Ichiran, a tonkotsu ramen professional with three eating places in New York and several other in Asia, this fall launched a sake flight at its Brooklyn location. The flight, priced at $16, options beneficiant 2.4-oz. pours of three of the eating places’ finest sakes.The sake flight consists of:
Kitaya Souden (Tokubetsu Junmai): Utilizing Yamada-Nishiki rice, Kitaya Souden is brewed by way of the Yamahai methodology with low temperature fermentation over the course of two months. This ends in a fruit-forward and elevated acidity profile.
Tenryo Koshu (Junmai Daiginjo): Makes use of “flower yeast” (Hanakoubo) from the Flower Yeast Affiliation of Tokyo College of Agriculture. This sake is aged underneath strict temperature management to develop its profound and refined style that enhances all meals.
Hizo Otokoyama (Junmai Ginjo): Hizo Otokoyama is brewed from Gin no Sato sake brewing rice. It’s full bodied, frivolously nuanced, boldly rice ahead, clean, and strikingly dry.
Ichiran’s sake flight is at present solely out there for diners seated within the Yatai desk eating space (not the sales space seating) through the evenings from 6 p.m. till shut.
Ichiran’s tonkotsu ramen — house-made, lengthy skinny noodles served in a pork bone broth — consists of the model’s unique spicy purple sauce. Ichiran’s Brooklyn outpost opened in 2016.