If there was one thing our teacher, Timothy Sullivan, wanted us to remember from our recent sake class and tasting it was the words “Nama Sake”. Nama is unpasteurized, and takes on a complex, rich and earthy taste – it reminds me of basements, if you can believe it, in a utterly delicious way. Of course, we were able to find a fine specimen at the acclaimed Bozu, a sake mecca and one of my personal favorite restaurants in Williamsburg. Definitely get sake from a reputable place or if you buy it in a liqour store, make sure it’s in the fridge because it goes bad just like milk.
The wonderful one we tried at Bozu is called Miyasaka “Yamahai 50 Nama” Ginjo Sake. It’s a little pricey, but perfect for a special occasion. As a bonus, lucky readers, (because I’ve already recommended the restaurant here before) below/after the jump I’ve included more photos of the incredible meal including oysters smoked for days in sake in the husk of shrimp. Yummm..