Posts Tagged ‘臥龍梅’

Shizuoka SakeTasting 17~10: Sanwa Brewery-Garyubai Junmai Genshu

May 4, 2010

Les meilleurs actualités issues des blogs

The Japan Blog List

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

Sanwa Brewery in Shimizu Ku, Shizuoka City is one of the oldest still active breweries in Shizuoka Prefecture as it was founded in 1686 in Edo Era. Shimizu and Shizuoka were completely separated then. the Name “Sanwa/三和” could be literally translated as the “triple harmony” as it is actually the merger of three different breweries when Sanwa acquired neighbouring Koizumike and Shimizu Breweries about 30 years ago.

Sanwa Brewery, whose brewermaster hails from the Nanbu School in Iwate Prefecture, has the particularity of being the only brewery in Shizuoka Prefecture not to use the Shizuoka yeast, but nonetheless has conducted fruitful research in alternative rice strains.

Sanwa Brewery-Garyubai Junmai Genshu:

Rice: Nihonbare 100%
Rice milled down to 60%
Alcohol: 16~17 degrees (genshu/no pure water added)
Dryness: +2
Acidity: 1.5
Contents: 1.8l
Bottled in March 2010

-Clarity: very clear

-Colour: transparent

-Aroma: Complex. Fruity and flowery. Apricot, bitter chocolate

-Body: Fluid

-Taste: Strong and delicious alcohol attack with junmai petillant back-up warming back of the palate.
Complex. Fruity: Pineapple, apricot, flowers, memories of bitter chocolate and coffee beans.
Lingers for a short while with a sweetish note ending in nuts.
Holds its own well with any food.

My nurukan set!

As “nurukan” (40~45 degrees), comes with dry nuts. Very pleasant with any food.

Overall: A slightly extravagant sake for any food, although one can definitely enjoy it for its own sake (sorry for the pun!)
Could be considered as a “strong” sake in Shizuoka Prefecture.
Definitely the type of sake for a Japanese dining party!

-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 17-7: Sanwa Brewery

April 28, 2008

Les meilleurs actualités issues des blogs

The Japan Blog List

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


Sanwa has received international acclaim since they created the “Garyubai” brew 4 years ago. Thier sake do have to be tasted every year as they are quite original even in this Prefecture.

Sanwa Brewery: Garyubai Junmai
Rice: Gohyakumangoku 90%, Yamada Nishiki 10%.
Rice milled down to 55% (extravagant for junmai)
Alcohol: 16~17 degrees (genshu level)
Dryness: + 2
Acidity: 1.5
Bottled in January 2008

Clarity: very clear

Colour: almost transparent

Aroma: light and dry. Fruity: pineapple, apricot

Body: velvety

Taste: Short tail. Strong and pleasant alcohol backed by junmai tingle. Dry. Pineapple, apricot, almonds.

Overall: Drinks very well with any food.
Varies little with food, occasionally sweetens and turns milder.
A bit “macho” but very pleasant.

Shizuoka Sake Tasting 17-6: Sanwa Brewery

April 8, 2008

The Japan Blog List

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


Sanwa Brewery in Shimizu Ku created their brand Garyubai 4 years and achieved international recognition since then. 90% is junmai and this particular bottle is no exception:

Sanwa Brewery/Garyubai Junmai Ginjo Yamada Nishiki Fukuro Tsuri Kashu Nama Genshu
(Unaltered pure original sake pressed through natural hanging inside a bag)
Rice: Yamada Nishiki (Hyogo Prefecture) 100%
Rice milled down to 55%
Dryness: +3
Acidity: 1.3
Alcohol: 16~17 degrees (normal for “genshu/original sake”)

Clarity: very clear

Colour: almost transparent

Aroma: Fruity, licorice, pineapple, pear

Body: velvety

Taste: Light junmai tingle, almost sweet at first. Bananas and pineapple. Short tail.
Gets drier later inside palate. Bitter chocolate faintly appearing later with food.

Overall: A delicate, elegant sake showing many facets along a changing character. Searching for answers.
Pleasant. Drinks easily for a genshu. Calls for next sip.
Would do well as a session sake.

Shizuoka Breweries 18: Sanwa Brewery

April 7, 2008

The Japan Blog List

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


The first impressions are so often the wrong ones…
It was actually with some apprehension that I entered Sanwa Brewery in the company of my good friend Takahiro Nagashima. The only times I had been able to check beforehand the likes of Mssrs. Katsumasa Suzuki and Tomio Sugahara I had discovered extremely serious, almost severe faces. Photographs seldom do justice to people. In fact everyone in the brewery were extremely civil, smiling and welcoming.
The ice was quickly broken and conversation commenced in earnest with Mr. Suzuki and his emplyee in charge of the borrling, Mr. Hiroyuki Sano, who later took us on the grand tour of the premises.

Sanwa has a long and eventful history: founded in 1686 under the name of Oshikubai Brewery (Mr. Suzuki is the 19th-generation owner), it merged with two other local breweries 30 years ago.

The original Oshikubai Brewery building serves as office and bottling and storage sites with 7 staff.

The former Koizumi Honkei Brewery stretches at the foot of a very scenic mountain and comprises the brewery proper and private quarters, kitchen and dining room for the toji/master brewer and his 5 aides.
The third brewery, Shimizu Brewery can still be seen as a private household halfway along the main thoroughfare.
Sanwa Brewery is known for many brand names such as Shizugokoro, Hagoromo, Tesshu and Okitsukawa, but it achieved international fame of late after they created the Garyubai label four years ago.
The name itself means “Sleeping Dragon Plum Tree”, and was inspired by a local legend whose history is related in nearby Seiken Ji Temple, a small but grand scenic spot adorned with plum and cherry trees.
90% of Garyubai brand is junmai.
The total production amounts to 850.000 (1.8 l.) bottles, 25% of which consist of extravagant futsushu/regular sake (from rice milled down to 70 and even 65%!)
Sanwa utilizes a wide range of rice strands:
Yamada Nishiki (Hyogo Prefecture)
Gohyakumangoku (Toyama Prefecture)
Tankan Watari (Shiga Prefecture)
Bizen Omachi (Okayama Prefecture)
Aiyama (Hyogo Prefecture)
Miyama Nishiki (Shiga Prefecture)
Homare Fuji (ShizuokaPrefecture)
Water is gathered from the mountain standing at the back of the brewery.
Yeasts are No 10 and M310.
They also started last year to produce a very limited quantity of umeshu I cannot wait to get my hands on!

Visiting the brewery is like taking on a tour of old Japan. Most buildings date back to before WWII.
One can even discover and admire artifacts so important for their historical and cultural value: 
Old pictures from the Meiji and Taisho eras showing the rebuilding of the premises, an impressive range of cups, bottles and even crystal glassware. 

The toji, Mr. Tomio Sugahara is an impossibly gentle and affable craftsman hailing from Iwate Prefecture (Nanbu Guild) who never stops smiling. Mr. Sano confided me that he just cannot remember seeing him angry.
Interestingly enough, Mr. Sugawara is a gradener back home during the off season.

Equipment and structures are still very traditional with the necessary dose of automation to help reduce manual albor. You do have the impression of stepping inside Old Japan, especially when you consider that the no sign stands to indicate the brewery, which lays hidden in a very rural setting away from the bustling thoroughfare.

The large amount of kasu/white lees goes to local wasabizuke makers or sold to various gastonomic ventures. The collection of kasu is the only labour still done manually. It does take three days for the whole company staff to take it out of the vats and pack it away.
Apart of producing some sake for private labels in Shimizu and as far as Tokyo, Sanwa Brewery exports to New York, Singapore and Hong Kong, where their barnd name, Garyubai, is steadily acquiring a respected name, including the International Sake Challenge 2007 Grand Gold Prize.
Moreover, Sanwa Brewery is also very active in Promoting Shizuoka Jizake by holding an annual Dinner tasting Reception for 240 guests every third Friday of October at Elizabeth Hall near Shimizu JR Station in the company of three other breweries.
You can bet I’ll be there next October!

Sanwa Brewery
424-0038 Shizuoka City, Shimizu Ku, Nishikubo, 501-10
Tel.: 054-366-0839 (office)
Fax: 054-366-0380
HOMEPAGE (Japanese)