Archive for the ‘Japan Gastronomy’ Category

Shizuoka Sake Tasting: Hana No Mai Brewery-“Kira” Junmai Ginjo “Kura Dashi” Nama Genshu

October 6, 2016

hana-no-mai-kira-1

I just had the opportunity to taste a very unusual, that is for that establishment, by Hana no Mai Brewery in Hamamatsu City, in my usual not so secret lair!

hana-no-mai-kira-4

The name, ”煌”/”Kira”, could be roughly translated as “bright” and is increasingly used in names.
The sake was sold in Cenova Department Store, Shizuoka City, not in the bottle, but from a tank into a bottle to be closed in front of the customer!
It is a junmai (no pure rice alcohol blended in) ginjo nama (unpasteurized) genshu (no pure water blended in!

hana-no-mai-kira-3

Rice: Yamada Nishiki (Shizuoka Prefecture)
Rice blended to 60%
Alcohol: 18~19 degrees
From the tank on October 1st, 2015

Clarity: very clear
Color: very faint golden hue
Aroma: light, dry and fruity. Discreet. Dry plums, pears
Body: fluid
Taste: dry and fruity attack backed up by puissant junmai petillant.
Complex: dry plums, pears, dry custard.
Lingers for a while warming up the palate before departing on notes of chestnuts, sweet oranges and dry sweet potato.
Varies little with food but for a drier note.
Turns a little sweeter with rise in temperature with sweet potatoes taking the lead.

Overall: a very unusual sake for Hana No Mai Brewery, which should actually appeal more to adults thantheir usual brews.
Best enjoyed slightly chilled on its own.
Would make a superlative aperitif!
Suggested pairings: grilled fish, yakitori.

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: Sanwa Brewery-Garyubai Fukurotsuri Shizuku Junmai Ginjo Nama Genshu Homarefuji (conducted at la Sommeliere in Shizuoka City)

August 29, 2016

SOM-GSARYUU-FUKU-1

I don’t mind repeating it all the time but I prefer conducting sake tastings in the right environment but not many places are propitious for that exercise or willing to help.
But La Sommeliere in Miyuki Cho, Aoi Ku, Shizuoka City is certainly becoming a habit as not only I can conduct my tasting in the best conditions possible but also exchange views at the same time!

SOM-GSARYUU-FUKU-3

This time we tasted a nectar produced by Sanwa Brewery in Shimizu Ku, Shizuoka City!

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As usual it bears a long name!
Fukurotsuri Shizuku (the sake is filtered through a suspended cloth bag drip by drip) Junmai (no pure rice alcohol blended in) Ginjo Nama (unpasteurized) Genshu (no pure water blended in) Homarefuji (sake rice grown in Shizuoka Prefecture)!

SOM-GSARYUU-FUKU-7

Rice: Homarefuji (Shizuoka Prefecture)
Rice milled down to 5%
Alcohol: 16~17 degrees
Dryness: + 5
Acidity: 1.5
Bottled in May 2016

SOM-GSARYUU-FUKU-8

Clarity: very clear
Color: light golden hue
Aroma: very dry. Greens, water spinach (kuushinsai)
Body: fluid
Taste: dry and vegetables backed with puissant junmai petillant.
Complex. Lychees, faint dark chocolate, star fruit.
Lingers for a while before departing on more notes of sweet and sour vegetables.
Ends up more complex and dry with rise in temperature.
Varies little with food.

Overall: a very unusual sake, difficult to classify and the more intriguing for it.
Taste it first chilled to later discover more and more new facets with rise in temperature.
A discovery!
Suggested pairings: Vietnamese and Chinese cuisines, mabodofu, dry curry rice.

LA SOMMELIERE

420-0857 Shizuoka City, Aoi Ku, Miyuki Cho, 7-5, Aiseido Bldg, 1F
Tel. & Fax: 054-266-5085
Opening hours: 11:00~22:00, 12:00~18:00 on Sundays & National Holidays
FACEBOOK (Japanese)
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: Kokko Brewery-Junmai Ginjo (conducted at la Sommeliere in Shizuoka City)

August 22, 2016

SOM-KOKKO-1

I don’t mind repeating it all the time but I prefer conducting sake tastings in the right environment but not many places are propitious for that exercise or willing to help.
But La Sommeliere in Miyuki Cho, Aoi Ku, Shizuoka City is certainly becoming a habit as not only I can conduct my tasting in the best conditions possible but also exchange views at the same time!

SOM-KOKKO-2

For a change this time we tasted a Junmai Ginjyo concocted by Kokko Brewery in Fukuroi City!
Incidentally Kokko Brewery was the first a long time ago to use the new Shizuoka yeast!

SOM-KOKKO-5

Rice: Yamada Nishiki (Hyogo Prefecture)
Rice milled down to 50%
Yeast: Shizuoka Ginjyo HD-1
Alcohol: 15~16 degrees
Dryness: +7
Acidity: 1.2
Amino acids: 1.1
Bottled in July 2016

SOM-KOKKO-7

Clarity: very clear
Color: faint golden hue
Aroma dry and fruity. Pears, flowers,herbs
Body: fluid
Taste: very dry and fruity attack backed gentle junmai petillant.
Complex. Banana, persimmon, walnuts, chestnuts, almonds.
Lingers for a short while before departing on notes of oranges and bitter chocolate and faint coffee beans.
Will finally end up on an even drier note at the back of the palate.

Overall: Superb sake, but not as dry as this brewery uses to.
Probably best enjoyed on its own.
Starts it slightly chilled to discover new facets as temperature rises.
Suggested pairings: salads, grilled white fleshed fish, cheese, chocolate.

LA SOMMELIERE

420-0857 Shizuoka City, Aoi Ku, Miyuki Cho, 7-5, Aiseido Bldg, 1F
Tel. & Fax: 054-266-5085
Opening hours: 11:00~22:00, 12:00~18:00 on Sundays & National Holidays
FACEBOOK (Japanese)
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: Sanwa Brewery-Garyubai Junmai Ginjo “Ryoofu Kashu”

July 6, 2016

SANWA-GINJYO-1

It is the time of the year when Sanwa Brewery in Shimizu Ku, Shizuoka City puts out its summer limited sake!

SANWA-GINJYO-5

Its name?
“Ryoofu Kashu/涼風夏酒”, that is “”cool wind, summer sake”!

SANWA-GINJYO-4

Rice: Gohyakumangoku (Toyama Prefecture)
Rice milled down to 55%
Alcohol: 15~16 degrees
Dryness: + 6
Acidity: 1.3
Bottled in June 2016

Clarity: very clear
Color: almost transparent
Aroma: dry and fruity. Dry bananas, dry melons, apricot
Body: fluid
Taste: strong, dry and fruity attack backed up with puissant junmai petillant.
Complex: dry melons.
Lingers for a short while on palate before departing with dry notes of apricot, banana and flowers.
Tends to show more facets with further sips such as faint coffee beans.
Varies little with food.
Peaches and plums will appear with rise of temperature.

Overall:: very dry and elegant sake. Drier and more masculine than usual although ladies will also appreciate it.
Can be enjoyed at any temperature on its own or with any food.
Suggested pairings: salads, asparaguses, oden.

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: Yamanaka Brewery- Enshuu Yokosuka Aoitenka Junmai Ginjo Gaiden Yamada Nishiki

June 26, 2016

YAMANAKA-YAMADANISHIKI-6

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It had been a long time since I could taste a nectar brewed by Yamanaka Brewery in Kakegawa City as they are not easy to obtain here in Shizuoka City!

YAMANAKA-YAMADANISHIKI-4

Even when considering this brew is concocted every year!
“Enshuu Yokosuka Aoitenka Junmai Ginjo Gaiden Yamada Nishiki”!
“Enshuu” is the old name for the Western area of Shizuoka Prefecture and “Yokosuka” one of its old districts. “Gaiden” means “Anecdote”!

YAMANAKA-YAMADANISHIKI-5

Rice: Yamada Nishiki (Hyogo prefecture)
Rice milled down to 55%
Dryness: + 4.8
Acidity: 1.4
Yeast: Kyokai 1501
Alcohol: 15~16 degrees
Bottled in May 2016

Clarity: very clear
Color: almost transparent
Aroma: dry and fruity. banana, pineapple
Body: fluid
Taste: dry and very fruity attack backed up with puissant junmai petillant
Complex: pineapple, faint pears and apricots.
Lingers for a while on the palate before departing on drier notes of custard and nuts.
Takes an even drier turn with food with notes of nuts and custard.

Overall: Another discovery as made every year!
Dry and extremely fruity.
Elegant and easy to drink.
Will please both genders of any age!
Eminently enjoyable on its own or with any food at any temperature.
A sake for all seasons!
Suggested pairings: stews, oden, cheese.

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: Bandai Brewery-Izu Banyou Junmai Ginjo Homarefuji

June 3, 2016

BANDAI-HOMARE-2

Bandai is a very old brewery located in ancient hot spring city of Shuzenji now merged to Izu City in the centre of Izu Peninsula.
As Bandai Brewery it is not the oldest brewery in the Prefecture but it has existed under other names for more than 500 years!

BANDAI-HOMARE-3

In spite of being the sole brewery left in Izu Peninsula somewhat isolated in Shizuoka Prefecture, making it difficult to find their bottles, it keeps abreast of modern ideas and has used Shizuoka-grown Homarefuji sake rice for some time.

BANDAI-HOMARE-5

The name of this particular brand, “Banyou/満燿” is linked to the origin of the brewery back in 1497 as mentioned by Houjyou Souun/北条早雲, himself a native of Izu Peninsula!

BANDAI-HOMARE-4

Rice: Homarefuji (Shizuoka Prefecture)
Rice milled down to 60%
Alcohol: 16~17 degrees
Bottled in January 2016

Clarity: very clear
Color: almost transparent
Aroma: discreet, dry and fruity. Melon.
Body: fluid
Taste: very dry and fruity attack backed up by puissant junmai petillant.
Complex: apricot, melons, muscat.
Lingers for a while on the palate before departing on a drier note of muscat and nuts.
Sweetness will increase with temperature along the discovery o more “facets”.
Varies little with food.

Overall: A bit of a discovery although I have known the brewery for quite some time.
Ought to be better known in spite of the distance to travel to Shuzenji.
Very complex and fruity.
Can be enjoyed on its own or with food at any temperature.
Pairings: oden! (Japanese pot-au-feu)

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: Eikun Brewery-Eikun Gokugoku Junmai Homarefuji

May 28, 2016

HASHIGO-EIKUN-1

On Sunday May 22nd, I had the occasion to taste again a nectar by a Shizuoka City brewery, Eikun
On Sunday May 22nd, I had the occasion to taste again a great nectar by Eikun Brewery from Yui, Shimizu Ku, Shizuoka City, at another famous izakaya in Shizuoka City, Kodarumatei, which took part in the annual Shizuoka De Hashigo Sake event!

HASHIGO-EIKUN-7

Actually the bottle did not bear an official label although all needed information was printed on stickers!

Rice: Homarefuji (Shizuoka Prefecture)
Rice milled down to 60%
Yeast: Shizuoka NEW-5
Alcohol: 14 degrees
Dryness: 0
Acidity: 1.4
Bottled in May 2015

Clarity: very clear
Color: almost transparent
Aroma: very discreet and dry. Faint bananas and pineapple
Body: fluid
Taste: almost sweet and fruity attack backed up with puissant junmai petillant.
Complex: dry bananas, coffee beans, dark chocolate.
Lingers for quite a while on the palate before departing on notes of dry greens.
Turns dry with food with more notes of greens.
Overall: elegant and almost feminine sake.
Sweeter than Shizuoka standards and so easy to drink.
A sake for all seasons.
Suggested pairings: shrimps and seafood, smoked duck, crab salad.

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: Haginishiki Brewery-Haginishiki Minami Alps Tokubetsu Honjozo Nama Genshu

May 26, 2016

HASHIGO-HAGINISHIKI-6

On Sunday May 22nd, I had the occasion to taste for the first time in a long time a nectar by a Shizuoka City brewery, Haginishiki Brewery, at a famous in Shizuoka City, You-to, which took part in the annual Shizuoka De Hashigo Sake event!

HASHIGO-HAGINISHIKI-2

It was a rare and very limited sake as You-to as You-to master, Toushirou Yamaguchi, confirmed he barely obtained the last 3 bottles just in time for the event!
It is an “arabashiri” style, meaning the first press unfiltered.

HASHIGO-HAGINISHIKI-5

Rice: Biyama Nishiki and Yamada Nishiki
Rice milled down to 55%
Alcohol: 17 degrees
Dryness: + 5
Acidity: 1.4
Bottled in February 2016

Clarity: cloudy (white lees unfiltered) but very clean
Color: almost transparent and whitish when stirred
Aroma: discreet and light. Faint bananas and melons
Body: fluid
Taste: Strong and almost sweetish attack.
Complex: white lees, bananas, melon.
Lingers for a while before departing on a strong white lees note.
Varies little with food.

Overall: both a traditional and extravagant sake in spite of its modest arabashiri status.
Very unusual by Shizuoka Prefecture standards.
For light white lees sake lovers.
Perfect for izakaya cuisine of any genre!
Suggested pairings: Japanese-style banya cauda,

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: Takashima Brewery-Hakuin Masamune Junmai Homarefuji “Mount Fuji Day”

May 25, 2016

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On Sunday May 22nd, I had the occasion to taste again a nectar by a favorite brewery of mine, Takashima Brewery in Numazu City, at a great izakaya in Shizuoka City, Kin no Okan, which took part in the annual Shizuoka De Hashigo Sake event!

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This particular brand is created every year to be bottled on March 22nd which Mount Fuji Day!
It is a junmai made with a Shizuoka-grown sake rice called Homarefuji!

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Rice: Homarefuji (Shizuoka Prefecture)
Rice milled down to 60%
Dryness: + 3~+ 4
Acidity: 1.3~1.4
Alcohol: 16 degrees
Bottled on March 22nd=23rd, 2016

Clarity: very clear
Color: almost transparent
Tasted as “nurukan” according to Takashima Brewery’s wish
Aroma: light and discreet. Pineapple, banana.
Body: fluid
Taste: strong, dry and fruity attack backed with puissant junmai petillant
Complex: banana, melon, faint lemon.
Lingers for a while on the palate before departing on drier notes of pineapple.
Varies little food but for a drier note.
Very easy and enjoyable to drink as it invites to the next cup and the next one!

Overall: another splendid sake especially suited for “nurukan/about 40 degrees temperature”!
It would useful to know that Takashima Brewery produces only junmai-type sake these days!
A sake to enjoy with higher-class izakaya cuisine!
Suggested pairings: BBQ, kusaya, sausages, yakitori.

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: Morimoto Brewery-Koshu Roman 2011Genshu Junmai

May 24, 2016

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On Sunday May 22nd, I had the occasion to meet again an old friend, namely Hitoshi Morimoto, owner and master brewer at Morimoto Brewery in Kikugawa City at a great izakaya in Shizuoka City, Hana Oto, which took part in the annual Shizuoka De Hashigo Sake event!

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The sake served for this special event was a real and very gem, a koshu/aged sake brewed in 2011 and matured at room temperature. It goes without saying that you need incredible expertise and a lot of courage to create such a nectar!

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Rice milled down to 60%
Alcohol: 17 degrees
Pasteurized only once
Matured at room temperature
Bottled in 2011

Clarity: very clean
Color: golden
Aroma: dry and fruity. Dry Sherry
Body: fluid
Taste: deep, fruity attack backed up with only a little junmai petillant.
Complex: dry sherry, plums
Lingers for a while before departing on drier notes of greens and more sherry.
Varies little with food but a sweeter note of white sherry.

Overall: simply extravagant and a very rare experience!
Absolutely splendid sake to be enjoyed as a sherry, either at room temperature or lightly warmed.
The kind of sake you appreciate like a fine sherry after dinner in special company!
If you really wish to pair it, do so with roast beef, BBQ, yakitori and cheese!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: Sanwa Brewery-Hagoromo no Mai Junmai Ginjo

May 23, 2016

The other day, while shopping at Cenova Department Store I felt attracted by a old regular nectar by Sanwa Brewery in Shimizu Ku, Shizuoka City.
Being a 300ml bottle it is very practical for keeping chilled in the fridge in these increasingly warm days!

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Although Sanwa Brewery is mostly known now for its Garyubai Label, Hagoromo no Mai/The Light Veil Dance in commemoration of a famous legend occurring on Miho Beach in Shimizu Ku, is still produced after many years of existence.

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It is completely different from the Garyubbai labels and I thought it was time to taste this year’s nectar!

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Rice milled down to 60%
Alcohol: 15~16 degrees
Bottled in March 2016

Clarity: very clear
Color: golden
Aroma: Assertive, dry and fruity. Pineapple, custard.
Body: fluid
Taste: very dry and strong attack backed with puissant junmai petillant.
Complex: coffee beans, almonds, faint oranges.
Lingers for a short while on the palate before departing on dry notes of smoked almonds and walnuts.
Takes an even drier turn with food with strong notes of smoked nuts.

Overall: strong, solid, old fashioned sake untypical of Shizuoka Prefecture.
Obviously conceived to accompany food, especially heavy izakaya fare.
For traditional dry sake lovers!
Suggested pairings: broiled meats, Nabe/Japanese pot-au-feu, BBQ, blue cheese.

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: Oomuraya Brewery-Wakatake Premium Junmai Daiginjo Genshu Homarefuji (conducted at la Sommeliere in Shizuoka City)

May 8, 2016

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I don’t mind repeating it all the time but I prefer conducting sake tastings in the right environment but not many places are propitious for that exercise or willing to help.
But La Sommeliere in Miyuki Cho, Aoi Ku, Shizuoka City is certainly becoming a habit as not only I can conduct my tasting in the best conditions possible but also exchange views at the same time!

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This time we tasted a very special and extravagant sake by Oomuraya Brewery in Shimada City!

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Wakatake Premium Junmai Daiginjo Genshu Homarefuji!
This is still the only Junami Daiginjo made with Shziuoka Prefecture-grown Homarefuji sake rice in the whole Prefecture!

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It was conceived by Master Brewer Wataru Hibino/日比野哲杜氏!

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Rice: Homarefuji (Shizuoka Prefecture)
Rice milled down to 40%
Alcohol: 17 degrees
Single pasteurization
Dryness: + 3
Acidity: 1.3
Amino acids: 1.1
Yeast: Shizuoka HD-1
Bottled in April 2016

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Clarity: very clear
Color: faint golden hue
Aroma: Assertive and fruity. Lychees, faint pears, melon and banana.
Body: fluid. Slightly sirupy
Taste: Strong, dry and fruity attack backed with beautiful junmai petillant.
Complex: oranges, lychees.
Lingers for a while on the palate before departing on drier notes of oranges and apricots.
Lychees make a constant comeback with every sip.
Very pleasant alcohol but not overwhelming in spite of its high contents. Will actually milder with rise of temperature.

Overall: Extravagant, elegant and really masculine despite its complexity.
Will of course please ladies thanks to its superlative balance in strength and elegance.
A sake which ought to be tasted and enjoyed on its own but if you must absolutely pair it I would recommend blue cheese, chocolate, foie gras or broiled conger eel.
Definitely a high class digestif!
At its best slightly chilled, but beware of its alcohol contents! LOL

LA SOMMELIERE

420-0857 Shizuoka City, Aoi Ku, Miyuki Cho, 7-5, Aiseido Bldg, 1F
Tel. & Fax: 054-266-5085
Opening hours: 11:00~22:00, 12:00~18:00 on Sundays & National Holidays
FACEBOOK (Japanese)
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: Oomuraya Brewery-Wakatake Junmai Ginjo Homarefuji (conducted at la Sommeliere in Shizuoka City)

April 28, 2016

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On Friday, April 22nd, A special sake tasting party was held at La Sommeliere in Shizuoka City, Aoi Ku, Miyuki Cho, with Master Brewer Wataru Hibino/日比野哲杜氏 who brought four different sake all made with Shizuoka-grown homarefuji sake rice!

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The four sake!
All Junmai (that is no pure rice alcohol blended in!)!

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Our fourth tasting was a Junmai Ginjai would eventually be called Wakatake Junmai Ginjo!

Rice: Homarefuji (Shizuoka Prefecture)
Rice milled down to 55%
Dryness: + 2
Acidity: 1.4
Amino acids: 1.2
Yeast: Shizuoka NEW-5
Alcohol: 16 degrees
Bottled in March 2016

Clarity: very clear
Color: almost transparent
Aroma: Dry and fruity. Banana
Body: fluid
Taste: dry and fruity attack backed up with puissant junmai petillant.
Complex: banana, vanilla, almonds, lychees.
Lingers for a while before departing on notes of sweetish lychees.
Varies little with food but for some oranges.

Overall: Another elegant and intriguing sake!
Would do do well with any vegetable-based food although eminently enjoyable on its own!
Suggested pairings: Shrimps salad, bamboo shoots dishes.

LA SOMMELIERE

420-0857 Shizuoka City, Aoi Ku, Miyuki Cho, 7-5, Aiseido Bldg, 1F
Tel. & Fax: 054-266-5085
Opening hours: 11:00~22:00, 12:00~18:00 on Sundays & National Holidays
FACEBOOK (Japanese)
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: Oomuraya Brewery-“Oniotome Koi” Tokubetsu Junmai Nama Homarefuji (conducted at la Sommeliere in Shizuoka City)

April 23, 2016

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On Friday, April 22nd, A special sake tasting party was held at La Sommeliere in Shizuoka City, Aoi Ku, Miyuki Cho, with Master Brewer Wataru Hibino/日比野哲杜氏 who brought four different sake all made with Shizuoka-grown homarefuji sake rice!

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The four sake!
All Junmai (that is no pure rice alcohol blended in!)!

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Our second tasting was the summer edition of the now famous “Oniotome/The Goblin’s Fiancee” seasonal series called “koi/Falling in Love”!
It is a Tokubetsu Junmai (no pure rice alcohol blended in) Nama (unpasteurized)

Rice : Homarefuji (Shizuoka Prefecture)
Rice milled down to 60%
Dryness: + 1
Acidity: 1.4
Amino acids: 1.3
Alcohol: 16 degrees
Yeast: Shizuoka NEW-5
Bottled in March 2016

Clarity: very clear
Color: almost transparent
Aroma: dry and fruity. Banana, vanilla, lychees
Body: fluid
Taste: Dry and fruity attack backed up with pleasant junmai petillant.
Complex: lychees, oranges.
Very soft on the palate.
Lingers for a while before departing on drier notes of oranges.
Tends to get drier with food.

Overall: Another sake for all seasons in spite of the fact it is a summer edition!
Definitely becoming a classic!
Best enjoyed on its own, although it will marry easily with food!
Suggested pairings: Sashimi, vegetable salads.

LA SOMMELIERE

420-0857 Shizuoka City, Aoi Ku, Miyuki Cho, 7-5, Aiseido Bldg, 1F
Tel. & Fax: 054-266-5085
Opening hours: 11:00~22:00, 12:00~18:00 on Sundays & National Holidays
FACEBOOK (Japanese)
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: Oomuraya Brewery-Wakatake Premiun Junmai Daiginjo Genshu Homarefuji (conducted at la Sommeliere in Shizuoka City)

April 23, 2016

SOM-WAKA-1

On Friday, April 22nd, A special sake tasting party was held at La Sommeliere in Shizuoka City, Aoi Ku, Miyuki Cho, with Master Brewer Wataru Hibino/日比野哲杜氏 who brought four different sake all made with Shizuoka-grown homarefuji sake rice!

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The four sake!
All Junmai (that is no pure rice alcohol blended in!)!

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We started with the sake made with Homarefuji rice milled down to 40%!

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It is not actually on sale yet but will soon hit the market under the name of Wakatake Premium Junmai Daiginjo!
It is moreover a genshu (no pure water blended in)
Incidentally this is the only Junmai Daiginjo made with Homarefuji Rice in Shizuoka Prefecture!

Rice: Homarefuji (Shizuoka Prefecture)
Rice milled down to 40%
Alcohol: 17 degrees
Dryness: + 4
Acidity: 1.2
Amino acids: 1.0
Yeast: Shizuoka NEW-5
Single pasteurization
Bottled in March~April 2016

Clarity: very clear
Color: almost transparent
Aroma: slightly sweet and fruity. Banana, melon, pears, lychees.
Body: fluid
Taste: dry and fruity attack backed with puissant junmai petillant.
Complex: melon, banana, honey.
Lingers for a short while before departing on notes of melon and soft lychees.
Varies little with food but for a drier note.

Overall: very elegant and intriguing sake!
The kind of sake you shouldn’t bother eating food with.
For special occasions only!
Suggested pairings: salads, asparaguses.

LA SOMMELIERE

420-0857 Shizuoka City, Aoi Ku, Miyuki Cho, 7-5, Aiseido Bldg, 1F
Tel. & Fax: 054-266-5085
Opening hours: 11:00~22:00, 12:00~18:00 on Sundays & National Holidays
FACEBOOK (Japanese)
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Oomuraya Brewing Sake Tasting Party at La Sommeliere in Shizuoka City!

April 23, 2016

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Saké Sommeliére Hisae Tsujimura/辻村尚江さん, Chef Noboru shooji/庄司昇親方, and Owner Hiromi Hasegawa/長谷川浩美さん!

On Friday, April 22nd, was held a very special sake tasting in La Sommeliere, in Miyuki Cho, Aoi Ku, Shizuoka City!

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Oomuraya Brewery (Shimada City) Master Brewer, Wataru Hibino/日比野哲杜氏 had come to introduce 4 new sake all made with Shizuoka-grown Homarefuji rice!

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Over 16 sake-knowledgeable guests from all kinds fields participated to the event!

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An the menu to accompany the sake was exclusively japanese-style!

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The water served came directly from Oomuraya brewery well!

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The 4 sake of the day, some still unlabeled as not yet put on the market!

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The first sake was Junmai Daiginjo Genshu which will eventually be called Wakatake Premium Junmai Daiginjo!

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To accompany a o-toshi/appetizer made with a combination of two leeks, surf clam and “shiraga” spikenard!

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The second sake was Tokubetsu Junmai Nama called Oniotome (Summer Season greetings)!

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Accompanying tuna and seabream sashimi and vegetable plate!

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The third sake was Junmai Daiginjo called “Take no Kaze”!

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Accompanying simmered young bamboo shoots, sweet simmered shrimp, giant butterbur and japanese pepper sprouts!

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The final sake was a Junmai Ginjo eventually to be called Wakatake Junmai Ginjo!

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Accompanying a mixed steamed rice!

Individual tasting reports on each sake of the day coming soon!

LA SOMMELIERE

420-0857 Shizuoka City, Aoi Ku, Miyuki Cho, 7-5, Aiseido Bldg, 1F
Tel. & Fax: 054-266-5085
Opening hours: 11:00~22:00, 12:00~18:00 on Sundays & National Holidays
FACEBOOK (Japanese)
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: Negami Brewery-Kinmei Junmai Nama Genshu Shiboritate

March 27, 2016

KINMEI-JUN-GEN-4

The other I was back to my favorite lair, namely Kasuri in Aoba Odengai in Shizuoka City, where I knew a fine sake was waiting for my tasting!

KINMEI-JUN-GEN-2

It was a nectar created by Negami Brewery in Gotemba City!
Kinmei Junmai (no pure alcohol blended in) Nama (unpasteurized) Genshu (no pure rice alcohol blended in) Shiboritate (just pressed)!

KINMEI-JUN-GEN-3

Rice: Yamada Nishiki
Rice milled down to 50~60%
Alcohol: 17 degrees
Second press
Bottled in March 2016

Clarity: very clear
Color: transparent
Aroma: dry and fruity. Pears
Body: fluid
Taste: very dry and fruity attack backed up with puissant junmai petillent.
Complex: pears, white flowers, melon, oranges.
Lingers for a while before departing on notes of soft flowers, melon and oranges.
Turns drier with food with herbs making an appearance.

Overall: Another nectar to be enjoyed in the place of a white wine!
Best appreciated on its own slightly chilled.
Difficult to pair with food because of its very complex character.
Suggested pairing: asparaguses

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: Morimoto Brewery-H. Morimoto Filtered Tokubetsu Junmai Nama Genshu

March 19, 2016

MORIMOTO-FILTERED-2

Last night when I paid a quick visit to my favorite oden bar in Shizuoka City, the Mama san showed this bottle she had just acquired at Tomitaya Sake Store in Shizuoka City!

MORIMOTO-FILTERED-3

Great Brew Master Hitoshi Morimoto was having fun once again in Kikugawa City, in the central-Western part of Shizuoka Prefecture!
The name was just his as he called it H. Morimoto Filtered (in English) for this Tokubetsu Junmai (no pure alcohol blended in) Nama (unpasteurized) genshu (no pure water blended in)!
Incidentally, it is a very limited edition!

MORIMOTO-FILTERED-4

Rice: Gohyakumangoku (Shizuoka Prefecture)
Rice milled down to 60%
Yeast: Kyoukai 901 Go
Alcohol: 17~18 degrees
Dryness: – 4
Bottled in February 2016

Clarity: very clear
Color: faint golden hue
Aroma: dry and discreet. Rice, faint pears
Taste: very fruity, sweetish attack backed up with puissant junmai petillant.
Complex: apples, plums, apricots, sweet pears.
Lingers for a while before departing on sweet, fruity and flowery notes and oranges.
No acidity whatsoever but the sweetness is not cloying at all.

Overall: a very fruity and flowery nectar!
Very unusual concept in Shizuoka prefecture where the great majority of sake are dry.
Very deep and complex with ever-changing facets surging up.
A sake best enjoyed on its own although could definitely be savored in the place of a dessert wine.
A last liqueur for the road, but one easy on the body and soul!
Suggested pairings: Chocolate, blue cheese.

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: Suruga Brewery-Tenko Junmai Dai Ginjo Muroka Genshu (conducted at la Sommeliere in Shizuoka City)

March 16, 2016

SOM-TENKO-1

I don’t mind repeating it all the time but I prefer conducting sake tastings in the right environment but not many places are propitious for that exercise or willing to help.
But La Sommeliere in Miyuki Cho, Aoi Ku, Shizuoka City is certainly becoming a habit as not only I can conduct my tasting in the best conditions possible but also exchange views at the same time!

SOM-TENKO-3

This time we tasted a nectar brewed by an increasingly popular Suruga Brewery (Shizuoka City) which is already a lot of attention throughout Japan despite its very short history!

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“Tenko/Heavens Rainbow” Junmai (no pure sake alcohol blended in) Daiginjo Muroka (unfiltered) Genshu (no pure water added)!

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Rice: Yamada Nishiki (Hyogo Prefecture)
Rice milled down to 40%
Dryness: + 2
Acidity: 1.2
Alcohol: 16~17 degrees
Bottled in December 2015

SOM-TENKO-6

Clarity: very clear
Color: light gold
Aroma: dry and very fruity.
Pears, banana, custard, chestnuts, young coconuts, green melon
Body: fluid, almost sirupy
Taste: dry and fruity attack backed with puissant junmai petillant.
Complex: custard, cream soda, banana, yogurt.
Always seems to reach the brink of sweetness without reaching it.
Lingers on for a short while before departing on a slightly drier note of custrad, oranges and faint almonds.
Will become markedly drier with salty foods.

Overall: Very rich sake if there were such a term!
Both elegant and very satisfying.
very fruity and sweetish at first but beautifully counterbalanced with swift, but in the right amount, acidity.
Could definitely be used as a superlative dessert wine!
Suggested pairings: Blue cheese!

LA SOMMELIERE

420-0857 Shizuoka City, Aoi Ku, Miyuki Cho, 7-5, Aiseido Bldg, 1F
Tel. & Fax: 054-266-5085
Opening hours: 11:00~22:00, 12:00~18:00 on Sundays & National Holidays
FACEBOOK (Japanese)
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: Oomuraya Brewery-Tokubetsu Junmai “Oni Otome” Yume (conducted at la Sommeliere in Shizuoka City)

February 26, 2016

SOM-WAKATAKE-1

I don’t mind repeating it all the time but I prefer conducting sake tastings in the right environment but not many places are propitious for that exercise or willing to help.
But La Sommeliere in Miyuki Cho, Aoi Ku, Shizuoka City is certainly becoming a habit as not only I can conduct my tasting in the best conditions possible but also exchange views at the same time!

Today the occasion was made the more special that it was Hiromi’s birthday (February 25th)!

SOM-WAKATAKE-3

This time we tasted a nectar created by Oomuraya Brewery in Shimada City, part of a series of 4 limited seasonal brews dedicated to the partner of their “Onigoroshi/Kill a Goblin”, that is “Oniotome/The Goblin’s Wife”!
This is the Spring edition called “Dream”! By the end of the end year they will get married!

SOM-WAKATAKE-7

A dangerous lady actually when you realize she bears horns!

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It is not indicated on the back label, but the rice used is exclusively Shizuoka Prefecture-grown “Homarefuji” sake rice, which is getting much deserved attention from all over the country as it is a hybrid of Yamada Nishiki sake rice, but with shorter stems, and far more resistant to the climate vagaries. It has recently reached maturity as far as brewers are concerned as all levels of premium sake are brewed with it!

Rice: Homarefuji (Shizuoka Prefecture)
Rice milled down to 60%
Dryness: + 4
Acidity: 1.3
Amino acids: 1.1
Bottled in February 2016

SOM-WAKATAKE-4

Clarity: Very clear
Color: Faint golden hue
Aroma: Dry, flowery and fruity. Melon, rapeseed flower (“na no hana”), flowers
Body: Fluid, slightly sirupy
Taste: Dry and fruit attack backed up with puissant junmai petillant.
Complex and fluctuating.
Dry melon, rapeseed flowers.
Starts on a sweetish note before quickly turning dry.
Lingers for a little while before disappearing with tangerines and faint coffee beans and almonds. Melon makes a very late appearance at the back of the palate. Coffee beans will also make a late surge with further sips.

Overall: As usual a very elegant and complex sake.
Sake made with homarefuji rice has the intriguing particularity of fluctuating inside your palate revealing different facets in waves that can appear well after you thought it had completely departed. Don’t be taken aback if you are actually conducted a formal tasting and keep your pen in hand!
Will please ladies in particular, although gentlemen will appreciate its eclectic propensity to pair with many dishes if you decide to savor it along a repast.
Thoroughly enjoyable on its own, either slightly chilled or at room temperature, as well as all along a meal, be it an aperitif, a main drink, or a digestif!
Suggested pairings: “Asari no sakamai”/sake-steamed cockles, “Na no hana no karashi ae”/steamed rapeseed flowers seasoned in Japanese mustard, “Shinjo/Kyoto-style steamed white-flesh fish balls in light broth/”suimono”, Japanese-style scallops shuumai, White-flesh fish sushi. Foie gras as an aperitif!

LA SOMMELIERE

420-0857 Shizuoka City, Aoi Ku, Miyuki Cho, 7-5, Aiseido Bldg, 1F
Tel. & Fax: 054-266-5085
Opening hours: 11:00~22:00, 12:00~18:00 on Sundays & National Holidays
FACEBOOK (Japanese)
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City