Posts Tagged ‘Sake Tasting’

Sake Fundamentals Workshop in Tokyo on January 17th! (Melinda Joe)

January 8, 2009


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

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Tokyo residents or visitors are so lucky!

On January 17th (Saturday, 14:00) join Melinda Joe and Japanese food expert Elizabeth Andoh, author of award-winning cookbook Washoku, for the first installation of our Sake Fundamentals workshop! In this session, we’ll talk about sake production, grades of sake, and pairing. Find out what separates a honjozo from a daiginjo, how to choose the right sake for your food, and much, much more. You’ll have the chance to taste five wonderful sake, along with Andoh-sensei’s delicious Japanese home-cooking. You only have a week to sign up, so get cracking.

More sessions on February 7th and March 7th! Check calendar!

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

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International Shizuoka Sake Lovers Tasting (1)

May 5, 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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The “International Shizuoka Sake Lovers” held their first Tasting Session organized in Hamamatsu City on April 30 the 30th by Matthew Ryan and Robert-Gilles Martineau.
We decide to call ourselves such to unify all the budding groups in Hamamatsu, Shizuoka, Kakegawa and other cities for the sake (sorry for the pun!) of convenience. We also opted to concentrate on a single different Bewery each time to enable our friends to learn all about the Shizuoka Breweries in a more efficient manner.

This first session introduced brews by Hamamatsu-Tenjingura Brewery in Hamamatsu City.


Name: Hamamatsu-Tenjingura Brewery: Shusseijo Tokubetsu Junmai

Rice: Yamada Nishiki 100%
Rice milled down to 60%
Alcohol: 15~16 degrees
Yeast: Shizuoka Yeast
Bottled: March 2008
Clarity: Very clear
Colour: Almost transparent
Aroma: Alcohol/Almonds/Light/Floral.
Body: Velvety
Taste: Short tail, but warming/Fruity: almonds/Almost sweet. Turns sweeter with food.

Overall: Solid sake. Goes well with any food.


Name: Hamamatsu-Tenjingura Brewery: Junmai Ginjo

Rice milled down to 50%
Alcohol: 15=16 degrees
Botteld: March 2008

Clarity: Very clear
Colour: Almost transparent
Aroma: Almonds/Floral/Light
Body: Velvety
Taste: Almonds/Light junmai tingle/Turns sweeter and solid with food. Shortish tail.

Comments: A sake designed for food. Adapts itself to any food. Seems to be a common character from this brewery


Name: Hamamatsu-Tenjingura Brewery: Shusseijo Ginjo Nama

Rice milled down to 50%
Alcohol: 15~16 degrees
Bottled: April 2008

Clarity: Very clear
Colour: Light golden tinge
Aroma: Almonds/Nama characteristics
Body: Velvety
Taste: Alcohol/Almonds, nuts, melon, bananas/Light tingle. Turns sweeter with food.

Overall: Sold sake. Goes down so well with food. Will actually improve with food!


Name: Hamamatsu-Tenjingura Brewery: Junmai Ginjo Muroka (Unfifiltered) Nama Genshu/As it comes out!

Rice: Yamada Nishiki (Hyogo Prefecture)
Rice milled dwon to 50%
Alcohol: 18~19 degrees
Bottled: 2008

Clarity: Very clear
Colour: Almost transparent
Aroma: Alcohol/Fruity, melon/Dry/”Comes from a distance”
Body: Velvety
Taste: Complex, fruity, pineapple. Spreads further from a short tail.

Overall: Drunk best on its own. Session sake. Elegant. Lots of character!

Shizuoka Sake Tasting 27-4: Aoshima Brewery

April 2, 2008


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

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This particular sake was tasted by nationwide connoiseurs for the 2008 March edition of Dancyu if I needed any proof of its sublime excellence (oxymoron?)!
It was exclusively made with Matsushita rice biologically grown in Fujieda City else to Aoshima Brewery. As the yeast is also from Shizuoka, you could not ask for a more local sake!

Aoshima Brewery/Kikuyoi-Matsushita Mai 40 Junmai Daiginjo

Rice: Matsushita Mai (fujieda City/Biological rice)
Rice milled down to 40%
Dryness: +6.5
Acidity: 1.2
Alcohol: 15~16 degrees
Yeast: Shizuoka Yeast
Bottled in December 2007

Clarity: very clear

Colour: light golden hue

Aroma: Light and discreet. Fruity, pear, pineapple, melon

Body: velvety

Taste: Light, complex, short tail, elegant.]
Dryness emphasized with second sip and food.
Coffee beans, bitter chocolate, almonds.
Calling for next sip.

Overall: Gentle and elegant sake. Very complex with multiple facets revealed along with more sips and food.
Litlle junmai tingle. Turns dry on the palate.
Simply extravagant. A very special drink for a very special moment with very special compny?
Definitely!

At long last, the first sake-only shop in NYC: SAKAYA!

December 10, 2007

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

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At long last, true pioneers in the persons of Rick and Hiroko Smith have opened the first-ever sake-only shop in New York City!

To make things short and more precise, I though it was best to let Rick and Hiroko introduce themselves:
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Hi everyone! We’re Rick and Hiroko and we’re sake enthusiasts with a dream. Our dream? To share our excitement about premium sake with kindred spirits like you. We believe the time has come for New York to have its first shop specializing in premium sake. Sakaya will focus on acquainting, educating, and familiarizing patrons with the pleasures of drinking sake, and pairing them with food. We hope to offer a learning experience that not only creates an appreciation for sake but also for the Japanese culture from which it originates.

We invite you to join us on our journey to fulfilling the dream. We’ll be sharing our experience as we build Sakaya, along with some basic information, fun facts, and insights into the cultural heritage of sake. We look forward to having you with us throughout the store’s gestation period and when we finally open our doors. Our address is 324 E. 9th Street (between 1st & 2nd Avenues) New York, NY 10003. If you have any questions or inquiry about our shop or just want to say hello

Please check their HOMEPAGE!

Shizuoka Sake Tasting 7-4: Fuji-Takasago Brewery

December 10, 2007

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

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This is the third bottle tasted by the Shizuoka Geeks on December 7th, 2007

Takasago Daiginjo “Soleil”
I was told that the owner of Fuji-Takasago Brewery had a soft spot for French wines, hence the name “Soleil/Sun”! He went as far as mentioning: “Mis en bouteille par Fuji-Takasago Syozo et Cie Fujinomiya Shizuoka, Produit de Japon” (only one small mistake, LOL).
It was even corked!
A very extravagant sake, I wonder if the Shizuoka Geeks realized they were drinking nectar!

Only one metion:
Rice milled down to 35%

Clarity: Very clear

Colour: Golden hue

Aroma: Light, flowery

Body: velvety

Taste: Elegant/Fruits/Strawberries.
Lingers long in mouth with more strawberries and flowers/coffee beans.
Bitter chocolate appears with food.

Overall: Elegant. Very easy to drink. A session sake, although perfect with food!

Shizuoka Sake Tasting 13-5: Hana no Mai Brewery

December 10, 2007

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

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This is the first bottle the Shizuoka Geeks tasted on December 7th:

Hana no Mai Brewery, Shiboritate Junmai
Rice Shizuoka Yamada Nishiki
Rice milled down to 60%
Dryness: +3
Acidity: 1.8
Bottled on October 27th, 2007

Clarity: very clear

Colour: Transparent

Aroma: Light, ricey, bananas, berries

Body: velvety

Taste: Junmai tingle. Sharpish. Fruity: bananas, berries. Acidity develops later in mouth.

Overall: A very easy to drink sake. Drier than expected. Goes down well with food.

Tasting by the Shizuoka Geeks 4

December 10, 2007

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

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On December 7th, the Shizuoka Geeks (somehow) held their fourth Shizuoka Sake tasting Session!
As I mentioned before the Shizuoka Geeks Sessions tend to quickly turn into very raucous affairs, and you do have to take your notes in a hurry (probably the time it would take to open the bottles and taste the first and second glasses before the thing degenerates into serious drinking!).
Were attending: Haruna and Mark Steward, Seiko Kubo, Miki Aoki, Tetsuya “Happy” Nishida and your servant.
Now we tasted the following sake:
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Hana No Mai Brewery, Shiboritate Junmai (Hamamatsu City)
Hana No Mai Brewery, Kura dashi Ginjo Nama Sake (Hamamatsu City)
Both bottles were gracefully offered to me by Etsuko Nakamura of Tokyo Foodcast. Than you so much, Etsuko!
Takasago Brewery,Daiginjo “Soleil” (Numazu City)
Reports on the sake tasted coming immediately!