![]() It’s a helpful conceit for guests striving to affix taste memories to labels For sakes available by the glass (20 types, ranging from $8 to $15), instead of organized by grade, from junmai daiginjo to honjozo, there are six different taste categories spice, earth, clean, cloudy, fresh, and fruit. Graves, who created the 60-bottle list, decided to take it from broad and comprehensive to “small, opinionated and focused.” His approach encourages and rewards thoughtful imbibing. General Manager Jamie Graves, an American fluent in Japanese and a prize-winning sake sommelier, adds to the crossover vibe. Owners Tanner Fahl and Natalie Graham are both half-Japanese Hawaiians who wanted to open a place specializing in sake and shochu, but in a modern American setting. ![]() This Lower East Side establishment aptly bills itself as a “modern izakaya and sake bar.” There is no overt Japanese décor except for the sake bottles themselves. Below is a guide to where to drink sake in Manhattan right now, ranging in style from the boisterous to the cozy. Some would argue that none of the booming international sake scenes are as lively and varied as that of New York City. Exports of sake have more than doubled since 2002, according to the Japan Shochu and Sake Makers Association, a lot of it appearing on the shelves of these sake-focused establishments. If you live in a major city outside of Japan, you may have noticed the phenomenon of sake bars, pubs, izakaya or nomiya sprouting like kinoko mushrooms after a spring rain.
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