Posts Tagged ‘Wakatake’

Shizuoka Sake Tasting 6/11: Oomuraya Brewery

October 21, 2008


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

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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 6/7: Oumuraya Brewery

February 26, 2008


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The Shizuoka Geeks tasted (I would say guzzled down) this extravagant sake (ishobin/1.8 l.) concocted by Oumuraya Brewery in Shimada City as we had a few reasons to celebrate. It is a “limited edition”, so I am religiously (I’m an agnostic hedonist) keeping the labels safe.
Its name is “Hanya”. People interested in Japanese culture will be interested, I’m sure!
It is also a “tobinkoi”, meaning it was filtered into one of those big glass vats for maturing.

Oomuraya Brewery/Hanya Junmai Daiginjo
Rice: Yamada Nishiki from Hyogo Prefecture
Rice milled down to 50%
Yeast: Shizuoka HD-1
Alcohol: 17~18 degrees (high)

Clarity: very clear

Colour: almost transparent

Aroma: fruity and light, almost discreet. Elegant. Pineapple.

Body: velvety

Taste: sweetish at first. Junmai tingle. Fruity: pineapple.
Elegant with short tail. Calling for the next sip. So easy to drink. Coffee beans revealed later. Goes surprisingly well with food, keeping it character all along.

Overall: Definitely a bit too extravagant for our rough lot, but who complains? Some people are going to kill me for coming with so few notes for such a beauty!
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What I found extraordinary is that such a high-class sake held its own so well, even as we were eating cheese and real curry cooked by our English Host, Mark (Talk about a rough lot! LOL)

Shizuoka Breweries 14: Oomuraya-Wakatake Brewery

November 17, 2007

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

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I had been wanting to visit Oomuraya Brewery in Shimada City for many reasons:
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Known under the names of its main brews. Onigoroshi, Onna Nakase and Wakatake, it has exported to the United States for quite some time as well as smaller quantities in Asia and Europe.

Oomuraya Brewery is an establishment always happy to welcome visitors and conduct group tasting sessions and even one-day classes. Just calll them some time in advance and they will oblige.
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As the “shikomi” had not started yet when I appeared at their head office on Tuesday, October 30th, the resident second Master-Brewer/Toji, Mr. Satoru Hibino, was on hand to greet me. An ever-smiling man aged 34, Mr. Hibino, originally from Aichi Prefecture, has worked for Oomuraya since 1997 after graduating from the Shizuoka University Agriculture Faculty. He presently works in the company of five other brewers under the orders of Nanbu Master Brewer Ginichi Sugawara (64) all from the Nanbu Brewers School in Iwate Prefecture.
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The six of them spend 6 months working extremely hard every year in the Brewery owned by the sixth generation (since 1832), Mr. Keisaji Matsunaga, a jovial “young man of 70” who regularly visits New York to introduce his brews.
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The annual production of Wakatake (originally known under the name of Okisagi) amounts to 200,000 1.8l. bottles, 20% of which is exported.
The water comes from a well dug 50 metres deep into the Oi River (Oigawa)bed.
As for rice they use quite a few varieties:
Gohyakumangoku (Toyama, Shizuoka, Fukui, Niigata)
Yamada Nishiki (Hyogo)
Aichi no Kaori (Shizuoka)
Homare Fuji (Shizuoka)
Hitomebore (Iwate)
Yeast is basically from Shizuoka Prefecture, including some obscure ones:
Shizuoka HD-1, NEW-5, CH-50, NO-2 and SY-103 as well as Number 14

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Oomuraya Brewery also produces many private brands to help commemorate various cultural events and spread the popularity of sake in their own area, not always an easy task with the many “intruders” lurking around the corners. No wonder the figure of an Oni/Demon Guardian stands predominantly above their entrance!

Oomuraya Brewery
427-0022 Shimada City, Hontoori, 1-1-8
Tel.: 0547-373058
Fax: 0547-377576