
Some years ago, I was invited to dinner by Junichi Hirakawa, president of sake maker Shimizu-No-Mai, and his executive brew master, Hitoshi Kato. The two men were were in New York as part of a national tour to waken American taste buds to the variety, depth, and complexity of sake.
In the interim years, sake has indeed grown in prominence in the U.S., but it has also taken some unexpected twists and turns. One of these is the choice of foods it is served with, which at times are light-years away from traditional Japanese fare.
Another even more striking development is the appearance of sakes produced in countries outside of Japan. One of these, Nami, is Mexico’s first indigenous sake brand.
A dinner this coming Tuesday, Feb. 4, at Casa Carmen in the Flatiron district, will offer samplings of Nami blends paired with Mexican delicacies. The first course, a choice between a tuna or crabmeat tostada, will be tendered with Nami’s acidic and earthy junmai. Nam’s smooth junmai gingo will accompany the main event: a choice of octopus in a garlicky mojo or an enchilada of cured pork. Dessert is a surprise.
The cost is $70 per person.
Casa Carmen Flatiron, 5 West 21st Street.
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