Geography is one of the biggest factors influencing sake flavor, body and aroma. From Hokkaido in the north to Kyushu in the south, the average monthly temperature can vary by as much as 20 degrees Fahrenheit during the brewing season. This has a big affect on the metabolism of the friendly microorganisms that turn rice and nutrient-laced water into sake. In addition, local rice varieties like Hanafubuki in the North and Hattan in the south produce sakes with different characteristics. At our kick-off Aftertaste event we’ll try sample southern labels from the islands of Kyushu and Shikoku as well as Hiroshima, Shimane and Yamaguchi prefectures. From the north, the focus will be on Tohoku, Akita, Miyagi, Fukushima, Yamagata, Aomori and Iwate prefectures. Chef Wade Uyeoka of MW Restaurant has prepared an original menu of sake appetizers to complement 50 different labels, including many award-winners from the 2014 U.S. National Sake Appraisal. His artistry in the kitchen provides another good reason to attend this year’s first Aftertate event. Please reserve tickets on-line through the Joy of Sake Ticket Store. Tuesday, January 20, 2015, 6pm–8pm Registration from 5:40pm. Program begins promptly at 6:00pm. MW Restaurant 1538 Kapiolani Blvd., Suite 107, Honolulu, HI 96814 [view map] Ph: 808-955-6505 • www.mwrestaurant.com $50 per person (including tax and tip)