Thursday, April 23, 2009, 6–8 pm
Yoshi-ya (Sheraton Waikiki)
Registration from 5:30 p.m.
Program begins promptly at 6:00 p.m.
$37 including tip & tax
A key decision brewers makes in creating a new sake is which yeast variety to use. Some yeasts produce aromatic esters that remind us of melon or banana. Others are steady and dependable, resulting in comforting, well-balanced sakes. Often brewers choose yeasts with mild aroma and acidity: their sakes tend to be understated and elegant.
We'll focus on five widely-used brewing yeasts, with examples of sakes made from each in the junmai, ginjo, daiginjo and yamahai categories. The tasting takes an hour and is followed by sake appetizers and congenial sake-sipping until 8:00 p.m.
The April Aftertaste will be held at Yoshi-ya in the Sheraton Waikiki. Reservations may be made online through the following link: Aftertaste Hawaii Online Ticket Purchase or call Pua at 222-5591. All sales are final and attendance is limited to 70 persons.