Sake, rice and raw fish

It’s all things sake.

A special fundraiser seeks to showcase the versatility and variety of the gourmet alcoholic beverage that ranges from a perishable, unpasteurized variety to a sparking sake that tastes more like a champagne.

The Rice and Sake tasting will be at 5:30 p.m., Thursday, June 19 at Kauai Marriott Resort for anyone interested in the delicious (and potent) drink.

“We have scheduled a short presentation on rice by Lyndsey Haraguchi-Nakayama of Hoopulapula Haraguchi Rice Mill located in Hanalei,” said Sandi Kato-Klutke. “There will also be a wine sommelier who is versed on sake and how it is made.”

Daniel Braun, owner of Princeville Wine Market, said the designation of sake grades comes with a rice polishing process. The polishing is the process of carefully breaking away the outer husk with more of the proteins, and leaves a more starchy inner kernel.

The most common misnomer of sake is that it must be served warm, he added. Most sakes are served cold to help bring out the distinguishable fruity tastes within.

As with most wines, sake was also made to accompany a food dish and tastes best when pared with those foods. Sake was made to go with raw fish.

“People who enjoy the crisp white wines often like sake,” he said.

A special menu will be paired with sake selected by Young’s Market. The menu will include a spicy ahi poke bowl; vegetarian forbidden rice salad bowl; spicy vegan tofu eggplant brown rice bowl; General Tsao chicken long grain rice bowl; Indian lamb curry basmati rice bowl; and sausage and seafood jambalaya rice bowl.

The desserts, including rice pudding, okoshi, butter mochi, and chi chi dango, will be served with a specialty Biwa (loquat) tea.

RSVP by Monday to Sandi Kato-Klutke at 651-9106, or email to hlta.kauai@gmail.com.

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