Ginjo sakes seem to be all over the block—some are light and aromatic, while others have the down-to-earthiness we usually associate with junmais. What unites sakes with such different qualities and makes them all ginjos? At this month's Aftertaste we'll pursue this question with a tasting of twenty different ginjo sakes—along with ten junmais and ten daiginjos for comparison.
Date
Thursday, May 23, 2013
Time
6:00–8:00 pm
Registration from 5:40 p.m. Program begins promptly at 6:00 p.m.
Place
Dash Gastropub
1018 McCully Street
Honolulu, HI 96826
Corner of Young & McCully
[map]
(808) 943-1025
www.dashgastropub.com
Price
$45 per person
Ginjo sakes break down into two broad styles—kaori (aroma) ginjos and aji (taste) ginjos. For the former, brewers use special yeasts and low-temperature fermentation to get sakes with fetching aromas. With the latter they're after smoothness and easy drinkability. The polishing ratio must be 60% or less, but these days many brewers take their ginjo rice down to 50%.
To set off these tasty sakes at their best guest chef Grant Kawasaki of OC16's “Hawaiian Grown Kitchen” has put together an appetizer menu that complements both kaori and aji ginjo styles. Tasting is from 6:00, with the appetizer service beginning at 7:00.
Reservations may be made online through the following link: Joy of Sake Ticket Store or by calling Pua at 222-0195. All sales are final and attendance is limited to 80 persons. Valet parking for four dollars, lot parking for free across the street.