Posts Tagged ‘初亀酒造’

Shizuoka Sake Tasting 11/10: Hatsukame Brewery

November 12, 2008


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

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hatsu-gohyaku

I’ve always entertained a special love for Hatsukame Brewery’s creations and quaint retro labels.
They have the healthy habit of regularly coming up with new experiments, proving their courage in these gloomy economic times!
Incidentally, the Brewery will have to change its address soon as Okabe Cho will become part of Fujieda City soon!

Hatsukame Brewery: Junmai Ginjo Kamemaru

Rice: Hyakumagoku 100%
Rice milled down to 50%
Dryness:0
Acidity: 1.5
Alcohol: 15~16 degrees
Bottled in October 2008

Clarity: Very clear
Colour: Light golden tinge
Aroma: Fruity, liquorice, gum jelly
Body: Velvety
Taste: Short tail. Smooth attack. Fruity. Complex. Sweetish. Liquorice, coffee beans, bitter chocolate.
Turns drier later with almonds, bananas and coffee beans making an appearance.

Overall: Complex sake fit for both drinking on its own and enjoying it with food.
A lot of character. Typical of this brewery.
Dry in spite of the indicated 0 dryness.
Very enjoyable. Great sake to explore!
Lovely retro label!

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Shizuoka Sake Tasting 11/9: Hatsukame Brewery

August 19, 2008


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

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It’s been some time since I tasted a brew from this old favourite brewery of mine, namely Hatsukame Brewery in Okabe Cho.
This bottle will remind Etsuko that she has been wanting to check that “Tortoise”!

Hatsukame Brewery: Ginjo 500

Rice: Yamada Nishiki 100%
Rice milled down to 50%
Dryness: +3
Acidity: 1.1 (very low)
Alcohol: 15~16 degrees
Contents: 500ml (hence the name!)
Bottled in March 2008

Clarity: Very clear
Colour: Transparent
Aroma: Fruity: almonds, banana. Alcohol
Body: Velvety
Taste: Short tail. Welcome alcohol. Almonds. bitter chocolate, bananas, coffee beans.
Smooth and elegant with alcohol warming up back of the palate.

Overall: Typical Hatsukame Brewery sake.
Refined, elegant, plenty of character.
Great on its own and with food.
Could replace any wine!

Shizuoka Sake Tasting 11-8: Hatsukame Brewery

March 27, 2008


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

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This particular brew, Okabe Maru by Hatsukame Brewery in Okabe Cho, Shida Gun, has recently become very popular with ladies and has turned into a regular feature at numerous “Saketen”!
I just love the retro label!
This was the first bottle tasted at by the Hamamatsu Geeks on March 21st.

Hatsukame Okabe Maru, Junmai, Homare Fuji
Rice: Homare Fuji (Shizuoka)
Rice milled down to 55% (extravagant!)
Alcohol: 16~17% (high)
Dryness: +2.0 (high for Shizuoka)
Acidity: 1.3

Clarity: very clear

Colour: Golden Tinge

Aroma: Fruity, spicy. alcohol. pineapple.

Body: Velvety

Taste: Fruity with a strong junmai tingle: almonds, chestnuts, pineapple.
Short tail, calls for a second sip. Welcome acidity with second sip.
Bitter choclate appears on the palate.

Overall: A bit extravagant junmai at 55% millage!
Drinks very easily on its own. Probably best appreciated as a classy aperitif.
Goes well with food.
A complex, elegant sake.
Interestingly enough, ladies found it sweetish.

Shizuoka Tasting 11-7: Hatsukame Brewery

March 21, 2008


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

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This particular brew by Hatsukame Brewery in Okabe Cho, Shida Gun is put out every year in the first week of March as a very limited edition to be drunk as soon as possible. It is impatiently waited by many local sake fans, izakaya and restaurants.

Hatsukame Shiboritate Namazake Muroka Honjyozo Genshu
(Just pressed, unaltered and unfiltered after alcohol addition)
Alcohol: 17~18 degrees
Rice milled down to 60%
Dryness: +1
Acidity: 1.5
Bottled on March 6th 2008

Clarity: very clear

Colour: Golden tinge

Aroma: fruity, sweet, alcohol, pineapple, apricot

Body: velvety

Taste: Fruity, pineapple, peach, apricot.
Strong alcohol and nama tingle. Welcome acidity with almonds appearing later, especially with food.

Overall: Unusually “sweet” for a Shizuoka Sake.
Can be drunk for its own sake, but goes down very well with food.
Complex, fruity, strong.
Shows many facets with further sips. Could be drunk as a digestif after a meal.
Interestingly enough, the Master Brewerrequests this sake to be drunk within 10 days of its bottling.
Well, I started it March 18th. No problem, whatsoever!

Shizuoka Sake Tasting 11/6: Hatsukame Brewery

January 12, 2008


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

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We are still very much in the “shinshu/new sake” and it is only a question of time (and drinking capacity) to grab them all one by one!

This one comes from a favourite brewery in Okabe Cho, Hatsukame, whose Toji/Master Brewer hails from the Noto Peninsula, Ishikawa Prefecture.

Hatsukame Shiboritate Ginjo
Rice: Shizuoka Yamada Nishiki 100%
Rice milled down to 55%
Dryness: +4
Acidity: 1.4
Alcohol: 17~18 degrees
Bottled in December 2007

Clarity: very clear

Colour: Practically transparent

Aroma: very fruity and flowery/Pineapple, green apples

Body: velvety

Taste: Surprisingly dry considering its aroma. Very clean taste. Alcohol discernible. Flowers/green apples/liquorice. My wife and girlfriend loved it. It seems that ladies have a weak spot for such dry sake.
Drank well with food.

Overall: Easy to drink. Fruity and flowery in aroma. Surprisingly crisp and dry in taste.
Intricate balance. Classy.
Secret: the “toji” was elected the best Noto Peninsula “toji” by his own peers!

Tasting 11-5: Hatsukame Brewery

November 21, 2007

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

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This is the third Shizuoka I tasted at Sugimoto on November 16th, 2007

Hatsukame Brewery in Okabe Cho, Shida Gun, has the invaluable habit to come with all kinds of surprises and beauties and this particular sake is certainly no exception!

Tomizoo Junmai Ginjo

Rice: Hyogo Prefecture Yamada Nishiki 100%
Rice milled down to 50%
Dryness: +3.0
Acidity: 1.4
Yeast: No 14

Clarity: very clear

Colour: golden tinge

Aroma: Discreet, sweet, fruity. Anise

Body: Velvety~fluid

Taste: Junmai tingle. Fruity: bananas, pears, melon.
Welcome acidity. Drinks like a “fleeting lover”!

Overall: Supremely elegant. feminine? Probably, although I would be hard put to explain. A sake you cannot remember fully but that you cannot forget!

Shizuoka Sake Tasting 11-4: Hatsukame Brewery

October 10, 2007

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

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This was the second bottle tasted by the Shizuoka Geekes during their third tasting session.
Hatsukame Brewery in Okabe-cho, Shida Gun, are particularly proud of this brew. It is their “Vintage Brew” as they reproduce it every year according to the same exacting techniques. They actually call it “Hatsu 2007 Kame”

Hatsu 2007 Kame
Dai Ginjo
Rice: Yamada Nishiki 100%
Rice milled down to 45%
Bottle contents: 500 ml
Bottled in February 2007

Clarity: Very clear

Colour: almost transparent

Aroma: Anise, apples

Taste: Complex. Orange peels. Apples. Welcome alcohol tingle. Bitter chocolate appears later.

Overall: A beauty!
Almost tastes like a very dry Cointreau. The Brew Master’s special recommendation!
Should be drunk on its own, preferably after food.

Shizuoka Sake Tasting 11-3: Hatsukame Brewery

September 16, 2007

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

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This was the first bottle sampled by the Hamamatsu Geeks on September 14th. Notice the great retro label design!:
Hatsukame Honjozo (Hatsukame Brewery-Okabe Cho, Shida Gun)
Although a Honjozo, the rice was milled down to an extravagant 60%!
Dryness: 1
Acidity: 1.4
Bottled in February 2007

Clarity: very clear

Colour: almost transparent

Aroma: Ricey, light

Body: smooth
Taste: dry in spite of the 1.0 grading. Very light alcohol tingle. Vanilla, Coffee. Welcome acidity refreshingly lingering on the palate.

Overall: very light, almost feminine.
The alcohol adds complexity long enough in the palate fro reflection.
Easy to drink at any time of the day. Best on its own.