Posts Tagged ‘島田市’

Shizuoka Sake Tasting: Oumuraya Brewery-Jyuube Junmai/Shimada City Gohyakumangoku Rice

March 5, 2012

Oumuraya Brewery in Shimada City has encouraged local farmers for a long time.
They have been recently brewing sake with sakamai/酒米/sake rice by local farmers.

I’ve just found this bottle called Jyuube/重兵衛 at (Farmers Market) Japan Bazaar in Shimada City.
The rice grown is of the Hyakumangoku variety.
They went as far as decorating the bottle with pictures of the very farmers!
How about that for traceability!

Rice: Hyakumangoku (100%)
Alcohol: 15~16 degrees

Clarity: Very clear
Color: Transparent
Aroma: Strong and fruity: custard, vanilla
Body: Fluid
Taste: Strong and drier than expected attack.
Fruity: Custard, bananas. Junmai petillant.
Disappears quickly with dry almonds.
Light and dry, almost discreet with food.
Dry pineapple appearing later.

Overall: A straightforward sake.
Very pleasant, fruity with a dry note.
Accompanies food well.
Very pleasurable on its own or with food.
A sake for all seasons!

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 6~12: Oomuraya/Wakatake Brewery

December 11, 2008

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



My fellow sake bloggers, especially Timothy in New york will interested by this brew we actually tasted at Oomuraya Brewery in Shimada City last October! The name “Jiro” is that of the fifth-generation Master brewer!

Oomuraya/Wakatake Brewery:
Junmai Ginjo Nama Genshu “Jiro” (unpasteurized and unaltered)
Rice: Gohyakumangoku 100%
Rice milled down to 55%
Yeast: Shizuoka Yeast
Dryness: +2~+4
Acidity: 1.4~1.6
Alcohol: 16~17 degrees
Bottled in November 2008

Clarity: Very clear
Colour: Light golden tinge
Aroma: Dry, fruity, bananas, spicy
Body: Fluid~velvety
Taste: Strong attack emphasized by the nama and junmai characters. Short tail. Complex. Nice alcohol.
Fruity: bananas, coffee beans, mandarines.
Dry and spicy.
Disappears with pleasant acidity and hints of bananas and bitter chocolate. Memories of sherry wine.

Overall: Very easy to drink despite its nama genshu nature.
A sake devised to stand up and accompany/complement food.
Reveals new facets late regardless whether it is drunk on its own or with food.

Shizuoka Sake Tasting 6/11: Oomuraya Brewery

October 21, 2008

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


This particular bottle was graciously offered to us on October 8th during our visit to Oomuraya Brewery in Shimada City. I wonder if Tim, Melinda and Etsuko have already tasted it!
This semi-private label commemorates the longest remaining all wood bridge in Japan which spans across the Oi River in the Western part of Shizuoka Prefecture.

Oomuraya Brewery: Nagai Ki No Hashi, Junmai ginjo

Rice milled down to 55%
Shizuoka Yeast
Alcohol: 15~16 degrees
Bottled in September 2008
Recommended to be drunk from chilled to lightly warmed (“nurukan”)

Clarity: Very clear
Colour: Transparent
Aroma: Fruity: bananas, vanilla, macadamia nuts
Body: Velvety
Taste: Good attack. Short tail. Junmai tingle. Bananas.
Warms top of the palate. Ends up with a little acidity accompanied by macadamia nuts, especially with food.

Overall: A sake which can be enjoyed in various manners from chilled to lukewarm, with or without food.
Combines dry acidity with a fruity attack.
Clean and light, very easy to drink.

Shizuoka Sake Tasting 6/10: Oomuraya Brewery

September 16, 2008

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


It’s been quite some time since I tasted a sake from Oomuraya Brewery In Shimada City.
This particular one should please Timothy as he serves Wakatake Sake at his sake tasting classes in New York!

Oomuraya Brewery: Wakatake-Oni Koroshi (“Kill the Devil/Demon Killer”)
Junmai-genshu (also exists as Honjozo)
Rice: Gohyakumangoku, Oogonbore
Rice milled down to 60%
Dryness: +9
Acidity: 1.3
Alcohol: 17~18 degrees
Yeast: Shizuoka NEW 5

Bottled in July 2008

Clarity: Very clear
Colour: Light golden tinge
Aroma: Fruity. Almonds, banana, pineapple.
Body: Velvety
Taste: Shortish tail. Dry. Almonds, pineapple.
Almonds and coffee beans appearing with food.
Junmai tingle getting stronger with food. Also tends to turn very with food with a strong alcohol accent.

Comments: A sake fit for food, especially oily and heavy sauces.
Shows various facets according to type of food.
Strong and aggressive character with a smooth finish

Shizuoka Sake Tasting 6/9: Oomuraya Brewery

July 10, 2008

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This time of the year witnesses the appearance of a lot of so-called limited brews.
Oomuraya Brewery in Shimada City is particularly active in that area.

Oomuraya Brewery: Fuuka Junmai

Rice: Homare Fuji 100% (Shizuoka Prefecture)
Rice milled down to 60%
Dryness: +3
Acidity: 1.4
Amino acids: 1.2
Pasteurized inside the bottle
Limited to 300 bottles
Bottled in June 2008

Clarity: Very clear
Colour: Almost transparent
Aroma: Light, dry, fruity. Pineapple, melon
Body: Velvety
Taste: Soft at first, alcohol appearing on back of the palate. Short tail.
Coffee beans, bitter choclate, pineapple, melon.
Elusive, elegant.
Almost no jumai tingle. Almonds appearing later

Overall: a very elusive discreet sake for a junmai.
Very pleasant.
Although it holds itself perfectly with food, it would probably be best appreciated for its own sake (LOL).
Elegant. Pity it is limited to only 300 bottles.
Drier than expected. Call for second sip.

Shizuoka Sake Tasting 6/8: Oomuraya Brewery

May 22, 2008

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Oomuraya Brewery in Shimada City has a habit of coming up with some colourful and limited brews.
Every year on a determined day they put out a genshu.
This time it was bottled on the 4th of February 2008 as stated on their label.

Oomuraya Brewery: Wakatake Nama Genshu Junmai Ginjo
Alcohol: 17~18 degrees
Rice miled down to 55%
Bottled February 4th, 2008

Clarity: Smoky due to the slight amount of white lees, but very clean
Colour: White haze
Aroma: Fruity, bananas, melon
Body: Velvety
Taste: Strong alcohol/nama and junmai tingle. Shortish tail. Bananas, coffee beans, melon.
Bitter chocolate appearing with food.

Overall: A sake for food, especially heavy one.
Drunk really well with gyoza!

Shizuoka Sake Tasting 6-2b: Oomuraya Brewery

March 31, 2008

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Unfortunately it was probably the last time I had tasted that extraordinary sake, this time in the company of the Hamamatsu Geeks on March 21st.
Unfortunately again, it also became a (small) bone of contention between Oomuraya Brewery (Shimada City) and my person: The owner told me it was a futsushu/regular sake when I called him on the phone and that the last batch was used to make umeshu as they apparently could not sell it fast enough… But when I met Mr. Hibino, their vice-Master Brewer, he affirmed that it was a honjozo. I have some (little) doubt about all this because last year they had avered it was offered only in 720ml bottles until I proved them it existed in 1.8l. bottles. Obviously, it is one sake that Mr. Hibino is not in a hurry to talk about, even when I told him that foreigners would love to drink it as a “one shot drink”! Pity…

Oomuraya Brewery, Sake Rock
Futsushu/honjozo genshu
Rice milled down to 70%
Alcohol: 20~21 degrees

Clarity: very clear

Colour: almost transparent

Aroma: Sweet and very fruity/bananas

Body: velvety

Taste: Long tail with alcohol tingling back of the palate. Fruity, musky.
Bananas appearing with food. Surprisingly easy to drink in spite of the strong alcohol.

Overall: Australians would call it a “queensland” wine. Women in general seemed to appreciate it and said they could not have imagined the high alcohol contents if I had not told them beforehand. Personally I love it a bit chilled (on a hot evening?). My good friend Matt said he would offer it chilled one-shot style if he were allowed to serve it Down Under!
Problem is that he would have to redesign the label without the fag!

Shizuoka Sake Tasting 6-6: Oomuraya Brewery by the Tokyo Geeks

January 8, 2008

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



This was the second bottle tasted by the Tokyo Geeks in December 2007:

Oikawa no Uta by Oomuraya (Wakatake) Brewery
Junmai Ginjo
Rice: Yamada Nishiki rice
Rice milled down to 60%

Melinda Joe writes:
Aroma: similarly low, but not as dry
Flavor: a sugary (sugarcane?) start; leads into ricey and lactic flavors (I called this “Rice Krispy Treat”); marshmallowish; toasty; bitter notes emerge toward the back
Finish: slightly acidic, sticky; reminiscent of the finish on a piece of chocolate

This sake seemed more complex and softer. I’d like to try it nurukan.

With the fish, it was bitter, not a good match. It went better with the salty roe, but didn’t finish well. It paired badly with the Chinese bacon, but also went nicely with the lamb. The sweetness seemed to balance the spice in the dish.

Etsuko Nakamura writes:

This was great sake, but as you can see, we struggled to find good food to match. Maybe, this bottle is good by itself? Like Melinda said, maybe Lamb.

We had Japanese theme for that night thinking they would be good with sake.
1. dried hotaruika from Toyama with bitter sumi
2. fugu kasuzuke from Ishikawa-really really salty, but I have had
enlightenment in the past by paring with dry sake
3. Chinese bacon slices, roasted (bacon cured in Chinese soy and spice)
4. Veg dishes, kabu and satoimo cooked in broth, a bit sweet
5. Sawara marinated with kasu
6. Lamb with yuzukosho(hot with yuzu citrusy sauce)

What would you suggest to match with this two bottle?

Sweetness last long on palette
With kabu-dry
With salty pickeled fugu-dry
Dried hotaruika, chinese bacon-not good
Lamb with yuzukosho- stand short

Shizuoka Sake Tasting 6-3: Oomuraya Brewery/Kajika

October 10, 2007

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



This was the first bottle drunk by the Shizuoka Geeks during their third tasting session.
It is a seasonal brew limited to 300 bottles every Autumn. Incidentally, until last year they did not bother to indicate the pronunciation of the Kanji “Kajika” (Bullhead Fish) in katakana under it. Obviously too many had been asked about this very unusual Kanji…
Oigawa Kahan Kajika by Oomuraya (Wakatake) Brewery (Shimada City)
Tokubetsu Junmai
Rice milled down to 60%
Rice: Homare Fuji + Aichi No Kaori
Dryness: + 0
Acidity: 1.5
Amino acids: 1.4
Yeast: Shizuoka Yeast
Bottled in September 2007

Clarity: Very clear

Colour: Light golden tinge

Body: fluid

Taste: Typical “junmai” tinge. Light and fruity. Melon/watermelon

Overall: Easy to drink. Best as aperitif. Goes very well with salads and light flavoured food