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The three most important ingredients for making sake are: rice, water and the skill of the toji. With rice, brewers have their choice of a half dozen major brewing varieties and a hundred minor ones. Yamadanishiki is the first choice for almost all brewers of premium daiginjo sakes. Soft-grained Omachi and Aiyama, most commonly used to make ginjo labels, break down quickly during fermentation and so have a big flavor profile.
With Gohyakumangoku it’s the other way around. The kernel is smaller and often harder, and doesn’t break down as readily during fermentation. So you often get lighter sakes with a clean edge. Miyamanishiki and Hattan are similar but seem to release more flavor-producing compounds than Gohyaku, producing a richer, more full-bodied sake.
Our tasting this evening features 50 different labels, each identified by prefecture, brewery and the rice from which it’s made. That’s followed by sake appetizers and sake-sipping until 8:15 p.m. Reservations can be made online through the following link: Aftertaste Hawaii Online Ticket Purchase. All sales are final and attendance is limited to 100 persons.
Date
Thursday, February 19, 2015
Time
6:15–8:15pm
We will be starting 15 minutes later to get the lower parking fee.
Restaurant
Buho Cocina y Cantina
2250 Kalakaua Ave.
Suite 525
Honolulu, Hawaii 96815
Ph: 808-922-2846
www.buhocantina.com
Parking
Waikiki Shopping Plaza
Parking entrance in on Lauula St. between Royal Hawaiian Ave. and Seaside Ave. on the mauka side of Kalakaua Ave. Flat rate parking from 6pm–12am is $5 cash. If you come before 6pm, the cost is $2.50 per half hour. Take the elevator to the 5th floor.
Cost
$45 per person (including tax and tip)
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Buho Cocina y Cantina was a hit at Joy of Sake last year with their “slow-cooked pork belly tacos with pineapple pico.” Now they’ve opened up their outdoor patio for our February Aftertaste event. Buho’s modern Mexican cuisine is light, tasty and a surprisingly good match for the 50 sakes we’ll sample. Óle!
Menu
Quinoa Stuffed Chile Relleno
Shishito pepper stuffed with oyster mushroom, queso fresco and quinoa
Kale Salad
Mixed greens, jicama, blanched Kahuku corn, crispy fried kale
Kauai Shrimp Ceviche
Kauai shrimp, roma tomatoes, red onions, cilantro, avocado
Lobster Tacos
Kona lobster on a homemade squid ink tortilla topped with a Yucatan sauce
Mexican Street Corn
Charred Kahuku corn coated with lime aiole and ancho powder
Tequila Garlic Shrimp
Kauai shrimp flambéed in blue agave tequila with a side of coconut lime rice
Buho Mole Poblano
Chicken drumsticks smothered in grandma’s traditional mole sauce on a bed of Mexican rice
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