MOANA MASTERS WELCOMES 2020 WITH THE FINE ART OF PAIRING JAPANESE WHISKY
Innovative program at the First Lady of Waikiki begins its second year with an izakaya-style event
This is a perfect pairing for the traveler looking for a food and beverage event to pair with their Hawaiian vacation.
Jonathan Armstrong, the West Coast Brand Ambassador for House of Suntory joins Chef Colin Sato as a Master at this event featuring highly allocated whisky paired with Izakaya-style bites. With over 10 years of experience in the spirits industry, Jonathan has an extensive background in bartending, craft spirits and hospitality on both the East and West coasts including the cities of Philadelphia, New York and Los Angeles.
The Moana Masters event starts at 6 p.m. on Saturday, February 29
To add to the excitement and glamour of this evening event, Jonathan will provide a Step Repeat for guests to take photos and share on their social accounts. And guests will be able to enjoy a casual setting in the oceanfront Grand Salon. Music and lighting set the mood for this Masters event.
Once our guests have enjoyed the welcome cocktail and photo session, Jonathan and Colin will start the formal program. Guests will be seated classroom style and will enjoy the two masters speak. Jonathan will provide a background about each of the four featured whisky and will mix the cocktails during the teaching. And Colin will demo a few of his Izakaya-style dishes that will be served alongside the drinks.
Colin’s menu includes the following:
Smoked Kanpachi kama, radish, yuzu kosho
Seared Hokkaido scallops, heart of palm, smoked trout roe
Duck Confit basteeya, preserved lemon, smoked plum jam
Santa Barbara Uni, truffle kahuku corn croquette
Wagyu Beef, short rib arancini, bone marrow bearnaise
Jonathan will be serving the following whisky:
Hibiki 17 (served neat)
Yamazaki 12 (Yamazaki High Ball)
Toki Japanese Whisky (Toki Smash)
Hakushu 12 (served neat)
The cost is $150 per person including gratuity, plus taxes and Box Office fees. Tickets are available at HonoluluBoxOffice.com/Moana.
Guests will leave with a swag bag and recipes from Jonathan and Colin. The price includes complimentary four-hour valet parking or self-parking at the Sheraton Princess Kaiulani parking garage.
WHISKY TO BE SERVED AT THIS EVENING EVENT:
HIBIKI 17: Hibiki Whisky is a harmonious blend of innumerous malt and grain whiskies which are meticulously blended to create a full orchestra of flavors and aromas. Seductive, blossoming and enigmatic, Hibiki Whisky celebrates an unrivaled art of blending, fine craftsmanship and a sense of luxury from the House of Suntory. Hibiki was launched in 1989 to commemorate Suntory’s 90th anniversary, and has ever since been embraced as the paragon of The Art of Japanese Whisky, the very product of Japanese nature and her people. Hibiki Whisky is not only Japan’s most highly awarded blended whisky, but among the most prestigious and honoured whiskies in the world.
Nose: Peach, apricot, melon rose, lily, lemon leaf
Palate: Toffee, black cherry, vanilla, and Mizunara Japanese oak.
YAMAZAKI 12: From Yamazaki was born the surprising, delicate yet profound experience of Japanese single malt whisky. Made at Yamazaki Distillery, the soul place of Japanese whisky, its signature multi-layered taste is highly praised by whisky connoisseurs all over the world. Today, Suntory Single Malt Whisky Yamazaki Whisky is not only the No.1 single malt whisky in Japan, but is also enjoyed in more than 35 countries. Born in 1984, Suntory Single Malt Whisky Yamazaki marked 60 years since the first drop of whisky was made at the Yamazaki distillery. It was here that Keizo Saji pioneered the Japanese single malt whisky. The name “Yamazaki” speaks of the confidence and pride of the distillery’s founding history. The calligraphy was done by Saji himself, and represents Suntory’s passion and celebrates the birth of the Japanese single malt.
Nose: Peach, pineapple, grapefruit, clove, candied orange, vanilla, Mizunara Japanese oak.
Palate: Coconut, cranberry butter, sweet ginger,
YAMAZAKI HIGH BALL
TOKI JAPANESE WHISKY: Toki means “time” in Japanese. It’s a concept rich in meaning the world over, but particularly in Japan where respect for tradition and reinvention sparks a powerful creative energy. Inspired by that interplay, Suntory Whisky Toki™ brings together old and new -the House of Suntory’s proud heritage and its innovative spirit- to create blended Japanese whisky that is both groundbreaking and timeless.
Nose: Basil, green apple, honey
Palate: Grapefruit, green grapes, Peppermint, thyme
HAKUSHU 12: From Suntory’s mountain distillery nestled deep in the untouched forests of Mt. Kaikomagatake, comes the fresh and gently smoky Suntory Single Malt Whisky Hakushu. Released in 1994, in celebration of 70 years of whisky making at the House of Suntory. Hakushu single malt whisky captures the distinctive profile of Hakushu distillery, which is represented by its light, fruity and slightly sweet smoky taste. Through the careful blending of a variety of casks at Hakushu distillery, this uniquely awakening and verdant single malt is born.
Nose: Basil, pine needle, green apple
Palate: Sweet pear, mint, kiwi
Here’s the link to purchase tickets to the event.
And here’s a link to book rooms if someone is interested in staying at this historic and beautiful hotel.
Director of Public Relations
Marriott Waikiki Complex
Article source: http://www.whiskyintelligence.com/2020/02/moana-masters-welcomes-2020-with-the-fine-art-of-pairing-japanese-whisky-japanese-whisky-news/