Date

Tuesday, January 17, 2023

Time

6:00-8:00 pm.
Registration from 5:40 pm.

Place

TDB by Vikram Garg

Lotus Honolulu Hotel, 2nd Floor
2884 Kalakaua Avenue [map]

Parking

$15 at hotel, metered at Kapiolani Park

Tickets

Purchase online at Eventbrite.
Tickets not available at the door.

$68

per person

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.

At our January Aftertaste event we’ll sample 50 sakes from the islands of Kyushu and Shikoku as well as the southern Honshu prefectures of Hiroshima, Shimane and Yamaguchi. Sakes brewed at warmer temperatures down south tend to be richer and more full-bodied than typical sakes from northern Japan.

In line with this month’s theme, chef Vikram Garg, who hails from the Andaman Islands between Burma and India, about 700 miles closer to the equator than Hawaii, has prepared a menu that includes South Asian dishes from his homeland. These dishes should pair delightfully with the evening’s selection of “sakes from the south.”

Menu

From the Motherland

Onion Pakora, Tamarind Chutney

Chicken Curry, Koshihikari Rice

Global influence

Hummus Bin Tahini, Vegetable Crudites

Hamakua Mushroom Risotto, Parmesan Creame

joyofsake.com