Posts Tagged ‘Gastronomy Gourmet’

Shizuoka Sake Tasting 28-3: Watanabe Brewery

March 4, 2008


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

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Watanabe Brewery must be the smallest one in Shizuka Prefecture tucked away from anywhere in Numazu City. I can tell you it is not easy to find their brews even near Numazu City. But I made good provision when I visited them and can appreciate them in all tranquility back home!

Watanabe Brewery/Izu no Umi Ginjo
Alcohol: 15~16%
Bottled in January 2008

Clarity: very clear

Colour: almost transparent

Body: velvety

Aroma: Fruity and sharpish: bananas, pineapple

Body: velvety

Taste: Fruity with good alcohol backup. Pineapple, vanilla, bananas. Short tail.
Alcohol impression stays strong with second sip.
Acidity revealed later with almonds, bitter chocolate and coffee beans.
Pleasant and esay to drink. Turns dry on palate.

Overall: Easy to drink sake fit for food. Does not vary much with food intake.
Fruity at first. Tends to turn dry quickly.

Red Plum Liqueur: Ribaishu by Hamamatsu Brewery

March 3, 2008


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This is a fairly extraordinary liqueur that Gaijin Tonic is going to scream about when he learns that it can be bought only at Hamamatsu Brewery shop as they only make very small amounts of it!
It is made from red plums growing in the vicinity and contains no colouring or taste additives whatsoever. Though it is fairly sweet, the fair amount of alcohol (14~15 %) makes it a solid liqueur which can be appreciated on the rocks or, like the Missus did, mixed with a dry white wine to be called “Hamamatu Kir”!
You had better reserve the next batch!

“Ribaishu”/Red Plum Liqueur
Alcohol: 14~15%
Red plums extract, Japanese plums extract, kome/rice shochu. Natural sugars.

Tenjingura/Hamamatsu Brewery Co. Ltd.
430-463-3851 Hamamatsu City, Naka Ku, Tenjin Machi, 3-57
Tel.: 053-4616145
Fax: 053-463-3851
HOMEPAGE (Japanese)
Business hours: 10:30~21:00
Closed on Tuesdays

Shizuoka Sake Tasting by The Tokyo Sake Meetup Group

March 3, 2008


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The Tokyo Sake Meetup Group, the new name for the former Tokyo Geeks met to taste loads of sake at Ichobee, Tokyo on March 1st.
See pictures of the event and read their report and activiies!
Among them were three offerings from Shizuoka Prefecture. They reached Tokyo with no labels to indicate what they were.
Here are the results from that Tasting Meet:

#1, #2, #3 (see introductions below comments):
Comments by Etsuko Nakamura
Mystery Sake from Shizuoka
Melinda brought these sake from Robert-Gilles. Robert-Gilles lives in Shizuoka and loves the area so much and his blog sites are all about Shizuoka including sake. I don’t know anyone who’s more dedicated to their hometown than him! To find out what the three bottles were, please visit Robert Gill’s blog at shizuokasake.wordpress.com.
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Votes: When the group was asked to pick their favorite out of three, this is the result.
5 votes for #1
3 votes for #2
5 votes for #3

My comments:
#1-light, ricey, smooth, tasty
#2- kind of thin like paper and finish quickly, sour, Jocelyn said ceder aroma, Naomi detected bamboo like aroma
#3-sweet, high in alcohol, firm, heavy, nice texture, my pick out of three

Those sake were a bit off the tracks compared to what I sent before, and some people might be surprised to learn what they are in fact!

#1
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Kansawagawa Brewery (Yui, Shizuoka City)
Futsushu/Regular Sake
Rice milled down to 70% (absolutely extravagant, but normal for Shizuoka

#2
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Sugii Brewery (Fujieda City)
Suginishiki, Junmai Taru Zake (limited edition for 2008 Spring)
Rice milled down to 60%

#3
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Shidaizumi Brewery (Fujieda City)
Shidaizumi Hiyaoroshi
Futsusyu/regular sake again but rice milled down to 65% (is there another word stronger than extravagant?)

Well, I understand they were a bit of posers, but tell me when you organize your next Meet and I will send you sake more in harmony with what you all brought!
Cheers! Kanpai! Sante!

Shizuoka Breweries 16: Hamamatsu Brewery

March 1, 2008


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On a beautiful cold day on Friday, February 29th, I met Matthew (Matt) Ryan, an Australian resident in Hamamatsu City with my student, Mika Sakurai, at the JR Station to honour an invitation by Mr. Yasuo Nakamura to visit his Brewery.
An extraordinarily affable gentleman, he is the 6th generation-owner of Hamamtsu Brewery founded in 1871 by his ancestor Goroshichi (the name of one of extravagant rice shochu) Nakamura.
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Actually Nakamura was the original name of the Brewery until they absorbed other breweries in 1953 and changed their name to Hamamatsu Brewery (under Government orders).
Mr. Nakamura’s father, who opened a beer hall some 20 years ago, finally was allowed thanks to a change of law to create a beer brewery on the same premises in 1998. His son started producing kome/rice shochu in 2003, and umeshu 1n 2005. This year saw the brewing of their first “yamahai” sake, a brand of very traditional sake hard to find anywhere (only 3 more breweries presently produce it in Shizuoka Prefecture), and quite a labour of love.
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Another first, and in this case for the whole Shizuoka Sake World, a 28-years old lady, Ms. Miwa Masui, is in charge of the (Nanbu Guild) brewing from this very year! (I don’t really know how to call her as there is no femnine form for Master Brewer!) Although I’m extremely proud of my male gender, I do think this is great news, proving that some establishments are willing to work along the times!
I can hear Melinda and Etsuko rejoicing! (Why don’t you come down to Hamamatsu? It will a great pleasure to accompany you!)
We were granted the “real” visit ( a very personal one indeed, as “tourists” are certainly not allowed within the “heart” of the brewery!) and my two friends assailed poor Mr. Nakamura who had just enough time to explain along with my interpreting.
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We were lucky to be shown the process for the last batch of “yamahai” (after that, they will start brewing beer while continuing producing shochu, umeshu and other liqueurs) and appreciate the texture and flavour of the rice before a peek into the “koji muro” (fermenting chamber).
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When we took a peek at the sake fermenting in one of the vats, Mr. Nakamura had to point out to enthusiastic Matt not to fall inside as he was eagerly looking into its entrails, or that would the his end on this world (it did happen in Japan recently to an unfortunate individual who met his final demise by accidentally falling inside such a vat!)!
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Hamamatsu Brewery is a very well organized company at everylevel. Not only they produce sake, shochu, liqueurs and beer, but you can even use their event space for private enterprises from weding to private rock concerts!
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Their shop is a must in itself, and I can assure you that you will be embarrassed by the choice of goods on display, that incidentally you can pay with a credit card, a very rare occurence in this very traditional world!

Hamamatsu Brewery Technical facts:
Sake Production: 80,000 1.8 l bottles
Shochu production: 1,00 l.
Umeshu production: 6,000l.
Beer Production: 2,000 l.

Rice: Aichi no Kaori, Yamada Nishiki, Gohyakumangoku, Homare Fuji (all Shizuoka Prefecture)
yamada Nishiki (Hyogo Prefecture), Miyama (Akita Prefecture)

Yeasts: SY103, HB-1, NEW-5 (all Shizuoka Prefecture). No 9 & No 10.

Tenjingura/Hamamatsu Brewery Co. Ltd.
430-463-3851 Hamamatsu City, Naka Ku, Tenjin Machi, 3-57
Tel.: 053-4616145
Fax: 053-463-3851
HOMEPAGE (Japanese)
Business hours: 10:30~21:00
Closed on Tuesdays
Catering: Lunch & Dinner (dinner course on reservation)
Visits: Sake and beer breweries visits on reservation.

Shizuoka Sake Tasting 24-3: Yamanaka Brewery-Yokosuka

February 28, 2008


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I’ve started a little love affair with this particular brewery (mind you, I’m turning in the most unashamed polygamist when it comes to sake brewed in Shizuoka!), but, as I said before, as Yamanaka Brewery (Aoitenka) is lost near the sea off Kakegawa City, it is not easy to obtain their brews. But they are certainly worth the search!

Yamanaka Brewery/Yokosuka/Junmai Ginjo
Rice: Yamada Nishiki (Hyogo Prefecture)
Rice milled down to 55%
Alcohol: 15~16 degrees
Dryness: +5
Acidity: 1.4
Bottled in July 2007

Clarity: very clear

Colour: almost transparent

Aroma: Fruits and flowers/banana

Taste: Very fruity at first: banana, almonds, gardenias
Welcome acidity revealed by second sip. Junmai tingle.
More almonds and bitter chocolate revealed with food. Drinks well with food which tends to bring some more sweetness about in spite of thedryness parameter.

Overall: Typical Shizuoka-type sake. Lots of fruits. Pleasant at all seasons on its own or with food, slightly chilled, room temperature or slightly warm, Equally popular with ladies and gents.

Tasting by the Shizuoka Geeks (5)

February 24, 2008


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(Eriko, Mark, Seiko, Jasmine, “L’Amant”)

As this might have been the last time that Mark, our host, would be able to attend our session (he is moving to Kyoto) and also because it was Seiko’s birthday, we shared an impossibly extravagant sake brewed by Oomuraya Brewery (known for Oni Goroshi, Onna Nakase and Wakatake):

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It is a Junmai Daiginjo called “Hanya” and made with Yamada Nishiki Rice from Hyogo Prefecture and Shizuoka Yeast.
I can assure it disappeared very quickly as the ladies could not keep their hands off it!
Separate tasting posting coming soon!

Shizuoka Sake Tasting 26-2: Eikun Brewery-Kohaku

February 20, 2008


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Not many breweries in Shizuoka Prefecture are venturing into manufacturing koshu/old sake, and it is a pity. But things are fortunately slowly changing. Eikun Brewery in Yui has come up for some time with quite an extraordinary brew matured for 10 full years from a batch originally conceived in 1963! It certainly does not look like a sake!

Kohaku/”Ten Maturity”
Alcohol: 26 degrees (!!!!)
Bottled in December 2006

Clarity: Very clear

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Colour: Rich dark amber (name of the sake!)

Aroma: Pleasant. A bit pungent. Similar to a Chinese old chum. Almonds

Body: Full, easy on the palate.

Taste: Solid. Tastes like an old sherry. Welcome alcohol.
Persimmon, caramel.
Acidity revealed later on the palate as the dry impresion gains emphasis.

Overall: maybe an acquired taste for some, but very pleasant. Should be drunk like an old sherry or even like a good port.
Goes down well with food.
Heated to about 40 degrees celsius, it becomes very pleasant with hot dishes, especillay “nabe”. Do not forget the high alcohol content. Drink sparingly, or it will hit you!

Shizuoka Sake Tasting 10-4: Takashima-Hakuin Masamune Brewery

February 14, 2008


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I must confess I have not been able to survey Takashima Brewery’s sake as much as other breweries as it is located far in the east in Numazu City, but it never fails to surprise me. Every year seems to witness further progress in qulaity and originality!

The latest is quite a nectar:
Hakuin Masamune Dai Ginjo
Rice: Yamada Nishiki from Hyogo Prefecture
Rice milled down to 40%
Yeast: Shizuoka NEW-5
Alcohol: 16~17 degrees (pretty high)
Bottled in September 2007

Clarity: Very clear

Colour: light golden tinge

Aroma: Elegant. Fruity/Flowers: bananas, vanilla, pineapple, gardenias

Body: velvety

Taste: Elegant, refined. Fruity: vanilla, bananas, pineapple. Nice alcohol tingle revealed from second sip. Bananas lingering on palate.
Bitter chocolate and almonds appearing with food.

Overall: Eminently drinkable with food. Elegant, feminine. Calling for another sip. Almost tastes like a liqueur. A memorable discovery!

Shizuoka Sake Tasting 12-3: Haginishiki Brewery

February 8, 2008


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This particular bottle from Haginishiki Brewery in Shizuoka City is a bit special. It was offered to me by my good friend, mr. Kawashima. It is a very limited edition sold only to personal clients. You will not find it in shops!

Haginishiki Junmai Ginjo Nama Genshu
Limited Edition
Rice: 100% Homare Fuji
Rice milled down to: 60%
Alcohol: 17=18 degrees
Bottled in December 2007

Clarity: very clear

Colour: light golden tinge

Aroma: Fruity, discreet. Bananas, pineapple.

Body: velvety

Taste: Fruity mixed with typical junmai tingle, emphasized by alcohol.
Bananas, almonds, pineapple.
Long tail with pineapple. Dryness revealed with next sip with more almonds and coffee beans.

Overall: A solid, very satisfying sake with a lot of character and body.
Drinks equally well on its own and with food.
Probably best appreciated slightly chilled.

Shizuoka Sake Tasting 8-4: Sogatsuru-Hagi no Kura Brewery

February 6, 2008


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I said the other day I had developped this special relation with Sogatsuru Hagi no Kura Brewery, but I have just finished the last bottle I had in stock! Will have to travel far to find the next one unless I can convince one of my liquor shop owners/friends to fetch me one!

Sogatsuru Hagi no Kura Brewery Junmai

Rice milled down to 55%
Bottled in August 2007

Clarity: very clear

Colour: Light Golden Tinge

Aroma: Fruits, bananas, mango, pineapple

Body: velvety

Taste: Sweet at first with a characteristic junmai tingle. Fruity: bananas, mango, bitter chocolate, almonds.
Turns quickly dry. Mango and bananas linger on the palate.

Overall: “Shizuoka Type” sake. Very pleasant. Reveals new facets with food.
On its own tastes like a dessert drink at times. Drinks so well with food. wouldn’t take anyone much time to guzzle down!
Can also be enjoyed as “nurukan”, I would say at a maximum of 40 degrees Celsius. Slightly chilled in summer could be a good idea, too.

Shizuoka Sake Tasting 8-3: Sogatsuru-Hagi No Kura Brewery

February 4, 2008


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In 2004, Sogatsuru Brewery in Kakegawa City was in a real danger to disappear as they were officially “on vacation”. luckily, they had not relinquished their license when one of the brothers owning Haginishiki Brewery in Shizuoka City decided to go on his own and acquired the precious license. I said “precious” because it is practically impossible to get a new one from the Japanese Tax Bureau. As I had tasted a bottle of the old Sogatsuru Brewery, thinking it was the last one, I have developed a special fondness for that brewery now called Sogatsuru-Hagi no Kura.
Not only have they revived the Brewery, but they have recently made an extensive use of the appellation “Sagatsuru”, too.

Sogatsuru-Hagi No Kura Brewery-Ginjo

Rice milled down to 55%
Alcohol: 15~16 degrees
Bottled in October 2007

Clarity: very clear

Colour: Light golden tinge

Aroma: Sharp and light at he same time. Fruity: Plum, grapes, kinkan oranges.

Body: Velvety

Taste: Welcome acidity due to alcohol.
Very feminine in character. Fruity, flowers, oranges

Overall: A sake fit for tasting sessions. Probably best appreciated as aperitif or on its own. Shizuoka type sake. Refined

Shizuoka Izakaya: Kobayashi

February 4, 2008


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If you are hungry and thirsty, on your way to the station after a long day’s work, but not in a hurry, Kobayashi is certainly one of the most natural places to visit.
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It stands at a corner just before the back entrance of parco Dept. Store, only a few minutes walk from your train (or your next destination?). The present (young) generation looking after the establishment is the third one following the steps of its founder in the 1950’s.
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Both officionados of “oden” (fish paste balls and others slowly cooked in Japanese broth) and “kushiyaki” (japanese brochettes) will findtheir favourite morsels there. Note that the “oden” are very much “Shizuoka-style”, that cooked a long time and comparatively of daek colour, although the broth was lighter than in some other typical “odenya”
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As for drinks, local patrons enjoy the usual fare, but I had the pleasure to discover a local sake on sale, Sugunishiki Honjozo (Sugii Brewery, Fujieda City). If you on your way back to another Prefecture, make sure to taste it!

Kobayashi
Shizuoka City, Aoi-Ku, Koya Machi, 5-1
Tel.: 054-2524932
Business hours: 17:00~22:00
Closed on Sundays

Shizuoka Sake Tasting 24-2: Yamanaka Brewery/Sakedo Yamanaka

January 31, 2008


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

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Yamanaka Brewery is more famous for its other brand name, Aoitenka, but I just could not pass this Sakedo Yamanaka/”Sake Route Inside the Mountains” when I discovered it in Fukuroi City.
People say that Shizuoka sake are hard to find outside our Prefecture, but I can tell they are not always to find here, either! So when I found any, I don’t bother, I just take them all (4 on that trip alone!)

Yamanaka Brewery: Sakedo Yamanaka Junmai

Rice: Shizuoka Aichi no Kaori
Rice milled down to 65%
Dryness: +2
Acidity: 1.4
Yeast: No 1001
Bottled in December 2007

Clarity: very clear

Colour: Almost transparent

Aroma: Dry, fleeting, discreet/Green apples/Pineapple

Body: velvety

Taste: Very dry. Welcome acidity. Coffee Beans/Almonds/Bitter Chocolate.
Turns sweet with food.

Overall: Great sake with food.
Turns multi-faceted with food. Calls for the next sip

Shizuoka Izakaya: Tonami

January 30, 2008


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

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Tonami originally opened in 2002 but was bought by the present couple owners mid 2005, for the better, I must say.
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The name “Tonami” means “Rabbit Wave”, and for rabbit lovers, the place is simply full of them!
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Located in the middle of the Shizuoka “Gourmet Town” Tokiwa-cho district, it is a very welcoming place where individuals or small parties of up to four will comfortably sit. I noticed that customers greatly vary in age, always a good sign.
As in any such establishments, sashimi is a good criterion for judging the quality of the fare: the sanma (saury, mackerel pike) was excellent and very fresh (they serve us the bones and head deep-fried later) and very tasty.
They do have original recipes and unusual morsels. I would like to recommend the following:
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(in above order) Deep-fried avocado and scallops Spring rolls, deep-fried whalemeat (yes, you read it!) and kushiyaki (Japanese brochettes)
They also serve a mean Japanese-style tripes curry!
All at reasonable prices for such an establishment.
As for drinks, the usual, but they also serve an excellent Shizuoka Sake, namely Isojiman Honjozo (Yaizu City): no need for dessert!
A place certainly worth a second visit!

Tonami
Shizuoka City, Aoi-Ku, Tokiwa-Cho, 2-9, K Montania Bldg., 1F
Tel.: 054-2512012
Business hours: 17:00~24:00 (weekdays), 15:00~22:00 (Sundays)
Closed on Tuesdays

Shizuoka Tasting 28-2: Watanabe Brewery

January 30, 2008


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I’ve started tasting through the range of brews concocted by this very small brewery in Numazu City. And the best way is to drink with dinner at home (while my better half is drinking wine!). This bottle probably sports the most traditional Japanese label picture in this picture with Mount Fuji and pine trees.

It is a futsushu/”normal sake”, but absolutely extravagant for its kind.

Watanabe Brewery/Fuji no Tago
Rice milled down to 70% (!)

Clarity: very clear

Colour: light golden tinge

Aroma: Fleeting/dry fruit

Body: velvety

Taste: Dry fruit/dried persimmons/Almonds/Plums/dried apricots
Starts sweet to quickly tail off drier.
Shows different facets with food. Short tail.

Overall: As stated before, untypical sake for Shizuoka Prefecture.
Goes down very well with food.
Can be appreciated at all temperatures, although best at room temperature in my own view. Almonds taste increase with food.
Easy to drink.

Shizuoka Sake Tasting 27-3: Aoshima-Kikuyoi Brewery

January 24, 2008


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Some time I remember having thanked a Shizuoka Brewery for not making “futusushu”/regular-normal sake, thinking in my ignorance that all Shizuoka sake ought to be premium sake.
I have eaten my words quite a few times since then.
Aoshima-Kikuyoi Brewery in Fujieda City is one of those breweries which still produce a precentage of their brews as normal sake, especially for “local consumption.
Alright, the catch is that any “normal sake” made in Shizuoka Prefecture is simply extravagant. You will not find any rice millage over 70%!

Kikuyoi Shiboritate Nama Futsushu
Rice: Ogonbore
Rice millled down to 70%
Alcohol: 19~20 degrees (genshu/original amount of alcohol)
Unfiltered (muroka)
Dryness: +2~+6
Acidity: 1.2~1.5
Yeast: Shizuoka Yeast

Clarity: very clear
Colour: almost transparent
Aroma: sweet/bananas/strawberries
Body: velvety
Taste: Sweet/nama tingle/Fruity: bananas, strawberries. Solid, strong impression.
Lingers inside mouth with a noticeable alcohol background. Welcome acidity with food.

Overall: I came to understand why Fujieda City people like their Kikuyoi normal/futsushu as it goes down so well with food.
Could be drunk at any temperature.
A sake designed for food.
Extravagant value considering parameters and price!

Shizuoka Izakaya: Imaizura

January 24, 2008


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Umaizura (actually mean Horse Face! The kanji for horse is featured in the address, Mr. Konagai forename and izakaya’s name!) is one of those “kakureya” (hidden spot) that would be impossible to discover without a guide. I was lucky enough to be introduced to this very traditional izakaya by my ne “sake friend”, Mr. Koyama who is in the preocess of writing a homepage for the Shizuoka Sake Brewers Association.

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The entrance, once discovered in a dark side street opens onto a very comfy interior replete with traditional and antique Japanese furniture. You have a choice of sitting between a counter where you can have a look at the Shizuoka-style oden (I had to forego them this time!), rooms and corners all with tatami, some with dug space for your legs (expats better request for those), others with cushions on the tatami floor.

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Umaizara is still an upper-class of izakaya tendered for the last 8 years by Mr. Konagai who shows great care in choosing the sashimi of the day. All food is cooked with care, whatever the syle, traditional or more modern to satisfy all tastes and appetites:

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One more reason is of course the Shizuoka sake :
Hatsukame (Okabe-Cho) (4 varieties)
Kikuyoi (Fujieda City)
Hana no Mai (Hamamatsu City)
Isojiman (Yaizu City)
This is not an extensively list as it changes regularly. Mr. Konagai will be only too happy to tell you what he has in stock and describe the brands he has on hand.

Now, as I shall have to visit it again for the oden and more sake, expect another article very soon!

Umaizura
Shizuoka City, Aoi Ku, Baban Cho, 39-3
Tel.: 054-2713636
Business hours: 17:30~?
Closed on Sundays.

Shizuoka Sake Tasting 15-3: Senju Brewery

January 22, 2008


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Last Friday, I took the opportunity to sample Senju Brewery nectar in Iwata City as Sushi Iroha offered the whole range. I opted for 300ml bottle of Junmai

Senju Junmai
Rice milled down to 65%
Bottled in December 2007

Clarity: Very clear
Colour: light golden tinge
Aroma: Flowers
Body: fluid
Taste: Dry with a long tail. Very clean. Fruity and flowery/licorice.
Overall: Goes down very with food, sushi in particular. Turns sweeter with food. Shows different facets depending on fare. Intrigうing and easy to drink

Shizuoka Izakaya: Takasagotei

January 12, 2008


The Japan Blog List

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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If you happen to be staying, let’s say for a single night in Hamamatsu City, near the JR Station, I would suggest you visit Takasagotei Restaurant on the second floor of Hamamatsu Sago Terminal Hotel just right of the JR station south exit.

As a hotel izakaya since the 1970’s they are definitely above the run of the mill level of the fare usually delivered in business hotels.

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Their sashimi offerings are within the good level prevalent throughout the Prefecture.

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I found their mushroom tenpura (vegetarians, please note!) excellent.

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They also had an unusual “shirasu gyoza” (deep-fried whitebait dumpling), which would go well with a beer.

They also have the great merit to offer a large range of Shizuoka sake out of their long drink menu, which warrant a visit by other Prefectures’ guests:
Hana no Mai (Hamamatsu City: 2)
Hamamatsu-Tenjingura (Hamamatsu City: 1)
Senju (Iwata City: 1)
Doi-Kaiun (Kakegawa City: 1)
Oomuraya-Wakatake (Shimada City: 1)
Isojiman (Yaizu City: 1)
Hatsukamei (Shida Gun-Okabe Cho: 2)
Shosetsu (Yui: 1)
Fuji-Takasago (Fujinomiya City: 1)

Takasagotei
430-0926
Hamamatsu City, Sunayama-cho, 322-7, Hamamatsu Sago Terminal Hotel, 2F
Tel.: 053-4538686
Business hours: 11:30~14:30, 17:00~22:00

Shizuoka Sake Tasting 28-1: Watanabe Brewery

January 12, 2008


The Japan Blog List

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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Watanabe Brewery must be the smallest one in Shizuoka Prefecture. It a father-and-son brewery cum liquor shop business and practically serve their sake only locally. I had to travel all the way to Katahama, Numazu City to acquire three bootles. I was kindly offered the present bottle for my trouble so I made a point to taste it first!

Watanabe Brewery Kasei Bokusui Honnama
Bottled in December 2007

Clarity: very clear

Colour: almost transparent

Aroma: Ricey. Sharp and dry. Dry cherries.

Body: fluid

Taste: Unusual taste for a Shizuoka sake. Very dry/Crisp-sharpish/ Almonds/Cherries.
Both sweetness and acidity lingering in mouth

Overall: An old-fashioned sake. Very marked dry taste. Would probably go well with oily/heavy food. Not the usual Shizuoka type sake. Tends to acquire more dryness and acidity along.
Interestingly enough, my wife liked it and made the comment that it would be great with “surume/dried cuttlefish”!