Posts Tagged ‘Doi Brewery’

Shizuoka Sake Tasting: Suginishiki Junmai Yamahai Homare Fuji

March 5, 2012

The beauty of Japanese sake (like wine) is that, regardless of the same methods, same ingredients or same skills, the same brewery will not be able to reproduce exactly the same brew as the precedent year!
And when it comes to making Yamahai it is simply, and luckily to my own mind, impossible!

Sugii Brewery in Fujieda City has never been afraid to experiment.
Once again they used the Shizuoka-grown Fuji Homare rice and brewed it with a yeast not from our Prefecture to produce a very interesting Yamahai!

Sugii Brewery; Suginishiki Junmai Yamahai Fuji Homare

Rice: Homare Fuji (100% Shizuoka-grown)
Rice milled down to 70%
Alcohol: 15~16 degrees
Dryness: + 4.5
Acidity: 1.6
Yeast: Association No 7
Heated only once
Bottled in April 2011

Clarity: Very clear
Color: Light golden hue (normal for Yamahai)
Aroma: Dry and fruity: custard, macadamia nuts
Body: fluid and slightly syrupy
Taste: Dry fruity attack backed up by strong junmai petillant
Custard, oranges, almonds.
Stays very dry but fruity all along.
Lingers for a short while before leaving with a warm note and dry nuts.
Pleasant, although the final dry note might surprise a few people.
Changes little with food.
Further sips end with a dry note of apricots and oranges.

Overall: A sake conceived to be enjoyed with food, especially heavy izakaya food, the dry note compensating the heaviness of sauces.
Typical sake from Sugii Brewery, a favorite with food!

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

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Shizuoka Sake Tasting: Doi Brewery-Hana no Ka Homare Fuji Rice Junmai Ginjyo Nama Genshu

March 5, 2012

Doi Brewery has been already been producing this Hana no Ka/華の香 for the past few years according to old traditional methods
This particular brew was concocted with Homare Fuji Sake Rice grown in Shizuoka Prefecture and is the untouched product as it is nama (no sterilizing) Junmai (no alcohol added) muroka/unfiltered, a true connoisseur’s delight!

It also comes with plenty of comments: kasumi ka kumo ka nigori zake/霞か雲かにごり酒/A sake like a haze or a cloud? (referring to the presence of sakekasu/white lees!

Rice: Homare Fuji (100% Shizuoka-grown)
Rice milled down to 55%
Yeast: Shizuoka Yeast
Alcohol: 17 degrees
Bottled in March 2011

Clarity: very clear when at rest, slightly smoky when stirred
Color: Faint golden hue
Aroma: Pleasant. Alcohol. Fruity. Pineapple.
Body: fluid and siruppy
Taste: Strong alcohol and junmai petillant attack which quickly disappears.
Fruity: pineapple, custard, almonds.
Makes a complete turn from sweetish to dryish, a telltale mark of sakekasu/white lees
Lingers for a while with alcohol leaving a somewhat marked impression.
Marries and changes little with food.

Overall: A sake obviously devised for food in spite of its ginjyo status.
A sake for the connoisseurs as it is absolutely left untouched.
Great for a Japanese izakaya-style party!

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 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

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 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!

Shizuoka Sake Tasting 3-4: Doi Brewery

April 3, 2008


The Japan Blog List

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

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Doi Brewery in Kakegawa City has seen its junmai elected as the best in Shizuoka Prefecture by their peers in 2008.
I just could not pass the occasion to check it for myself!

Doi Brewery/Kaiun Junmai Ginjo “Den”

Rice: Yamada Nishiki (Hyogo Prefecture)
Rice milled down to 55%
Dryness: +4.0
Acidity: 1.3
Yeast: Shizuoka Yeast
Alcohol: 1~18 degrees
Limited edition: 600 bottles
Bottled in February 2007

Clarity: very clear

Colour: light golden hue

Aroma: dry, alcohol, fruity, flowery, melon

Body: velvety

Taste: Strong junmai tingle, almost bubbly. Complex, fruity and spicy
Short tail, calling for another sip. Melon, vanilla. Drinks very easily and does change character with food.
Bitter chocolate and bananas make a late entry.

Overall: Impressive sake to be savoured at all times for all occasions. A sure winner! Very solid and showing a lot of character.
The kind of sake that disappears from your glass without notice!

Shizuoka Sake Tasting 3-3: Doi Brewery

November 13, 2007

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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Kaiun Ha Junmai Ginjo by Doi Brewery, Kakegawa City, wasthe second brew tasted by the Hamamatsu Geeks on November 2nd:

Kaiun Ha Junmai Ginjo
Rice: Yamada Nishiki 100% (Hyogo Prefecture)
Rice milled down to 40%
Dryness: 6.0
Acidity: 1.3
Limited edition: 600 bottles
Bottled in May 2007

Clarity: very clear

Colour: almost transparent

Aroma: Light, fruity

Body: soft. Velvety to fluid

Taste: Delicate, fruity. elegant. Almonds/Bitter chocolate

Overall: Very elgant and discreet. Complex. Suited for ladies especially.