Posts Tagged ‘磐田市’

Shizuoka Sake Tasting: Yamanaka Brewery-Aoitenka Junmai Hyakumangoku Rice

February 22, 2012

Yamanaka Brewery is a small, ancient and traditional brewery lost a long way south of Kakegawa Station and it is not easy to find their brews even in Shizuoka City. Luckily enough I happened to find this sake made with Hyakumangoku rice grown in Shizuoka Prefecture!

Rice: Hyakumangoku (Shizuoka-grown)
Milled down to: 65%
Dryness: +2.0
Acidity: 1.4
Yeast: Association No 1001
Alcohol: 15~16 degrees
Bottled in June 2010

Clarity: very clear
Color: transparent
Aroma: fruity, light, banana, chocolate, vanilla, hints of pineapple
Body: fluid
Taste: Dry soft attack with junmai petillant.
Complex and fruity: chocolate, coffee beans, banana.
Quickly disappears with notes of almonds.
Gets drier with food.
Easy to drink.

Overall: A sake for all seasons.
Very fruity, dry and soft.
Actually quite complex and showing more facets than expected.
A sure value!

RECOMMENDED RELATED WEBSITES

Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

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: Senju Brewery-Junmai Ginjo Homare Fuji

February 22, 2012

Senju Brewery is the sole sake brewery in Iwata city famous for the Yamaha Company.
It’s a bit off the beaten track and their sake are not always easy to find!

Sake made with Shizuoka-grown Homare Fuji sake rice usually (if the space is available) bear a sticker with Homare Fuji written on it Japanese characters.
The label was actually designed a couple years ago by a local university student!

Senju Brewery-Junmai Ginjo Homare Fuji

Rice: Homare Fuji: 100%
Rice milled down to 55%
Alcohol: 15~16 degrees
Botteld in August 2010

Clarity: very clear
Colour: light golden
Aroma: Discreet, fruity and elegant: Pineapple, vanilla
Body: fluid
Taste: Dryish attack. Fruity. Light and complex. Dry nuts, almonds, Macadamia nuts. Disappears quickly.
Very easy to drink.
“Fleety” when chilled.
More almonds and turns sweetish on second and third cups, although drier almonds make a comeback later.
Changes little with food, although turns a little drier.

Comments: My best Junmai Ginjo with Homare Fuji Rice so far!
Complex and surprising.
Can be appreciated either chilled or at room temperature.
Will open up with more facets at the latter including memories of coffee beans typical of Shizuoka sake.
Definitely recommended to light sake lovers!

RECOMMENDED RELATED WEBSITES

Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

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 15-3: Senju Brewery

January 22, 2008


The Japan Blog List

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

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酒ブログ(日本語)
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Last Friday, I took the opportunity to sample Senju Brewery nectar in Iwata City as Sushi Iroha offered the whole range. I opted for 300ml bottle of Junmai

Senju Junmai
Rice milled down to 65%
Bottled in December 2007

Clarity: Very clear
Colour: light golden tinge
Aroma: Flowers
Body: fluid
Taste: Dry with a long tail. Very clean. Fruity and flowery/licorice.
Overall: Goes down very with food, sushi in particular. Turns sweeter with food. Shows different facets depending on fare. Intrigうing and easy to drink

Sushi Restaurant: Sushi Iroha

January 20, 2008


The Japan Blog List

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

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酒ブログ(日本語)
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iroha-2.jpg

Why is it that the best places deserve the name of “kakureya/Hidden spots” in this country?
After all, you need some courage to try and entice customers away from their usual haunts.
Or is it because you simply have a lot of confidence?
Mr. Mamoru Miyaji and his sweet mother, Fusae, certainly deserve all the praise and fame for having offered first-class local products and creations in their tiny establishment for the last 34 years.
Sushi Iroha was originally opened by Mrs. Miyaji as a traditional sushi restaurant very close to the sea. Ten years ago her son, having spent a few years learning his chef skills at various establishments, took over under the guidance of his dame and added sushi made exclusively with vegetables grown in the area. Obtaining such produce after all is not so difficult as the Hamamatsu-Iwata vegetables growers are famous in the whole country. But he certainly needed all his savoir-faire to accomodate them.
iroha-1.jpg
On Friday, January 18th, I took the opportunity to visit Sushi Iroha as it stands only two stations away from my university. Having gone off at Toyoda JR Station I had to take a taxi (1,000 yen) as I had no clue as to which bus to ride.
I arrived just as it was opening. A good strategy as the place sits only 7 guests and is quickly full unless you had previously reserved your seat, a must on weekends.
Mr. Miyaji is a very friendly and immensely knowledgeable gentleman who will be happy to answer any questions, however tricky.
Not only his ingredients are local, whenever posiible as demonstrated by the succulent kinmeidai/golden-eyed seabream I savoured with the tuna “akami”, but he also has the whole range of sake made by Senju Brewery in Iwata City:
senju-junmai.jpg senju-tamaran.jpg
Tamaran is actually a private brand used for “atsukan”
Shochu fans are not forgotten as they can enjoy an extravagant kome/rice shochu called Inaizumi from the same brewer:
inaizumi.jpg
Ladies also can please themselves with a great umeshu, too!
This said, I chose a junmai sake before ordering the vegetable sushi set I had come for!
iroha-2.jpg
Incidentally all vegetables are cooked or marinated, some as far as two days in advance. Moreover, Mr. Miyaji uses only salt of his own making by slowly heating sea water from Yaizu for 48 hours!
The above vegetables are from top to bottom and left to right:
Konnyaku/Devil’s Tongue Tuber
Celery marinated in Amazu/sweet vinegar and pickled Japanese plums
Shiro negi/White leek
Na no Hana/Rape Blossoms
Gobo/Burdock roots
Satsuma Imo/Sweet yams
Daikon/Long Japanese radish
All absolutely perfect! I’m not a vegetarian, less a vegan, but I certainly would not mind becoming one if served that kind of food!

iroha-3.jpg

Next I was served a sublime creation concocted with Ebine Imo/Ebine Tuber served mille-feuilles style intersped with sushi rice and presented with dashes of olive oil, seame oil/goma abura and soy sauce/shoyu. Enough to satisfy a hungry gourmet!

iroha-4.jpg

To top it all, I was served another of Mr. Miyaji’s creations, which would please anyone with a sweet tooth!
Hot pudding. The top half being a traditional cream pudding, the bottom half sweat meat/anko, the whole decorated with local strawberry!

Who said sushi does not make full? I certainly was, and I was doubly thankful when Mr. Miyaji told me not to bother another taxi as he offered me a lift! (the bill was more than reaonable!)

Sushi Iroha
Iwata City, Kusazaki, 116-4
Tel.: 0538-35-7159
Opening hours: 11:30~13:30; 17:00~21:30
Closed on Wednesdays
Reservations advisable especially for lunch and weekends

HOMEPAGE (Japanese)