• SakaMai (map)
  • 157 Ludlow St
  • New York, NY 10002

Join us on Thursday, September 12, as SakaMai and the Art of Japan present a special celebration of award winning sake and artisanal crafts from Kanazawa, hosted by Nakamura Brewery!  The evening is filled with specials, including a special sake Happy Hour from 6-9PM at the Pour Bar as well as a special take on SakaMai's $55 omakase menu, featuring a dish by Chef Akiyama using specialty rice sent directly to SakaMai from the brewery's farmer, Kanazawa Daichi.  

Enjoy drink specials, informative interactions with Brewery reps, displays of sake-serving laquerware from Kanazawa, and prize giveaways!  See flyer for details. 

RSVP by email: jess@sakamai.com



Special Omakase Dinner – $55

paired with "generous pours" of Nakamura's sake throughout the meal


uni, dashi gelee


kanpachi, octopus


kinpira gobo, slow poached egg, sesame dressing 


miso mustard vinaigrette


kogashi shoyu, special Daichi rice


kuromitsu, praline powder




157 Ludlow St @ Stanton



Nakamura Brewery & the Art of Japan

questions? contact Alice Chin

Click here for the press release

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Nakamura Brewery was founded during a time warlords and their samurai still freely roamed Japan. Determined to serve these powerful figures only the purest sake, the brewery incorporated the legend of the fabled Chrysanthemum River into their narrative, vowing that the dew from the wild chrysanthemums growing on sacred Mt. Hakusan flowed through their rice fields and  enhanced the pure flavor of their sake.



Of the more than 1,400 breweries in Japan, Nakamura is one of only ten with domestic organic certification and stands alone in having also gained certification in Europe and the United States. In order to produce certified organic rice, there are many strict conditions that must be met, such as letting the land stand for three years without using any chemical fertilizers. The producer must also prove that they have a system to prevent organic and non-organic products coming into contact during production, processing, and storage. Regarding production of Akira organic sake, Nakamura Brewery procures its organic rice from the organic farm Kanazawa Daichi. There are fewer than a dozen breweries in Japan authorized to produce licensed organic sake.




Although sake and wine enjoy a similar creation process, sake is distinguished by the strength of umami inherent in the rice, its primary ingredient. It is this unique flavor, with its subtle sweetness and lingering aftertaste that makes sake so beloved. 

Sake is also less acidic than wine, with a complex composition that can eliminate the smell of fish while increasing its flavor. Renaissance Kanazawa was created for the new millennium in 2000 with the idea of offering a new sake that could be enjoyed around the world. We have created a high quality, high sando (acidic level) sake that emphasizes umami for incomparable pairing with seafood, be it Japanese or Western cuisine. The source of this rich, pure flavor is the special yeast used in the fermentation process. The result of many years of cultivation and experimentation, the yeast produces an abundance of acid during brewing. When combined with our revolutionary brewing technique, it allows for the production of a full-flavored sake with a fresh, enjoyable taste. More than ten years on, our ginjo has taken it place as a standard in the ever-evolving world of sake.




Our sake brewery is located in the middle of the alluvial plain of the Tedori River, assuring that the underground water is consistently accessible. We are very fortunate to have Kazuhiko Mataki, the leading toji  from the Noto Guild, exercising his skills as head brewer. To produce our junmai daiginjo, requiring the highest level of craftsmanship, we use 100% Yamada Nishiki rice — the “king” of sake rice — from Hyogo prefecture to create a sake with a seimaibuai (how much a grain of brewing rice is polished or milled) of 50%. Like a mother nursing a newborn, our toji sleeps only a few hours at a stretch in order to oversee the temperature and condition of the koji (steamed rice that has had mold spores cultivated onto it), moromi (mash), and the shikomi (fermentation) process. And like a child raised with loving care, our ginjo is brought to perfection. We hope that you will enjoy the umami of our distinctive sake, in which every sip resonates with the fragrances of fruit, leaving a delicate aftertaste that lingers before fading like an echo.




The Art of Travel is comprised of a core group of artists, designers, writers, and supporters of the arts all intensely passionate about their country. With a network of connections stretching to every corner of Japan’s arts community, we rely on these personal contacts to open doors and prepare the way for our clients to have truly authentic travel experiences. We believe that only by providing visitors the opportunity to get below the surface of the country and into the studios, galleries, homes, kitchens, gardens, and minds of its talented and fascinating creative force can they truly “encounter Japan.”

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