Sakaya

05/05/2026

Tamano Hikari “Tama” Junmai Ginjo with Miso-Chili Asparagus Tofu and Sautéed Ramps. This sake uses wine yeast, so that it gives Riesling like quality to the taste. It pairs nicely with spicy, miso umami flavors with green vegetal flavors of the dish.

05/03/2026

Tsuchida Kimoto with Sautéed Tuna, Sautéed Bamboo Shoots, and Avocado Sauce. The sake, has lactic sweet and lime tartness, goes nicely with sautéed tuna, bamboos shoots, and avocados.

04/28/2026

Niwa no Uguisu Usu Nigori Nama with Roasted Mullet. The sweet flavor of the fish pairs nicely with the fruity and light Nigori sake.

04/26/2026

Niwa no Uguisu Junmai Ginjo Nigori Nama with San Francisco Style Vietnamese American Garlic Noodles. Buttery fish sauce umami flavors complement well with the light fruity fresh Nigori Sake.

04/23/2026

See and read how Terada Honke makes the sake. Enjoy!

In Japan, the Terada Honke brewery holds fast to tradition: wild yeast, ancient songs, and a mixture of muscle and finesse.

04/21/2026

Daigo no Shizuku with Pad Prik King (red curry chicken and green beans). Spicy and citrusy dish pairs nicely with German Riesling like slightly sweet and tart sake.

04/19/2026

Senkin “Nature” Junmai with Flounder Escovitch.
The Caribbean spicy, allspice, and red wine vinegar of this dish is complimented by the sweet, apple, lime tartness, and refreshing grapefruit taste of the sake.

04/18/2026

Kamoshibito Kuheiji “Savage” Junmai Daiginjo with Chicken Cacciatora. Capers, olives, rosemary, lemon juice flavors blend beautifully together with umami, rice flour, lime, orange flavors of the sake.

04/10/2026

Daigo no Shizuku Bodaimoto Nama Genshu with Turkey Laab. The spicy, fish sauce, and lime seasoning of the dish pairs well with the lactic sweet and citrussy sake.

04/09/2026

Kamoshibito Kueiji “Sauvage” Junmai Daiginjo with Sautéed Soft Shell Crab. The umami and green grape flavors of the sake complement saline, earthy soft shell crab.