentation process equals a higher amount of amino acids in the final product, much more than what’s found in beer or wine. And it’s the drink’s amino acids that are responsible for that near-indescribable taste of umami — the Japanese term that translates roughly to “deliciousness.”
So mix up your next dinner reservation and head to these 14 restaurants to try out a new sake with your meal. Here’s where to go and drink sake in New York City (and of course, try it with new and exciting dishes).
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