Posts Tagged ‘Fukuroi’

Shizuoka Sake Tasting 8/8: Sogatsuru-Hagi no Kura Brewery

June 12, 2008


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Got hold of another limited brew from Sogatsuru-Hagi No Kura Brewery in Kakegawa City. For a once moribund brewery, it cetainly shows a lot of vitality!

Sogatsuru-Hagi no Kura Brewery: Fudo Sogatsuru Ginjo

Alcohol: 18.2%
Rice milled down to 55%
Yeast: Shizuoka Yeast HD-1
Dryness: + 4.5
Acidity: 1.3
Water: Oigawa Water bed
Bottled: March 2008
Limited to 180 bottles sold in 30 selected liquor shops

Clarity: Very clear
Colour: Almost transparent
Aroma: Discreet, almost sweet. Bitter chocolate, bananas, almonds.
Body: Velvety
Taste: Dry. Coffee beans. Short tail. Alcohol lingering on palate.
Complex and fleeting. Soft on the tongue. Varies little with food.
Almonds appearing later with drier impression.

Overal: Elegant in spite of high alcohol.
Marries well with food, even salty one.
Best appreciated on its own or at the end of a meal.
Almost liquorish.
Very much “Shizuoka Type” sake

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Shizuoka Tasting 8/7: Sogatsuru-Hagi No Kura Brewery

May 31, 2008


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Sogatsuru-Hagi No Kura continues to assert itself back more and more in the World of Shizuoka Sake Breweries and has been venturing into some remarkable limited brews:

Sogatsuru-Hagi No Kura Brewery: Fudo Sogatsuru, Bessen( Special Selection), Nama Shibori (unpasteurized), Roka zennukitori (Unfiltered)

Alcohol: 17.5 degrees
Rice milled down to 60%
Yeast: Shizuoka Yeast NEW-5
Dryness: +3.5
Acidity: 1.4
Water: Oi River Bed Well
Bottled: March 2008
Limited Brew: 180 bottles (720 ml)/Sold in 30 selected shops

Clarity: very clear
Colour: Light Golden Tinge
Aroma: Light, fruity, flowers, bananas, vanilla, melon.
Body: Velvety
Taste: Short tail. Complex. Strong alcohol. Fruity, bitter chocolate, berries.
Alcohol tingle lingering in upper palate.
Turns drier with second sip. Almonds appearing later

Overall: Very pleasant, almost elegant in spite of high alcohol and nama status.
Typical of Shizuoka style.
Drinks beautifully with food with more almonds and bitter chocolate appearing.
Re-affirms itself between foods.
Difficult to escape from!
Although not stated it is a junmai genshu.

Shizuoka Sake Tasting 8/6: Sogatsuru-Hagi No Kura Brewery

May 20, 2008


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Ii is at last getting easier to brews from the former Sogatsuru Brewery in Kakegawa City since its revival in 2004 thanks to one of the brothers at Haginishiki Brewery in Shizuoka City.
But I certainly still have quite a few more left to survey!

Sogatsuru-Hagi No Kura Brewery: “Chiyo” Junmai Ginjo
Alcohol: 15~16 degrees
Rice milled down to 55%
Bottled: August 2007

Clarity: Very clear
Colour: Almost transparent
Aroma: Light and fruity. Bananas, melon.
Body: Velvety
Taste: Short tail. Nice junmai tngle. Dry. Coffee beans, bananas, bitter chocolate, nuts.
Quickly turns dry on palate.
Almonds appearing later

Overall: A very “Shizuoka Type” sake. Best suited with food. Very dry, great with tempura and fried food!

Shizuoka Sake Tasting 18-8: Hamamatsu-Tenjingura Brewery

May 12, 2008


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Hamamatsu-Tenjingura Brewery in Hamamatsu City have always been noticed for a certain originality bordering on the maverick side. I’m ceratinly not one to complain!
I had the chance to discover this very limited editio of a brew made from a mixture of old sake/koshu made ten years ago and sake made this year. It is advertised a ” a sake as easy to drink as umeshu”!

Hamamatsu-Tenjingura Brewery: Mu-Jun
Alcohol: 15.2 degrees
Rice millage: koji kome/fermentation rice-Yamadanishiki, 40%. kake kome/rice-Gohyakumangoku, 60%
Yeast: No 9
Acidity: 1.8
Amino acids: 2.2
Contents: 500 ml
Limited edition: 180 bottles

Clarity: very clear

Colour: golden

Aroma: Fruity, light: apricot, peach, pineapple.

Body: Velvety

Taste: Sweet but not overpowering. Tastes like a sweet white port.
Complex with a lot of fruits: Mikan, apricot, peach.
Short tail. Honey and coffee beans coming out later.
Some welcome acidity and dryness appear later with more mikan.

Overall: A rarity in Shizuoka: a dessert sake! Perfect when drunk slightly chilled.
Drinks well with food whether salted or sweet.
Great with cheese and choclate!

Shizuoka Sake Tasting 8/5: Sogatsuru-Hagi no Kura Brewery

May 12, 2008


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Sogatsuru-Hagi no Kura Brewery has accomplished a fully-fledged return since their transformation 4 years ago from a moribond Sogatsuru Brewery for the pleasure of all sake lovers.
I decided to taste their Kazutoyo brand name again this year when I found it in Kakegawa JR Station.

Sogatsuru-Hagi no Kura Brewery: Kazutoyo-Kakegawajo Ginjo
Rice milled down to 55%
Alcohol: 15~16 degrees
Bottled (300 ml): November 2007

Clarity: Very clear

Colour: Almost transparent

Aroma: Fruity and sweetish: Melon, bananas

Body: Velvety

Taste: Short tail. Nice alcohol. Very fruity: melon, bananas.
Complex and elegant. Turns a bit drier with food with more almonds and apricots.
Turns sweeter again away from food with a hint of bitter chocolate.

Overall: Drinks well with food. Easy on the palate.
Deserves to be drunk with great food. Very “Shizuoka-style”.
Original balance between sweetnes and dryness.

Shizuoka Sake Tasting 19-3: Kokkou Brewery

May 8, 2008


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Brews from Kokkou Brewery in Fukuroi City are not always easy to find, although this particular brewery is very important in Shizuoka Prefecture as it saw the birth and first use of the Shizuoka Yeasts which revolutionized the sake of this Prefecture some 30 years ago!

Kokkou Brewery: Tokubetsu Honjozo

Alcohol: 15~16 degrees
Bottled: December 2007

Clarity: Very clear

Colour: Light Golden Tinge

Aroma: Fruity: Nectarine, vanilla

Body: Fluid

Taste: Fruity and dry. Short tail. Melon, Nectarine.
Almonds appear later.
Turns drier with food.
Welcome acidity and alcohol backed up by more melon.

Overall: A sake best suited for food.
Varies very little with food. Very enjoyable

Shizuoka Sake Tasting 19-2: Kokkou Brewery

November 21, 2007

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

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This is the first sake I tasted at Sugimoto Restaurant on Friday, November 16th, 2007:

Kokkou Brewery has acquired national fame for developping some of the Shizuoka yeasts with the help of Dembei Kawamura

Kokkou Tokubetsu Junmai
Rice: Gohyakumangoku 100%
Rice milled down to 55%
Dryness: +7
Acidity: 1.3
Yeast: Shizuoka HD-1
Bottled in September 2007

Clarity: very clear
Colour: Light golden
Aroma: very fruity/pears/vanilla
Taste: Junmai tingle (lingers on). Fruity: vanilla, pears, almonds.
Stays in mouth and asks questions. Entices to another sip.
Bitter chocolate later revealed. Elegant all thw way. Welcome acidity appears later. Turns more and more complex with next sip.

Overall: An elegant sake for elegant food, whatever its style. Expect it to be very complex according to food sampled.

Shizuoka Sake for French Cuisine: Sugimoto

November 19, 2007

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

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Sugimoto is a true exponent of local gastronomy: his cuisine is definitely French style, but the difference is that he uses exclusively local products whenever possible. Not only this, but I’m sure he is the only French chef in Shizuoka Prefecture to offer local sake, although it is not written on his excellent wine menu!

For the month of November he has concocted a special menu for the eighth anniversary of his restaurant with vegetables, meat and fish exclusively from Shizuoka Prefecture. I just could not let it pass and my better (worse?) half is certain to kill me if she learned of my gastronomic escapade!

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As for the drinks I started with a glass of Kokkou (Fukuroi City) Tokubetsu Junmai. I’m afraid you will have to check my following postings for more details about the sake drunk during this particular dinner, or we will never finish this posting!
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After savouring a consomme made with wild mushrooms picked in the forests around Mount Fuji, I sampled a delicious pheasant liver pate astride a bed of yams soaked in white Port and topped with edible flowers.
The pheasant was raised by Mr. Horiuchi in Inasa-cho, hamamatsu City. The flowers and yams are also grown in Hamamatsu City.

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By that time I had already downed Kokkou and asked next for Isojiman (Yaizu City) Daiginjo.

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It went down perfectly with the plate of steamed vegetables with a supremely light sauce (secret, I’m afraid).
The vegetables are grown by Mr. Kaneko and his “Migata Hara Yasai” friends in Hamamatsu City.

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The fish, “matodai” from Suruga Bay, was served atop an extraordinary sauteed “Portobella Mushroom” (about7~8cm diameter!), half of it sauteed as it is, the other half chopped and sauteed lying under the fish.
This particular mushroom is cultivated by Mr. Hasegawa in Fuji City.

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As for the drink to accompany the main dish, I was offered a glass of Tomizzo by Hatsukame Brewery (Okabe Cho, Shida Gun). It is a Junmai Ginjo.

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Then came the pheasant roast from the same bird whose liver I was served at the beginning of this repast, a beauty served with bio vegetables grown by Mr. Matsuki in Shibakawa Cho near Mount Fuji and a sauce concocted with Honey Mead from Germany!

By then, I had to give up on any dessert and drank a coffee before “returning home”, replete and happy!

Sugimoto
420-0072 Shizuoka City, Aoi Ku, Ni-ban Cho, 4-1
Tel.: 054-2531160
Closed on Wednesdays