Posts Tagged ‘Hatsukame’

April 6, 2014


Every year I make sure to acquire this very limited sake brewed by Hatsukame Brewery in Okabe, Fujieda City.
A very limited brew, they advise to drink it within a week of its bottling and keep in the refrigerator!
Just out of pure sense of contradiction I decided to keep it at room temperature until today, exactly one month later to see what would happen!
Mind you, it is still a bit of an overkill as I knew very well I didn’t much risk!
incidentally it is an honjozo/Pure sake alcohol was blended in, Muroka/unfiltered, nama/unpasteurized and genshu/no water added!


Rice: Yamadanishiki (Toyama Prefecture)
Rice milled down 60 % for the koji rice and 65% for the kake rice
Dryness: + 6
Acidity: 1.7
Alcohol: 19 degrees
Bottled on March 7th, 2014

Clarity: Very clear
Color: Golden hue
Aroma: discreet, dry and fruity. Pears, green apples
Body: Fluid
Taste: Softer attack than expected in spite of its high alcohol, unfiltered and genshu status. Dry and fruity. Pears, green apples.
Complex. The alcohol hitting the palate late wit drier green apples. Elusive, difficult to catch. Lingers only for a while to disappear with dry oranges.
Changes little with food, but for an occasional sweeter note soon proven wrong.

Overall: A typical limited brew by Hatsukame Brewery to titillate both your palate and mind, inducing you to experiment and making you think twice about hasty comments!
I entertain the deep suspicion this is the brewery’s hidden purpose behind this very limited brew!
Confusing the “specialists” is a game worth playing!


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 11/12: Hatsukame Brewery

November 10, 2009

Les meilleurs actualités issues des blogs

The Japan Blog List

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


Hatsukame Brewery is the oldest one in Shizuoka Prefecture.
Originally founded in Shizuoka City in the first half of the 17th Century, it moved to its present location in Okabe between Shizuoka City and Yaizu City during the Meiji Era.
It has also becomethe repository of sake history in Shizuoka Prefecture,thanks to its present owner, an ardent archivist!

Hatsukame Brewery

Honjozo, Muroka (unfiltered), Nama (unpasteurized), Genshu (unaltered)

Rice milled down to 63%
Dryness: +6.0
Acidity: 1.7
Alcohol: 18~19 degrees
Bottled on March 5th, 2009

Clarity: very clear
Colour: Light golden tinge
Aroma: Strong, sweetish, fruity, bananas
Body: velevety
Taste: Strong attack. Complex. Shortish tail.
Nice alcohol influence. Dry and fruity: banana, coffee beans, pineapple.
Turns drier with food.
Take a trun for a dry road with the second glass with almonds and more coffee beans.

Overall: A strong and complex sake, which takes you by surprise.
Great with any food!

-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 11/10: Hatsukame Brewery

November 12, 2008

Les meilleurs actualités issues des blogs

The Japan Blog List

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



I’ve always entertained a special love for Hatsukame Brewery’s creations and quaint retro labels.
They have the healthy habit of regularly coming up with new experiments, proving their courage in these gloomy economic times!
Incidentally, the Brewery will have to change its address soon as Okabe Cho will become part of Fujieda City soon!

Hatsukame Brewery: Junmai Ginjo Kamemaru

Rice: Hyakumagoku 100%
Rice milled down to 50%
Acidity: 1.5
Alcohol: 15~16 degrees
Bottled in October 2008

Clarity: Very clear
Colour: Light golden tinge
Aroma: Fruity, liquorice, gum jelly
Body: Velvety
Taste: Short tail. Smooth attack. Fruity. Complex. Sweetish. Liquorice, coffee beans, bitter chocolate.
Turns drier later with almonds, bananas and coffee beans making an appearance.

Overall: Complex sake fit for both drinking on its own and enjoying it with food.
A lot of character. Typical of this brewery.
Dry in spite of the indicated 0 dryness.
Very enjoyable. Great sake to explore!
Lovely retro label!