Posts Tagged ‘海運’

Shizuoka Sake Tasting 3/7: Doi Brewery/Kaiun-Sakura Hana

April 5, 2010

In spite of the passing away of the nationally famous sake masterbrewer, Mr Hase, his apprentices have taken up the job of continuing producing brews in the greatest Noto tradition (Noto peninsula in Ishikawa Prefecture) at Doi Brewery in Kakegawa City and helped maintain the highest rank for the pleasure of all.

Kaiun Sakura Hana is a regular feature put out just before the cherry blossom season for which the magnificent Doi Brewery is celebrated for.

There are very few indications as to how the sake is made, but it is a Junmai Ginjo.

Doi Brewery: Kaiun Sakura No Hana

Rice milled down to 50%
Alcohol:15~16 degrees
Bottledin March 2010

Clarity: very clear

Colour: Faint golden hue

Aroma: Fruity and flowery: banana, pineapple, peaches. Strong and extremely pleasant

Body: smooth and solid

Taste: Dryish attack, junmai tingle, shortish tail.
Fruity and complex.
Bananas, dry almonds, later backed up by coffee beans and bitter chocolate and peaches.
Very soft at the back of the mouth.
Holds its own well with food with a drier note.

Overall: A beautiful, very flowery sake to be enjoyed on its own, although it goes well with any food. Best appreciated at room temperature, although many will like it slightly chilled. Feminine in aroma, but more direct in taste!

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

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Shizuoka Sake Tasting 1/9: Morimoto Brewery/Sayogoromo

March 1, 2010

Whereas most brewers in Shizuoka Prefecture concoct soft, almost feminine, sake, Hidetoshi Morimoto, Masterbrewer/owner of Morimoto Brewery in Kikugawa City has often taken the notorious role of a maverick to the delight of lovers of characterful brews bordering on the impertinent.

The latest of his creations is definitely out of the ordinary in this Prefecture famed for making some of the best (popular?) sake in Japan, especially when ones notices that Hidetoshi Morimoto doesn’t bother much about giving all kinds of information usually found in this Prefecture.

Morimoto Brewery, Sayogoromo, Tokubetsu Junmai.

Rice milled down to 60%
Alcohol: 15 degrees

Clarity: Very clear and clean.

Colour: Faint golden hue.

Aroma: Fruity and complex: bananas, pineapple, alcohol, almonds.

Body: Smooth and solid.

Taste: Strong junmai attack. Great combination of fruitiness and acidity. Shortish tail. Complex: bananas and flowers.
Abruptly ends on a dry almond note.
Holds well with any food.

Overall: Unusually “macho” sake for Shizuoka, typical of Morimoto brewery sakes.
Great with strong food, especially yakitori and nabe.
Drunk on its own, will please lovers of strong and characterful sakes.

RECOMMENDED RELATED WEBSITES:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen
-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 3/6: Doi Brewery

December 5, 2009


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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Yeaterday I had the occasion to drink a brew by Doi Brewery with a new label!

Doi Brewery: Kaiun Junmai
Rice: Oyamanishiki
Rice milled down to 60%
Alcohol: 15 degrees
Dryness: +4
Acidity: 1.5
Amino acids: 1.2
Bottled in March 2009

Clarity: very clear
Colour: faint golden hue
Aroma: Fresh, discreet, feminine, fruity. Memories of vanilla, banana and pineapple.
Body: velvety
Taste: Soft attack. Well-rounded. Short tail.
Pleasant, fleeting, feminine, sophisticated.
Fruity and dry, but very smooth.
Pineapple, soft citruses
Junmai tingle appears with food with a late appearance by almonds.
Very soft and fleeting finish with more dry almonds.

Overall: Extravagant, sophisiticated, fleetingly feminine are not exaggerated descriptions for this sake, the last created by Master Brewer hase who passed away in 2009.
Now, how would you drink it?
With your love? as an extravagant aperitif? Or on your own away from the bustle of everyday life….

RECOMMENDED RELATED WEBSITES:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen
-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 18/10: Hamamatsu-Tenjingura Brewery

November 10, 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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ten-teki-yamahai1

That particular posting should interest the Good Beer and Country Boys who have recenly visited this Brewery!
This is the second brew of the very limited Ten=Teki Series, an extravagant Junmai Yamahai!
Note that this is the first Yamahai concocted by this Brewery!

Hamamatsu-Tejingura Brewery: Ten=Teki Junmai Yamahai
Rice: Yamada Nishiki 100%
Rice milled down to 50% (absolutely extravagant!)
Dryness: -13
Acidity: 3.1 (very high for Shizuoka!)
Yeast: No9 & Shizuoka NEW-5
Production 1,000 bottles
Bottled in October 2008

Clarity: Very clear
Colour: Transparent
Aroma: Fruity and dry, green apples, coffee beans, vanilla, oranges.
Body: Velvety
Taste: Shortish tail. Fruity and velvety attack. Complex. Green apples. Turns dry in mouth with a nice acid finish. Persimmons, oranges, bananas and apricots made an appearance with second sip.
Turns dry with food.

Overall: A very solid sake showing multiple facets backed by a dry acid finish in spite of very sweet figures.
Probably best enjoyed with heavy food.
Unusual sake for Shizuoka!

Shizuoka Sake Tasting 18/9: Hamamatsu-Tenjingura Brewery

November 4, 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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ten-teki-koshu

Hamamatsu-Tenjingura Brewery in Hamamatsu City has come up with a great end-of-the-year present: Koshu/Old sake!

Hamamatsu-Tenjingura Brewery: Ten-Teki Koshu (futsushu)

Originally brewed in 1997 and bottled in September 2008 (11 years old!)
Rice: Yamada Nishiki, 40%, Gohyakumangoku, 60%
Rice milled down to 60%(even so it is declared as a futsushu!)
Dryness: -36
Acidity: 1.8
Alcohol: 15~16 degrees
Yeast: No 9
Production limited to 500 (500 ml)

Clarity: Very clear
Colour: Rich golden hue
Aroma: Rich, strong, port wine, fruity, persimmons, almonds
Body: Velvety
Taste: Rich and sweet at first. Slightly syrupy. Very fruity: almonds, apricots, persimmons and mandarines.
Finishes with a faint acid note.
Rich balance between sweetness and acidity appearing with food.

Overall: A very original sake!
Rare sweetness for Shizuoka.
Chilled, it drinks as a great aperitif.
At room temperature, eases down a rich port.
A discovery!

Shizuoka Sake Tasting 3/5: Doi Brewery/Kaiun

October 6, 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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We are in October and it becomes a rush to taste all these Hiyaoroshi!

Doi Brewery: Kaiun Junmai Hiyaoroshi
Rice: yamada Nishiki
Rice milled down to: 55% (extravagant!)
Alcohol: 16~17 degrees (genshu)

Clarity: Very clear
Colour: Light golden tinge
Aroma: Discreet. Banana
Body: Velvety
Taste: Complex. Shortish tail. Fruity and dry. Banana, coffee beans.
Turns drier very quickly, especially with food.
Vanilla and almonds appearing later.
Junmai tingle.
Bitter chocolate appearing later with more food.

Overall: “Shizuoka Type Sake. Multi-faceted.
Well suited for food.
Drinks very quickly. Tends to show a fleeting character.
Extravagant millage at 55%.
Poured a cup inside a “kegani/spider crab” shell with its “miso/brain”. Sublime!