There are two series of events that happen throughout the year that I always make it a point to try my best to attend.  One is the Hawaii International Film Festival in the fall and their Spring Showcase in, well, the spring.  The other is The Joy of Sake, and it’s periodic Aftertaste events held throughout the year.  Monday night was one such Joy of Sake Aftertaste event.

After the initial tasting, all the bottles are gathered, and put on ice for all to enjoy while eating

January 20, 2014 marked the kick-off to the 2014 Joy of Sake Aftertaste series at The Pig & The Lady in Honolulu’s Chinatown district.  The theme for the night was Kimoto and Sokujo.  Kimoto refers to the old traditional method of fermentation used for centuries, whereas Sokujo refers to a faster fermentation process developed in more modern times.  The two different methods give way to different characteristics to the sake they produce.  I could go on, and on about this topic, but it’s just easier if you go out and pick up a few bottles of each, and have your own

Another tub of sake

As for the event itself, we started off with a welcome from the Joy of Sake gang, and a brief talk about Kimoto vs Sokujo from Chris Pearce, the Joy of Sake founder.  We were then treated to 45 different sake spread around the restaurant.  On each sake information card, it was noted if the sake was Kimoto, or Sokujo style.  This really helped to illustrate the difference between the two fermentation methods.

One of the several tables of sake

Aside from all of the sake on hand, participants were treated to the delicious bites from The Pig & The Lady.  The creative, and well balanced dishes included Bo Bia, Fried Egg Salad, Vegetable Poke, Smoked Ahi, Mung Bean Tamale, Pork Belly and Turmeric and Shallot Jasmine Rice.  Here’s a few pictures of some items:

Vegetable Poke

Bo Bia

Smoked Ahi