Posts Tagged ‘Fujieda City’

Shizuoka Sake Tasting: Hatsukame Brewery-Daiginjo Genshu “Ai”!

January 29, 2017

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The other day I had the rare pleasure to visit again Hatsukame Brewery in Okabe Cho, Shizuoka City in the company of a professional farmer consultant from the USA!
Hatsukame Brewery has a special place in my heart for many reasons: it is the oldest single family-owned Sake brewery In Shizuoka City for more than 380 years!
Interestingly enough it used to be located in the very center of Sumpu City (the old name of Shizuoka City) before moving to its present location during the Meiji Era!
I must admit a special treatment has always been offered to me and my visiting friends and I dare not reveal what presents and services I have been granted there!

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This Daiginjo Genshu (no water blended in) called “Ai” (“Love”) was brewed before Hatsukame Brewery switched from Noto Master brewer to a young talented one from the Nanbu School in Iwate Prefecture!

Rice: Yamada Nishiki (Hyogo Prefecture)
Rice milled down to 45%
Dryness: +3~+4
Acidity: 1.0 (low by Shizuoka standards)
Alcohol: 17 degrees
Bottled in March 2016

Clarity: very clear
Color: light golden hue
Aroma: dry and fruity. Strawberries
Body: fluid, almost sirupy
Tasting: dry, smooth, deep and very fruity attack.
Complex: strawberries, dark cherries.
Lingers for a while before departing on more fruity notes of strawberries.
Very pleasant alcohol all the way through, warming back of the palate.
Turns drier with food with liquorice and mandarines making a late appearance.

Overall: elegant and extravagant sake very much in the tradition of Hatsukame Brewery!
Very smooth in spite of its high alcohol contents.
Continuously entices to the next cup.
At its best on its own slightly chilled, although marries very gracefully with almost any cuisine.
Gentlemen will fight for it, but ladies need not worry about the high alcohol contents!
Makes for the perfect digestif in special company!
Recommended pairings: terrines, dry cured ham, cheese, smoked duck.

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, 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, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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Shizuoka Sake Tasting: Sugii Brewery-Junmai Bodaimoto

February 22, 2016

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Sugii Brewery in Fujieda City has made itself a name all over the country when it comes to experimentation in the brewing of sake and their latest nectar is another illustration!

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Junmai Bodaimoto!
Bodaimoto/菩提酛 is an old way of making the moto/酛/sake starter dating back to the Muromachi Era (14th~16th Century) with a mixture of steamed and non steamed (raw) rice, natural lactic acid and yeast.

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Rice: Shizuoka Prefecture rices
Rice milled down to 60%
Alcohol: 13.8 %
Dryness: + 5.5
Acidity: 2.0
Bottled in February 2016

Clarity: Very clear
Color: Faint golden hue
Aroma: Discreet, elegant and fruity. Green apples, persimmon
Body: sirupy
Taste: Very dry and fruity attack. Little junmai petillant.
Prunes, dry muscat.
Lingers only for a little while before departing on a drier note withdry apricots and persimmon.
Turns drier, more discreet and acidic with food.
Alcohol will surge forth in spite of its low contents.

Overall: A discovery from another era when taste buds were definitely different!
I personally loved its down to earth approach and fully appreciated with food although it might shock people used to milder sake.
A sake to enjoy informally!
Suggested pairings: izakaya heavy food, stews, pickles.

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, 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, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: Hatsukame Brewery-Hatsukame “En” Honjozo

December 28, 2015

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When it comes to a home party one always looks for a sake which is not only tasty and easy to pair at all temperatures but also reasonably-priced.
The other day I did participate to a big home party with old mates and I had the perfect present to bring with me!

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Hatsukame Brewery in Okabe, Fujieda City produces this extravagant honjozo called “En/縁”!
When you read the specs you will realize that some breweries in Shizuoka Prefecture are spoiling their customers!

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Rice: Yamada Nishiki
Rice milled down to 65%
Dryness: + 4
Acidity: 1.30
Alcohol: 15~16 degrees
Brewed in September 2015
Bottled in November 2015

Clarity: very clear
Color: faint golden hue
Aroma: dry and fruity. pears, banana, rice, greens
Body: fluid
Taste: Dry and fruity attack.
Complex: oranges, custard, chestnuts.
Lingers only for a short while before departing on a still drier note with oranges, custard and coffee beans.
Becomes milder and lighter with food before finishing on a drier note.
Oranges and custard in particular will come back once again away from food.
At lukewarm temperature/”nurukan”, tends to become lighter and less complex, but still very pleasant on the palate.

Overall: I conducted that tasting in a light-hearted manner with my friends before he alcohol took the best of them. We all agreed it was simply extravagant considering the ridiculously cheap price!
This is the kind of sake you can bring to any party any time of the year when you can savor it on its own or with any food, at room temperature or warmed up!
The kind of sake you won’t let inside the bottle very long and a great introduction to beginners!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, 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, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: One-Cup Series 14): Shidaizumi Brewery-Nyan Cup Shidaizumi Junmai Ginjo

December 25, 2015

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A very interesting and reasonable way to taste sake is to acquire one-cup sake!
They also make for cute collection of glasses or cups!

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Now, this is the sixth tasting of the second batch of Shizuoka Prefecture One Cup Sake I obtained at Matsuzakaya Department Store in Shizuoka City!

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Shidaizumi Brewery-Nyan Cup Shidaizumi Junmai Ginjo!
Actually, this is the original Nyan Cup which has now 4 different types all with different sake inside!

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If you look at the inside of cup once empty you will find out that the cats look at with different eyes!

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Rice: Yamada Nishiki
Rice milled down to 55%
Alcohol: 16 degrees
Bottled in July 2015

Clarity: very clear
Color: very faint golden hue
Aroma: assertive, dry and fruity.
Banana, pears, custard, green apple.
Body: fluid, a little sirupy
Taste: dry and very fruity attack backed up with puissant junmai petillant.
Complex. Bananas, dry oranges, faint almonds.
Lingers only for a little while before departing on a drier note with drier chocolate, custard and mandarin oranges.
Oranges and coffee beans will make a surprise appearance once in a while.
Turns drier with food with faint coffee beans appearing.
Stays dry all the way through with plenty of junmai petillant.

Overall: very elegant and extravagant one cup sake!
     I wonder if people understand its real value as a premium sake and as a splendid souvenir!
To take with you on any trip and to forget the crowds!
No wonder it sells out so quickly!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, 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, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: One-Cup Series 13): Shidaizumi Brewery-Nyan Cup Shidaizumi “Rasta” Umeshu

November 25, 2015
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A very interesting and reasonable way to taste sake is to acquire one-cup sake!
They also make for cute collection of glasses or cups!

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Now, this is the fifth tasting of the second batch of Shizuoka Prefecture One Cup Sake I obtained at Matsuzakaya Department Store in Shizuoka City!

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A one cup sake by Shidaizumi Brewery in Fujieda City

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It is part of a series known all over Japan with cat designs and so-called Nyan Cups!
Although this one contains umeshu, it was originally created with junmai sake made in the same brewery!

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That name “Rasta” is just great!

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Alcohol: 11 degrees
Junmai sake
Ume/Japanese plums
Water
Sugar
Fruit juice

Clarity: very clear
Color: light brown
Aroma: assertive, sweet and fruity. Umeshu
Body: fluid
Taste: drier than expected and very fruity attack.
Complex. Sweetness will come with every sip to disappear quickly.
Lingers only for a little while before departing on a dry “ume” note.
Very pleasant alcohol.

Overall: an incredibly elegant umeshu, so different from most cloying products found on the market.
Its comparatively (for the market!) high alcohol content contributes to an unexpected complexity!
The ume/Japanese plum inside are of the crunchy type and quite dry.
The cup is so exquisite! A must souvenir!
To be indulged in any time, anywhere all year round!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, 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, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: One Cup Series 7) Shidaizumi Brewery Nyan Cup Enoshima Ginjo

May 24, 2015
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The other day once again thanks to her husband, my good friend Atsuko Kurata offered me this one cup sake by Shidaizumi Brewery in Shizuoka Prefecture but solely sold in Enoshima, Kanagawa Prefecture! as part of a batch of no less than 8 cups from 6 different Prefectures!
It is another version of the famous “Nyan Cup” registered design by Shidaizumi Brewery in Fujieda City!

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Enoshima is not only famous for its beaches and surfing but also for recreational fishing!

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A lot of visitors combine both!

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Rice milled down to 50%
Alcohol: 16 degrees
Bottled in January 2015

Clarity: very clear
Color: almost transparent
Aroma: assertive, dry and fruity. Custard, bananas, melon
Body: fluid, slightly sirupy
Taste: Very fruity, dry and well-rounded attack backed up with very pleasant alcohol.
Complex. Dry custard,oranges, green coffee beans, dark chocolate.
Lingers for a short while before departing on a markedly drier note with oranges, green coffee beans and herbs.
Varies little with food but for a marked appearance of melon.

Overall: Superb sake, A bit of a waste to sell it in one cups style but will serve as great introduction to the beautiful sake brewed by a Noto Master Brewer at Shidaizumi Brewery!
Elegant in spite of its marked dryness. very complex and keeping you alert for the next facet.
Eminently enjoyable on its own, but would splendidly marry with any salad, vegetable cuisine and cheese.
Do try with dessert.
At its best first slightly chilled and slowly drunk as its temperature rises!
Difficult to equal as a one cup sake!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, 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, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: Sugii Brewery-Suginishiki Yamahai Junmai Akiagari Homarefuji

September 12, 2014

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These days I try conduct my tastings inside specialized establishments!

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I sampled this brew by Sugii brewery at La Sommeliere Wine & sake Bar in Miyuki Cho, Aoi Ku, Shizuoka City!

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Once again a long name for a Sugii Brewery sake in Fujieda City!
Suginishiki Yamahai Junmai Akiagari (first Autumn) Homarefuji!

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Rice: Homarefuji (Shizuoka-grown)
Rice milled down to 70%
Alcohol: 15~16 degrees
Dryness: +8
Acidity: 1.6
Yeast: Association No 701
Pasteurized only once
Bottled in August 2014

Clarity: Very clear
Color: Faint golden hue
Aroma: Dry and assertive. Fruity. Custard, chestnuts
Body: fluid
Taste: Very dry and fruity attack backed up by puissant junmai petillant.
Complex. Custard, chestnuts, almonds, dark chocolate.
Lingers in the palate for a little while before departing on an even drier note.
Will become even drier with food with a late appearance by greens and welcome acidity.
Dark chocolate will become more insistent once away again from food with appearance of coffee beans.

Overall: Thanks to its dryness and complexity, a sake perfect for a happy marriage with food!
Will surely take the place of a more vaunted wine!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, 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, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

Shizuoka Sake Tasting: Sugii Brewery-Suginishiki Junmai Daiginjo Kimoto

August 29, 2014

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Sugii Brewery in Fujieda City has always been an innovator closely looked by connoisseurs all over Japan.
They are not afraid to innovate or trying old methods again as with this kimoto, a natural fermentation process difficult to control and bring to success!

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This particular tastings like so many was conducted in another “secet lair” of mine.
Sorry, but I’m not allowed to divulge its name in articles! LOL

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Rice: Yamada Nishiki (Hyogo Prefecture)
Rice milled down to 40% for the kooji rice and 50% for the kake rice
Yeast: Shizuoka HD-1
Alcohol: 15~16 degrees
Dryness: + 6
Acidity: 1.3
Bottled in July 2014

Clarity: very clear
Color: Faint golden hue
Aroma: Fruity and dry. Pears
Body: Fluid
Taste: very fruity and slightly dry attack backed up by a lattle junmai petillant.
Both complex and straightforward.
Pears, apricots, chestnuts.
Drinks very easily.
Lingers on the palate longer than usual to end up on a drier note.
Dark chocolate appears with other cups.
Changes little with food.
Becomes sweeter and acquires a more pronounced well-rounded attack with rise in temperature.

Overall: A beauty when you consider the difficulty!
Very mysterious for a kimoto.
Best appreciated with food in spite of its elevated status.
Its dryness makes it a superb aperitif although thouroghly enjoyable for the whole meal whatever the gastronomy!
A discovery!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, 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, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

Shizuoka sake Tasting: Hatsukame Brewery-Ikigakoi Tokubetsu Honjozo

March 26, 2014

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Hatsukame Brewery in Okabe, Fujieda City has come up with its own black label!

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The unusual name “Ikigakoi” could be translated as “Stylish Enclosure”! Even so it is a bit difficult to understand in another language!
But it certainly makes for a beautiful label!

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Rice milled down to 60%
Alcohol: 15~16 degrees
Dryness: + 4
Acidity: 1.30
Yeast: NO-2
Bottled in March 2014

Clarity: Very clear
Color: Faint golden hue
Aroma: Dry and fruity. Apples
Body: Slightly sirupy
Taste: Strong attack backed up with pleasant alcohol.
Complex and fruity. Apples, honey.
At first almost sweetish and liquorish before ending up on a very dry note.
Disappears fairly quickly with hints of dry honey.
Actually difficult to “catch” as it tends to show new and very elusive facets.
Changes little with food but for a less liquorish impression.

Overall: Another typical sake from Hatsukame Brewery conceived not only to accompany but to happily marry and enhance food.
A sure value to drink on its own or enjoy with any meal. The kind of sake that will make new converts at a BBQ!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 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, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: Shidaizumi Brewery-Shinshookoshi

March 6, 2014

SN3O0080

This is an extraordinary sake!
It is made with rice cultivated exclusively in Izu since the Meiji period and sold there only.
That is, if you do not know a good sake/wine shop who can produce it out of the back storeroom!
I can’t really tell where I got it, but if you find it, just do not hesitate!

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Mr. Mochizuki, owner of the Shidaizumi Brewery in Fujieda City wanted to to give it to Ryuuma, a Japanese hero of the Bakufu and Meiji Periods if he still lived!

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Exclusively made with Aikokumai rice cultivated in South Izu Peninsula!
It is not staed as such but it must definitely be a Junmai ginjo!

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Rice: Aikokumai (South Izu, Shizuoka Prefecture)
Rice milled down to 55%
Alcohol: 16 degrees
Bottled in February 2014

Clarity: very clear
Color: Very faint golden hue
Aroma: Dry and fruity. Strawberries
Body: Fluid
Tasting: Dry and fruity attack.
Complex and surprisingly elegant. Strawberries.
Lingers for a while warming up the palate before leaving with hints of dry almonds and oranges.
Tends to take on a drier turn with food, but on the other hand tends to become sweeter as soon as drunk away from food with strong hints of milk coffee and dark chocolate.

Overall: A very unusual sake in Shizuoka Prefecture, but this is not surprising considering the rice being used.
Nevertheless far more complex and elegant than expected, thanks to great brewer’s skills proving that any good rice, whatever its origin, can be concocted into superlative sake!
A rare sake that you will have to search in South Izu Peninsula unless you have the right connections!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 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, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: Hatsukame Brewery-Beppin Kara Kara Junmai Ginjo

March 6, 2014

SN3O0077

Don’t ask me where I tasted it! It is my kakureya/隠れ屋/secret waterhole!

I was shown this bottle by hatsukame Brewery in Okabe, Fujieda City, and i just had to conduct a tasting!
“ppin” stnag\ds for “somthing else” and “Kara kara” means “very dry”!

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If you are cognizant with Japanese food and Shizuoka City you might have an inkling of where I enjoyed it!

SN3O0079

Rice: Yamada Nishiki (Hyogo Prefecture)
Rice milled down to 55%
Yeast: Shizuoka NEW-5
Dryness: ;10
Acidity: 1.45
Alcohol: 15~16 degrees
Bottled in December 2013

Clarity: Very clear
Color: Very faint golden hue
Aroma: Discreet, dry and fruity. Apples, chestnuts
Body: Fluid
Taste: Very dry attack backed up junmai petillant.
Very complex and elusive
Fruity: chestnuts.
Disappears fairly quickly warming up the back of the palate.
Takes on an even drier turn with food with more chestnuts and oranges.
Insistently calls for the next cup.

Overall: A sake obviously conceived to superbly accompany food, but definitely and eminently enjoyable on its own.
Do not be fooled by the dryness, it is a very complex and elegant sake!
For the dry sake, I mean the elegant ones, lovers, be they gals or lads! A bit dangerous as it lures you into
the next cup!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 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, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: Sugii Brewery-“Yaoyorozu”Yamahai Junmai Homarefuji

February 14, 2014

SN3O5619

Sugii Brewery has been brewing this particular brand for some time and it is noteworthy for more than reason.
First of all it is a Yamahai, a variety of sake than many breweries conscientiously ignore as it is difficult to master its natural fermentation.
Interestingly enough “Shizuoka Yamahai” is tarting to get some deserved attention from the rest of Japan as many Shizuoka breweries have made it their challeng to tackle it.
And the results are certainly striking!

SN3O5620

Another interesting aspect is that the rice is Shizuoka-grown Hoamrefuji, which is steadily earning its lettres de noblesse (fame)!

SN3O5621

Rice: Homarefuji
Rice milled down to 70%
Dryness: + 5
Acidity: 2.0
Bottled in Novemeber 2013

Clarity: Very clear
Color: Light golden hue
Aroma: Dry and fruity. bananas, custard.
Body: Very fluid
Taste: Dry deep attack.
Little junmai petillant.
Complex. Tends to show new facets in slightly wild and unpredictable fashion.
Fruity: dry oranges. Later dark chocolate and milk coffee.
Welcome acidity.
Disappears quickly enough with hints of dry coffee beans.
Becomes momentarily drier and deeper with food.
Takes on a sweeter turn immediately after food with strong hints of milk coffee.
Superbly marries with any food.

Overall: Although obviously conceived to be drunk with food, it is a thoroughly enjoyable sake on its own with intriguing facets enticing you to the next cup and the nest one beyoond.
A very dangerous sake in a sense as you don’t tire of it and feel obliged to discover a new facet!
A challenge, and a successful one at that be it on the brewer’s side or the drinker’s!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 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, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: Shidaizumi Brewery-Tonkubetsu Honjozo Hyakumangoku

February 6, 2014

SN3O5512

I have always been wondering at the wisdom of creating a honjonzo.
After all it is certainly more difficult than making a straight junami as you have to blend the aforementioned junmai with pure sake alcohol.
In fact many a brew master has agreed it is a lot of work for making a sake sold at a lower price…
Mind you I do not complain, especially considering the extravagant rice millage practiced by Shizdaizumi Brewery in Fujieda City!

SN3O5513

Rice: Hyakumangoku (Toyama Prefecture)
Rice milled down to 55%
Alcohol: 16 degrees
Yeast: Shizuoka NEW-5
Dryness: + 6.0
Acidity: 1.1
Bott;ed in November 2013

Clarity: very clear
Color: Faint golden hue
Aroma: Discreet, elegant, fruity. Coffee beans, vanilla
Body: fluid
Taste: Soft, dry. elegant attack with strong coffee beans and dry dark chocolate.
Complex. Pleasant alcohol. Disappears quickly with hints of dry nuts.
Take an even drier turn with food.

Overall: An intriguing and elegant sake.
Eminently enjoyable on its own although obviously conceived to accompany food.
I actually made a point to drink it with dates and sweet biscuits and discovered that its accentuated dryness beautifully married with the sweetness of the cakes!
It just proves you ind you I could drink that particular brew all night long!ought to drink any sake in many combinations as far as food is concerned.
Mind you, I could drink that particular brew all night long!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 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, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: Hatsukame Brewery-Goku Ginjo Hyogetsu

January 11, 2014

SN3O5290

Hyogetsu is brand by Hatsukame Brwery in Okabe, Fujieda City, which have been known practically all over the world from the day its bottle recived the Best Bottle Design Award!

SN3O5289

Even the case is a beauty!

SN3O5292

Great stopper!

SN3O5291

Rice: Yamada Nishiki (Hyogo Preefcture9
Rice milled down to 50%
Alcohol: 15~16 degrees
Dryness: + 3.0
Acidity: 1.35
Yeast: 1801 KA-1
Bottled in September 2012

Clarity: Very clear
Color: Faint golden hue
Aroma: Elegant. Pears, nashi
Body: Fluid
Taste: Well-rounded attack backed by a discreet junmai petillant
Dry and fruity. Pears, bananas.
Lingers for a while with dry dark choclate, almonds.
very complex, almost mysterious.
Very satisfying and so easy to drink.
Changes little with food but for a drier turn with the appearance of very dry oranges.
Beautifully marries with food, especially light fare.
Tends to show new facets with next sip, with or away from food.

Overall: Best enjoyed slightly chilled and on its own although it combines so well with food.
Thoroughly enjoyable any time of the day and night, by yourself or with great company!
A superb present for a very important one!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 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, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

Shizuoka Sake Tasting: Sugii Brewery-Yaoyorazu Yamahai Junmai/Homarefuji Rice

March 5, 2012

There are now 19 out of 28 breweries in Shizuoka Prefecture producing brews made with locally-grown sakamai/sake rice.
Sugii Brewery in Fujieda City has been experimenting with Shizuoka-grown Homarefuji/誉富士 rice right from the very beginning.
Now, they have come up for the last couple of years with a traditional brew that a lot of other breweries avoid because of its difficulty: Yamahai/山廃!

It does have a peculiar name: Yaorazu/八百萬 that even Japanese have a hard time to read! It is an allusion to a Shinto Shrine whose history dates back to the 8th Century!

Sugii Brewery: Yaoyorazu Yamahai Junmai Homarefuji Rice/杉井酒造ー八百萬山廃純米誉富士

Rice: Homare Fuji (Shizuoka-grown)
Rice milled down to 70%
Dryness: +6
Acidity: 2.3 (vry high for Shizuoka!)
Alcohol: 15~16 degrees
Bottled in Novemwber 2010

Clarity: Very clear
Color: faint yellow hue (normal for Yamahai)
Aroma: Light, sweetish. Custard, banana, macadamia nuts
Body: Fluid
Taste: Very dry attack.
Complex: dry oranges, almonds.
Turns a little sweetish later to make a quick dry comeback.
Disappears quickly for a yamahai.
Alcohol pepping up later.
Changes little with food.

Overall: More distinguished than expected for a yamahai.
A sake designed for food? Very probably as I found it in many izakayas in Fujieda City.
Strong and solid sake.
Perfect for food, especially that in izakaya.
Can be enjoyed slowly at home with a snack!

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: Shidaizumi Brewery/Organic Sake-Junmai Ginjo

March 5, 2012

Shidaizumi Brewery in Fujieda City has been conducting some very interesting experiments with organic ake rice for some time.
With Aoshima Brewery in the same city, a new movement has been started for a new and growing trend: Organic sake.

Shidaizumi Brewery hence received the Ecofarmer License from the Shizuoka Prefectureas a member of the JA Oigawa Yaizu Sake Rice Research Committee.

The Brewery used organic rice of the Yamada Nishiki strain cultivated by 11 farmers in Yaizu City:
Kohji Ohata, Toshiyuki Umehara, Masamitsu Masuda, Tatsuo Muramatsu, Teruo Matsumura, Toshiyuki Sone, Hirao Noda, Masashi Suzuki, Naomi Yamamoto, Riji Yagi and Kazuyuki Ishikawa.

Rice: Organic Yamada Nishiki all grown in Shizuoka Prefecture
Rice milled to: 55%
Yeast: NEW-5 (Shizuoka)
Dryness: +5.0
Acidity: 1.2
Alcohol: 15~16 degrees
Bottled in December 2010

Clarity: Very clear
Color: Transparent
Aroma: Bananas
Body: Fluid
Taste: Dry attack with junmai petillant.
Soft but complex.
Warms up back of the palate and ends on a dry note.
Banana, almond, apricot, memories of coffee beans and dark chocolate.
Dry melon appears with food with more nuts and dark chocolate.
Elegant, easy to drink.

Overall: Ever talked of a “feminine drink”?
A sake not easy to discern.
Ladies would be screaming for it?

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 25/5: Aoshima-Kikuyoi Brewery

February 24, 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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kikuyoi-ginjo-09

All but for its limited size, Aoshima Brewery has achieved a deserved fame all over Japan as recently demonstrated in the widely read DANCYU magazine. Densaburo (Masterbrewer name) Aoshima has the particularity to speak fluent English as he holds a business management degree from an American University. Interestingly enough, he does not export his sake yet.

Aoshima Brewery: Kikuyoi Ginjo
Rice: Yamada Nishiki Ginga
Rice milled down to 50%
Dryness: +6~+9
Acidity: 1.1~1.4
Yeast: Shizuoka Yeast
Oigawa Southern Alps Spring Water
Rcommended to be drunk at 12 degrees
Bottled in January 2009
No 1101 (Mr. Aoshima numbers all his bottles for tracing back)

Clarity: Very clear
Colour: Transparent
Aroma: Fruity and dry: flowers, pears, vanilla
Body: Velvety
Taste: Light but dry attack. Disappears quickly.
Well-rounded. Complex.
Fruity and flowery. Pineapple, almonds, faint vanilla and pears.
Elegant with a dry deep quick finish backed by almonds and nuts.
Combines well with food. tends to turn drier with food.

Overall: A deep elegant sake!
No wonder it i making so many converts all over Japan!
Stands so well to food without losing any of its character.
Fleeting multi-faceted, typical Shizuoka sake.

Must-see tasting 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

Shizuoka Sake Tasting 16/8: Sugii Brewery

January 20, 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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sugii-tara-2008

Sugii Brewery in Fujieda City has a habit of producing all kinds of “limited brews” every year that officionados are competing to buy within a day or two just after it has been put out!
This particular brand has just been bottled directly form a wooden cask (instead of the usual metal vats).

Sugii Brewery: Junmai Taru (wooden cask) Sake/2009 Special brew
Rice milled down to 60%
Alcohol: 15~16 degrees
Bottled in December 2008

Clarity: Very clear
Colour: Transparent
Aroma: Soft and fruity, well-rounded, junmai characteristics. Banana, almonds
Body: Velvety~fluid
Taste: Dry attack. Well-rounded. Complex. Shortish tail.
Ends with welcome acidity and more bananas.
Junmai tingle getting stronger with food.

Overall: Elegant, almost discreet, and complex although fleting.
Great with food of any kind.
Varies very little with food.

Must-see tasting 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

Shizuoka Sake Tasting 14/7: Shidaizumi Brewery

January 20, 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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shida-kuradashi

As I said before, Shidaizumi Brewery in Fujieda City is blessed with the water from Setogawa River, which, for all its limited size, is considered as the provider for the best river underground water in Shizuoka Prefecture.
This brew is the annual “Kura Dashi Ichiban/First Brew of the Year” (that is starting from winter 2008/2009)

Shidaizumi Brewery: Kura Dashi Ichiban, Honjozo, Nama (unpasteurized), Genshu (no water added)

Rice: Yamada Nishiki (Hyogo Prefecture), 93%, Gohyakumangoku, 7%
Rice milled down to 60%
Yeast: Shizuoka Yeast New-5
Dryness: +6
Acidity: 1.4
Alcohol: 18~19 degrees
Bottled in December 2008

Clarity: very clear
Colour: Almost transparent
Aroma: fruity, banana, vanilla, alcohol
Body: Velvety
Taste: Strong attack backed by powerful alcohol.
Warms up back of the mouth and throat.
Shortish tail.
Complex, fruity. Banana, vanilla, mandarines.
Gentler on second sip, especially with food.

Overall: Typical Honjozo from Shidaizumi Brewery. At 60% millage, simply extravagant!
Splendid and so reliable with food, especially of the heavy variety.
More complex than expected, although such a fine millage should warrant for elegance in spite of high alcohol contents.

Must-see tasting 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

Shizuoka Sake Tasting 14/6: Shidaizumi Brewery

December 29, 2008


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

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shidaizumi-18by

Shidaizumi Brewery in Fujieda City is blessed with the water from Setogawa River, which, for all its limited size, is considered as the provider for the best river underground water in Shizuoka Prefecture.
One just has to go and admire the incredibly limpid water where I even saw kingfishers plunging into last time I interviewed the brewery!
Here is

Shidaizumi Brewery: H18BY (2006) Tokubetsu Honjozo Nama (unpastuerized) Genshu (Alcohol added, but no pure water added to lower alcohol level)

Rice: 100% Gohyakumangoku from Toyama Prefecture)
Rice milled down to 50% (absolutely extravagant!)
Yeast: Shizuoka Yeast New-5
Alcohol: 18~19 degrees
White lees: 45.5%
Dryness: +4.5
Acidity: 1.3 (low)
Brewed in 2006, bottled on September 15th, 2009

Clarity: Very clear
Colour: Light golden tinge
Aroma: Fruity, pleasant and sweetish: Banana, vanilla
Body: Fluid
Taste: Strong attack with sharp but pleasant “nama” tingle. Warms up back of the mouth. Shortish tail. Complex.
Fruity: licorice, almonds, vanilla, coffee beans, bitter chocolate. Mikan/mandarines making a late entrance.
Varies little with food.
Almonds re-appearing later back up by “nama” tingle before ending up with a dry finish.

Overall: Powerful well-rounded sake fit and designed for food. Very “masculine”, but will be appreciated by any gender!
Absolutely extravagant for a honjozo when you consider the national average of rice millage at 70%!

Must-see tasting 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