SAKE GINGER GLAZED SALMON YUKI NIGORI & MIO SAKE TASTING & DEMONSTRATION THURSDAY, DECEMBER 22, 2016 KTA Keauhou at 1pm to 3pm KTA Kailua-Kona at 4pm to 6pm FRIDAY, DECEMBER 23, 2016 KTA Puainako at 3pm to 6pm Classic Junmai Sho Chiku Bai Sake Naturally Brewed 1.5 liters Gold Flakes Kamotsuru Tokusei Sake 720 ml. Limited in supply, sorry no rainchecks. Yuji Nigori Sake's refreshing and sweet aroma of white peach or lychee with Nigori's mellow body and smooth texture makes this sake unique and delightful. Kizakura Sake 101 540 ml. - 3 count or Kikusui Perfect Snow Unfiltered Sake 300 ml. 3699 799 ea. ea. Junmai Daiginjo Born Gold Sake An elegant sake! 720 ml. Orion 21.4 oz. or Echigo Koshihikari Beer 17 oz. Yuzu Shibori Tsukasabotan Yama Sake Hint of citrus flavors! 720 ml. Imported Iichiko Shochu Distilled from Barley 750 ml. Kikori Whiskey or Akashi Whisky Blend Product of Japan 750 ml. Soju Kuba Awamori Imported from Okinawa 750 ml. Junmai Sake Otokoyama Tokubetsu A prestige sake! 720 ml. Coedo Beer Kyara IPA, Shikkoku Black Lager or Shiro Hefeweizen 11.2 oz. 2397 369 1899 1699 4297 1697 1997 2 $8 ea. 999 Yuki Nigori Sake 699 Unfiltered Lychee or ea. White Peach Flavored 375 ml. ea. Takara Masamune Mirin 599 Mio Sparkling Sake 1697 750 ml. ................................................................... 750 ml. ............................................................... ½ cup sake ½ cup soy sauce ½ cup mirin (sweet Japanese rice wine) 2 tbsp. fresh ginger, finely grated 2 cloves garlic, minced dash of red chili pepper flakes 1/4 cup white sugar 1 ½ lbs. salmon fillet olive oil First, make the marinate by mixing the sake, soy sauce, mirin, ginger, garlic, a dash of chili pepper flakes and sugar in a medium bowl. Place the salmon fillet in a sturdy freezer bag and pour in the marinade. Seal bag tightly and place in the refrigerator and chill for at least an hour, but preferably more. Remove fillet from the marinade and set fish aside. Place the marinade in a small saucepan and heat until it simmers. Simmer for several minutes or until the sauce is reduced by half. Preheat oven to 350°F. Line a baking dish with aluminium foil and brush with olive oil. Place fillet into lined dish, skin side down. Brush fillet with reduced marinade. Bake for 10 to 15 minutes depending on the thickness, basting frequently until salmon is seared and is easily flaked with a fork. Nanbu Bijin Shinpaku Daiginjo or Hiro Blue Junmai Ginjo Sake 720 ml. 2799 ea. Kagatobi Ai or or Mu Junmai Daiginjo Sake 720 ml. 1999 ea. for ea. Limited in supply, sorry no rainchecks. Unless otherwise stated, we reserve the right to limit sale items to 5 units per customer. Coupons are limited to 2 coupons per product, per customer, per visit. 4 MERRY CHRISTMAS AND HAPPY NEW YEAR!
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