Thursday, June 21,
Registration from 5:45 pm. Program begins promptly at 6:00 pm.
Oakland, CA 94612 [map]
$40 including tip & tax
During the koji-making process, microorganisms convert proteins in rice into amino acids which act as flavor-boosters, making things taste more delicious and giving them “umami.” Sake has over five times as much umami as beer or white wine.
Sake's not just for sushi and sashimi. There are plenty of rich, full-bodied sakes that go great with the soulful, down-home foods everybody loves. Over a dozen amino acids are present in sake, and this accounts in part for its satisfying flavor.
For this month's event we'll sample a total of 40 junmai, ginjo and daiginjo sakes, many with high umami content. The initial tasting is from 6:00 to 7:00, followed by a terrific selection of Japanese-style “soul food” from Ozumo's kitchen.
Reservations may be made online at the Aftertaste Ticket Store, or call Pua at (808) 222-0195. All sales are final and attendance is limited to 50 persons.