ISSID and HITSID from HKCS have jointly organized a Sake Dinner on 9th October 2008 in a Vietnamese Restaurant near Fortress Hill. The main theme of this social event provides the temptation opportunities with 5 kinds of Sake mixed with Vietnamese foods. ?This was indeed a unique combination, and it has attracted over 20 HKCS members and their guests.

The event started with wine and sake professional, Mr Pierre Tam, giving an introduction of the history and making of premium sake. Our audiences learned that premium sake (or Jizake in Japanese) from its definition, means local sake from a particular region. They are relatively small production with much higher quality and distinctive flare.

We also learned that Japanese rice can be classified into two broad categories; the ordinary table rice and Sakamai which is used exclusively for sake production. The reason Sakamai is suitable for the making of premium sake is that it contains a very high level of starch, generally much bigger in size and softer grain. The most common premium sake rice varieties are Yamada Nishiki, Miyama Nishiki, Kinmon Nisiki, Gohyyakuman Goku and Fukunohana. All premium sakes need to go thru very complicated and traditional steps, including Rice Polishing, Washing, Steeping, Steaming, Koji Making, Yeast, Fermentation and Squeezing etc.

In general Japanese Sake can be graded as Honjyozo, Jumai, Ginjo and Daiginjo.

The participants really enjoyed themselves that night, and have already asked for the date of the next Sake Night.? If you missed this one, come join us in the next event!

Finally, we would like to take this opportunity to thank Pierre for the insight of Sake production, his generous support in providing the Sake for the night, and the innovative pairing with the Vietnamese dishes.