Archive for November, 2007

Shizuoka Breweries 15: Kanzawagawa-Shosetsu Brewery

November 28, 2007

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

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If you happen to visit Kansawagawa-Shosetsu Brewery, you will understand why I called myself lucky many times!
The access is pretty simple: Get off at Kambara JR Station, use the only exit, turn left and let your feet carry you for a quarter of an hour. I cannot say that the street scene is particularly picturesque in this part of Yui-Cho, but the mountains bordering the village are still worth observing. Now if you can get a whole day of freedom, I would suggest that after your visit at the Brewery you walk all the way till the next JR station called Yui. This will allow you to pay a visit to the tiny but absolutely unforgetable Hiroshige Ukiyoe Museum, stop at a few interesting “miyage-souvenir” shops and finally stop at a local sushi restaurant near the harbour to savour the nationally famous local shrimp called “sakura ebi”, fresh from the morning catch in season!
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You could do it the other way, that is go down at Yui Station, go the harbour for a very early lunch/late breakfast and sample the “Sakura ebi Kakiage” (Sakura shrimp tenpura) at a local stand then walk all the way to Kambara Station!
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The 5th generation owner, Mr. Masataka Mochizuki (45) was already expecting me. The unprepossessing gentleman had kindly agreed to an appointment over the phone despite the fact we had never met before. It seems at last that the sometimes very closed world of Shizuoka Sake Brewers was finally opening up more easily to that “gaijin jamamushi” (“foreign meddler”)! I shall have a few doors (sliding doors) to break, but it is definitely getting easier these days.
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Mr. Mochizuki actually welcomed me very warmly and introduced me to his “to-in” (brewers) led by Master Brewer Junetsu Yamakage of the Nanbu School in Iwate Prefecture and his young Second Master Brewer, Tsutomu Sakimura, also of the Nanbu School, but fromAichi Prefecture.
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The two of them and six more brewers from Iwate Prefecture produce 150.000 1,8l. bottles a year. It is hard grunt work for 6 consecutive months as I could judge with my own eyes when I was allowed to watch them washing and soaking the rice for the next batch of sake.
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Kanzawagawa Brewery is making use of a combination of traditional and more modern equipment such as th Aoshima System Rice Washer (created only 15 years ago).
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The water is brought directly by a network of pipes from a point 2 km up Kansawa river.
As I said, this is heavy work, but Mr. Mochizuki makes sure his men are well looked after as demonstrated by the nice old lady who comes all the way down from Iwate Prefecture every year to stay and cook the brewers’ meals.
When I asked Mr. Mochizuki about the image of his sake, he replied that he strives for a clean/clear sake with an aroma reminscent of fruit, just enough to encourage one to the next cup.
The rice used is mainly Giginga (Iwate), Yamada Nishiki (Hyogo, Shizuoka), O-machi (Okayama), with some Homare Fuji (Shizuoka), Gin Otome (Iwate) and Hana Fuguki (Aomori thrown in).
Yeasts are Shizuoka NEW-5, HD-1 and No2, and Association No 10.
They also produce some futsu/normal sake of astounding quality at a ridiculous price.
As I did with some other Shizuoka Brewers, I suggested Mr. Mochizuki that it was about grand time to create a special grading criterion for Shizuoka “futsu sake”!
He certainly warmed up to the notion as he offered me a lift all the way to the harbour where I told I wished to sample the sakura ebi there! (carrying along two bottles I bought at the Brewery!)

Kanzawagawa-Shosetsu Brewery
421-3103 Ihara Gun, Yui Cho, Yui 181
Tel.: 0543-752033
Fax: 0543-752133

Shizuoka Sake Tasing 16-3: Sugii Brewery

November 26, 2007

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

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It’s “shinshu” (New Sake, not Sake Nouveau-spare me!) season at long last!
And the first I tasted was a brew by Sugii Brewery in Fujieda City. And what’s more, it is a Yamahai! Yamahai sake, as far as taste is concerned, can wildly vary from brewery to brewery. Shizuoka is no exception.

Suginishiki Honjozo Shizuku Yamahai Shikomi “Kinnosuke”
“Kinnosuke” is actually the first name of the Owner/Master Brewer, Mr. Sugii.
“Shizuku” means that the sake was not pressed but collected as it naturally flowed out.
Rice: Shizuoka Hitomebure and Shizuoka Aichi no Kaori
Rice milled down to 70%
Dryness: +7
Acidity: 2.1 (High)
Alcohol: 19~20 degrees (genshu)
Yeast: No7
Bottled in November 2007

Clarity: very clear
Colour: transparent
Aroma: Ricey, sharpish, salty
Body: fluid
Taste: Sharp. Yamahai taste. Almost salty. Complex. Strong alcohol.
Fruits revealed later: bananas. Tends to turn sweet with food

Overall: due to the high alcohol content, it could almost be drunk as a shochu, although the comparitively soft impression on the palate makes a big difference.
A “macho” sake for people who enjoy their sake with a strong note.

Shizuoka Sake Tasting 12-2: Haginishiki Brewery

November 26, 2007

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

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Yesterday, November 25th, as I suddenly had to leave the Cricket match to buy plates and chopsticks we had forgotten to bring for our after-game BBQ, I noticed a bottle of Hiyaoroshi by Haginishiki Brewery, Shizuoka City at the sipermarket. As I did not fancy having to drink cheap beer, I did not hesitate and bought the bottle as I knew very well it would quickly disappear!

Haginishiki Junmai Hiyaoroshi
Rice: Biyama Nsihiki 100%
Rice milled down to 55%
Dryness: +2
Acidity: 1.5

Clarity: very clear
Colour: light golden tinge
Aroma: Fruity/Vanilla, bananas
Body: velvety
Taste: Junmai tingle, complex. Lots of fruit: bananas, vanilla, persimmons, bitter chocolate
Lingers onpalate, caling for another sip.

Overall: Typical Shizuoka sake. Very fruity. Goes well with any food.
Both genders should ind themselves attracted.
Complex but tends to accomodate itself to any occasion. A good find!

Updated Shizuoka Brewers List

November 26, 2007

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

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Here below is the list of all 31 “kura”/breweries in Shizuoka Prefecture (Chiyomusume Brewery has just ceased operations in October 2007), which were “working” as of November 2007 (with some nuances and notes attached!)
They are listed in a “traditional” order.
Official business names of Breweries are also included. Keep in mind that some breweries also produce brands for individual shops or distributors: “Miwa No sato” and “Ashikubo” by Fujinishiki, “Toro No sato” by Haginishiki, etc. as well as seasonal limited sake with different names.
As for the “maboroshi” (the ones that disappeared), I keeping updating the list!

Shizuoka City:
1) Chumasa/Yoshiya Brwery (Aoi Ku)/Yoshiya Brewery (also includes: Abekaido, Umifune No Yamahai, Chuemon)
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2) Garyubai/Sanwa Brewery (Shimizu Ku)/Sanwa Brewery (also includes Hagoromo No Mai, Shizugokoro, S-Pulse Brand, Sayo No MaiTesshu, Hoosu)
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3) Haginishiki (Suruga Ku)/Haginishiki Brewery (also includes: Toro No Sato, Minami Alps, Surugayoi)
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4) Kumpai (Suruga Ku)/Kumpai Brewery (also includes: Tenryo No Taki, Meguriai, Shizuka, Daikichi, Kogarashi No Mori, Abe no Shizuku, Ra, Sakura, Tsubaki, Resienkashu, Momiji)
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5) Masuichi (Aoi Ku)/Masuichi Brewery (includes: Tsurugi)
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Ihara Gun, Yui:
6) Eikun/Eikun Brewery (also includes: Sumpu No Takajo, Iroha, Kohaku, Hiyaoroshi, Midori no Eikun)
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7) Shyosetsu/Kamizawagawa Brewery (also includes: Yamda Nishiki, Gin Ginga,Aki Agari)
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Shida Gun:
8) Hatsukame (Okabe)/Hatsukame Brewery (also includes: Arabashiri, Midori, Kame, Okabe Maru, Kame Shirushi, Kiwami 35, Hyogetsu)
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Fujieda City:
9) Kikuyoi/Aoshima Bewery (also includes Matsushitamai 40, Matsushitamai 50)
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10) Shidaizumi/Shidaizumi Brewery (also called Shirasagi, Aoi No Tsuki))
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11) Suginishiki/Sugii Brewery (also includes: Fujimai, Touryuumou, Kinnosuke, Taru no Sake)
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Yaizu City:
12) Isojiman/Isojiman Brewery(also includes: Shumpu, Aiyama)
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Shimada City:
13) Wakatake/Omuraya Brewery (also includes: Nagai Ki No Hashi, Oikawa Han Kajika, Tansei, Suruga Tansei, Aoimiyagi, Suruko, Shizuoka Oden No Sake, Onna Nakase, Shiro, Take no Kaze, Fuuko, Oyakko, Numazu Uogashi Sushi, Rock Sake, Kaon, Aki no Nama Ippon, Najimi, Sanbyakuton, Juubei, Miya no Mizuku, Shiro, Sagaradako, Hanaoto, Totakozen, Yumei no Tsurubashi, Tenbishi, Shimada Juubei, Namikozo, Okinasagi, Rendaikoshi)
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Kikugawa City
14) Matsuwaka/Shiromatsu Brewery (actually buys its sake and sells under its label)
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15) Sayogoromo/Morimoto Brewery (also includes: Sayogoromo No Uta, Kojyo, Aeru No Sato, Sakuretsu Karakuchi, Ma, Shachou No Irasuto, Jizake Koubo-Fujihomare, Sayo no Sanzoku)
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Omaezaki City:
16) Takamatsu/Ishikawa Brewery (includes: En’yotakamatsu) (actually buys its sake and sells under its label)
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Kakegawa City:
17) Aoitenka/Yamanaka Brewery (also includes: Shin’en, Funaseme, Oniaoi, Yokosuka, Yamanaka)
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18) Hagi No Kura/Sogatsuru-Hagi No Kura Brewery (Hagi No Kura and Soogatsuru were two separate kura in the past, but they have merged although under the direction of Hagi No Kura under a combined name) (includes: Ichitomi, Chiyo)
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19) Kaiun/Doi Brewery (also includes: Iira, Takatenjin, Hasei Shokiji, Sakura Hana, Hana No Ka, Yumejikomi, Enshyuu No Shiki, Kaiun Den, Komotaru, Enshyunada, small cask)
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Iwata City:
20) Senjyu/Senjyu Brewery (also includes: Senjyushirabyoushi, Senjyu Kuromai, Honami, Maiguruma, Sawayaka 16, Blue Bottle, Nadeshiko, Tsurubara, Jubilo Label)
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Fukuroi City:
21) Kokkou/Kokkou Brewery (also includes: Denichiro, Mori no Ishimatsu, Kinzan)
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Hamamatsu City:
22) Chiyomusume/Miyazaki Brewery (actually buys its sake and sells under its label) (ceased operations in October 2007)
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23) Hana No Mai Brewery Hana No Mai Brewery (also inckudes: Hoho, Tsuu, Shizuka No Mai, Yamada Nishiki, Karakkaze, Hikuma No Uta, Keichu, Susono, Enshu no Gin, Ra-Uogashi)
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24) Shusseijyou/Tenjingura-Hamamatsu Brewery (also includes: Ginro, Tenjin,Tobinkakoi, Shussei no Tokuri, Ten, Tengu, Ryu)
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Fujinomiya City:
25) Chiyo No Mine/Fujimasa Brewery (also includes: Genkotsu, Fuji no Kasagumo, Fuji no Uta, Kin Label, Shiro Label, Hiya, Chiyonomine, Hyoutan Tokkuri)
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26) Shiraito/Makino Brewery (also includes: Fujisan, Shimizu Minato Jirocho, Fuji No Shiraito)
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27) Takasago/Fuji Takasago Brewery (also includes: Tago No Ura, Raku, Soleil, Aragoji, Utafuku, Sunshu Nakaya, Chinkoku No Yama, Kura No Megumi, Homare Fuji)
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Fuji Gun:
28) Fujinishiki/Fujinishiki Brewery (also includes: Ashikubo, Miwa No Sato, Fujigasumi, Homarefuji, Mononofu No sato, Juku, Tokaido Chu, Samutsukuri, Aoi Tokugawa Sandai, Sui, Maboroshi Shiro)
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Numazu City:
29) Izuumi/Watanabe Brewery (also includes Tago No Fuji, Bokusui) izu-no-umi1.jpg izu-no-umi2.jpg

30) Hakuinmasamune/Takashima Brewery (also includes: Shirasago)
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Gotemba City:
31)Kinmei/Negami Brewery (also includes: Fugakusen, Gotemba Wakamizu, Wakajun, Fukotagu, Kintaroo no sato, Izumi no Yakata)
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Izu City:
32) Arabashiri/Bandai Brewery (also includes: Ban’you, Wakitaya, Kuromaizake, Amagi, Fujihomare, Izu no Sato, Arabashiri)
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Notes:

1) Kikugenji (formerly of Toyoo Brewery) even sold in Shuzenji is no longer a Shizuoka sake but from a Nada brewery who bought the name before Toyoo Brewery was absorbed by Bandai Brewery in 2003 to be able to sell in its place of origin!

2) Fuuki in Shimizu City are not a sake brewery but a alcohol brewing and bottling company from the Nada area, although one of their casks is displayed at Sengen Shrine in Shizuoka City. They represented (and might even still) the biggest oke-gai in the Prefecture.
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3) Hikari Brewery, although owned by Hikari Co. Ltd, a Shizuoka Prefecture Company whose main shareholder is Shinya Totsuka, the present mayor of Kakegawa City, is a Brewery from Okayama City. No comments!

Tasting 11-5: Hatsukame Brewery

November 21, 2007

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

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This is the third Shizuoka I tasted at Sugimoto on November 16th, 2007

Hatsukame Brewery in Okabe Cho, Shida Gun, has the invaluable habit to come with all kinds of surprises and beauties and this particular sake is certainly no exception!

Tomizoo Junmai Ginjo

Rice: Hyogo Prefecture Yamada Nishiki 100%
Rice milled down to 50%
Dryness: +3.0
Acidity: 1.4
Yeast: No 14

Clarity: very clear

Colour: golden tinge

Aroma: Discreet, sweet, fruity. Anise

Body: Velvety~fluid

Taste: Junmai tingle. Fruity: bananas, pears, melon.
Welcome acidity. Drinks like a “fleeting lover”!

Overall: Supremely elegant. feminine? Probably, although I would be hard put to explain. A sake you cannot remember fully but that you cannot forget!

Shizuoka Sake Tasting 20-4: Isojiman Brewery

November 21, 2007

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

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This is the second sake I tasted at Sugimoto Restaurant on Friday, November 16th, 2007:

Isojiman Daiginjo

Rice: Hyogo Prefecture Yamada Nishiki
Rice milled down to 45%
Dryness: +5~+7
Acidity: 1.2

Clarity: very clear

Colour: light gold

Aroma: Fruity: Anise

Taste: Light and very fruity. Complex. Anise, bitter chocolate.
Turns lovely sharp after second sip. Stays elegant and fruity all the time. Becomes more and more complex and calls for another sip.

Overall: Elegant and complex. Asks many questions. A great sake with cooked vegetables in particular!

Shizuoka Sake Tasting 19-2: Kokkou Brewery

November 21, 2007

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

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This is the first sake I tasted at Sugimoto Restaurant on Friday, November 16th, 2007:

Kokkou Brewery has acquired national fame for developping some of the Shizuoka yeasts with the help of Dembei Kawamura

Kokkou Tokubetsu Junmai
Rice: Gohyakumangoku 100%
Rice milled down to 55%
Dryness: +7
Acidity: 1.3
Yeast: Shizuoka HD-1
Bottled in September 2007

Clarity: very clear
Colour: Light golden
Aroma: very fruity/pears/vanilla
Taste: Junmai tingle (lingers on). Fruity: vanilla, pears, almonds.
Stays in mouth and asks questions. Entices to another sip.
Bitter chocolate later revealed. Elegant all thw way. Welcome acidity appears later. Turns more and more complex with next sip.

Overall: An elegant sake for elegant food, whatever its style. Expect it to be very complex according to food sampled.

Shizuoka Sake for French Cuisine: Sugimoto

November 19, 2007

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

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Sugimoto is a true exponent of local gastronomy: his cuisine is definitely French style, but the difference is that he uses exclusively local products whenever possible. Not only this, but I’m sure he is the only French chef in Shizuoka Prefecture to offer local sake, although it is not written on his excellent wine menu!

For the month of November he has concocted a special menu for the eighth anniversary of his restaurant with vegetables, meat and fish exclusively from Shizuoka Prefecture. I just could not let it pass and my better (worse?) half is certain to kill me if she learned of my gastronomic escapade!

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As for the drinks I started with a glass of Kokkou (Fukuroi City) Tokubetsu Junmai. I’m afraid you will have to check my following postings for more details about the sake drunk during this particular dinner, or we will never finish this posting!
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After savouring a consomme made with wild mushrooms picked in the forests around Mount Fuji, I sampled a delicious pheasant liver pate astride a bed of yams soaked in white Port and topped with edible flowers.
The pheasant was raised by Mr. Horiuchi in Inasa-cho, hamamatsu City. The flowers and yams are also grown in Hamamatsu City.

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By that time I had already downed Kokkou and asked next for Isojiman (Yaizu City) Daiginjo.

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It went down perfectly with the plate of steamed vegetables with a supremely light sauce (secret, I’m afraid).
The vegetables are grown by Mr. Kaneko and his “Migata Hara Yasai” friends in Hamamatsu City.

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The fish, “matodai” from Suruga Bay, was served atop an extraordinary sauteed “Portobella Mushroom” (about7~8cm diameter!), half of it sauteed as it is, the other half chopped and sauteed lying under the fish.
This particular mushroom is cultivated by Mr. Hasegawa in Fuji City.

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As for the drink to accompany the main dish, I was offered a glass of Tomizzo by Hatsukame Brewery (Okabe Cho, Shida Gun). It is a Junmai Ginjo.

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Then came the pheasant roast from the same bird whose liver I was served at the beginning of this repast, a beauty served with bio vegetables grown by Mr. Matsuki in Shibakawa Cho near Mount Fuji and a sauce concocted with Honey Mead from Germany!

By then, I had to give up on any dessert and drank a coffee before “returning home”, replete and happy!

Sugimoto
420-0072 Shizuoka City, Aoi Ku, Ni-ban Cho, 4-1
Tel.: 054-2531160
Closed on Wednesdays

Shizuoka Sake Tasting 20-3: Isojiman

November 19, 2007

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

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Isojiman has acquired a universal reputation for perfection. Their brews are truly perfect, but sometimes too perfect in the sense they would sometimes benefit from more individuality. Fortunately, the Brewery has recently ventured in the world of individualistic characterization for the great joy of sake lovers.
Isojiman Junmai Daiginjo Yamada Nishiki is a perfect example:

Isojiman Junmai daiginjo Yamada Nishiki
Rice: Hyogo Prefecture 100%
Rice milled down to 40%
Dryness: +4~4.5
Acidity: 1.25
White lees/Kasu ratio: 62~67%

Clarity: very clear
Colour: almost transparent
Aroma: Fruity, bananas, pears, vanilla
Body: Velvety
Taste: Junmai tingle. Complex and elegant. Fruity: bananas, almonds, pears. Lingers in the mouth. Grapes later revealed.
Acidity revealed by food

Overall: extravagant, fruity, elegant, lots of fruit lingering in palate calling fro another sip.
Very complex.
A sake you would happily get lost into!

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

Shizuoka Sake Tasting 24-1: Yamanaka-Aoitenka Brewery

November 14, 2007

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

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This is my first bottle from Aoitenka Brewery in Kakegawa City. Not easy to find, although a celebrity.

Aoitenka Junmai Ginjo

Rice: Yamada Nishiki
Rice milled down to 48% (absolutely extravagant)
Alcohol: 16~17 degrees (strong)
Bottled in march 2007

Clarity: very clear

Colour: almost transparent

Aroma: solid and complex. Fruity/bananas

Body: velvety

Taste: a light junmai tingle
Very fruity: bananas. Turns complex after second sip with some welcome acidity.
Coffee beans, vanilla, bitter chocolate.
Stays elegant after very sip. Almonds revealed by food.

Overall: A discovery!
Milled down to 48% for junmai ginjo is pure extravagance.
Drinks like a fine old white wine.
If drunk cold (which I would not agree with realy), would taste like an expensive ice-cream.

Shizuoka Sake Tasting 23-1: Masu Ichi Brewery

November 14, 2007

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

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Masu Ichi Brewery is a very popular brewery in Shizuoka City but whose brews are not always easy to find.
I found this interesting 300ml inmy neighbourhood supermarket.

“Tsurugi”
Honjozo
Rice milled down to 60%
Bottled on August 8th, 2007

Clarity: very clear

Colour: Light golden tinge

Aroma: Fruity, Bananas

Body: fluid

Taste: Complex, but very easy to drink.
Soft at first.
Welcome acidity revealed by food. Next bitter choclate, almonds, melon, coffee beans

Overall:: A typical Shizuoka Sake. Very well suited to food.

Shizuoka Sake Tasting 22-1: Negami-Kinmei Brewery

November 13, 2007

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

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Fukakusen Junmai Daiginjo by negami Brewery in Gotenba City was the third bottle tasted by the Hamamatsu Geeks on November 2nd.

Fukakusen Junmai DaiGinjo
Rice milled down to 45%
Alcohol: 16 degrees (genshu)
Bottled in September 2007

Clarity: very clear

Colour: almost transparent

Aroma: Strong, fruity, ricey

Body: velvety

Taste: Junmai tingle, fruity, complex, bananas. Bitter Chocolate. Lingers on.

Overall: A great sake for great food.
Should be appreciated at a well-thought meal.
Very popular with gentlemen at tasting party.

Shizuoka Sake Tasting 3-3: Doi Brewery

November 13, 2007

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

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Kaiun Ha Junmai Ginjo by Doi Brewery, Kakegawa City, wasthe second brew tasted by the Hamamatsu Geeks on November 2nd:

Kaiun Ha Junmai Ginjo
Rice: Yamada Nishiki 100% (Hyogo Prefecture)
Rice milled down to 40%
Dryness: 6.0
Acidity: 1.3
Limited edition: 600 bottles
Bottled in May 2007

Clarity: very clear

Colour: almost transparent

Aroma: Light, fruity

Body: soft. Velvety to fluid

Taste: Delicate, fruity. elegant. Almonds/Bitter chocolate

Overall: Very elgant and discreet. Complex. Suited for ladies especially.

Shizuoka Sake Tasting 6-5: Oomuraya Brewery

November 13, 2007

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

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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

Tasting by Hamamatsu Geeks (3)

November 13, 2007

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

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On November 2nd, thanks to the good offices of Matthew Ryan, the Hamamatsu Geeks held their third tasting session.
Matt, and his friend Stephen have redecorated a house inherited by their common Japanese friend, “”Suzi”, a local artist, into an extremely original locale to hold all kind of events and parties, cultural, artistic or gastronomic.

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It is beginning to attract a crowd of officionados of all genres and origins, including a new expat sake fan, Jack Ryan. The Japanese fans are becoming patrons and bring new faces every time.

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On that particular day, I had brought 3 very brews different from Kakegawa City (Kaihun-Ha, Junmai Ginjo), Shimada City (Oomuraya, Daiginjo) and Gotenba City (Kinmei, Junmai Daiginjo). See coming postings for reports!

Everyone was very keen to learn and taste as usual, but evrey session witnesses more dedication, and before long they will come with more difficult questions and requests, I’m sure!

The next session has been tentaively scheduled on the first Friday of February. Look forward for the latest Shizuoka Breweries’ jizake!


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