Posts Tagged ‘グルメ’

Shizuoka Sake Tasting: Hana No Mai Brewery-Junmai Shiboritate Genshu

March 5, 2012

Hana no Mai Brewery in Hamamatsu City ‘ the largest Sake Brewery in Shizuoka Prefecture and export a sizeabkle amount abroad.
For quit some time they have been breweing their sake with their own ingredients. They grow their own Yamada Nishiki rice in the same city, uses Shizuoka yeats and the local water!

They produce also many limited brews such this nicely warpped “shiboritate/newly pressed” Junmai (no alcohol added) Genshu (no water added!

Rice: Shizuoka-grown Yamada Nishiki
Rice milled down to 60%
Dryness: +3
Acidity: 1.8
Alcohol: 16~17 degrees
Bottled in October 2010

Clarity: Very clear
Color: Very faint golden hue
Aroma: Fruity and asserive. banana, pineapple, custard
Body: Fluid
Taste: Strong fruity alcohol attack.
Warms back of the palate.
Dryish and strong junmai petillant.
Lingers for a short while with lots of almonds and coffee beans. Oranges, Macadamia nuts, hints of dark chocolate.
Drinks well with food with more Macadamia nuts.

Overall: Unusually strong sake for Hana No Mai Brewery.
Straightforward and fruity.
Tends to vary with food.
Best appreciated with strong taste food, although the latter might influence the taste.
A good sake for Izakayas!

Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Shizuoka Sake Tasting: Fuji-Takasago Brewery-Tokubetsu Junmai Diamond Fuji

March 5, 2012

Although the Fuji-Takasago Brewery in Fujinomiya City is part of a larger conglomerate, all the staff is from Shizuoka Prefecture and the sake there are made exclusively according to methods prevalent in the Prefecture.

Moreover, they are active in promoting sake rice grown in Shizuoka Prefecture.
In this particular case half of the rice used for this brew is Homare Fuji, a Yamada Nishii hybrid developed in Shizuoka Prefecture.

Rice: Yamada Nishiki and Shizuoka-grownHomare Fuji
Rice milled down to 60%
Dyness: +6
Alcohol: 15~16 degrees
Bottlled in November 2010

Clarity: Very clear
Color: Transparent
Aroma: Fruity: pineapple, custard. almonds
Body: Fluid
Taste: Very dry attack backed up by Junmai petillant.
Fruity: dry almonds, custard.
Quickly disappears with a soft custard note.
Very soft and easy to drink in spite of its softness.
Turns dry with food.
Goes very well with fish and sashimi.
As nurukan/lukewarm: Turns sweeter with a short strong junmai pang with a quick comeback on the drier side.
Oranges and custard.
very pleasant as a warm sake.

Overall: Very pleasant and easy to drink sake.
Goes well with any food, raw or cooked.
A sake to please everyone!
A great sake for a great party!

Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Shizuoka Sake Tasting: Shidaizumi Brewery/Organic Sake-Junmai Ginjo

March 5, 2012

Shidaizumi Brewery in Fujieda City has been conducting some very interesting experiments with organic ake rice for some time.
With Aoshima Brewery in the same city, a new movement has been started for a new and growing trend: Organic sake.

Shidaizumi Brewery hence received the Ecofarmer License from the Shizuoka Prefectureas a member of the JA Oigawa Yaizu Sake Rice Research Committee.

The Brewery used organic rice of the Yamada Nishiki strain cultivated by 11 farmers in Yaizu City:
Kohji Ohata, Toshiyuki Umehara, Masamitsu Masuda, Tatsuo Muramatsu, Teruo Matsumura, Toshiyuki Sone, Hirao Noda, Masashi Suzuki, Naomi Yamamoto, Riji Yagi and Kazuyuki Ishikawa.

Rice: Organic Yamada Nishiki all grown in Shizuoka Prefecture
Rice milled to: 55%
Yeast: NEW-5 (Shizuoka)
Dryness: +5.0
Acidity: 1.2
Alcohol: 15~16 degrees
Bottled in December 2010

Clarity: Very clear
Color: Transparent
Aroma: Bananas
Body: Fluid
Taste: Dry attack with junmai petillant.
Soft but complex.
Warms up back of the palate and ends on a dry note.
Banana, almond, apricot, memories of coffee beans and dark chocolate.
Dry melon appears with food with more nuts and dark chocolate.
Elegant, easy to drink.

Overall: Ever talked of a “feminine drink”?
A sake not easy to discern.
Ladies would be screaming for it?

Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Suruga Brewery: The Newest Brewery In Shizuoka Prefecture!

March 5, 2012


Takahiro Nagashima/長島隆弘 of Nagashima Sake Shop and Daigo Hagiwara/萩原大吾 of Suruga Brewery

I finally found the occasion to pay a long delayed visit to the newest Sake Brewery In Shizuoka Prefecture (and probably in Japan!): Suruga Brewery/駿河酒造!


Tenkou/天虹/”Heaven’s Rainbow”, Suruga Brewery’s representative brand!

My good friend Takahiro Nagashima of Saketen was on hand as he had wanted to visit and deal with Suruga Brewery the very moment they arrived in Shizuoka City!


Delivery truck formerly owned by Yoshiya Brewery.

Suruga Brewery may have a short history but it has been a pretty eventful one!


Haginishiki Brewery of old times!

It all started in 2006 when some members of the family owning the Haginishiki Brewery in Shizuoka City decided to separate themselves form the old brewery to create the new one.


Chumasa sake casks from the defunct Yoshiya Brewery

So they first moved to Kakegawa City where they started brewing their own brands at the former Sogatsuru Brewery which had laid dormant for 10 years.


Hagi No Kura Brand flag

They produced brands such as Hagi nO kura, Sogatsuru and Sogatsuru-Hagi No Kura. Sogatsuru-Hagi No Kura was the official name of the “new” brewery then.


Equipment from the defunct Yoshiya Brewery

One cannot start a new sake brewery with a new license in Japan.
The only way you produce your own brand of sake is either to obtain the collaboration of another brewery or to buy the license of a brewery.


More equipment from the defunct Yoshiya Brewery

They brewed their sake under the name of Sogatsuru-Hagi No Kura Brewery until 2009.
Then in 2010, Yoshiya Brewery in Shizuoka City decided to stop their activities.


Press from Yoshiya Brewery

They then were able to buy Yoshiya Brewery’s license and call themselves Suruga Brewery.
Not only did they buy the license but also all the unsold sake and equipment from Yoshiya Brewery!


Tanks from Yoshiya Brewery

Sake brewery equipment is hard to make and obtain, and terribly expensive, so buying a defunct brewery’s equipment is quite common in Japan.


Another view from the outside

But they moved to their present address in Shizuoka City only last year.


Chumasa brand

I was personally extremely happy to learn and verify that they kept the names Yoshiya Brewery’s sake brands, Chumasa, Onigoroshi and Abekaido in their own range of labels headed by their representative brand name, Tenkou.


Entrance to the koji muro/麹室

Now, the family branch who decided to go alone also possessed land and a supermarket in Nishiwaki, Suruga Ku (hence the new name of the brewery) in Shizuoka City.
They just transformed the supermarket into a very efficient, cost-saving brewery!


Inside the koji muro

They had their own well dug 50 meters deep into the Abe River subterranean bed. This water is top-class for sake even that deep inside a city!


Modern temperature regulator

The brewmaster/杜氏 at Suruga Brewery is Mr. Kazumo Kobayashi/小林一雲 (39) of NaganoPrefecture and of the Nanbu Brewmasters School who brew the sake with his team of three “kurabito/helpers”.


New tanks/oke/桶

The present yearly production is of 350 goku/石/about 63,000 liters.


Having a peak at premium sake ready to be pressed!

The shikomi/actual brewing is done in two stages, in November~December, and then again in March~April.


Modern tanks where fermenting is being conducted

Apart of the brewing personnel who reside in the brewery only during the brewing, Suruga Brewery, Daigo Hagiwara, who represents the 3rd generation, employs 4 full staff and 2 part-timers.


It’s brewing!


One cannot escape the manual work, however modern a brewery might be!


They still keep reminding themselves of their new name!


The Abekaido Brand!


Mr. Hirai, the accountant and jack of all trades!


A treasure trove of old and very old sake!


Their best and most expensive sake!

Don’t worry, I’ll start tasting reports soon!

Suruga Brewery
422-8044 Shizuoka City, Aoi Ku, Suruga Ku, Nishiwaki, 923
Tel.: 054-281-1331
Fax: 054-251-1475

Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Shizuoka Sake Tasting: Yamanaka Brewery-Aoitenka Toubinkoi Muroka Junmai Ginjo

March 5, 2012

Yamanaka Brewery i not easy to access as it is far away from Kakegawa Station near the sea and one can reach only by bus, car and bicycle (not from Shizuoka City for the latter!)!
It is a fairly small establishement, although very well known, the more for it that its neighbour is the famous soy sauce brewery, Sakae!

This particular bottle was extravagant for many reasons.
The decoration was very original in the sense that the label on the bottle is actually made of cloth!
Coming into a great box with plenty of explanations, both the bottle and box are worth a collector’s attention.

The contents were also absolutely extravagant:
The real title is Yamanaka Shuzo/Yamanak Brewery, Aointenka (sake name), Tobinkoi (sake extracted drop by drop by being left hanging into sacke inside the tank and into a large glass jar), Muroka (unfiltered), Junami Ginjo (high premium with no alcohol added), Genshu (no pure water added), the whole meaning a completely untouched sake brew!

Now for the details:
Rice: Yamada Nishiki from Hyogo Prefecture
Rice milled down to 48% (high dai ginjo level!)
Yeast: 1401
Dryness: +2
Acidity: 1.7
Alcohol: 16~17 gegrees
Bottled in July 2010

Clarity: very clear
Colour: transparent
Aroma: Slghtly dry and very fruity. Almonds, coconuts with notes of pineapple. Extremely pleasant
Body: fluid
Taste: Very complex and fruity. Extremely pleasant and sophisticated.
Dry and fruity. Junmai petillant spreading over the back of the palate. Lingers on only a little.
Dry almonds, pineapple with hints of banana and vanilla.
Finishes on a very dry almond note, but turns a little sweetish with food. Later on reveals faint notes of dark chocolate and cofee beans.

Overall: Simply extravagant, although its pricetag is ridiculously cheap (that is for that quality!). The rice millage would be of another plane elsewhere!
Sophisticated, lmost “feminine” in spite of high alcohol content.
Best appreciated lightly chilled or at room temperature.
Personally the best aperitif one can come across!

Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Shizuoka Sake Tasting: Bandai Brewery-Junmai Ginjo Genshu Homare Fuji

March 5, 2012

Bandai Brewery is located in one of the most scenic cities of Shizuoka Prefecture, Izu Peninsula formerly called Shuzenji. The city has recently been included into a larger city called Izu City, but people and tourists certainly don’t mix the two when they say they are going to Shuzenji!
One can reach this city also famous for its hotsprings and Japanese inns by taking a local train from Mishima City.
When you go down at Shuzenji Station, don’t forget to visit the souvenir shop where you will find all the products of Bandai Brewery, including real wasabi shochu!

Bandai Brewery is one of the oldest breweries in the Prefecture and its history under other names can be traced back to the 16th Century!
Like most of the other sake breweries in Shizuoka Prefecture, it has started to use locally grown sake rice to ensure a stable output.

Rice: Homare Fuji 100% (grown in Shizuoka Prefecture)
Rice milled down to 60%
Dryness: +3
Alcohol: 16~17 degrees (genshu: no water added)
Bottled in July 2010

Clarity: very clear
Colour: faint golden hue
Aroma: Strong and fruity: banana, vanilla, hints of pineapple
Body: fluid
Taste: Strongish attack with junmai petillant and a lot of fruit. Warms back of the palate. Well-rounded backed up by pleasant alcohol.
Complex: banana, gum-candy, almonds with memories of coffee beans later.
Softens with food to turn dry again on its own.
Almonds and banana tend to follow each other alternatively.

Overall: A sake you might as well drink chilled as it is quite sweet in spite of a +3 dryness level (quite dry by Shizuoka standards).
One of those sake you can pour over an ice-cream!
Very pleasant. Tends to get drier with food.
Would very well accompany blue cheese like a Port wine, or being drunk as a digestif!

Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Shizuoka Sake Tasting: Morimoto Brewery-Sayogoromo Tokubetsu Junmai Homare Fuji

March 5, 2012

The great thing about Morimoto Brewery is the unpredictability of its sake!
All are worth tasting again and again every year as they show different characters and idyosincrasies.

This sake made with Shizuoka-grown Homare Fuji sake rice is another proof of their originality!

Morimoto Brewery: Sayogoromo Tokubetsu Junmai Homare
Fuji

Rice: Homare Fuji (Shizuoka-grown)
Rice milled down to 60%
Alcohol: 15~16 degrees
Bottled in October 2010

Clarity: very clear
Color: transparent
Aroma: Fruity, alcohol, custard, macadamia nuts. Sweetish and pleasurable
Taste: Very dry attack backed with a little pleasant alcohol and junmai petillant.
Fruity: custard, almond nuts, greens.
Disappears quickly with notes of coffee beans and dry almonds.
Sharpish, straightforward. Devised to accompany and complement food.
Changes little with food, turns only a little drier.

Overall: A very good sake for food, especially winter heavy food.
Contribute a dry note to balance heavy food.
A fine sake on its own, too!

Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Shizuoka Sake Tasting: Yamanaka Brewery-Aoitenka Junmai Hyakumangoku Rice

February 22, 2012

Yamanaka Brewery is a small, ancient and traditional brewery lost a long way south of Kakegawa Station and it is not easy to find their brews even in Shizuoka City. Luckily enough I happened to find this sake made with Hyakumangoku rice grown in Shizuoka Prefecture!

Rice: Hyakumangoku (Shizuoka-grown)
Milled down to: 65%
Dryness: +2.0
Acidity: 1.4
Yeast: Association No 1001
Alcohol: 15~16 degrees
Bottled in June 2010

Clarity: very clear
Color: transparent
Aroma: fruity, light, banana, chocolate, vanilla, hints of pineapple
Body: fluid
Taste: Dry soft attack with junmai petillant.
Complex and fruity: chocolate, coffee beans, banana.
Quickly disappears with notes of almonds.
Gets drier with food.
Easy to drink.

Overall: A sake for all seasons.
Very fruity, dry and soft.
Actually quite complex and showing more facets than expected.
A sure value!

RECOMMENDED RELATED WEBSITES

Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, 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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Shizuoka Sake Tasting: Senju Brewery-Junmai Ginjo Homare Fuji

February 22, 2012

Senju Brewery is the sole sake brewery in Iwata city famous for the Yamaha Company.
It’s a bit off the beaten track and their sake are not always easy to find!

Sake made with Shizuoka-grown Homare Fuji sake rice usually (if the space is available) bear a sticker with Homare Fuji written on it Japanese characters.
The label was actually designed a couple years ago by a local university student!

Senju Brewery-Junmai Ginjo Homare Fuji

Rice: Homare Fuji: 100%
Rice milled down to 55%
Alcohol: 15~16 degrees
Botteld in August 2010

Clarity: very clear
Colour: light golden
Aroma: Discreet, fruity and elegant: Pineapple, vanilla
Body: fluid
Taste: Dryish attack. Fruity. Light and complex. Dry nuts, almonds, Macadamia nuts. Disappears quickly.
Very easy to drink.
“Fleety” when chilled.
More almonds and turns sweetish on second and third cups, although drier almonds make a comeback later.
Changes little with food, although turns a little drier.

Comments: My best Junmai Ginjo with Homare Fuji Rice so far!
Complex and surprising.
Can be appreciated either chilled or at room temperature.
Will open up with more facets at the latter including memories of coffee beans typical of Shizuoka sake.
Definitely recommended to light sake lovers!

RECOMMENDED RELATED WEBSITES

Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, 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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Shizuoka Sake Tasting: Hamamatsu-Tenjingura Brewery/Shusseijyo Aki Agari Tokubetsu Honjozo

February 22, 2012

Hamamatsu-Tenjigura was the oldest Sake Brewery in Hamamatsu City until it started absorbing all the neighbouring cities.
It stands in Shizuoka Prefecture for having the only “Brewmistress”!

Their sake come into two distinct varieties, the ones designed for food, the others for separate tasting.
This particular sake was great with food prepared by the Missus!
It also has the merit to made with Shizuoka-grown Homare Fuji Sake Rice!
And it certainly makes for a long title!

Hamamatsu-Tenjigura Brewery: Shusseijyo Aki Agari (Autumn’s First) Tokubetsu Honjozo Homare Fuji

Rice: Homare Fuji 100%
Rice milled down to 60%
Alcohol: 15~16 degrees
Bottled in August 2010

Clarity: Very clear
Colour: Transparent
Aroma: Dry and fruity: bananas, coffee beans and coconuts
Body: Fluid
Taste: Very dry attack. Fruity: Coconuts, almonds.
Disappears quickly with a drier note with more almonds and nuts/coffee beans.
Changes little with food with an even drier note.

Overall: An eminently drinkable sake for dry sake fans.
At 60% millage simply an extravagant Tokubetsu Honjozo!
Great accompaninent to food.
Could be enjoyed in any way, chilled, room temperature or lukewarm!

It was certainly perfect with the Missus’ food: Deep-fried lotus roots chips and cheese gyoza!

RECOMMENDED RELATED WEBSITES

Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, 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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

THE JOY OF SAKE in TOKYO, November 2nd

October 15, 2010

For more details check: http://www.joyofsake.com

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope

Please check the new postings at:
sake, shochu and sushi

Shizuoka Sake Tasting 24/5: Yamanaka Brewery-Aoitenka Toubinkoi Muroka Junmai Ginjo

October 4, 2010

Yamanaka Brewery i not easy to access as it is far away from Kakegawa Station near the sea and one can reach only by bus, car and bicycle (not from Shizuoka City for the latter!)!
It is a fairly small establishement, although very well know, the more for it that its neighbour is the famous soy sauce brewery, Sakae!

This particular bottle was extravagant for many reasons.
The decoration was very original in the sense that the label on the bottle is actually made of cloth!
Coming into a great box with plenty of explanations, both the bottle and box are worth a collector’s attention.

The contents were also absolutely extravagant:
The real title is Yamanaka Shuzo/Yamanak Brewery, Aointenka (sake name), Tobinkoi (sake extracted drop by drop by being left hanging into sacke inside the tank and into a large glass jar), Muroka (unfiltered), Junami Ginjo (high premium with no alcohol added), Genshu (no pure water added), the whole meaning a completely untouched sake brew!

Now for the details:
Rice: Yamada Nishiki from Hyogo Prefecture
Rice milled down to 48% (high dai ginjo level!)
Yeast: 1401
Dryness: +2
Acidity: 1.7
Alcohol: 16~17 gegrees
Bottled in July 2010

Clarity: very clear
Colour: transparent
Aroma: Slghtly dry and very fruity. Almonds, coconuts with notes of pineapple. Extremely pleasant
Body: fluid
Taste: Very complex and fruity. Extremely pleasant and sophisticated.
Dry and fruity. Junmai petillant spreading over theback of the palate. Lingers on only a little.
Dry almonds, pineapple with hints of banana and vanilla.
Finishes on a very dry almond note, but turns a little sweetish with food. Later on reveals faint notes of dark chocolate and cofee beans.

Overall: Simply extravagant, although its pricetag is ridiculously cheap (that is for that quality!). The rice millage would be of another plane elsewhere!
Sophisticated, lmost “feminine2 in spite of high alcohol content.
Best appreciated lightly chilled or at room temperature.
Personally the best aperitif one can come across!

Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
——————————–
Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Shizuoka Sake Tasting 7/7: Fuji-Takasago Brewery-Takasago Yamahai Shikomi Junmai Shu Hiyaoroshi Namatsume

September 20, 2010

It’s been some time since I tasted a sake from Fuji-Takasago Brewery in Fujinomiya City.
Since September is the time to taste the Hiyaoroshi sake/sake taht has been sterelized only once, it is such an embarrssment of choices, but I opted for this brewery as it is slightly unusual in Shizuoka refecture.

The real title for this particular sake is “Takasago Yamahai Shikomi Junmai Shu Hiyaoroshi Namatsume”!
Meaning: Takasago (main name) Yamahai Shikomi (old style brewing) Junmai Shu (Junmai=no alcohol added) Hitaoroshi Namatsume (bottled without a second sterilization.
On top of this it is a genshu/no water added!

Fuji-Takasago Brewery/Takasago Yamahai Junmai Hiyaoroshi

Rice: Yamada Nishiki 100% (Hyogo Prefecture)
Riced milled down to 55% (extravagant!)
Alcohol: 16~17 degrees (genshu)
Dryness: -3 (sweet for Shizuoka)
Bottled in September 2010

Clarity: very clear
Colour: Faint golden hue
Aroma: Strong, very fruity: bananas, vanilla, sweet ornages
Body: Fluid
Taste: Strong attack with a lot of junmai “petillant”, sweetish.
Complex: Macadamia nuts, bananas, oranges, vanilla.
Warms back of the palate for some time. Lingers for a while with very dry almonds backed up by oranges and vanilla.
Sweet by Shizuoka standards at first approach but dries up quickly.

Overall: A sake that can be greatly enjoyed chilled or at room temperature.
Great as a sweetish aperitif or in lieu of a port wine.
Strikes a great marriage with choclate or blue cheese.
Chilled, can be drunk as a dessert drink! Would do excellently poured over ice-cream!

Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
——————————–
Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Shizuoka Sake Tasting 11/13: Hatsukame Brewery/Futsushu

June 26, 2010

Sake can be truly extravagant in Shizuoka Prefecture, when you realize that futsushu/regular sake accounts for only 18% of its total production as compared to over 60% nationwide.
Not only this but futsushu made here uses rice that has been polished down to 70% and even less!

Hatsukame Brewery/Futsushu
Rice milled down to 65%

Clarity: very clear
Color: transparent
Aroma: discreet, fruity, almonds, nuts
Body: velvety
Taste: Sweetish attack. Shortish tail. Fruity: almonds, nuts, bitter chocolate.
Keeps well with any food.
Overall: Pleasant on the palate and tongue. Eminently drinkable.
Simply extravagant for a futsushu.
Great with food. Drinks up very quickly.
Can be savoured chilled, at room temperature or lukewarm (“nurukan”).
Certainly qualify for more than as futsushu/regular.


The Japan Blog List

———————————
Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
——————————–
Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Shizuoka Sake Tasting 1/10: Morimoto Brewery/Sayogoromo Chouki Ikusei Shikomi Junmai

June 26, 2010

Hidetoshi Morimoto, owner and brewmaster at Morimoto Brewery in Kikugawa City, is at it again! That is, he just will not “follow the lines” and call his brews as others, more traditionally-minded, would…
This sake, which should have been simply called a “Yamahai” finds itself slated as “Chouki Ikusei Shubo Shikomi Junmai, meaning a “junmai which has nurtured for a long time in my sake factory”!
Well, I don’t mind Hidetoshi’s idyosincracies as long as he creates these marvels!

Rice milled down to 60% (koji/fermented rice) and 65% (plain rice)
Alcohol: 15~16 degrees/genshu/no water added
Bottled in May 2010
Contents: 1.8 l

Clarity: very clear
Colour: transparent
Aroma: Fruity, complex, sweetish. Banana, vanilla with memories nuts and coffee beans.
Body: Fluid
Taste: Dry attack backed with some alcohol. Warms up the back of the palate.
Dry pineapple.
Disappears fairly quickly with memories of nuts, macadamia nuts and custard.
Stays very dry with food with more pineapple.
Surprising “gap” between aroma and taste.

Overall: A typical sake from Morimoto Brewery!
Hidetoshi Morimoto cares little about “pleasing people”… His sake, in spite of making use of Shizuoka yeast are “off the norm” in this Prefecture.
A sake for all seasons and all meals, although eminently enjoyable on its own.
Definitely on the “macho side”, uncompromising!


The Japan Blog List

———————————
Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
——————————–
Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Shizuoka Sake Tasting 8/13: Sogatsuru-Hagi No Kura Brewery-Kazutoyo

June 3, 2010

This could very well be the last bottle I drink from Sogatsuru-Hagi No Kura Brewery in Kakegawa City as Hagi No Kura Brewery has definitely left Sogatsuru after buying Yoshiya Brewery’s license and moved to Shizuoka City this April although they could have done it last year!

Sogatsuru-Hagi No Kura Brewery, “Kazutoyo” kakegawajyo/Kakegawa Castle Junmai Ginjo

Alcohol: 15~16 degrees
Rice milled down to 55%
Bottled in March 2003

Clarity: very clear
Colour: transparent
Aroma: Fruity. Alcohol. Pineapple, banana.
Body: Fluid
Taste: Fruity and soft attack backed up with junmai petillant.
Dissipates quickly.
Complex. Almonds, nuts with memories of banana and coconuts.
Dry finish. Welcome acidity.
Holds its well with any food.

Overall: Despite its ginjo level, a sake fit for food.
Straightforward and unpretentious sake. Thoroughly enjoyable.
Delicious combination of sweetness and acidity.

Will miss that grand name, although I can expect the same from the new brewery!

RECOMMENDED RELATED WEBSITES:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
Warren Bobrow
Tokyo Terrace

Isojiman Brewery awarded 2 Gold Medals at International Wine Challenge 2010!

May 20, 2010


Les meilleurs actualités issues des blogs

The Japan Blog List

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


(Courtesy of Shizuoka Shinbun, May 20th, 2010)

Great news for Shizuoka Sake!
Isojiman Brewery in Yaizu City, Shizuoka Prefecture has been awarded 2 Gold Medals at the International Wine Challenge 2010 announced on May 19th 2010.

The two Gold Awards were won in the following categories:

-Junmai: Isojiman Omachi Tokubetsu Junmai

-Junmai Ginjo & Junmai Daiginjo: Isojiman Dai Ginjo Junmai

The sake section was inaugurated in 2007.
This year saw a total of 405 entries representing 176 breweries from all over Japan in 5 different divisions.

Last year, for their first participation, Isojiman had already garnered a siver medal in the Ginjo & Daiginjo Division.

Congratulations!

RECOMMENDED RELATED WEBSITES:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
Warren Bobrow
Tokyo Terrace

Shizuoka Sake Tasting 21~5: Kanzawagawa Brewery-Shosetsu Futsushu

May 13, 2010


Les meilleurs actualités issues des blogs

The Japan Blog List

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

Kanzawagawa Brewery is also an old establishment located very near the sea at Yui, Shimizu Ku, Shziuoka City along the old Tokaido Road.
They have the merit to still make absolutely extravagant “futsushu/regular sake” at ridiculous prices.

Like most of all futsushu (only 18% of the total production, probably the lowest in Japan), the bottles are adorned with old traditional designs!. As they are easy to conserve thy would make the perfect souvenir back home in the rest of world!

Kansawa Brewery: Shosetsu Futsushu

Alcohol: 15~16 degrees
Rice milled down to 70%
Bottled in January 2010

Clarity: very clear
Colour: transaparent
Aroma: Strong attack upon opening the bottle. Tends to dissipate quickly.
Fruity. Bitter chocolate, banana, macadamia nuts
Body: fluid
Taste: Dry attack backed up by delicious alcohol and a basket of dry nuts and bananas.
Complex/not straightforward for a fustushu.
Pleasantly warming up back of the palate with plenty of dry almonds, finishing on a pleasant acid note.
Holds its own well with any food with an accetuated dryness.

Overall: A sake for all meals, although eminetly drinkable on its own.
Certainly not the “image” of the futsushu, but futsushu are simply extravagant in Shizuoka Prefecture, considering that the rice millage would qualify it as premium sake!

RECOMMENDED RELATED WEBSITES:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
Warren Bobrow
Tokyo Terrace

Shizuoka Sake Tasting 26~8: Eikun Brewery-Eikun Futsushu

May 13, 2010


Les meilleurs actualités issues des blogs

The Japan Blog List

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

Eikun Brewery is an old establishment “lost” in the mountains facing the sea at Yui, Shimizu Ku, Shziuoka City.
They have the merit to still make absolutely extravagant “futsushu/regular sake” at ridiculous prices.

Like most of all futsushu (only 18% of the total production, probably the lowest in Japan), the bottles are adorned with old traditional designs!. As they are easy to conserve thy would make the perfect souvenir back home in the rest of world!

Eikun: Futsushu
Alcohol: 15~16 degrees
Rice milled down to 70%
Bottled in January 2010

Clarity: very clear
Colour: transparent
Aroma: Fruity, ricey
Body: Fluid
Taste: Dry and soft attack. Discreet.
Fruity and nutty: macadamia nuts, almonds, coconuts.
Disappears quickly with dry nuts.
tends to come up with new facets with the second and third sip (glass).

Overall: Very elegant and extravagant for a futsushu.
Goes well with any food.
A sake for everyday home drinking!

RECOMMENDED RELATED WEBSITES:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
Warren Bobrow
Tokyo Terrace

Shizuoka SakeTasting 17~10: Sanwa Brewery-Garyubai Junmai Genshu

May 4, 2010


Les meilleurs actualités issues des blogs

The Japan Blog List

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

Sanwa Brewery in Shimizu Ku, Shizuoka City is one of the oldest still active breweries in Shizuoka Prefecture as it was founded in 1686 in Edo Era. Shimizu and Shizuoka were completely separated then. the Name “Sanwa/三和” could be literally translated as the “triple harmony” as it is actually the merger of three different breweries when Sanwa acquired neighbouring Koizumike and Shimizu Breweries about 30 years ago.

Sanwa Brewery, whose brewermaster hails from the Nanbu School in Iwate Prefecture, has the particularity of being the only brewery in Shizuoka Prefecture not to use the Shizuoka yeast, but nonetheless has conducted fruitful research in alternative rice strains.

Sanwa Brewery-Garyubai Junmai Genshu:

Rice: Nihonbare 100%
Rice milled down to 60%
Alcohol: 16~17 degrees (genshu/no pure water added)
Dryness: +2
Acidity: 1.5
Contents: 1.8l
Bottled in March 2010

-Clarity: very clear

-Colour: transparent

-Aroma: Complex. Fruity and flowery. Apricot, bitter chocolate

-Body: Fluid

-Taste: Strong and delicious alcohol attack with junmai petillant back-up warming back of the palate.
Complex. Fruity: Pineapple, apricot, flowers, memories of bitter chocolate and coffee beans.
Lingers for a short while with a sweetish note ending in nuts.
Holds its own well with any food.

My nurukan set!

As “nurukan” (40~45 degrees), comes with dry nuts. Very pleasant with any food.

Overall: A slightly extravagant sake for any food, although one can definitely enjoy it for its own sake (sorry for the pun!)
Could be considered as a “strong” sake in Shizuoka Prefecture.
Definitely the type of sake for a Japanese dining party!

RECOMMENDED RELATED WEBSITES:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
Warren Bobrow
Tokyo Terrace