The Joy of Sake
By Theme Staff | September 29, 2008 | 0

The Joy of Sake was held last thursday at Webster Hall. It was a joy to be a guest at this event. The Joy of Sake featured 327 selections that were entries in the 2008 U.S. National Sake Appraisal in Honolulu, August 26-27. The judging that took place in Honolulu was based on balance, taste, aroma, finish and overall impression based on a scale of one to five.

The event was divided up in floors based on the grade of production of the sake; the top floor was designated for “Daiginjo” classification and the second and first floor was designated for “Ginjo” and “Junmai” classification. Not only were the best sakes produced in the world on display; there were also were highly notable restaurants that prepared appetizers to go along with the sake tasting. If that wasn’t enough; a large part of the 327 sakes present are not available for distribution in the United States. Here are some of my favorite picks from the event: wd-50’s Chestnut-Horseradish Soup with Smoked Mackerel & Verjus; plated in plastic cups, watching it was mesmerizing, Bond Street’s King Salmon Sashimi with Wasabi Zuke (served in a pipette to be squeezed after the first bite of the sashimi!) and Sushi Samba had Yellowtail Taquitos which was a fresh divergence from the classic forms of Asian cuisine. Now we move on to the sake tasting! Nagai Shuzo had a great “Ginjo” named Mizubasho, the flavors in this gold medal winner were distinctly fruity with a subtle tangy finish. Shindo Shuzoten’s “Daiginjo” named Gasanryu Kisaragi had a beautiful fragrence with a sharp finish. I know there were hundreds more than I stated but these were by far my favorites.




















Issue 17 Eureka!