Posts Tagged ‘浜松天神蔵酒造’

Shizuoka Sake Tasting 18-8: Hamamatsu-Tenjingura Brewery

May 12, 2008


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Hamamatsu-Tenjingura Brewery in Hamamatsu City have always been noticed for a certain originality bordering on the maverick side. I’m ceratinly not one to complain!
I had the chance to discover this very limited editio of a brew made from a mixture of old sake/koshu made ten years ago and sake made this year. It is advertised a ” a sake as easy to drink as umeshu”!

Hamamatsu-Tenjingura Brewery: Mu-Jun
Alcohol: 15.2 degrees
Rice millage: koji kome/fermentation rice-Yamadanishiki, 40%. kake kome/rice-Gohyakumangoku, 60%
Yeast: No 9
Acidity: 1.8
Amino acids: 2.2
Contents: 500 ml
Limited edition: 180 bottles

Clarity: very clear

Colour: golden

Aroma: Fruity, light: apricot, peach, pineapple.

Body: Velvety

Taste: Sweet but not overpowering. Tastes like a sweet white port.
Complex with a lot of fruits: Mikan, apricot, peach.
Short tail. Honey and coffee beans coming out later.
Some welcome acidity and dryness appear later with more mikan.

Overall: A rarity in Shizuoka: a dessert sake! Perfect when drunk slightly chilled.
Drinks well with food whether salted or sweet.
Great with cheese and choclate!

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International Shizuoka Sake Lovers Tasting (1)

May 5, 2008


Les meilleurs actualités issues des blogs

The Japan Blog List

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

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The “International Shizuoka Sake Lovers” held their first Tasting Session organized in Hamamatsu City on April 30 the 30th by Matthew Ryan and Robert-Gilles Martineau.
We decide to call ourselves such to unify all the budding groups in Hamamatsu, Shizuoka, Kakegawa and other cities for the sake (sorry for the pun!) of convenience. We also opted to concentrate on a single different Bewery each time to enable our friends to learn all about the Shizuoka Breweries in a more efficient manner.

This first session introduced brews by Hamamatsu-Tenjingura Brewery in Hamamatsu City.


Name: Hamamatsu-Tenjingura Brewery: Shusseijo Tokubetsu Junmai

Rice: Yamada Nishiki 100%
Rice milled down to 60%
Alcohol: 15~16 degrees
Yeast: Shizuoka Yeast
Bottled: March 2008
Clarity: Very clear
Colour: Almost transparent
Aroma: Alcohol/Almonds/Light/Floral.
Body: Velvety
Taste: Short tail, but warming/Fruity: almonds/Almost sweet. Turns sweeter with food.

Overall: Solid sake. Goes well with any food.


Name: Hamamatsu-Tenjingura Brewery: Junmai Ginjo

Rice milled down to 50%
Alcohol: 15=16 degrees
Botteld: March 2008

Clarity: Very clear
Colour: Almost transparent
Aroma: Almonds/Floral/Light
Body: Velvety
Taste: Almonds/Light junmai tingle/Turns sweeter and solid with food. Shortish tail.

Comments: A sake designed for food. Adapts itself to any food. Seems to be a common character from this brewery


Name: Hamamatsu-Tenjingura Brewery: Shusseijo Ginjo Nama

Rice milled down to 50%
Alcohol: 15~16 degrees
Bottled: April 2008

Clarity: Very clear
Colour: Light golden tinge
Aroma: Almonds/Nama characteristics
Body: Velvety
Taste: Alcohol/Almonds, nuts, melon, bananas/Light tingle. Turns sweeter with food.

Overall: Sold sake. Goes down so well with food. Will actually improve with food!


Name: Hamamatsu-Tenjingura Brewery: Junmai Ginjo Muroka (Unfifiltered) Nama Genshu/As it comes out!

Rice: Yamada Nishiki (Hyogo Prefecture)
Rice milled dwon to 50%
Alcohol: 18~19 degrees
Bottled: 2008

Clarity: Very clear
Colour: Almost transparent
Aroma: Alcohol/Fruity, melon/Dry/”Comes from a distance”
Body: Velvety
Taste: Complex, fruity, pineapple. Spreads further from a short tail.

Overall: Drunk best on its own. Session sake. Elegant. Lots of character!