Posts Tagged ‘Kikugawa City’

Shizuoka Sake Tasting: Morimoto Brewery-Sayogoromo Amakuchi Tokubetsu Junmai

June 6, 2016

MORIMOTO-AMA-2

Hitosi Morimoto, owner nad master brewer at Morimoto Brewery in Kikugawa City has always been considered a maverick by his peers.
This time he decided to produce a sake called Sayogoromo Amakuchi. “Amakuchi” stands for “sweet” and knowing that sake in Shizuoka Prefecture are generally very dry it was a bit of a provocation although it was not that sweet by the standards of other Prefectures in Japan!

MORIMOTO-AMA-3

Naturally, it is a very limited brew!

MORIMOTO-AMA-4

Rice milled down to 60%
Alcohol: 15~16 degrees
Dryness: – 4
Acidity: 1.6
Bottled in April 2016

Clarity: very clear
Color: faint golden hue
Aroma: drier than expected. Discreet and fruity. Raisins
Body: fluid
Taste: Gentle and fruity attack backed with puissant junmai petillant.
Drier than expected.
Complex: raisins, muscat, custard, honey, castella.
Lingers for a while before departing on drier notes of castella.
Will turn sweeter with food before turning back suddenly to a drier note later.

Overall: drier than expected but very deep and fruity.
Drinks like a sweet white sherry.
Probably best enjoyed in place of a dessert wine!
Suggested pairings: cheese, chocolate.

RECOMMENDED RELATED WEBSITES

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
rre.Cuisine
, 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: Morimoto Brewery-Koshu Roman 2011Genshu Junmai

May 24, 2016

HASHIGO-MORIMOTO-6

HASHIGO-MORIMOTO-4

On Sunday May 22nd, I had the occasion to meet again an old friend, namely Hitoshi Morimoto, owner and master brewer at Morimoto Brewery in Kikugawa City at a great izakaya in Shizuoka City, Hana Oto, which took part in the annual Shizuoka De Hashigo Sake event!

HASHIGO-MORIMOTO-2

The sake served for this special event was a real and very gem, a koshu/aged sake brewed in 2011 and matured at room temperature. It goes without saying that you need incredible expertise and a lot of courage to create such a nectar!

HASHIGO-MORIMOTO-7

Rice milled down to 60%
Alcohol: 17 degrees
Pasteurized only once
Matured at room temperature
Bottled in 2011

Clarity: very clean
Color: golden
Aroma: dry and fruity. Dry Sherry
Body: fluid
Taste: deep, fruity attack backed up with only a little junmai petillant.
Complex: dry sherry, plums
Lingers for a while before departing on drier notes of greens and more sherry.
Varies little with food but a sweeter note of white sherry.

Overall: simply extravagant and a very rare experience!
Absolutely splendid sake to be enjoyed as a sherry, either at room temperature or lightly warmed.
The kind of sake you appreciate like a fine sherry after dinner in special company!
If you really wish to pair it, do so with roast beef, BBQ, yakitori and cheese!

RECOMMENDED RELATED WEBSITES

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
rre.Cuisine
, 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: Morimoto Brewery-H. Morimoto Filtered Tokubetsu Junmai Nama Genshu

March 19, 2016

MORIMOTO-FILTERED-2

Last night when I paid a quick visit to my favorite oden bar in Shizuoka City, the Mama san showed this bottle she had just acquired at Tomitaya Sake Store in Shizuoka City!

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Great Brew Master Hitoshi Morimoto was having fun once again in Kikugawa City, in the central-Western part of Shizuoka Prefecture!
The name was just his as he called it H. Morimoto Filtered (in English) for this Tokubetsu Junmai (no pure alcohol blended in) Nama (unpasteurized) genshu (no pure water blended in)!
Incidentally, it is a very limited edition!

MORIMOTO-FILTERED-4

Rice: Gohyakumangoku (Shizuoka Prefecture)
Rice milled down to 60%
Yeast: Kyoukai 901 Go
Alcohol: 17~18 degrees
Dryness: – 4
Bottled in February 2016

Clarity: very clear
Color: faint golden hue
Aroma: dry and discreet. Rice, faint pears
Taste: very fruity, sweetish attack backed up with puissant junmai petillant.
Complex: apples, plums, apricots, sweet pears.
Lingers for a while before departing on sweet, fruity and flowery notes and oranges.
No acidity whatsoever but the sweetness is not cloying at all.

Overall: a very fruity and flowery nectar!
Very unusual concept in Shizuoka prefecture where the great majority of sake are dry.
Very deep and complex with ever-changing facets surging up.
A sake best enjoyed on its own although could definitely be savored in the place of a dessert wine.
A last liqueur for the road, but one easy on the body and soul!
Suggested pairings: Chocolate, blue cheese.

RECOMMENDED RELATED WEBSITES

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
rre.Cuisine
, 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: Morimoto Brewery-Sayogoromo Tokubetsu Junmai Homare Fuji

March 5, 2012

The great thing about Morimoto Brewery is the unpredictability of its sake!
All are worth tasting again and again every year as they show different characters and idyosincrasies.

This sake made with Shizuoka-grown Homare Fuji sake rice is another proof of their originality!

Morimoto Brewery: Sayogoromo Tokubetsu Junmai Homare
Fuji

Rice: Homare Fuji (Shizuoka-grown)
Rice milled down to 60%
Alcohol: 15~16 degrees
Bottled in October 2010

Clarity: very clear
Color: transparent
Aroma: Fruity, alcohol, custard, macadamia nuts. Sweetish and pleasurable
Taste: Very dry attack backed with a little pleasant alcohol and junmai petillant.
Fruity: custard, almond nuts, greens.
Disappears quickly with notes of coffee beans and dry almonds.
Sharpish, straightforward. Devised to accompany and complement food.
Changes little with food, turns only a little drier.

Overall: A very good sake for food, especially winter heavy food.
Contribute a dry note to balance heavy food.
A fine sake on its own, too!

Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Shizuoka Sake Tasting 1/10: Morimoto Brewery/Sayogoromo Chouki Ikusei Shikomi Junmai

June 26, 2010

Hidetoshi Morimoto, owner and brewmaster at Morimoto Brewery in Kikugawa City, is at it again! That is, he just will not “follow the lines” and call his brews as others, more traditionally-minded, would…
This sake, which should have been simply called a “Yamahai” finds itself slated as “Chouki Ikusei Shubo Shikomi Junmai, meaning a “junmai which has nurtured for a long time in my sake factory”!
Well, I don’t mind Hidetoshi’s idyosincracies as long as he creates these marvels!

Rice milled down to 60% (koji/fermented rice) and 65% (plain rice)
Alcohol: 15~16 degrees/genshu/no water added
Bottled in May 2010
Contents: 1.8 l

Clarity: very clear
Colour: transparent
Aroma: Fruity, complex, sweetish. Banana, vanilla with memories nuts and coffee beans.
Body: Fluid
Taste: Dry attack backed with some alcohol. Warms up the back of the palate.
Dry pineapple.
Disappears fairly quickly with memories of nuts, macadamia nuts and custard.
Stays very dry with food with more pineapple.
Surprising “gap” between aroma and taste.

Overall: A typical sake from Morimoto Brewery!
Hidetoshi Morimoto cares little about “pleasing people”… His sake, in spite of making use of Shizuoka yeast are “off the norm” in this Prefecture.
A sake for all seasons and all meals, although eminently enjoyable on its own.
Definitely on the “macho side”, uncompromising!


The Japan Blog List

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Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
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Shizuoka Sake Tasting 1/9: Morimoto Brewery/Sayogoromo

March 1, 2010

Whereas most brewers in Shizuoka Prefecture concoct soft, almost feminine, sake, Hidetoshi Morimoto, Masterbrewer/owner of Morimoto Brewery in Kikugawa City has often taken the notorious role of a maverick to the delight of lovers of characterful brews bordering on the impertinent.

The latest of his creations is definitely out of the ordinary in this Prefecture famed for making some of the best (popular?) sake in Japan, especially when ones notices that Hidetoshi Morimoto doesn’t bother much about giving all kinds of information usually found in this Prefecture.

Morimoto Brewery, Sayogoromo, Tokubetsu Junmai.

Rice milled down to 60%
Alcohol: 15 degrees

Clarity: Very clear and clean.

Colour: Faint golden hue.

Aroma: Fruity and complex: bananas, pineapple, alcohol, almonds.

Body: Smooth and solid.

Taste: Strong junmai attack. Great combination of fruitiness and acidity. Shortish tail. Complex: bananas and flowers.
Abruptly ends on a dry almond note.
Holds well with any food.

Overall: Unusually “macho” sake for Shizuoka, typical of Morimoto brewery sakes.
Great with strong food, especially yakitori and nabe.
Drunk on its own, will please lovers of strong and characterful sakes.

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 1/8: Morimoto Brewery

February 9, 2009


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

Mr. Morimoto in Kikugawa City shows his individuality as far as his Brewery is concerned. He actually calls it “Koubou”, that is “Factory”
Despite this appellation, he ptoduces some extraordinary nectars!

Morimoto Brewery: Jizake Kobou, Sayogoromo, Junmai Shiboritate Genshu (unaltered)
Rice milled down to 60%
Alcohol: 17~18 degrees
Dryness: + 4.0
Acidity: 1.9 (high for Shizuoka)
Bottled in January 2009

Clarity: Very clear
Colour:Transparent
Aroma: Powerful. Alcohol. Fruity: pineapple. Memories of licorice.
Body: Velvety
Taste: Softer attack than expected. Well-rounded. Shortish tail. Complex. Fruity: pineapple, vanilla, bananas, bitter chocolate. Junmai tingle mellowing into a dry finish.
Unusual but welcome acidity for a Shizuoka sake.

Overall: A soft, well-rounded sake in spite of high alcohol.
Becoming more complex with the next glass. Need for second and third glass to really appreciate.
Characteristic sake from a maverick brewer!

Must-see tasting 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

Shizuoka Sake Tasting 1/8: Morimoto Brewery

December 24, 2008


Les meilleurs actualités issues des blogs

The Japan Blog List

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

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morimoto-ikioi

In this maverick sake brewing prefecture you are bound to repeat the same comment for about almost all its brewers, but Hidetoshi Morimoto in Kikuagawa City is considered THE maverick by his own peers!
Whereas blending is fairly common as far as cheap mass-produced sake, premium sake blending is almost unheard of. Well, Mr. Morimoto, both to satisfy a special request from his fans and his own thirst for improvisation blended some of his premium sake brews for a mere total of 120, making it already a rarity of the past. I got hold of one through pure luck and I can hear Melinda and Etsuko moaning! LOL.
Jen might come up with the comment that they blend the best Champagne, so why not sake. I would be tempted to agree to the point I have often called sake brewed in Shizuoka the Sake of Japan (I’m asking for trouble!)

Morimoto Brewery: IKIOI
Rice of all blended sake milled down to 55%. Qualifies for Ginjo, although knowing Hidetoshi Morimoto, he would say, “bah, just a honjozo by miles!”
Alcohol: 15~16 degrees
Blended in Autumn 2008

Clarity: Very clear
Colour: Golden tinge
Aroma: Elegant, complex, fruity: banana, vanilla
Body: Velvety

Taste: Strong attack backed by pleasant alcohol. Dry. Complex.
Fruity: bananas, coffee beans, almonds with a dry finish.
Turns drier with food with memories of almonds, bitter chocolate, vanilla and licorice

Overall: A typical sake from Morimoto Brewery: unusual, elegant, impertinent, uncompromising!
Sublime with food. Would make for an extravagant aperitif or digestif with any food!

Shizuoka Sake Tasting 1/7: Morimoto Brewery

July 7, 2008


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

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I just cannot help coming back to my “roots”, as Morimoto Brewery was the first I ever commented on! A long love story indeed, which can finish only my own demise!

Morimoto Brewery: “Yatte Mita” Nessei
This was the first time that Hitoshi Morimoto created a sake with only Homare Fuji rice grown in Shizuoka Prefecture, hence the title “Yatte Mita” (I tried it!)
Very little information as usual, and I did have to fork out a little of myself!

Rice: Homare Fuji (Shizuoka Prefecture)
Junmai
Alcohol: 15~16 degrees
Sake brewed in 2006, bottled in June 2008
Limited to: 180 bottles

Clarity: Very clear
Colour: Almost transparent
Aroma: Fruity, vanilla, banana
Body: Velvety
Taste: Shortish tail
Extremely complex and fruity: almonds, vanilla, coffee beans, bitter chocolate, banana.
Elegant and pleasant.
Lingers longer on palate with food.
Pleasantly warming alcohol.

Overall: A sake appealing to all.
Elegant and very easy to drink.
Quite a performance considering it was made primarily with Shizuoka-grown rice.
Extremely complex, constantly asking questions. Highly unpredictable.
Coming up with a different facet with every sip.

Shizuoka Sake Tasting 1-5: Morimoto Brewery

April 22, 2008


Les meilleurs actualités issues des blogs

The Japan Blog List

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

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Morimoto Brewery and its owner/master brewer Mr. Hitoshi Morimoto in Kikugawa City have always been a great favourite of mine for the maverick approach to sake brewing.
The other day, Nagashima Saketen called me again to mention an interesting arrival. I did not hesitate!
I found myself holding a bottle with no label, just a small “tag” and the usual information on a white sticker!
Melinda would love it, considering this a very similar sake to the one I sent her for the first time last year!

Morimoto Brewery Junmai Nama Genshu “From The Tank”

Alcohol: 17.6 degrees
Rice milled down to 65%
Dryness: +6
Acidity: 1.7
Yeast: No 901

Clarity: very clear

Colour: almost transparent

Aroma: Light, fleeting. Pineapple, almonds, melon

Body: velvety

Taste: strong and pleasant alcohol backed up by typical junmai tingle.
Short tail. Fruity: pineapple, bananas, almonds, melon.

Overall: superb sake
Drinks so easily with food.
Comparatively very short tail for genshu.
Inviting for the next sip.
+6 dry taste tastes almost sweet at first to turn dry on palate quickly.

Shizuoka Sake Tasting 1-4: Morimoto Brewery

March 29, 2008


The Japan Blog List

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

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hama-tasting3.jpg

It’s been a long time since I have personally tasted a bottle (they tend to be forwarded to special friends!) from Morimoto Brewery!
He is, and probably will be for a long time to be, my favourite Brew Master! His sake are a true reflection of his maverick character: highly personal and full of hidden treasures!
Incidentally this was the second bottle tasted at by the Hamamatsu Geeks on March 21st.

Morimoto Brewery: H. Morimoto-Secret Unfiltered
Rice: Homare Fuji (Shizuoka)
Rice milled down to 60%
Muroka/Unfiltered
Genshu Junmai/unaltered
Alcohol: 17~18%
Dryness: +5.5
Acidity: 2.0 (high for Shizuoka)
Limited production: 540 l.

Clarity: very clear

Colour: almost transparent

Aroma: dry, discreet and fruity/melon, pineapple, bananas, apricot

Body: fluid

Taste: Fruity/melon, almonds.
Junmai tingle, strong genshu impression.
Coffee beans and bitter choclate appearing later.
Short tail. More coffee beans with further sips.

Overall: Strong sake. Fits so well to any food.
Foreigners agreed it tastes like a strong white wine.
Would bring it to a blind tasting back at home in France!