Lately, we've noticed an increasing number of customers coming into our little shop with one clear goal in mind: finding the perfect bottle to bring to BYOB (Bring Your Own Beverage) Omakase. While Omakase has been a staple in New York for a while, we believe its popularity is on the rise, especially with the recent surge in tourism to Japan and a general growing interest in Japanese culture and cuisine.
Customers are now stopping by on their way to BYOB Omakase spots like U-Omakase, Takumi, and Sushi Kai, or even picking up sake for their own at-home Omakase experiences. Since we’re already having these conversations with customers about which bottles we think make the best pairing, we thought it could be helpful to share some of our top recommendations to inspire your future dining experiences.
Pat’s pick (Bin Bin Sake Sommelier): Tedorigawa “U” Unique ($36)
When pairing with Sushi Omakase, Sake with a light and clean profile will never disappoint. But if you find yourself in the mood to branch out, I recommend a sake with a little more juicy acidity and balanced umami to enhance the experience. Yamahai, a style often known for its fuller body and slightly funky taste, is expressed here in a truly unique way: refreshing and light on its feet with elegant notes of tropical citrus and asian pear. A perfect match for delicate fish; especially with some of the more creative seasonings we tend to be treated to at Omakase in NYC!
Sophia’s pick (Buyer / Manager at Bin Bin): Nifudazake Tank #132 Junmai Daiginjo ($36)
Junmai Daiginjo sake to me is an obvious choice for omakase – typically they’re lean and lightly aromatic, making a great accompaniment for light foods like raw fish. It’s also usually a little pricier, which I tend to reserve for special dining experiences. In this case, the tank #132 from Niigata prefecture sits at a reasonable pricepoint and is left unpasteurized, giving the sake a little more juicy fruitiness and very slight effervescence. Its extra pop of flavor makes it great for the whole meal, not just the first few bites.
George’s pick (Owner/Co-Founder of Bin Bin/ Rule of Thirds): Terada Honke “Shizen no Manma” Kimoto Muroka Nama Genshu ($38)
Terada Honke’s Shizen no Manma has tasty pineapple notes and savoriness that works with flavorful fish. Bring a well-chilled bottle from home and don’t worry about an ice bucket since the umami and acidity softens as it gets closer to room temperature (which is actually my favorite serving temp!).
Carolina’s pick (Bartender/Sommelier at Rule of Thirds): Mimurosugi Kioke Bodaimoto ($88)
What I love about Mimurosugi Kioke Bodaimoto is how it leans on old-school techniques to deliver a totally elegant and smooth sake with lots of personality. If you are trying to elevate your omakase game look no further! Every sip is a unique adventure. Layered, rich, but still subtle, this is a solid choice to enjoy throughout your meal. Best when served slightly chilled or at room temperature.
Other Favorites:
Amabuki Kimoto Junmai Daiginjo ($36)
Hakkaisan Yukimuro Chozo - Snow Aged 3 Year Junmai Daiginjo ($76)
Houhou Biden Sake "Mirai" Junmai Daiginjo ($52)
Brooklyn Kura "Blue Door" ($30)
Do you have a favorite BYOB Omakase spot in New York (or beyond)? Drop it in the comments and we’ll add it to our growing Google map. (To be published soon!)