Demo

This Sunday our own Chef Dina Fan will be cooking up a special menu of grilled skewers and other treats, including uni toast, wagyu tataki and white miso banana pudding. Dinner will be paired with a selection of speciality sakes from Zev Rovine Selections and ice cold glasses of Saltfields Rice Lager from Brooklyn's own Saltfields Brewing. On ZRS 'Pure' Sake: "Pure sake (junmai or junmaishu) is a modern, postwar term, and in many ways, connects to the term ‘natural wine’. In both cases, they are terms that advocate limited /minimal intervention beverages. Just like ‘natural wine’, ‘pure sake’ is a term that arose as a reaction against postwar industrial and chemical practices in sake brewing. The addition of sulfites and commercial yeast in wine is paralleled in sake by the addition of distilled alcohol. After a complete absence from the 1940’s to the 1970’s, a resurgence of pure sake began to take shape, and a small but steady infrastructure of producers, retailers, restaurants, and bars came into place. The market share of junmai sake versus alcohol-added sake (honjozo) remained very low until a boom in the 2010’s where it now makes up 30% of the entire market. Sake producers and consumers alike have made a definite shift and grown more akin to pure sake. " From Saltfield Brewing: "Crisp, dry, and endlessly refreshing, this Japanese-inspired Rice Lager brings together tradition and innovation in every sip. Brewed with a base of German Pilsner malt, a blend of flaked rice and whole grain Calrose rice, and a touch of white Koji, this beer develops a delicate acidity that enhances its clean, snappy finish. We brew with Calrose rice, a grain first carried to American soil by Japanese hands, then lovingly refined over time. We, too, are travelers from Japan, drawn across the ocean by hope and purpose. In reverence to that journey, we chose this rice as the heart of our very first beer, a quiet tribute to our heritage and roots."