2/22/07: NY Saké Meetup Event at Satsko's Eldridge

February Meetup event took place at Satsko's on Eldridge, a new restaurant venue that opened up in SOHO. This comes on the heel of the January Event, which took place at their flagship location in Alphabet City. With the place being new and lacking liquor licence, it gave us a chance to hold a B.Y.O.S event. The bar has a very nice Japanese-inspired wood exterior, and intimate interior accented by red lamps and wall furnishings.

I was the second to arrive, after Sarina. Lefty arrived soon thereafter, and we decided to start the tasting. Afterall, 15 minute grace period was up!

Leading off, we started with my bottle. Since Lefty, the event organizer, took dibs on Dassai 50, I naturally chose Sato No Homaré Junmai Ginjo (SMV: +5, Acidity: 1.3, Rice: Yamadanishiki, Seimaibuai: 50%, Yeast: N/A). This was very well received by the group. Sato No Homaré has the added bonus of being such a unique and distinguished saké that there is no shortage of conversation. Min and Matt arrived as we were beginning to taste this bottle. I was surprised and pleased to find that Min, who I met the night we explored Space Saké together, is now working for Joto Saké. A few minutes later, we were joined by her co-worker Katie, who has spent some time in Osaka, and spoke some Japanese.

During this time, we were served our dinner. Most of us chose a la carte from the Mardi Gras themed menu, and I went with Jambalaya with Peking Duck and Chinese sausage. The saké paired very well with the Jambalaya.

The next on the list was Lefty’s Dassai 50 (SMV: +5, Acidity: 1.3, Rice: Yamadanishiki, Seimaibuai: 50%, Yeast: N/A). Everybody loved this modern (fruity) style saké, which was an excellent contrast against the traditional approach of Sato No Homaré.

Third on the list was just-delivered Sarina’s Hakusan Junmai from Nada area in Hyogo Prefecture. This was the heaviest saké of the night, with creamy nose and intense sharp flavor of rice.

Then we were off to Min's selections, starting with Chikurin Fukamari Junmai (+4, 1.3, Yamadanishiki, 60%, N/A), a very elegant junmai. That was followed by Wataribuné 55 Junmai Ginjo (SMV: +3, Acidity: 1.5, Rice: Wataribune, Seimaibuai: 55%, Yeast: N/A), with its rich nose of tropical fruits and flavors that balances the fruitiness with subtle earthiness. Katie brought out Shichi Hon Yari Junmai Ginjo (SMV: +5, Acidity: 1.3, Rice: Tamazakae, Seimaibuai: 50%, Yeast: N/A) with its balance of fruits and grain flavors. The real treat was the unvailing of the Kasumitsuru Nama Genshu (data N/A), which was a real Genshu at 20% alcohol, and enough grain flavor and intensity to prove it. It's a masculine type of saké suitable for a winter's night.

That was the highlight of the night, before things degenerated a bit.

I am proud to say that I partook (and won) in my first attempt at a round of saké bombs. After few more glasses of saké, I did the foolish and challenge Warren the bartender in the second round, where I promptly lost handily.

Let's just say that the rest of the evening involved taking V train home, oversleeping my stop (to the tune of $25 cab fare), and a lost note pad and business cards. It was both an unforgettable and forgettable night in one.