Posts Tagged ‘由比’

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

May 13, 2010


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Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!
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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!
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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 Sake Tasting 26/7: Eikun Brewery

November 10, 2009


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The Japan Blog List

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

Yes, I’m still alive!
Just had some different priorities of late, but now I at last have the time to come back more regularly to my first love: Shizuoka Sake!

It’s been a long time since I taste a brew by Eikun Brewery in Yui.
The trip to that particular brewery is almost an expedition as it is located along a lonely road halfway up the mountains bordering the sea and the very narrow valley in Yui, a place so famous for its fish, sushi and sake!
This Hiyaoroshi had only a front label with the minimum of indications, but it certainly was worth exploring!

Eikun Brewery

Tokubetsu Junmai Hiyaoroshi, genshu

Rice milled down to 55% (extravagant!)
Alcohol: 16~17%
Bottled in September 2009

Clarity: very clear
Colour: Very faint golden hue
Aroma: Fruity: pears, vanilla, banana
Body: velvety
Taste: Very soft attack backed up by a little dry alcohol.
Very well-rounded.
Fruity: bananas, pears.
Short tail.
Pleasant dry and fruity finish with notes nuts at the back of the mouth.
Elegant, feminine, fleting with a sense of unexplored depth.
Turns drier with food.
Overall: Very pleasant in spite of its high alcohol content. Very fruity, but soft on the tongue and palate.
Elegant and extravagant for a junmai.
Makes for the perfect aperitif, although holds its own very well with food.
Would certainly not lose its place to wine!

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 21/4: Kansawagawa Brewery

July 28, 2008


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The Japan Blog List

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

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Like most breweries, Kanasawagawa Brewery in Yui (soon to be absorbed by Shizuoka City) has been outputting its nama/unpasteurized sake at a time when the heat entices sake lovers to drink their favourite brew chilled.

Kanasawagawa Brewery: Shosetsu Ginjo Nama

Rice milled down to 50%
Alcohol: 15~16 degrees
Bottledin June 2008

Clarity: Very clear
Colour: Almost transparent
Aroma: Light. Fruity: Almonds, melon.
Body: Velvety~fluid
Taste: Nama tingle. Alcohol.
Elegant. Fruity: melon, coffee beans and bitter chocolate appearing later.
Light impression all way through. Very easy to drink.

Overall: A sake that would please ladies in particular.
Very soft on palate in spite of its “nama/unpasteurized” nature.
Makes for the perfect aperitif.
Is not influenced by food

Shizuoka Sake Tasting 26-2: Eikun Brewery-Kohaku

February 20, 2008


The Japan Blog List

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

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Not many breweries in Shizuoka Prefecture are venturing into manufacturing koshu/old sake, and it is a pity. But things are fortunately slowly changing. Eikun Brewery in Yui has come up for some time with quite an extraordinary brew matured for 10 full years from a batch originally conceived in 1963! It certainly does not look like a sake!

Kohaku/”Ten Maturity”
Alcohol: 26 degrees (!!!!)
Bottled in December 2006

Clarity: Very clear

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Colour: Rich dark amber (name of the sake!)

Aroma: Pleasant. A bit pungent. Similar to a Chinese old chum. Almonds

Body: Full, easy on the palate.

Taste: Solid. Tastes like an old sherry. Welcome alcohol.
Persimmon, caramel.
Acidity revealed later on the palate as the dry impresion gains emphasis.

Overall: maybe an acquired taste for some, but very pleasant. Should be drunk like an old sherry or even like a good port.
Goes down well with food.
Heated to about 40 degrees celsius, it becomes very pleasant with hot dishes, especillay “nabe”. Do not forget the high alcohol content. Drink sparingly, or it will hit you!

Shizuoka Sake Tasting 21-3: Kansagawa-Shosetu Brewery

January 2, 2008


The Japan Blog List

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

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December is (was) a good month to look for limited (“gentei”) editions, what with all the new sake coming out, and Kansagawa Brewery in Yui did not fail expectations!

Shosetsu Junmai Shiboritate Nama (gentei)
Rice milled down to 60%
Bottled in December 2007

Clarity: very clear
Colour: almost transparent
Aroma: Fruity/Flowers/Green apples, pineapple
Body: velvety
Taste: Very dry. Fruity: green apples, pineapple, raisins.
Complex. Reveals melon and muscat with food.
Dryness lingering in mouth.

Overall: A sake that drinks truly well with food.
Complex mood lingering in mouth.

Shizuoka Sake Tasting 26-1: Eikun Brewery

December 22, 2007

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

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Slowly but steadily (although in a very disorganized way), I am progressing through all the breweries of Shizuoka. Incidentally the tasting order does not reflect my preferences, although those also vary along time…
I did not have to go far this time, as Eikun Brewery stands in the mountains near Yui, which will be part of Shimizu Ku next year.

Eikun Tokubetsu Junmai
Rice: Gohyakumangoku (Fukui Prefecture)
Rice milled down to 55%
Dryness: +4
Acidity: 1.2
Bottled in February 2006

Clarity: very clear

Colour: light gold

Aroma: Fruits: pineapple/banana

Body: velvety

Taste: Junmai tingle. Complex. Fruity: pinepapple, banana, bitter chocolate.
Fruits linger long in mouth.
Calling for another sip.
Welcome faint acidity appears later with sweet oak and bitter chocolate.

Overall: Elegant. Easy to drink. Very fruity.
Calls for another sip. Complexity grows as more is drunk.
Turns surprisingly very dry when eating fresh fruit or dessert.

Shizuoka Sake Tasting 21-2: Kansawagawa-Shosetsu Brewery

December 5, 2007

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

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When I visited Kansawagawa-Shosetsu Brewery last month, I bought both ends of their range and deicded to taste their top first. Slightly extravagant of me, I must confess!

Shosetsu Junmai Daiginjo

Rice: Yamada Nishiki 100%
Rice milled down to 35%
Dryness: +1~+4
Acidity: 1.3
Bottled in November 2007

Clarity: very clear

Colour: Golden tinge

Aroma: very discreet, ricey, green apples, pears

Body: velvety

Taste: Complex, difficult to catch as varies with food.
Dry impression
Fruity: gardenias, pears, almonds, bitter chocolate.
Later bananas and melon.
Lingers on palate, especially after food.

Overall: Elegant. Fleeting.
Session sake.
At times drier than expected.
Turns extravagant with food.

Shizuoka Breweries 15: Kanzawagawa-Shosetsu Brewery

November 28, 2007

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

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If you happen to visit Kansawagawa-Shosetsu Brewery, you will understand why I called myself lucky many times!
The access is pretty simple: Get off at Kambara JR Station, use the only exit, turn left and let your feet carry you for a quarter of an hour. I cannot say that the street scene is particularly picturesque in this part of Yui-Cho, but the mountains bordering the village are still worth observing. Now if you can get a whole day of freedom, I would suggest that after your visit at the Brewery you walk all the way till the next JR station called Yui. This will allow you to pay a visit to the tiny but absolutely unforgetable Hiroshige Ukiyoe Museum, stop at a few interesting “miyage-souvenir” shops and finally stop at a local sushi restaurant near the harbour to savour the nationally famous local shrimp called “sakura ebi”, fresh from the morning catch in season!
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You could do it the other way, that is go down at Yui Station, go the harbour for a very early lunch/late breakfast and sample the “Sakura ebi Kakiage” (Sakura shrimp tenpura) at a local stand then walk all the way to Kambara Station!
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The 5th generation owner, Mr. Masataka Mochizuki (45) was already expecting me. The unprepossessing gentleman had kindly agreed to an appointment over the phone despite the fact we had never met before. It seems at last that the sometimes very closed world of Shizuoka Sake Brewers was finally opening up more easily to that “gaijin jamamushi” (“foreign meddler”)! I shall have a few doors (sliding doors) to break, but it is definitely getting easier these days.
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Mr. Mochizuki actually welcomed me very warmly and introduced me to his “to-in” (brewers) led by Master Brewer Junetsu Yamakage of the Nanbu School in Iwate Prefecture and his young Second Master Brewer, Tsutomu Sakimura, also of the Nanbu School, but fromAichi Prefecture.
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The two of them and six more brewers from Iwate Prefecture produce 150.000 1,8l. bottles a year. It is hard grunt work for 6 consecutive months as I could judge with my own eyes when I was allowed to watch them washing and soaking the rice for the next batch of sake.
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Kanzawagawa Brewery is making use of a combination of traditional and more modern equipment such as th Aoshima System Rice Washer (created only 15 years ago).
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The water is brought directly by a network of pipes from a point 2 km up Kansawa river.
As I said, this is heavy work, but Mr. Mochizuki makes sure his men are well looked after as demonstrated by the nice old lady who comes all the way down from Iwate Prefecture every year to stay and cook the brewers’ meals.
When I asked Mr. Mochizuki about the image of his sake, he replied that he strives for a clean/clear sake with an aroma reminscent of fruit, just enough to encourage one to the next cup.
The rice used is mainly Giginga (Iwate), Yamada Nishiki (Hyogo, Shizuoka), O-machi (Okayama), with some Homare Fuji (Shizuoka), Gin Otome (Iwate) and Hana Fuguki (Aomori thrown in).
Yeasts are Shizuoka NEW-5, HD-1 and No2, and Association No 10.
They also produce some futsu/normal sake of astounding quality at a ridiculous price.
As I did with some other Shizuoka Brewers, I suggested Mr. Mochizuki that it was about grand time to create a special grading criterion for Shizuoka “futsu sake”!
He certainly warmed up to the notion as he offered me a lift all the way to the harbour where I told I wished to sample the sakura ebi there! (carrying along two bottles I bought at the Brewery!)

Kanzawagawa-Shosetsu Brewery
421-3103 Ihara Gun, Yui Cho, Yui 181
Tel.: 0543-752033
Fax: 0543-752133