Sake Tasting in Hilo Next Tuesday

A Sake Tasting will take place at “Grapes: A Wine Store” in Hilo next Tuesday:

Grapes a Wine Store

Date: November 10, 2009, 5:00p-8:00p.

Location: YBA Hall (Honpa Hongwanji Hilo Betsuin)

398 Kilauea Ave., Hilo, HI 96720

Parking: Enter via Sangha Hall and park on the Hamakua-side of the

parking lot. The YBA Hall is under the Hongwanji temple and

you enter the Hall from the Hamakua-side of the Sangha Hall

parking lot. Look for balloons at the entrance.

Tariff: Pre-payment of $20 per person to cover the cost of the rental,

insurance liability and food; you must be 21-years of age to attend

Reservations: To reserve your seat, please visit Grapes Tuesday-Saturday,

12:00 noon – 6:00p. Credit cards, cash or checks payable to

Grapes. Reservations must be done no later than close of

business this Friday, November 6, 2009. Call now 808.933-1471.


1) Ginga Shizuku “Devine Droplets” Junmai Daiginjo shizuku sake

Tasting Note: Spice, minerals , sweet banana, melons, herbs and vanilla essence.

Nice complement to foods with focused richness. Try with: Caviar, Grilled Kobe

beef with bordelaise sauce.

2) Mizbasho Junmai Daiginjo

Tasting Note: This is very soft and delicate sake. The rich creamy flavor come

from rice and delicate sweetness is from water. Try with: Grilled Meat, Beef

steak, Mushroom.

3) Takacho Junmai Daiginjo (Limited)

Tasting Note: Smooth taste and refreshing flavor. A nose of green apple and

Japanese pear. Try with: Goes well with fried dish.

4) Kurosawa Junmai Daiginjo (kimoto)

Tasting Note: Ultimately smooth and delicate with trace hints of pear, butter

and floral overtones. Try with: Steaks sautéed and grilled. Spicy food as well.

Junmai Ginjo

5) Fukucho “Moon on the Water” Junmai Ginjo

Tasting Note: Lime and ripe cantaloupe wit bold hints of anise, white pepper

and allspice. Try with: Shrimp and fennel risotto, Seared scallops, Oyster.

6) Rihaku “Wondering Poet”

Tasting Note: Banana and very-ripe honeydew aromas, juicy fruitiness and

green, herbal notes. Ultimate sake to pair with wine-unfriendly vegetables.

Try with: Asparagus with roasted-garlic aioli, Grilled herb-marinated artichokes,

Sautéed broccoli rabe, Green salad with gorgonzola-herb dressing.

7) Takacho “The Regal Hawk” (Limited)

Tasting Note: Delicate, clean and crisp flavor profile with green apple and

fruity aromas. Dry sake. Try with: Grilled Chicken (Yakitori).

8 ) Tozai “Well of Wisdom”

Tasting Note: Excellent introduction to this category of sake. Delicate and clean.

Great as an aperitif and an easy match to all flavors of sushi. Try with: Fried

calamari, Grilled fish, Oysters.

9) Kanbara “Bride of the Fox”

Tasting Note: Grilled nuts, cocoa, pistachio and ripe honeydew with lingering

sweetness begs for rich meat or fish. Try with: Mandarin-glazed duck, Fig-stuffed

pork loin, Braised beef short ribs, Black cod with sweet miso glaze.

10) Ozeki Ginjo

Tasting Note: Clean and smooth. Try with: Pairs well with any food.


11) Ama no To “Hevens Door”

Tasting Note: Sweet rice aromas, floral spiciness, mouthwatering pear, and

agreeable earthiness. Try with: Game bird with a dried fruit and nut stuffing,

Chestnut smoked ham and wild mushroom soup, Pork ribs with molasses and

star anise.


12) Rihaku

Tasting Note: Sweet & creamy, fruity yet complex. Slight prune notes, taste of nuts.


13) Daishichi “Big 7” Kimoto

Tasting Note: Just soft texture that drink clean and silky. Savor the wonderful

medium-dry flavor, the expansive creamy aroma, and well-balanced richness.

Try with: Grilled meats and teriyaki dishes, simple seafood pasta.

Sparkling Sake

Using the exacting standards of French champagne (Champagne method)

combined with the traditional Junmai Sake brewing techniques has created this

cool and elegant sparkler.

14) Mizbasho Sparkling (Pure)

Tasting Note: A fantastic choice for a refreshing aperitif, this sparkling sake is

sure to surprise as a wonderful compliment to other courses throughout a meal.

It pairs well with fresh fruit such as strawberries, citrus and pears. It is best

served in champagne flutes, to enjoy the texture of delicate bubbles.

Try with: Italian food, seafood, any asian food

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