It took sake-makers nearly a century to unlock the secrets of how to make ginjo sakes with floral and fruity aromas. This month's Aftertaste looks at how brewers coax fragrances like apple, banana, litchi and anise from just rice, water and yeast.
We'll try 37 different sakes, including nine gold-award recipients from the 2008 U.S. National Sake Appraisal, ranging from highly aromatic labels to those whose subtle fragrance is barely discernible. The guest speaker's talk and the tasting take an hour. Then it's on to Sumile's sake appetizer buffet and more reflective sake-sipping until 8:00 p.m.
Reservations may be made online through the following link: Aftertaste Ticket Store or call Lance at 212-989-7699. All sales are final and attendance is limited to 40 persons.