Posts Tagged ‘Nirayama’

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%)!

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Shizuoka Sake Tasting 25/5: Bandai Brewery

September 27, 2008


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

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Bandai Brewery in Shuzenji, Izu Peninsula does produce quite a few “private labels”
This second one one, “Egawa Sake, Nirayama”, is also exclusively sold at Kuraya Narusawa Beer Brewery.
Actually the Brew master of the latter establishment also helps brewing sake at Bandai Brewery in winter!
Nirayama is the name of a locality in Northern Izu Peninsula.

Bandai Brewery: Edagawa sake, Nirayama, Tokubetsu Junmai

Rice: Yamada Nishiki
Rice milled down to 60%
Alcohol: 15~16 degrees
Bottled in May 2008

Clarity: Very clear
Colour: Almost transparent
Aroma: Strong, but dissipates quickly. Almonds, bitter chocolate, coffee beans
Body: Velvety
Taste: Shortish tail. Sweetish first, turns dry quickly.
Fruity: almonds, chestnuts, bitter chocolate.
Strong junmai tingle.
Starts dry, but sweetness tends to reappear with every sip.
Pleasant. More coffee beans appearing with food.

Overall: “Shizuoka Type Sake”.
Devised for food, although enjoyable on its own.
Probably best appreciate at room temperature.
Drinks well with any food, from sashimi to yakitori.

Shizuoka Sake Tasting 25/4: Bandai Brewery

September 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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Bandai Brewery in Shuzenji, Izu Peninsula does produce quite a few “private labels”
This particular one, “Egawa Sake, Tan An”, is exclusively sold at Kuraya Narusawa Beer Brewery.
Actually the Brew master of the latter establishment also helps brewing sake at Bandai Brewery in winter!
“Tan An” was another name of Egawa Hidemitsu a high-ranking Edo Era official with his seat in Nirayama, Izu peninsula. It is believed he was also the first man to bake European-style bread in Japan.

Bandai Brewery: Egawa Sake, Tan An, Junmai Daiginjo

Rice: Yamada Nishiki 100%
Rice milled down to 50%
Alcohol: 16~17 degrees
Bottled in May 2008

Clarity: Very clear
Colour: Almost transparent
Body: Velvety
Aroma: Fruity: pears
Taste: Shortish tail. Starting fruity to quickly turn dry.
Complex and fruity: pears, almonds, star anise, banana. Light junmai tingle.
Dry almonds lingering after second sip.

Overall: “Shizuoka Type Sake”
Easy to drink. Very dry. High alcohol contents make it suitable to food in spite of its complex fleeting character.
Tends to turn sweetish with salty food