Japan Benefit Highlights the Highball
Where: Burritt Room at the Crescent Hotel, 417 Stockton (at Sutter), 400-0500
When: Tue., April 5, 8.p.m -1 a.m.
Cost: $40 in advance, $45 at the door; proceeds benefit Second Harvest Japan
The rundown: Umamimart, the food blog founded by local Kayoko Akabori, is hosting an impressive Japan relief event: headline musical act Tommy Guerrero, DJs, sake by artisanal importer Joto, snacks by Peko-Peko, and sweet treats from Sandbox Bakery. Plus, the Burritt Room bar is pouring highballs at the intersection of vintage cocktail and Japanese culinary traditions. According to Yamazaki whisky brand ambassador Neyah White, drinking in Japan usually happens with food. Since straight whisky is too intense for the subtle and clean flavors of a lot of Japanese food, a vast majority of the spirit is consumed with soda water or ginger ale in highballs. As a result, all Japanese whisky is designed to show best in a highball. Still, whether you explore the highball with Japanese, Scotch, or American whiskeys, the best buzz comes from helping those in need.