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Date

Wed, April 16, 2014

Time

6:00–8:00 p.m.
Registration from 5:40 p.m. Program begins promptly at 6:00 p.m.

Place

Kahala Hotel
The Kahala Hotel & Resort
Plumeria Beach House
(downstairs)
5000 Kahala Avenue
Honolulu, HI 96816
[map]


Kahala Hotel
Price

$50 per person
(including tax and tip)


Parking

Validated parking for parking structure

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  Aftertaste

There's a big difference between “tasting” and “drinking.” To “taste” means to figure out what a glass of sake is all about. Color, aroma, flavor, balance, body and texture all play a part. By paying attention, to such individual characteristics, we can get a sense of what makes each sake unique, and why some win a coveted Gold Star at the U.S. National Sake Appraisal.

April's Aftertaste begins with a talk on how the experts taste sake, using actual Gold Star winners from the 2013 Appraisal as examples. Then we'll put those tips to the test with a tasting of fifty junmai, ginjo and daiginjo labels. Chef Wayne Hirabayashi and his team have put together a perfect menu of sake appetizers to enjoy at The Kahala Hotel & Resort.

Reservations may be made online through the Joy of Sake Ticket Store.



Menu

Hamachi Yuzu Serrano & Avocado with seaweed salad & soy wasabi

Slow Braised Kurobuta Pork Shoulder with vegetable hash, Granny Smith apple & calvados sauce

Coconut Chicken Tempura with roasted cauliflower puree, chicken jus rice wine vinaigrette

Asian Gravlax with edamame citrus & shiso

Silken Tofu & Heirloom Tomatoes with shiso, soy wasabi & toasted sesame seeds

Grilled Vegetable Onigiri with edamame, kimpira, red beans, roasted mushrooms, kabayaki sauce