Posts Tagged ‘Hamamatsu Brewery’

Shizuoka Sake Tasting: Hamamatsu-Tenjingura Brewery-Shusseijo Ginjo Fujihomare Nakakumi Nama Genshu (conducted at La Sommeliere in Shizuoka City)

January 11, 2015


I don’t mind repeating it all the time but I prefer conducting sake tastings in the right environment but not many places are propitious for that exercise or willing to help.
But La Sommeliere in Miyuki Cho, Aoi Ku, Shizuoka City is certainly becoming a habit as not only I can conduct my tasting in the best conditions possible but also exchange views at the same time!


Owner Hiroko Hasegawa/長谷川浩美さん called me to to inform me she had received the first batch of sake brewed by Hamamatsu-Tenjigura Brewery in Hamamatsu!


This one particularly interested me!


It is a “Shuseijo” ( the brewery’s main brand!), Ginjo Fujihomare (sake rice grown in Shizuoka Prefecture) Nakakumi/中汲み (beginning and end of pressing not included) Nama (unpasteurized) Genshu (no pure water blended in)!


Rice: Fujihomare (Shizuoka rice)
Rice milled down to 60%
Shizuoka yeast
Alcohol: 18~19 degrees
Bottled in December 2014


Clarity: very clear
Color: Faint golden hue
Aroma: Very dry and fruity. Strong creamy attack with pears, melon, marshmallows
Body: Fluid and slightly sirupy
Taste: Strong and well-rounded attack backed up with pleasant and puissant alcohol.
Complex: melon, custard, marshmallows.
Lingers for a while with marshmallows and peach before ending up with dry oranges.
Changes little with food.
Superb with cheese, soft Gorgonzola in particular. Try it with Munster cheese as it beautifully enhances the smoothness of the cheese!
Should be perfect with pork meats and sausages!

Overall: Surprisingly elegant and easy to drink in spite of strong alcohol contents.
Its complexity will please ladies in particular.
Superb on its own, it would nonetheless be extremely attractive paired with cheese, particularly soft Gorgonzola or Munster!
Can be eminently enjoyed as aperitif or digestif slightly chilled or at room temperature.
Extremely good value and well above average for similar sake!


420-0857 Shizuoka City, Aoi Ku, Miyuki Cho, 7-5, Aiseido Bldg, 1F
Tel. & Fax: 054-266-5085
Opening hours: 11:00~22:00
Closed on Sundays & National Holidays
Entirely non-smoking!


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
, 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 18/10: Hamamatsu-Tenjingura Brewery

November 10, 2008

Les meilleurs actualités issues des blogs

The Japan Blog List

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



That particular posting should interest the Good Beer and Country Boys who have recenly visited this Brewery!
This is the second brew of the very limited Ten=Teki Series, an extravagant Junmai Yamahai!
Note that this is the first Yamahai concocted by this Brewery!

Hamamatsu-Tejingura Brewery: Ten=Teki Junmai Yamahai
Rice: Yamada Nishiki 100%
Rice milled down to 50% (absolutely extravagant!)
Dryness: -13
Acidity: 3.1 (very high for Shizuoka!)
Yeast: No9 & Shizuoka NEW-5
Production 1,000 bottles
Bottled in October 2008

Clarity: Very clear
Colour: Transparent
Aroma: Fruity and dry, green apples, coffee beans, vanilla, oranges.
Body: Velvety
Taste: Shortish tail. Fruity and velvety attack. Complex. Green apples. Turns dry in mouth with a nice acid finish. Persimmons, oranges, bananas and apricots made an appearance with second sip.
Turns dry with food.

Overall: A very solid sake showing multiple facets backed by a dry acid finish in spite of very sweet figures.
Probably best enjoyed with heavy food.
Unusual sake for Shizuoka!

Shizuoka Sake Tasting 18/9: Hamamatsu-Tenjingura Brewery

November 4, 2008

Les meilleurs actualités issues des blogs

The Japan Blog List

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



Hamamatsu-Tenjingura Brewery in Hamamatsu City has come up with a great end-of-the-year present: Koshu/Old sake!

Hamamatsu-Tenjingura Brewery: Ten-Teki Koshu (futsushu)

Originally brewed in 1997 and bottled in September 2008 (11 years old!)
Rice: Yamada Nishiki, 40%, Gohyakumangoku, 60%
Rice milled down to 60%(even so it is declared as a futsushu!)
Dryness: -36
Acidity: 1.8
Alcohol: 15~16 degrees
Yeast: No 9
Production limited to 500 (500 ml)

Clarity: Very clear
Colour: Rich golden hue
Aroma: Rich, strong, port wine, fruity, persimmons, almonds
Body: Velvety
Taste: Rich and sweet at first. Slightly syrupy. Very fruity: almonds, apricots, persimmons and mandarines.
Finishes with a faint acid note.
Rich balance between sweetness and acidity appearing with food.

Overall: A very original sake!
Rare sweetness for Shizuoka.
Chilled, it drinks as a great aperitif.
At room temperature, eases down a rich port.
A discovery!

Shizuoka Sake Tasting 18-7: Shusseijo Junmai Nama Genshu

March 17, 2008

The Japan Blog List

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



Mr. Nakamura, owner of Hamamatsu-Tenjigura Brewery in hamamatsu City, recommended us this particular brew (last bottle available!)
I asked my good friend, Miss Mika Sakurai and her father, Toshio, to taste it for me!

Hamamatsu-Tenjingura Brewery/Shusseijo Junmai Nama Genshu Muroka (unfiltered)
Rice: Yamada Nishiki (Shizuoka Prefecture, 100%)
Rice milled down to 60%
Yeast: Shizuoka NEW-5
Alcohol: 18=19 degrees

Clarity: Very clear

Colour: Light Golden Tinge

Aroma: Sweet, bananas

Body: Velvety

Taste: Sweet. Fruity: Bananas. Strong alcohol. Drinks slowly. Nice acidity appears later.

Overall: This sake tasted sweet with a welcome acidity to achieve a great balance.
Full-bodied and aromatic due to its unfiltered character.
Very enjoyable aroma. We both loved its taste and balance (Toshio Sakurai hails from Nagano Prefecture and reckons this is very good sake)

Red Plum Liqueur: Ribaishu by Hamamatsu Brewery

March 3, 2008

The Japan Blog List

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



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 Breweries 16: Hamamatsu Brewery

March 1, 2008

The Japan Blog List

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



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.
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.
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.
tenjigura-int9.jpg tenjigura-int10.jpg tenjigura-int11.jpg
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).
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!)!
tenjigura-int5.jpg tenjigura-int6.jpg
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!
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 Umeshu: Hamamatsu-Tenjingura Brewery

December 19, 2007

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



Shizuoka not only produces some of the best sake in Japan and absolutely extravagant shochu, but also come up with the cream of Umeshu found in this country adding local Japanese plums to their sake or shochu for the plesaure of all.

Hamamatsu-Tenjingura Brewery in Hamamatsu City has the particularity to brew sake, shochu, beer and umeshu (when are they going to make wine?).

This Umeshu called Kuramoto no Umeshu (Umeshu from our Brewery) is certainly a beauty:
Alcool: 15 degrees
Ingredients: Kome/rice shochu, Japanese plums extract, sugar.
No colouring or artificial state added.
Bottled in June 2007.

Best appreciated on the rocks or straight and chilled at all times.
Very elegant and satisfying. Will please both ladies and gentlemen.
The perfect aperitif!

Hamamatsu Brewery
Hamamatsu City, Tenjin machi, 3-57
Tel.: 053-461-6145

Negami-Kinmei Brewery

October 29, 2007

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



I reached Gotenba City under menacing skies on Friday, October 26th. For once I did not have to waste my time and energy teaching unconcerned brats at University as they were preparing for their annual festival. I had found a way to enjoy my own festival by agreeing on an appointment with Mr. Yooichi Negami, owner/master brewer of Negami/Kinmei Brewery.
I was pleased to notice their advertizement along the railroad tracks as I got off the train. At least the city of Gotenba will never run dry of sake!
kinmei3.jpg kinmei9.jpg
Mr. Negami kindly greeted me at the exit, saving me a lot of trouble as his “kura” stands a long way from the city center abut the foot of Mount Fuji at 550 metres, making it the highest located brewery in Shizuoka Prefecture after it was moved some 30 years ago away from near the present JR Station.
We discovered quite a few common traits as he was driving a Peugeot, a brand that my own father had been using for more than 40 years, and talking about the French football greats, Platini et al, that he admires so much.
Along the way I asked him the question I had been mulling on for a couple of weeks:
“Why does Negami Brewery produceonly junmai sake?”
Mr. Negami’s reply, who spent some time studying wine before becoming the fourth generation owner/master brewer (he is presently 47 and has a junior high school daughter) was straightforward enough:
“People do not add alcohol to wine, except when creating Port-like brews. Why should he bother to alter the original taste of sake?”
I have a lot of respect for his courageous attitude. After all, he is taking a big risk in halving the number of varieties of his creations. And he certainly deserves a lot of praise and encouragement because his sake is not only great but made from mostly local ingredients:
-Rice is mainly Wakamizu from Gotenba with some Yamada Nishiki (Tojo variety from Hyogo Prefecture) and Gohyakumangoku (Toyama Prefecture).
-Yeast is Shizuoka NEW-5, wit some No 9, 10 and 14
-The water is gushing out of a well dug 70 metres deep inside Mount Fuji’s flank.

The Brwery was founded in the 1870’s by the second son of Negami’s family, as his elder opted for brewing beer. The brewery is the only one left in Gotenba City after Shunkai (before WWII), Yamanaka-Fujiebisu, Fujijiman and Fuji-Ichi (after WWII) breweries ceased operations.
The name of thier brand, Kinmei is an abbreviation of Kinmeisui (Water of Mount Fuji).
Apart of his own brands, Mr. Negami brews private brands for clients in Shimizu-Cho, Kakitagawa (Izumi no Yakata) and Oyama Cho (Kintaroo no Sato).

Kinmei brands can be bought directly at the Brewery:
Negami Brewery
412-0043 Goteba City, Hodozawa, 850-4
Tel.: 0550-893555
Fax: 0550-897588

or their shop in Gotenba City:
412-0043 Gotenba City, Shinbashi, 737-3

or through their Homepage (Japanese)

Although I found the place quite neat, Mr. negami profusely apologised for the dirty place he was in the process of cleaning sterelizing before “shikomi” in 3 weeks’ time. I’m left wondering what he calls “clean”.
I certainly had a great time sharing a precious moment with the shy gentleman, and I must say we are both looking forward to our next meeting.

Incidentally, Melinda and Etsuko, a bottle will be on its way soon!

Tasting 18-6: Hamamatsu-Tenjingura Brewery

October 10, 2007

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



This is the fifth and last bottle of a series of 5 300ml samples

Shusseijo Nama Junmai Ginjo

Clarity: Very clear

Colour: Almost transaprent

Aroma: Light. Ricey

Body: Velvety

Taste: Complex. Light. Coffee beans/Bitter chocolate
Welcome tingle and faint acidity.
More acidity revealed with food and spreading over the palate.

Overall: Complex. An excellent sake for food, although too much salt will interfere with it.

Shizuoka Sake Tasting 18-5: Hamamatsu/Tenjingura Brewery

October 8, 2007

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



This is the fourth bottle of a series of 5 300ml samples
Name: Shusseijo Junmai
Bottled in June 2007
Rice milled down to 60%

Clarity: Very clear

Colour: Light golden tinge

Aroma: Ricey/light/fruity-melon

Body: Velvety

Taste: Complex: bitter chocolate, bananas, melon, coffee beans.
Lingers over the palate.
Welcome acidity revealed later.

Overall: Very pleasant and sophisticated. “Full body”. Perfect withe seafood and sashimi.
Very “fulfilling sake”

Shizuoka Sake Tasting 18-4: Hamamatsu-Tenjingura Brewery

October 3, 2007

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



This is the third bottle of a series of 5 300ml samples
“Nami no Uta”
Seishu/Futsushu (“normal sake”)

Clarity; very clear

Colour: Light golden tinge

Aroma: Ricey, light, bananas

Body: fluid

Taste: Bananas, almonds, bitter chocolate.
Complex. Tends to vary and get sweet with food: more bitter chocolate, coffee beans

Overall: quite extraordinary for “seishu/futusyu”. Can be drunk on its own or with any food.
A clear case for a different classification for non-premium sake!

Shizuoka Sake Tasting 18-3: Hamamatsu/Tenjigura Brewery

September 29, 2007

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



This is the second bottle of a series of 5 300ml samples

Shusseijo Nama Ginjo
Rice milled down to 60%
Bottled in June 2007

Clarity: Very clear

Colour: Almost transparent

Aroma: Ricey/light

Body: fluid

Taste: Light at first, then turns dry and complex as it takes time to develop over the palate.
Second/third sip reveals almonds and coffee beans. “nama” tingle comes later

Overall: Very easy to drink.
Probably best appreciated as aperitif.

Shizuoka Sake Tasting 18-2: Hamamatsu/Tenjigura Brewery

September 29, 2007

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



This is the first of a series of 5 330ml bottles by Hamamtsu Brewery/Tenjigura Brewery

Rice milled down to 65%

Clarity: Very clear

Colour: Light gold tinge

Aroma: Banana/sweet

Body: velvety

Taste: Bananas, straigtforward and welcome alcohol tingle.
Sweetness disappears to be replaced by some acidity over the palate. Acidity tends to increase with food intake.

Overall: Better drunk on its own. Adult and a bit macho.