Posts Tagged ‘Oomuraya Brewery’

Shizuoka Sake Tasting: Oomuraya Brewery-Nanburyu Satoru Hibino 55 Wakatake Junmai Ginjo Nama Genshu Homarefuji

November 20, 2016

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Satoru Hibino, master brewer at Oomuraya Brewery in Shimada City has come up with a limited edition labeled with his own name!

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Satoru Hibino belomngs to the Nanbu School of brewers which originated in Sendai.

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The whole long name for this particular nectar is:
Nanburyu (Nanbu School of sake brewers) Satoru Hibino 55 (millage) Wakatake (generic name of that particular sake)Junmai (no pure rice alcohol blended in) Ginjo Nama (unpasteurized) Genshu (no pure water blended in) Homarefuji (sake rice grown in Shizuoka Prefecture)!

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Rice: Homarefuji (Shizuoka Prefecture)
Rice milled down to 55%
Yeast: Shizuoka NEW-5
Dryness: + 4
Acidity: 1.4
Amino acids: 1.2
Alcohol: 17 degrees
Bottled in September 2016

Clarity: very clear
Color: almost transparent
Aroma: dry and fruity. Plums
Body: fluid
Taste: dry and very fruity attack backed up by puissant junmai petillant and pleasant alcohol.
Complex: plums, melon, chestnuts, sweet potato.
Lingers for a while before departing on notes of mandarines.
Turns drier and deeper with food.

Overall: splendid sake to be enjoyed on its own or with a meal, at any temperatures although at its best slightly chilled.
Will reveal new facets with rise in temperature.
Can be enjoyed as an aperitif as well as a digestif!
Recommended pairings: foie gras, blue cheese, pickled vegetables.

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: Oomuraya Brewery-Wakatake Premium Junmai Daiginjo Genshu Homarefuji (conducted at la Sommeliere in Shizuoka City)

May 8, 2016

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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!

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This time we tasted a very special and extravagant sake by Oomuraya Brewery in Shimada City!

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Wakatake Premium Junmai Daiginjo Genshu Homarefuji!
This is still the only Junami Daiginjo made with Shziuoka Prefecture-grown Homarefuji sake rice in the whole Prefecture!

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It was conceived by Master Brewer Wataru Hibino/日比野哲杜氏!

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Rice: Homarefuji (Shizuoka Prefecture)
Rice milled down to 40%
Alcohol: 17 degrees
Single pasteurization
Dryness: + 3
Acidity: 1.3
Amino acids: 1.1
Yeast: Shizuoka HD-1
Bottled in April 2016

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Clarity: very clear
Color: faint golden hue
Aroma: Assertive and fruity. Lychees, faint pears, melon and banana.
Body: fluid. Slightly sirupy
Taste: Strong, dry and fruity attack backed with beautiful junmai petillant.
Complex: oranges, lychees.
Lingers for a while on the palate before departing on drier notes of oranges and apricots.
Lychees make a constant comeback with every sip.
Very pleasant alcohol but not overwhelming in spite of its high contents. Will actually milder with rise of temperature.

Overall: Extravagant, elegant and really masculine despite its complexity.
Will of course please ladies thanks to its superlative balance in strength and elegance.
A sake which ought to be tasted and enjoyed on its own but if you must absolutely pair it I would recommend blue cheese, chocolate, foie gras or broiled conger eel.
Definitely a high class digestif!
At its best slightly chilled, but beware of its alcohol contents! LOL

LA SOMMELIERE

420-0857 Shizuoka City, Aoi Ku, Miyuki Cho, 7-5, Aiseido Bldg, 1F
Tel. & Fax: 054-266-5085
Opening hours: 11:00~22:00, 12:00~18:00 on Sundays & National Holidays
FACEBOOK (Japanese)
Entirely non-smoking!

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: Oomuraya Brewery-Wakatake Junmai Ginjo Homarefuji (conducted at la Sommeliere in Shizuoka City)

April 28, 2016

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On Friday, April 22nd, A special sake tasting party was held at La Sommeliere in Shizuoka City, Aoi Ku, Miyuki Cho, with Master Brewer Wataru Hibino/日比野哲杜氏 who brought four different sake all made with Shizuoka-grown homarefuji sake rice!

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The four sake!
All Junmai (that is no pure rice alcohol blended in!)!

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Our fourth tasting was a Junmai Ginjai would eventually be called Wakatake Junmai Ginjo!

Rice: Homarefuji (Shizuoka Prefecture)
Rice milled down to 55%
Dryness: + 2
Acidity: 1.4
Amino acids: 1.2
Yeast: Shizuoka NEW-5
Alcohol: 16 degrees
Bottled in March 2016

Clarity: very clear
Color: almost transparent
Aroma: Dry and fruity. Banana
Body: fluid
Taste: dry and fruity attack backed up with puissant junmai petillant.
Complex: banana, vanilla, almonds, lychees.
Lingers for a while before departing on notes of sweetish lychees.
Varies little with food but for some oranges.

Overall: Another elegant and intriguing sake!
Would do do well with any vegetable-based food although eminently enjoyable on its own!
Suggested pairings: Shrimps salad, bamboo shoots dishes.

LA SOMMELIERE

420-0857 Shizuoka City, Aoi Ku, Miyuki Cho, 7-5, Aiseido Bldg, 1F
Tel. & Fax: 054-266-5085
Opening hours: 11:00~22:00, 12:00~18:00 on Sundays & National Holidays
FACEBOOK (Japanese)
Entirely non-smoking!

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: Oomuraya Brewery-“Take No Kaze” Junmai Daiginjo Homarefuji (conducted at la Sommeliere in Shizuoka City)

April 27, 2016

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On Friday, April 22nd, A special sake tasting party was held at La Sommeliere in Shizuoka City, Aoi Ku, Miyuki Cho, with Master Brewer Wataru Hibino/日比野哲杜氏 who brought four different sake all made with Shizuoka-grown homarefuji sake rice!

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The four sake!
All Junmai (that is no pure rice alcohol blended in!)!

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Our third tasting was Junmai Daiginjo which will be called “Take no Kaze/Wind in the Bamboos” when it is bottled!

Rice: Homarefuji (Shizuoka Prefecture)
Rice milled down to 50%
Dryness: + 4
Acidity: 1.2
Amino acids: 1.0
Yeast: Shizuoka NEW-5
Alcohol: 16 degrees
Bottled in April 2016

Clarity: very clear
Color: almost transparent
Aroma: dry and discreet. Pears.
Body: fluid
Taste: very dry and dry fruity attack backed up a little junmai petillant.
Lingers for a little while before departing on drier notes of lychees, and coffee beans.
Turns a little sweetish with food at first but quickly switches back to dryness.

Overall: Intriguing sake.
But a dangerous ones as it slyly entices you to try the next cup and the next cup!
Just superb!
Suggested pairings: light vegetable stews.

LA SOMMELIERE

420-0857 Shizuoka City, Aoi Ku, Miyuki Cho, 7-5, Aiseido Bldg, 1F
Tel. & Fax: 054-266-5085
Opening hours: 11:00~22:00, 12:00~18:00 on Sundays & National Holidays
FACEBOOK (Japanese)
Entirely non-smoking!

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: Oomuraya Brewery-“Oniotome Koi” Tokubetsu Junmai Nama Homarefuji (conducted at la Sommeliere in Shizuoka City)

April 23, 2016

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On Friday, April 22nd, A special sake tasting party was held at La Sommeliere in Shizuoka City, Aoi Ku, Miyuki Cho, with Master Brewer Wataru Hibino/日比野哲杜氏 who brought four different sake all made with Shizuoka-grown homarefuji sake rice!

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The four sake!
All Junmai (that is no pure rice alcohol blended in!)!

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Our second tasting was the summer edition of the now famous “Oniotome/The Goblin’s Fiancee” seasonal series called “koi/Falling in Love”!
It is a Tokubetsu Junmai (no pure rice alcohol blended in) Nama (unpasteurized)

Rice : Homarefuji (Shizuoka Prefecture)
Rice milled down to 60%
Dryness: + 1
Acidity: 1.4
Amino acids: 1.3
Alcohol: 16 degrees
Yeast: Shizuoka NEW-5
Bottled in March 2016

Clarity: very clear
Color: almost transparent
Aroma: dry and fruity. Banana, vanilla, lychees
Body: fluid
Taste: Dry and fruity attack backed up with pleasant junmai petillant.
Complex: lychees, oranges.
Very soft on the palate.
Lingers for a while before departing on drier notes of oranges.
Tends to get drier with food.

Overall: Another sake for all seasons in spite of the fact it is a summer edition!
Definitely becoming a classic!
Best enjoyed on its own, although it will marry easily with food!
Suggested pairings: Sashimi, vegetable salads.

LA SOMMELIERE

420-0857 Shizuoka City, Aoi Ku, Miyuki Cho, 7-5, Aiseido Bldg, 1F
Tel. & Fax: 054-266-5085
Opening hours: 11:00~22:00, 12:00~18:00 on Sundays & National Holidays
FACEBOOK (Japanese)
Entirely non-smoking!

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: Oomuraya Brewery-Wakatake Premiun Junmai Daiginjo Genshu Homarefuji (conducted at la Sommeliere in Shizuoka City)

April 23, 2016

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On Friday, April 22nd, A special sake tasting party was held at La Sommeliere in Shizuoka City, Aoi Ku, Miyuki Cho, with Master Brewer Wataru Hibino/日比野哲杜氏 who brought four different sake all made with Shizuoka-grown homarefuji sake rice!

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The four sake!
All Junmai (that is no pure rice alcohol blended in!)!

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We started with the sake made with Homarefuji rice milled down to 40%!

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It is not actually on sale yet but will soon hit the market under the name of Wakatake Premium Junmai Daiginjo!
It is moreover a genshu (no pure water blended in)
Incidentally this is the only Junmai Daiginjo made with Homarefuji Rice in Shizuoka Prefecture!

Rice: Homarefuji (Shizuoka Prefecture)
Rice milled down to 40%
Alcohol: 17 degrees
Dryness: + 4
Acidity: 1.2
Amino acids: 1.0
Yeast: Shizuoka NEW-5
Single pasteurization
Bottled in March~April 2016

Clarity: very clear
Color: almost transparent
Aroma: slightly sweet and fruity. Banana, melon, pears, lychees.
Body: fluid
Taste: dry and fruity attack backed with puissant junmai petillant.
Complex: melon, banana, honey.
Lingers for a short while before departing on notes of melon and soft lychees.
Varies little with food but for a drier note.

Overall: very elegant and intriguing sake!
The kind of sake you shouldn’t bother eating food with.
For special occasions only!
Suggested pairings: salads, asparaguses.

LA SOMMELIERE

420-0857 Shizuoka City, Aoi Ku, Miyuki Cho, 7-5, Aiseido Bldg, 1F
Tel. & Fax: 054-266-5085
Opening hours: 11:00~22:00, 12:00~18:00 on Sundays & National Holidays
FACEBOOK (Japanese)
Entirely non-smoking!

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

Oomuraya Brewing Sake Tasting Party at La Sommeliere in Shizuoka City!

April 23, 2016

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Saké Sommeliére Hisae Tsujimura/辻村尚江さん, Chef Noboru shooji/庄司昇親方, and Owner Hiromi Hasegawa/長谷川浩美さん!

On Friday, April 22nd, was held a very special sake tasting in La Sommeliere, in Miyuki Cho, Aoi Ku, Shizuoka City!

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Oomuraya Brewery (Shimada City) Master Brewer, Wataru Hibino/日比野哲杜氏 had come to introduce 4 new sake all made with Shizuoka-grown Homarefuji rice!

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Over 16 sake-knowledgeable guests from all kinds fields participated to the event!

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An the menu to accompany the sake was exclusively japanese-style!

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The water served came directly from Oomuraya brewery well!

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The 4 sake of the day, some still unlabeled as not yet put on the market!

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The first sake was Junmai Daiginjo Genshu which will eventually be called Wakatake Premium Junmai Daiginjo!

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To accompany a o-toshi/appetizer made with a combination of two leeks, surf clam and “shiraga” spikenard!

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The second sake was Tokubetsu Junmai Nama called Oniotome (Summer Season greetings)!

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Accompanying tuna and seabream sashimi and vegetable plate!

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The third sake was Junmai Daiginjo called “Take no Kaze”!

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Accompanying simmered young bamboo shoots, sweet simmered shrimp, giant butterbur and japanese pepper sprouts!

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The final sake was a Junmai Ginjo eventually to be called Wakatake Junmai Ginjo!

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Accompanying a mixed steamed rice!

Individual tasting reports on each sake of the day coming soon!

LA SOMMELIERE

420-0857 Shizuoka City, Aoi Ku, Miyuki Cho, 7-5, Aiseido Bldg, 1F
Tel. & Fax: 054-266-5085
Opening hours: 11:00~22:00, 12:00~18:00 on Sundays & National Holidays
FACEBOOK (Japanese)
Entirely non-smoking!

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: Oumuraya Brewery-Jyuube Junmai/Shimada City Gohyakumangoku Rice

March 5, 2012

Oumuraya Brewery in Shimada City has encouraged local farmers for a long time.
They have been recently brewing sake with sakamai/酒米/sake rice by local farmers.

I’ve just found this bottle called Jyuube/重兵衛 at (Farmers Market) Japan Bazaar in Shimada City.
The rice grown is of the Hyakumangoku variety.
They went as far as decorating the bottle with pictures of the very farmers!
How about that for traceability!

Rice: Hyakumangoku (100%)
Alcohol: 15~16 degrees

Clarity: Very clear
Color: Transparent
Aroma: Strong and fruity: custard, vanilla
Body: Fluid
Taste: Strong and drier than expected attack.
Fruity: Custard, bananas. Junmai petillant.
Disappears quickly with dry almonds.
Light and dry, almost discreet with food.
Dry pineapple appearing later.

Overall: A straightforward sake.
Very pleasant, fruity with a dry note.
Accompanies food well.
Very pleasurable on its own or with food.
A sake for all seasons!

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 6~12: Oomuraya/Wakatake Brewery

December 11, 2008


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My fellow sake bloggers, especially Timothy in New york will interested by this brew we actually tasted at Oomuraya Brewery in Shimada City last October! The name “Jiro” is that of the fifth-generation Master brewer!

Oomuraya/Wakatake Brewery:
Junmai Ginjo Nama Genshu “Jiro” (unpasteurized and unaltered)
Rice: Gohyakumangoku 100%
Rice milled down to 55%
Yeast: Shizuoka Yeast
Dryness: +2~+4
Acidity: 1.4~1.6
Alcohol: 16~17 degrees
Bottled in November 2008

Clarity: Very clear
Colour: Light golden tinge
Aroma: Dry, fruity, bananas, spicy
Body: Fluid~velvety
Taste: Strong attack emphasized by the nama and junmai characters. Short tail. Complex. Nice alcohol.
Fruity: bananas, coffee beans, mandarines.
Dry and spicy.
Disappears with pleasant acidity and hints of bananas and bitter chocolate. Memories of sherry wine.

Overall: Very easy to drink despite its nama genshu nature.
A sake devised to stand up and accompany/complement food.
Reveals new facets late regardless whether it is drunk on its own or with food.

Shizuoka Sake Tasting 6/11: Oomuraya Brewery

October 21, 2008


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This particular bottle was graciously offered to us on October 8th during our visit to Oomuraya Brewery in Shimada City. I wonder if Tim, Melinda and Etsuko have already tasted it!
This semi-private label commemorates the longest remaining all wood bridge in Japan which spans across the Oi River in the Western part of Shizuoka Prefecture.

Oomuraya Brewery: Nagai Ki No Hashi, Junmai ginjo

Rice milled down to 55%
Shizuoka Yeast
Alcohol: 15~16 degrees
Bottled in September 2008
Recommended to be drunk from chilled to lightly warmed (“nurukan”)

Clarity: Very clear
Colour: Transparent
Aroma: Fruity: bananas, vanilla, macadamia nuts
Body: Velvety
Taste: Good attack. Short tail. Junmai tingle. Bananas.
Warms top of the palate. Ends up with a little acidity accompanied by macadamia nuts, especially with food.

Overall: A sake which can be enjoyed in various manners from chilled to lukewarm, with or without food.
Combines dry acidity with a fruity attack.
Clean and light, very easy to drink.

Shizuoka Sake Tasting 6/10: Oomuraya Brewery

September 16, 2008


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It’s been quite some time since I tasted a sake from Oomuraya Brewery In Shimada City.
This particular one should please Timothy as he serves Wakatake Sake at his sake tasting classes in New York!

Oomuraya Brewery: Wakatake-Oni Koroshi (“Kill the Devil/Demon Killer”)
Junmai-genshu (also exists as Honjozo)
Rice: Gohyakumangoku, Oogonbore
Rice milled down to 60%
Dryness: +9
Acidity: 1.3
Alcohol: 17~18 degrees
Yeast: Shizuoka NEW 5

Bottled in July 2008

Clarity: Very clear
Colour: Light golden tinge
Aroma: Fruity. Almonds, banana, pineapple.
Body: Velvety
Taste: Shortish tail. Dry. Almonds, pineapple.
Almonds and coffee beans appearing with food.
Junmai tingle getting stronger with food. Also tends to turn very with food with a strong alcohol accent.

Comments: A sake fit for food, especially oily and heavy sauces.
Shows various facets according to type of food.
Strong and aggressive character with a smooth finish

Shizuoka Sake Tasting 6/9: Oomuraya Brewery

July 10, 2008


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This time of the year witnesses the appearance of a lot of so-called limited brews.
Oomuraya Brewery in Shimada City is particularly active in that area.

Oomuraya Brewery: Fuuka Junmai

Rice: Homare Fuji 100% (Shizuoka Prefecture)
Rice milled down to 60%
Dryness: +3
Acidity: 1.4
Amino acids: 1.2
Pasteurized inside the bottle
Limited to 300 bottles
Bottled in June 2008

Clarity: Very clear
Colour: Almost transparent
Aroma: Light, dry, fruity. Pineapple, melon
Body: Velvety
Taste: Soft at first, alcohol appearing on back of the palate. Short tail.
Coffee beans, bitter choclate, pineapple, melon.
Elusive, elegant.
Almost no jumai tingle. Almonds appearing later

Overall: a very elusive discreet sake for a junmai.
Very pleasant.
Although it holds itself perfectly with food, it would probably be best appreciated for its own sake (LOL).
Elegant. Pity it is limited to only 300 bottles.
Drier than expected. Call for second sip.

Shizuoka Sake Tasting 6/8: Oomuraya Brewery

May 22, 2008


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Oomuraya Brewery in Shimada City has a habit of coming up with some colourful and limited brews.
Every year on a determined day they put out a genshu.
This time it was bottled on the 4th of February 2008 as stated on their label.

Oomuraya Brewery: Wakatake Nama Genshu Junmai Ginjo
Alcohol: 17~18 degrees
Rice miled down to 55%
Bottled February 4th, 2008

Clarity: Smoky due to the slight amount of white lees, but very clean
Colour: White haze
Aroma: Fruity, bananas, melon
Body: Velvety
Taste: Strong alcohol/nama and junmai tingle. Shortish tail. Bananas, coffee beans, melon.
Bitter chocolate appearing with food.

Overall: A sake for food, especially heavy one.
Drunk really well with gyoza!

Shizuoka Sake Tasting 6-2b: Oomuraya Brewery

March 31, 2008


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Unfortunately it was probably the last time I had tasted that extraordinary sake, this time in the company of the Hamamatsu Geeks on March 21st.
Unfortunately again, it also became a (small) bone of contention between Oomuraya Brewery (Shimada City) and my person: The owner told me it was a futsushu/regular sake when I called him on the phone and that the last batch was used to make umeshu as they apparently could not sell it fast enough… But when I met Mr. Hibino, their vice-Master Brewer, he affirmed that it was a honjozo. I have some (little) doubt about all this because last year they had avered it was offered only in 720ml bottles until I proved them it existed in 1.8l. bottles. Obviously, it is one sake that Mr. Hibino is not in a hurry to talk about, even when I told him that foreigners would love to drink it as a “one shot drink”! Pity…

Oomuraya Brewery, Sake Rock
Futsushu/honjozo genshu
Rice milled down to 70%
Alcohol: 20~21 degrees

Clarity: very clear

Colour: almost transparent

Aroma: Sweet and very fruity/bananas

Body: velvety

Taste: Long tail with alcohol tingling back of the palate. Fruity, musky.
Bananas appearing with food. Surprisingly easy to drink in spite of the strong alcohol.

Overall: Australians would call it a “queensland” wine. Women in general seemed to appreciate it and said they could not have imagined the high alcohol contents if I had not told them beforehand. Personally I love it a bit chilled (on a hot evening?). My good friend Matt said he would offer it chilled one-shot style if he were allowed to serve it Down Under!
Problem is that he would have to redesign the label without the fag!

Tasting by the Shizuoka Geeks (5)

February 24, 2008


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(Eriko, Mark, Seiko, Jasmine, “L’Amant”)

As this might have been the last time that Mark, our host, would be able to attend our session (he is moving to Kyoto) and also because it was Seiko’s birthday, we shared an impossibly extravagant sake brewed by Oomuraya Brewery (known for Oni Goroshi, Onna Nakase and Wakatake):

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It is a Junmai Daiginjo called “Hanya” and made with Yamada Nishiki Rice from Hyogo Prefecture and Shizuoka Yeast.
I can assure it disappeared very quickly as the ladies could not keep their hands off it!
Separate tasting posting coming soon!

Shizuoka Sake Tasting 6-6: Oomuraya Brewery by the Tokyo Geeks

January 8, 2008


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This was the second bottle tasted by the Tokyo Geeks in December 2007:

Oikawa no Uta by Oomuraya (Wakatake) Brewery
Junmai Ginjo
Rice: Yamada Nishiki rice
Rice milled down to 60%

Melinda Joe writes:
Aroma: similarly low, but not as dry
Flavor: a sugary (sugarcane?) start; leads into ricey and lactic flavors (I called this “Rice Krispy Treat”); marshmallowish; toasty; bitter notes emerge toward the back
Finish: slightly acidic, sticky; reminiscent of the finish on a piece of chocolate

This sake seemed more complex and softer. I’d like to try it nurukan.

With the fish, it was bitter, not a good match. It went better with the salty roe, but didn’t finish well. It paired badly with the Chinese bacon, but also went nicely with the lamb. The sweetness seemed to balance the spice in the dish.

Etsuko Nakamura writes:

This was great sake, but as you can see, we struggled to find good food to match. Maybe, this bottle is good by itself? Like Melinda said, maybe Lamb.

We had Japanese theme for that night thinking they would be good with sake.
1. dried hotaruika from Toyama with bitter sumi
2. fugu kasuzuke from Ishikawa-really really salty, but I have had
enlightenment in the past by paring with dry sake
3. Chinese bacon slices, roasted (bacon cured in Chinese soy and spice)
4. Veg dishes, kabu and satoimo cooked in broth, a bit sweet
5. Sawara marinated with kasu
6. Lamb with yuzukosho(hot with yuzu citrusy sauce)

What would you suggest to match with this two bottle?

Sweet
Sweetness last long on palette
With kabu-dry
With salty pickeled fugu-dry
Dried hotaruika, chinese bacon-not good
Lamb with yuzukosho- stand short

Shizuoka Sake Tasting 6-5: Oomuraya Brewery

November 13, 2007

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“Umaikena” Daiginjo by Oomuraya/Wakatake brewery, Shimada City, was the firts bottle tasted on November 2nd.

Umaikena Daiginjo

Rice: Yamada Nishiki
Rice milled down to 40%
Dryness: 1.4
Acidity: 1.2
Amino acids: 1.0
Shizuoka Yeast
Bottled in October 2007

Clarity: very clear

Colour: almost transparent
Aroma: Light, fruity, complex

Body: Velvety

Taste: Complex, buts soft and light. Fruity. Bananas.

Overall: Typical Shizuoka Sake. Elegant. Tends to change with food.
Ladies at the tasting session particularly liked it

Shizuoka Sake Tasting 6-4: Oomuraya Brewery-Sake Rock

October 17, 2007

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Oomuraya Brewery (Wakatake/Onna Nakase) in Shimada City must have been inspired by their export business to the U.S. when they created this remarkable sake!
For all the dubious design, it is a sake worth noticing, both for its concept and type!

Sake Rock
Seishu/futsushu (“normal sake”)
Rice: Goyakumagoku
Milled down to 70% (absolutely extravagant for futsushu!)
Alcohol contents: 21 degrees (yes, you read correctly, 21 degrees proof!)

Clarity: very clear

Colour: light gold

Aroma: Strong/Pear/Banana/Vanilla

Taste: Strong alcohol spreading over palate. Fruits.
Plenty of bananas and pears. More alcohol emerging with some acidity after second sip.

Overall: Very macho sake. Drinks like a cocktail.
Goes very well with food.
Best drunk slightly chilled. Let it warm inside the mouth.

A discovery that Tim and blokes all the world would be particulary interested in!

Shizuoka Sake Tasting 6-3: Oomuraya Brewery/Kajika

October 10, 2007

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This was the first bottle drunk by the Shizuoka Geeks during their third tasting session.
It is a seasonal brew limited to 300 bottles every Autumn. Incidentally, until last year they did not bother to indicate the pronunciation of the Kanji “Kajika” (Bullhead Fish) in katakana under it. Obviously too many had been asked about this very unusual Kanji…
Oigawa Kahan Kajika by Oomuraya (Wakatake) Brewery (Shimada City)
Tokubetsu Junmai
Rice milled down to 60%
Rice: Homare Fuji + Aichi No Kaori
Dryness: + 0
Acidity: 1.5
Amino acids: 1.4
Yeast: Shizuoka Yeast
Bottled in September 2007

Clarity: Very clear

Colour: Light golden tinge

Body: fluid

Taste: Typical “junmai” tinge. Light and fruity. Melon/watermelon

Overall: Easy to drink. Best as aperitif. Goes very well with salads and light flavoured food

Tasting by the Shizuoka Geeks 3

October 8, 2007

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On Friday October 8th, the Shizuoka Geeks held their 3rd tatsing session!
Due to the faraway location of the day’s hosting abode in Miwa, Shizuoka City, we were few but dedicated.
Were assembled the ever-faithful Mark and Haruna Steward and our new Geek, Neil Harrison, and your servant, all members of the famed, if not winning, Shizuoka Kytes Cricket Club.
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We tasted two interesting, if vastly different brews, one a limited edition, “Oigawa no kahan kajika” by Oomuraya-Wakatake Brewery/Shimada City, and Hatsukame Daiginjo, 2007 Vintage by Hatsukame Brewery/Okabe cho.
We all thoroughly enjoyed the sake. See coming reports. The only complaint was, that is spite of all the beer guzzled in between, one or two more sake could have been taken care of!
Didn’t I tell you we were all peasants down here?