Joy of Sake Aftertaste: The Magic of Rice
More than the mineral balance of the water, more than the variety of yeast, it’s the rice itself that plays the biggest role in determining a sake’s taste and texture. Over twenty different rice varieties have been developed just for making sake, with names like Gin no Sei, Aiyama, Omachi, Yamadanishiki, Hattan, Kura no Hana and Gohyakumangoku.
The evening’s sake selection includes 39 different junmai, ginjo and daigino labels arranged by rice variety. Daiginjo labels tend towards Yamadanishiki, with junmai and ginjo labels using a variety of regional strains. The tasting takes about 45 minutes and is followed by sake appetizers and congenial sake-sipping until 8:00 p.m.
The July Aftertaste will be held at the restaurant formerly known as Buddha Bar in the Meatpacking District, and will feature a selection of sake appetizers. Reservations may be made online through this link: Aftertaste Online Ticket Purchase or call 888-799-7242.
Wednesday, July 15, 2009
6:00 p.m. to 8:00 p.m.
17 Little West 12th Street
formerly known as Buddha Bar
Registration from 5:45 p.m.
Program begins promptly at 6:00 p.m.
$39 per person