Posts Tagged ‘Yui Cho’

Shizuoka Breweries 19: Eikun Brewery

August 14, 2008


Les meilleurs actualités issues des blogs

The Japan Blog List

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

————————————————–

On Tuesday July 29th, another blistering hot day, my good friend Takahiro Nagashima, who is planning his own Shizuoka Breweries Homepage graciously drove me to Yui Cho to visit the small but renown Eikun Brewery.

It certainly was very kind of my friend to drive me there as it is well away from the beaten tracks and going there even by bus would be problematic. For once cycling was simply out of question!

The fifth generation owner, Mr. Yusuke Mochizuki was waiting for us. A solid affable gentleman of 44, whose hobby is running every morning at 5:30 rain, snow or shine, he is the father of two daughters and one son who hopefully will follow his steps one day. Mr. Mochizuki told us he lost his father only four years ago and found himself having to learn a lot all of a sudden about accounting, taxes and all the usual red tape hassle. Fortunately his mother is still here to give him a welcome hand. It is a small brewery as I said with only a toji and his two aides from Iwate Prefecture (Nanbu School) and one full-time employee. I can imagine the work and responsibilities even if the actual brewing takes only 4 months!

Eikun Brewery was founded in 1881 in the midst of a rural community. When you visit the place, you realize quickly how old and traditional it is.

Even so, some important details will reveal the constant search for perfection in this modern world. For example Eikun brewery have acquired their own rice-milling machine as they prefer to mill all their rice which includes Gohyakumagoku from Fukui and Toyama Prefectures, Yamada Nishiki from Hyogo Prefecture and Bizen Ohmmachi from Okayama Prefecture.

They also show a lot of good sense and team work ethics as demonstrated by the water filtering tank (the local water contains a little unwanted iron) they have shared for the last ten years with two other unrelated companies using water collected three kilometres away up in the nearby mountains.

We went on a full tour of the brewery made easy by the fact no sake was being brewed.

For all its old age, the place is spotless clean and easy to move through.

A lot of money and effort are spent on proper storage. I can tell you it costs heaps to keep some storage rooms at a constant 5 degrees Celsius when it was more than 35 degrees outside!

We had a little peak at the “laboratory” where HD-101 (Shizuoka Prefecture) and M310 (No 1%) yeasts were stored. But we did not push our luck too far as we knew that some rooms could not be opened due to the excessive outside heat and humidity.

It was then down to the serious business of sake tasting!
The brewery has an annual output of 60,000 bootles (1.8l) including 2,600 l. of futsushu (the latter absolutely extaravagant, as it is made from rice milled down to 65%!).
Mr. Mochizuki confided us that he brews only sake he likes regardless of trends or orders. He is particularly keen on making brews fit for food, and his personal preference is honjozo style as opposed to junmai style. I have appreciated his sake for a long time as it has a lot of personality found in its refreshing green apples taste.

Visitors willing to come all the way to the brewery will be pleased to discover bottles there otherwise almost impossible to buy once out of Yui Cho!

Simply looking forward to my next visit!

Eikun Brewery
421-101 Ihara Gun, Yui Cho (soon to become Shizuoka Shi, Shimizu Ku, Yui Cho), Iriyama, 2152
TEl.: 054-375-2181
Fax: 054-375-4304

Shizuoka Sake Tasting 26/6: Eikun Brewery

August 12, 2008


Les meilleurs actualités issues des blogs

The Japan Blog List

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

————————————————–

This particular brew by Eikun Brewery in Yui Cho is a “limited edition” for the summer.
For a ginjo, it has a comparitively high alcohol amount.

Eikun Brewery: Natsu Ginjo (Summer Ginjo)

Rice: Gohyakumangoku (Fukui Prefecture)
Rice milled down to: 50% (milled on site)
Dryness: +7
Acidity: 1.2
Alcohol: 17~18 degrees
Bottled in July 2008

Clarity: Very clear
Colour: Transparent
Aroma: Fruity: apples, almonds, melon.
Body: Velvety
Taste: Short tail. Complex. Fruity: green apples, bitter chocolate, melon. Coffee beans appearing later.
In spite of its announced dryness, drinks smoothly, almost sweet, especially with salty food.
Will turn slightly drier with food with alcohol warming up the back of the palate.

Overall: An elegant sake designed for quality food.
Fruity and very complex.
A brew representative of Eikun Brewery.
Eminently enjoyable with any food.
Will reveal many facets according to food variety.
The kind of sake you want to boast about!

Shizuoka Sake Tasting 26/5: Eikun Brewery

August 7, 2008


Les meilleurs actualités issues des blogs

The Japan Blog List

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

————————————————–

Eikun being a comparatively small brewery, a lot of its brands are mainly sold very locally.
I found this particular bottle in their own minuscule shop.

Eikun Brewery: “Oninama” (Goblin Unpasteurized) Honjozo

Alcohol: 15~16 degrees
Bottled in April 2008

Clarity: Very clear
Colour: Almost transparent
Aroma: Light. Complex and fruity: apples, vanilla
Body: Velvety
Taste: Short tail. Fruity: green apples, bitter chocolate. Smooth on palate. Complex.
Very soft in spite of its “nama”/unpasteurized nature.
Pleasant and elegant.
Almonds making an entry when drunk away from food.

Overall: Surprisingly smooth for a “nama”/unpasteurized sake. Light and feminine in character.
Complex and gentle.
Perfect with food, especially sashimi and vegetables.
A sake for all seasons.

Shizuoka Sake Tasting 26/4: Eikun Brewery

August 4, 2008


Les meilleurs actualités issues des blogs

The Japan Blog List

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

————————————————–

I just had the opportunity to visit Eikun Brewery perched in the mountains away from any main thoroughfare in Yui Cho (soon to be part of Shizuoka City). Although it has already made itself a name outside the Prefecture this is a small brewery, so I make it a rule to grab whatever interesting stuff I happen to take sight of!
Melinda and Etsuko will learn that once again I found another great “futsushu” of ridiculously high value!

Eikun Brewery: Suruga no Bishu, Futsushu

Alcohol: 15~16 degrees
Rice milled down to 65% on site (absolutely extravagant)
Bottled in April 2008

Clarity: Very clear
Colour: Almost transparent
Aroma: Light. Fruity: Apples, almonds.
Body: Velvety
Taste: Short tail (especially for futsushu). Light alcohol. Apples, almonds, vanilla, licorice. Very smooth on tongue and palate. Turns drier after a few sips.

Overall: A sake fit for food.
I tasted it at room temperature, but should be interesting lukewarm.
Drinks so easily. Deep and pleasant taste.
Simply extravagant for futsushu!
Can be drunk at all times of a meal.

Shizuoka Sake Tasting 21-1: Kansawagawa-Shosetsu Brewery

October 22, 2007

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

————————————————–
酒ブログ(日本語)
————————————————–

syosetsu-jungin.jpg

Kansawagawa Brewery, more widely known for its main brand Syosetsu, is located in Yui Cho, which will become part of Shizuoka City in 2008.

Syosetsu Junmai Ginjo
Rice: Yamada Nishiki 100%
Rice milled down to 50%
Dryness +1~+4
Acidity: 1.3
Alcohol: 15~16 degrees proof

Clarity: very clear

Colour: almost tansparent

Aroma: discreet and fruity, pears.

Body: velvety

Taste: Complex. fruity. Junmai tingle disappears quickly. Pears lingering.
Food reveals a little welcome acidity. Bitter chocolate and almonds later

Overall: Elegant
A sake for all seasons. Goes very well with food.
New flavours revealed by food. Best drunk at room temperature.