Aftertaste: It's the Water: Masculine vs. Feminine Sakes


Ticket Store


Thursday, May 22, 2014


6:00–8:00 p.m.

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


Shokudo Japanese Restaurant

1585 Kapiolani Blvd.
Honolulu, Hawaii 96814
view map


$45 per person (including tax and tip)


Validated parking, parking entrance in back of restaurant on Kona St.
  From ancient times breweries have been located near a source of abundant pure water. Since water is sake's main ingredient, its chemical composition has a big impact on the way each sake tastes. What the brewers are looking for is not so much water that's delicious, but rather water that provides vital nutrients to the microorganisms that turn rice and water into sake.

May's Aftertaste talk delves into why sakes made from hard water, like those from the Nada region of Kobe, differ from those made with the soft water found in Hiroshima and Fukui. Then we'll try to detect the difference between masculine (hard water) and feminine (soft water) sakes with a tasting of fifty junmai, ginjo and daiginjo labels. Shokudo's chefs have prepared a tasty selection of sake appetizers for our enjoyment during the second hour of the event.

Please reserve tickets on-line through the Joy of Sake Ticket Store.


Hamachi Carpaccio with jalapeno peppers
Hawaii Big Eye Negitoro Temaki
Ahi Karaage with miso cream cheese
Wasabi Bloody Mary-infused cherry tomatoes
Tofu Shooters
Beef Tenderloin Poke
Wasabi Buffalo Wings
Baked Salmon Onigiri