Uchi Scottsdale is raising a glass to World Sake Day with the debut of Better Together, a Junmai Ginjo sake created exclusively in collaboration with Brooklyn Kura. The sake arrived October 1, kicking off a monthlong celebration of Japanese brewing traditions, pairings and craftsmanship.
The collaboration brought Uchi’s culinary and beverage teams to New York for two days of hands-on work alongside Brooklyn Kura’s sake makers. From loading and steaming rice to introducing koji spores and observing the fermentation process, the teams helped bring the new brew to life.
The sake is a dry Junmai Ginjo made with domestically grown Yamada Nishiki rice polished to 60 percent. Described as velvety and crisp, Better Together balances fruit-forward flavors with a dry finish. Tasting notes include honeydew, orange peel, delicate cherry, puffed rice, mochi and cream.
“World Sake Day is all about honoring tradition while pushing creative boundaries, which makes this the perfect moment to unveil Better Together in Scottsdale,” said Jason Kosmas, Beverage Director at Hai Hospitality. “Crafting our first house sake alongside the visionary team at Brooklyn Kura was a dream process. We built this brew from the ground up to pair effortlessly with our food and share the spirit of warmth and hospitality that defines Uchi.”
The celebration continues with a special 10-course omakase dinner at Uchi Scottsdale on October 22 at 6:30 p.m. Priced at $175 per person, the ticketed experience will feature a menu curated by Chef de Cuisine Blake Luecke, combining Uchi favorites with dishes created specifically for the evening.
Guests can expect pairings that showcase the range of Brooklyn Kura’s offerings, beginning with Uchi Salad alongside Better Together Junmai Ginjo and Half Karaage paired with Lake Effect Nigori. Ebi Tempura will be served with No. 14 Namazake Junmai Ginjo, while Shima Aji Nigiri and Kurodai Nigiri will be paired with Tidal Junmai. Pork Belly will accompany Occidental Dry Hopped Junmai.
Additional menu highlights include Hama Chili, chef’s choice dry-aged nigiri, Bluefin Akami and Chutoro, Fried Milk and other chef’s specials. Certified Sake Advisor Alex Bemis of Mutual Trading Company will also join the dinner to share insights into sake’s traditions, production methods and characteristics. Reservations for the dinner are available through Uchi Scottsdale’s SevenRooms.
