Shizuoka Sake Tasting 16-4: Sugii Brewery

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Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!


Sugii Brewery is noted for producing some the most traditional sake in Shizuoka Prefecture. Their “kimoto” and “yamahai” have received national acclaim in many specialized magazines such as the March edition of “DANCYU”.
My good friends at Nagashima Saketen always call me as they have arrived!

The title “Tenbo 13 nen” means the 13th year of Tenbo Era (1843) shortly before the advent of Meiji Era, the year of the Brewery foundation in Fujieda City. A return to its roots and orignal brewing!

Sugii Brewery Yamahai Junmai “Tenbo Ju San Nen”
Rice: Aichi no Kaori: milled down to 78%
Fermented rice: Hitomebore: milled down to 70%
Dryness: +3.5
Acidity: 2.5 (very high for Shizuoka)
Alcohol: 15.2 degrees
Bottled in March 2008

Clarity: very clear

Colour: almost transparent

Aroma: Fruity: dry cherries

Body: velvety

Taste: very dry,fruity: dry cherries. Remiscent of a dry sherry

Overall: A sake for food, especially fried and strong taste food.
2 or 3 days ater opening the bottle the sake will actually turn gentler and sweeter, and “performing” with food.
Unusual and intriguing.

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2 Responses to “Shizuoka Sake Tasting 16-4: Sugii Brewery”

  1. Melinda Says:

    Intriguing indeed! Aroma of dried cherries? Must be lovely. I can’t wait to try the one you sent us! BTW, I’m still trying to coordinate with Etsuko, but will hopefully have a report for you soon!

  2. dragonlife Says:

    Dried sherries tend to come out with yamahai. The same happened with Takashima Brewery! Looking forward to the report!

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