Posts Tagged ‘酒蔵’

Shizuoka Sake Tasting 14-4: Shidaizumi Brewery

October 24, 2007

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

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I finally got my hands on a bottle of “seishu/futsushu” (“normal sake” as opposed to premium sake) brewed by Shidaizumi in Fujieda City. If you read the notes below carefully, you will realize why a new classification system is needed for this kind of sake!

Shidaizumi Hiyaoroshi Seishu (normal sake) Genshu (original unadultered brew)
Alcohol content: 18 degrees
Rice: Goyakumangoku (Toyama Prefecture) 20%, Hitomebore (Yamagata Prefecture) 80%
Rice milled down to 65% (!!!!)
Yeast: Shizuoka Kobo NO-2
Dryness: +4
Acidity: 1.3

Clarity: Very clear

Colour: Almost transparent

Aroma: Light, ricey

Body: fluid

Taste: Solid. Bitter Chocolate. Welcome acidity

Overall: Quite a surprise. But looking at milling percentage, simply extravagant for “futsushu”. Welcome acidity.
Goes very well with food.
Would be a good sample to refer to as far as a new grading sytem is concerned. Outstanding value for price!

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Shizuoka Sake Tasting 21-1: Kansawagawa-Shosetsu Brewery

October 22, 2007

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

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Kansawagawa Brewery, more widely known for its main brand Syosetsu, is located in Yui Cho, which will become part of Shizuoka City in 2008.

Syosetsu Junmai Ginjo
Rice: Yamada Nishiki 100%
Rice milled down to 50%
Dryness +1~+4
Acidity: 1.3
Alcohol: 15~16 degrees proof

Clarity: very clear

Colour: almost tansparent

Aroma: discreet and fruity, pears.

Body: velvety

Taste: Complex. fruity. Junmai tingle disappears quickly. Pears lingering.
Food reveals a little welcome acidity. Bitter chocolate and almonds later

Overall: Elegant
A sake for all seasons. Goes very well with food.
New flavours revealed by food. Best drunk at room temperature.

Shizuoka Sake Tasting 17-4: Sanwa Brewery

October 22, 2007

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

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Hiyaoroshi beingin season, I decided to taste Sanwa Brewery (Shimizu Ku) brand.

Garyubai Junami Ginjo Hiyaoroshi
Rice: Yamada nishiki (Shiga Prefecture) 100%
Rice milled down to 50%
Dryness: +1
Acidity: 1.5
Bpttled in October 2007

Clarity: very clear

Colour: almost transparent

Aroma: Light, fruity, complex.

Body: velvety

Taste: Complex. Surprisingly dry and slightly acid in spite of numbers advertized. Turns mellow later.
Banana, vanilla, caramel, bitter chocolate, coffee.
Junmai tingle revealed later.

Overall: Easy to drink, but very complex in spite of relative lightness.
Goes very well with food, but ouht to be drunk on its own.
Taste tends to greatly vary with food before comonig back to original impression.