This is the first of three pre-events leading up to The Joy of Sake on September 20. Each features a special guest and a tasting of 35 sakes built around a single theme. This time Philip Harper, brewmaster at Kinoshita Brewing Co. in Kyoto Prefecture, explains the distinctions between the three main brewing styles.
Kimoto, Yamahai and Sokujo
Most sake today is made with the “Sokujo” (rapid fermentation) method, which tends to produce lighter and often more aromatic sakes. But for those who like depth and complexity the Kimoto and Yamahai methods hold great appeal. Improvements in brewing technique have made these sakes better than ever, producing “old-style sake for the 21st century.”
We'll try a broad sampling of 35 junmai, ginjo and daiginjo labels made using the three brewing methods. Following Philip's remarks, the tasting session will last about 35 minutes, followed by appetizers and congenial sake-sipping until 8:00 p.m.
For tickets please go to the Aftertaste Ticket Store or call Pua at (808) 222-0195. All sales are final and attendance is limited to 45 persons.