Aftertaste 2014 Kick-Off Event!

Aftertaste: Kimoto and Sokujo



Monday, January 20, 2014


6:00–8:00 p.m.

Registration from 5:40 p.m. Program begins promptly at 6:00 p.m.


The Pig and The Lady

83 N. King Street
(between Smith and Maunakea) view map
Tel. 585-8255


$45 per person

Parking available at municipal garages on Maunakea and Smith streets.
  Sakes made using the kimoto brewing method are attracting legions of sake fans. What is it that makes them so impressive? Words such as “depth” and “complexity” are often mentioned, but there's more to it.

The kimoto brewing method, developed in the late 17th Century, introduced the idea of using friendly bacteria to create an ideal bio-environment for making sake. Even now, many connoisseurs feel that this old-style practice is best for making sakes with big flavor—in other words lots of acidity and umami.

In contrast to kimoto, most sake today is made using the sokujo (rapid fermentation) method, which tends to produce lighter and often more aromatic sakes. We'll sample 40 junmai, ginjo and daiginjo labels from both brewing schools, and then enjoy a selection of appetizers by Andrew Le, the talented chef of The Pig and the Lady.

Reservations may be made online through the following link: Joy of Sake Ticket Store or by calling Pua at 222-0195. All sales are final and attendance is limited to 80 persons.


Bo Bia
lup cheong, jicama, peanut sauce

Fried Egg Salad
toasted rice, tamarind and galangal vinaigrette

Vegetable Poke
with lemongrass-kaffir and puffed rice

Smoked Ahi
green grape, black garlic on toast

Mung Bean Tamale
mint salsa verde, chili satay, cotija

Pork Belly
with house pickles and sweet-sour pate sauce

Turmeric and Fried Shallot Jasmine Rice