Posts Tagged ‘hakuin Masamune’

Shizuoka SakeTasting 10/8: Takashima Brewery/Hakuin Masamune

April 20, 2010

Takashima Brewery in Hamamatsu has been receiving a lot of attention in Japan these last two years after being given the accolade by DANCYU magazine last year. Its brews are avidly searched through the nation. Although they are readuly available in Shizuoka, they are still a rarity elsewhere, except maybe in Tokyo.

Takashima Brewery: Hakuin Masamune, Shoukumi Mizu Junmashyu Season III

This is a sake out of the ordinary as only 100% (1 to 1) ratio of water has been used in brewing the sake, whereas modern method makes use of 130~140% of water (rice being the basic 100% ratio base).
Furthermore it had been made in the old fashion when sake traders added water to sake bought in kegs to make it milder to the taste.
The alcohol was also lower than in present days.
Accordingly, takashima Brewery kept the alcohol level of this particular brew lower than usual as an experiment

Rice: Homarefuji and Aichi no Kaori (Shizuoka Prefecture)
Rice milled down to 60% (Homarefuji) and 65% (Aichi no Kaori)
Alcohol: under 15 degrees
Contents: 1.8l
Bottled in March 2010

Clarity: very clear

Colour: Golden hue

Aroma: Complex, flowery and fruity: pineapple, almonds.

Body: fluid

Taste: Soft and dry attack backed by junmai petilllant tingle.
Linger for a short while with a sweetish flowery note.
Complex, dry and fruity. Pienapple, almonds, brown sugar and apricots.
Very soft and pleasant on the palate.
Holds its own well with food with welcome acid note.

Overall: A sake for all seasons.
To be enjoyed chilled, at room temperature or “nurukan” (45 degrees).
Typical of Takashima Brewery.
Should please both ladies and gentlemen on its own or with any kind of meal.
An extremely underrated beauty!

RECOMMENDED RELATED WEBSITES:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
Warren Bobrow
Tokyo Terrace

Shizuoka Sake Tasting 10/6: Takashima Brewery-Hakuin Masamune

October 2, 2008


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

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I had been impatiently waiting for a “hiyaoroshi” (sake pasteurized only once) from my my very special favorite Brewery, Takashima Brewery in Numazu City. Well, I had even greater luck this time as this also a “Yamahai”!

Takashima Brewery: Hakuin Masamune Yamahai junmai Hiyaoroshi 2008

Rice: Yamada Nishiki
Rice milled down to 65%
Yeast: Shizuoka NEW-5
Alcohol: 17~18 degrees (genshu type)
Dryness: +1 (very low)
Acidity: 1.7
Bottled in September 2008

Clarity: Very clear
Colour: Transparent
Aroma: Fruity: dry cherries, almonds, coffee beans, banana
Body: Velvety
Taste: Shortish tail. Welcome alcohol (high as this is a genshu/unaltered sake).
Dry cherries, coffee beans. Complex. Very soft and pleasant in spite of high alcohol. Plays hide and seek with taste buds.
Dry almonds appearing with food.
Turns drier with food.

Overall: A beauty!
Could be drunk at any time of a meal. Could definitely be drunk in place of a fine Port wine!
Definitely a session sake in spite of very low millage for Shizuoka (65%. Usually 60%)!

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

February 14, 2008


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

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hakuin-daigin.jpg

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 10-3: Takashima/Hakuin Masamune Brewery

January 6, 2008


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

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hakuin-tokujungen.jpg

Takashima Brewery in Numazu City has decidedly become one of my favourites as it never ceases to surprise me with its marked individuality and intricacy.
This brew is no exception.

Takashima-Hakuin Masamune Tokubetsu Junmai Nama Genshu

Rice: Gohyakumangoku
Rice milled down to 55%
Dryness: +1
Acidity: 1.7
Alcohol: 17~18%
Bottled in December 2007

Clarity: very clear

Colour: almost transparent

Aroma: Fruity, pleasant, melon, oranges.

Body: velvety

Taste: Complex. Fruity: citrus/melon. Backed later with oranges and a little bitter chocolate and dry cherries.
Dryness lingering in mouth. Takes a back seat with food and actually encourages it. Turns slightly sweet.

Overall: Complex, intriguing, classy.
Solid but gentle taste. Develops into oranges, lemons and citruses inside mouth.
A sake which shouild be drunk for itr sole enjoyment. Calls for another sip. Great with food.
Would compete with any wine!