Archive for January, 2008

Shizuoka Sake Tasting 24-2: Yamanaka Brewery/Sakedo Yamanaka

January 31, 2008


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Yamanaka Brewery is more famous for its other brand name, Aoitenka, but I just could not pass this Sakedo Yamanaka/”Sake Route Inside the Mountains” when I discovered it in Fukuroi City.
People say that Shizuoka sake are hard to find outside our Prefecture, but I can tell they are not always to find here, either! So when I found any, I don’t bother, I just take them all (4 on that trip alone!)

Yamanaka Brewery: Sakedo Yamanaka Junmai

Rice: Shizuoka Aichi no Kaori
Rice milled down to 65%
Dryness: +2
Acidity: 1.4
Yeast: No 1001
Bottled in December 2007

Clarity: very clear

Colour: Almost transparent

Aroma: Dry, fleeting, discreet/Green apples/Pineapple

Body: velvety

Taste: Very dry. Welcome acidity. Coffee Beans/Almonds/Bitter Chocolate.
Turns sweet with food.

Overall: Great sake with food.
Turns multi-faceted with food. Calls for the next sip

Shizuoka Izakaya: Tonami

January 30, 2008


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Tonami originally opened in 2002 but was bought by the present couple owners mid 2005, for the better, I must say.
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The name “Tonami” means “Rabbit Wave”, and for rabbit lovers, the place is simply full of them!
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Located in the middle of the Shizuoka “Gourmet Town” Tokiwa-cho district, it is a very welcoming place where individuals or small parties of up to four will comfortably sit. I noticed that customers greatly vary in age, always a good sign.
As in any such establishments, sashimi is a good criterion for judging the quality of the fare: the sanma (saury, mackerel pike) was excellent and very fresh (they serve us the bones and head deep-fried later) and very tasty.
They do have original recipes and unusual morsels. I would like to recommend the following:
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(in above order) Deep-fried avocado and scallops Spring rolls, deep-fried whalemeat (yes, you read it!) and kushiyaki (Japanese brochettes)
They also serve a mean Japanese-style tripes curry!
All at reasonable prices for such an establishment.
As for drinks, the usual, but they also serve an excellent Shizuoka Sake, namely Isojiman Honjozo (Yaizu City): no need for dessert!
A place certainly worth a second visit!

Tonami
Shizuoka City, Aoi-Ku, Tokiwa-Cho, 2-9, K Montania Bldg., 1F
Tel.: 054-2512012
Business hours: 17:00~24:00 (weekdays), 15:00~22:00 (Sundays)
Closed on Tuesdays

Shizuoka Tasting 28-2: Watanabe Brewery

January 30, 2008


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I’ve started tasting through the range of brews concocted by this very small brewery in Numazu City. And the best way is to drink with dinner at home (while my better half is drinking wine!). This bottle probably sports the most traditional Japanese label picture in this picture with Mount Fuji and pine trees.

It is a futsushu/”normal sake”, but absolutely extravagant for its kind.

Watanabe Brewery/Fuji no Tago
Rice milled down to 70% (!)

Clarity: very clear

Colour: light golden tinge

Aroma: Fleeting/dry fruit

Body: velvety

Taste: Dry fruit/dried persimmons/Almonds/Plums/dried apricots
Starts sweet to quickly tail off drier.
Shows different facets with food. Short tail.

Overall: As stated before, untypical sake for Shizuoka Prefecture.
Goes down very well with food.
Can be appreciated at all temperatures, although best at room temperature in my own view. Almonds taste increase with food.
Easy to drink.

Sake and Sushi: Suehiro-Hamanako No Megumi

January 26, 2008


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No this is not the day’s laundry, but the skins of the fugu/globefish that had just been dressed yesterday by Ms. Yokota at Suehiro-Hamanako no Megumi Sushi Restaurant in Hamamatsu City!
The fish were caught in Hamano Lake in the morning, so one could not expect anything fresher!
Ms. Yokota has the government license to cut and dress fugu, and since I’m still alive this morning, I suppose it is the proof she is very proficient at her art!
Contrary to what many people think, she explained that it is not only the female fish ovaries that contain mortal poison but also the male fish liver. There are over 100 varieties of fugu/globefish in Japan and almost all of them are poisonous, so beware!
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Incidentally the skin of the fish is edible and is usually served in thin stripes either raw with grated daikon or grilled on a stick.
But I had come mainly for the nigiri I had ordered over internet, served with thin leeks strips between the shari (rice) and neta (topping) with a little momiji oroshi/grated daikon with chili pepper. Bliss!
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People tend to forget that fugu makes for a great treat deep-fried or as tempura. Just eat them with your fingers and suck on the bones!
Simply extravagant morsels with sake!
Suehiro-Hamanako no Megumi is becoming a favourite place of mine. Pity it is so far from Shizuoka City!
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Well, I had not come for the globe fish only, although an all-fugu menu is available.
Ms. Yokota also prepares some great Japanes Foie Gras/Frog Fish Liver/Ankimo, and I had also ordered beforehand.
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It came with an interesting variation as the chef, after having steamed it in sake in the traditional way, further simmers it in mirin, soy sauce and what else. The latter should be even easier to eat for expats!
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Being in Hamamatsu City and near Hamana Lake, I had to taste the local Anago/Conger Eel sushi: so sweet and melting!

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Ms. Yokoto knowing I was coming made sure I could choose from Shizuoka Prefecture sake.
She certainly did not disappoint me:
Garyubai by Sanwa Brewery, Shimizu Ku, Shizuoka City.
Kaiun by Doi Brewery in Kakegawa City.
Den-Ichiro by Kokkou Brewery in Fukuroi City.
Jizake Kobo by Morimoto Brewery In Kikugawa City.
I chose the latter, a hearty shiboritate genshu with a strong alcohol content. Perfect with grea sushi!

SUEHIRO-HAMANAKO NO MEGUMII AJI
Hamamatsu City, Naka Ku, suyama Cho, 360-6
Tel.: 053-452-6288
Business Hours: 11:30-13:30&17:00-22:00
Closed on every Wednesday and second Tuesday

Shizuoka Sake Tasting 27-3: Aoshima-Kikuyoi Brewery

January 24, 2008


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Some time I remember having thanked a Shizuoka Brewery for not making “futusushu”/regular-normal sake, thinking in my ignorance that all Shizuoka sake ought to be premium sake.
I have eaten my words quite a few times since then.
Aoshima-Kikuyoi Brewery in Fujieda City is one of those breweries which still produce a precentage of their brews as normal sake, especially for “local consumption.
Alright, the catch is that any “normal sake” made in Shizuoka Prefecture is simply extravagant. You will not find any rice millage over 70%!

Kikuyoi Shiboritate Nama Futsushu
Rice: Ogonbore
Rice millled down to 70%
Alcohol: 19~20 degrees (genshu/original amount of alcohol)
Unfiltered (muroka)
Dryness: +2~+6
Acidity: 1.2~1.5
Yeast: Shizuoka Yeast

Clarity: very clear
Colour: almost transparent
Aroma: sweet/bananas/strawberries
Body: velvety
Taste: Sweet/nama tingle/Fruity: bananas, strawberries. Solid, strong impression.
Lingers inside mouth with a noticeable alcohol background. Welcome acidity with food.

Overall: I came to understand why Fujieda City people like their Kikuyoi normal/futsushu as it goes down so well with food.
Could be drunk at any temperature.
A sake designed for food.
Extravagant value considering parameters and price!

Shizuoka Izakaya: Imaizura

January 24, 2008


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Umaizura (actually mean Horse Face! The kanji for horse is featured in the address, Mr. Konagai forename and izakaya’s name!) is one of those “kakureya” (hidden spot) that would be impossible to discover without a guide. I was lucky enough to be introduced to this very traditional izakaya by my ne “sake friend”, Mr. Koyama who is in the preocess of writing a homepage for the Shizuoka Sake Brewers Association.

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The entrance, once discovered in a dark side street opens onto a very comfy interior replete with traditional and antique Japanese furniture. You have a choice of sitting between a counter where you can have a look at the Shizuoka-style oden (I had to forego them this time!), rooms and corners all with tatami, some with dug space for your legs (expats better request for those), others with cushions on the tatami floor.

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Umaizara is still an upper-class of izakaya tendered for the last 8 years by Mr. Konagai who shows great care in choosing the sashimi of the day. All food is cooked with care, whatever the syle, traditional or more modern to satisfy all tastes and appetites:

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One more reason is of course the Shizuoka sake :
Hatsukame (Okabe-Cho) (4 varieties)
Kikuyoi (Fujieda City)
Hana no Mai (Hamamatsu City)
Isojiman (Yaizu City)
This is not an extensively list as it changes regularly. Mr. Konagai will be only too happy to tell you what he has in stock and describe the brands he has on hand.

Now, as I shall have to visit it again for the oden and more sake, expect another article very soon!

Umaizura
Shizuoka City, Aoi Ku, Baban Cho, 39-3
Tel.: 054-2713636
Business hours: 17:30~?
Closed on Sundays.

Shizuoka Sake Tasting 15-3: Senju Brewery

January 22, 2008


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Last Friday, I took the opportunity to sample Senju Brewery nectar in Iwata City as Sushi Iroha offered the whole range. I opted for 300ml bottle of Junmai

Senju Junmai
Rice milled down to 65%
Bottled in December 2007

Clarity: Very clear
Colour: light golden tinge
Aroma: Flowers
Body: fluid
Taste: Dry with a long tail. Very clean. Fruity and flowery/licorice.
Overall: Goes down very with food, sushi in particular. Turns sweeter with food. Shows different facets depending on fare. Intrigうing and easy to drink

Sushi Restaurant: Sushi Iroha

January 20, 2008


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Why is it that the best places deserve the name of “kakureya/Hidden spots” in this country?
After all, you need some courage to try and entice customers away from their usual haunts.
Or is it because you simply have a lot of confidence?
Mr. Mamoru Miyaji and his sweet mother, Fusae, certainly deserve all the praise and fame for having offered first-class local products and creations in their tiny establishment for the last 34 years.
Sushi Iroha was originally opened by Mrs. Miyaji as a traditional sushi restaurant very close to the sea. Ten years ago her son, having spent a few years learning his chef skills at various establishments, took over under the guidance of his dame and added sushi made exclusively with vegetables grown in the area. Obtaining such produce after all is not so difficult as the Hamamatsu-Iwata vegetables growers are famous in the whole country. But he certainly needed all his savoir-faire to accomodate them.
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On Friday, January 18th, I took the opportunity to visit Sushi Iroha as it stands only two stations away from my university. Having gone off at Toyoda JR Station I had to take a taxi (1,000 yen) as I had no clue as to which bus to ride.
I arrived just as it was opening. A good strategy as the place sits only 7 guests and is quickly full unless you had previously reserved your seat, a must on weekends.
Mr. Miyaji is a very friendly and immensely knowledgeable gentleman who will be happy to answer any questions, however tricky.
Not only his ingredients are local, whenever posiible as demonstrated by the succulent kinmeidai/golden-eyed seabream I savoured with the tuna “akami”, but he also has the whole range of sake made by Senju Brewery in Iwata City:
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Tamaran is actually a private brand used for “atsukan”
Shochu fans are not forgotten as they can enjoy an extravagant kome/rice shochu called Inaizumi from the same brewer:
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Ladies also can please themselves with a great umeshu, too!
This said, I chose a junmai sake before ordering the vegetable sushi set I had come for!
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Incidentally all vegetables are cooked or marinated, some as far as two days in advance. Moreover, Mr. Miyaji uses only salt of his own making by slowly heating sea water from Yaizu for 48 hours!
The above vegetables are from top to bottom and left to right:
Konnyaku/Devil’s Tongue Tuber
Celery marinated in Amazu/sweet vinegar and pickled Japanese plums
Shiro negi/White leek
Na no Hana/Rape Blossoms
Gobo/Burdock roots
Satsuma Imo/Sweet yams
Daikon/Long Japanese radish
All absolutely perfect! I’m not a vegetarian, less a vegan, but I certainly would not mind becoming one if served that kind of food!

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Next I was served a sublime creation concocted with Ebine Imo/Ebine Tuber served mille-feuilles style intersped with sushi rice and presented with dashes of olive oil, seame oil/goma abura and soy sauce/shoyu. Enough to satisfy a hungry gourmet!

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To top it all, I was served another of Mr. Miyaji’s creations, which would please anyone with a sweet tooth!
Hot pudding. The top half being a traditional cream pudding, the bottom half sweat meat/anko, the whole decorated with local strawberry!

Who said sushi does not make full? I certainly was, and I was doubly thankful when Mr. Miyaji told me not to bother another taxi as he offered me a lift! (the bill was more than reaonable!)

Sushi Iroha
Iwata City, Kusazaki, 116-4
Tel.: 0538-35-7159
Opening hours: 11:30~13:30; 17:00~21:30
Closed on Wednesdays
Reservations advisable especially for lunch and weekends

HOMEPAGE (Japanese)

Shizuoka Sake Tasting 11/6: Hatsukame Brewery

January 12, 2008


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We are still very much in the “shinshu/new sake” and it is only a question of time (and drinking capacity) to grab them all one by one!

This one comes from a favourite brewery in Okabe Cho, Hatsukame, whose Toji/Master Brewer hails from the Noto Peninsula, Ishikawa Prefecture.

Hatsukame Shiboritate Ginjo
Rice: Shizuoka Yamada Nishiki 100%
Rice milled down to 55%
Dryness: +4
Acidity: 1.4
Alcohol: 17~18 degrees
Bottled in December 2007

Clarity: very clear

Colour: Practically transparent

Aroma: very fruity and flowery/Pineapple, green apples

Body: velvety

Taste: Surprisingly dry considering its aroma. Very clean taste. Alcohol discernible. Flowers/green apples/liquorice. My wife and girlfriend loved it. It seems that ladies have a weak spot for such dry sake.
Drank well with food.

Overall: Easy to drink. Fruity and flowery in aroma. Surprisingly crisp and dry in taste.
Intricate balance. Classy.
Secret: the “toji” was elected the best Noto Peninsula “toji” by his own peers!

Shizuoka Izakaya: Takasagotei

January 12, 2008


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If you happen to be staying, let’s say for a single night in Hamamatsu City, near the JR Station, I would suggest you visit Takasagotei Restaurant on the second floor of Hamamatsu Sago Terminal Hotel just right of the JR station south exit.

As a hotel izakaya since the 1970’s they are definitely above the run of the mill level of the fare usually delivered in business hotels.

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Their sashimi offerings are within the good level prevalent throughout the Prefecture.

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I found their mushroom tenpura (vegetarians, please note!) excellent.

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They also had an unusual “shirasu gyoza” (deep-fried whitebait dumpling), which would go well with a beer.

They also have the great merit to offer a large range of Shizuoka sake out of their long drink menu, which warrant a visit by other Prefectures’ guests:
Hana no Mai (Hamamatsu City: 2)
Hamamatsu-Tenjingura (Hamamatsu City: 1)
Senju (Iwata City: 1)
Doi-Kaiun (Kakegawa City: 1)
Oomuraya-Wakatake (Shimada City: 1)
Isojiman (Yaizu City: 1)
Hatsukamei (Shida Gun-Okabe Cho: 2)
Shosetsu (Yui: 1)
Fuji-Takasago (Fujinomiya City: 1)

Takasagotei
430-0926
Hamamatsu City, Sunayama-cho, 322-7, Hamamatsu Sago Terminal Hotel, 2F
Tel.: 053-4538686
Business hours: 11:30~14:30, 17:00~22:00

Shizuoka Sake Tasting 28-1: Watanabe Brewery

January 12, 2008


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Watanabe Brewery must be the smallest one in Shizuoka Prefecture. It a father-and-son brewery cum liquor shop business and practically serve their sake only locally. I had to travel all the way to Katahama, Numazu City to acquire three bootles. I was kindly offered the present bottle for my trouble so I made a point to taste it first!

Watanabe Brewery Kasei Bokusui Honnama
Bottled in December 2007

Clarity: very clear

Colour: almost transparent

Aroma: Ricey. Sharp and dry. Dry cherries.

Body: fluid

Taste: Unusual taste for a Shizuoka sake. Very dry/Crisp-sharpish/ Almonds/Cherries.
Both sweetness and acidity lingering in mouth

Overall: An old-fashioned sake. Very marked dry taste. Would probably go well with oily/heavy food. Not the usual Shizuoka type sake. Tends to acquire more dryness and acidity along.
Interestingly enough, my wife liked it and made the comment that it would be great with “surume/dried cuttlefish”!

Shizuoka Sake Tasting 4-7: Kumpai Brewery

January 10, 2008


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Kumpai Brewery in Shizuoka City is in full swing again and produced their first shinshu/new sake in a jiffy! I grabbed one as soon as I saw it!

Kumpai Hatsu Shibori/Kura Ichiban no Shinshu/Tokubetsu Honjozo Nama
First Press/First Brewery New sake/Tokubetsu Honjozo Unpasteurized

Rice milled down to 60%
Dryness: +5.0
Bottled in December 2007

Clarity: very clear

Colour: light golden tinge

Aroma: light and fruity/pineapple, vanilla, banana

Body: Velvety

Taste: Nama and alcohol tingle. Very fruity: banana/almonds.
Lingers long and soft inmouth with a nice tingle.

Overall: Tasty and heady. The nama tingle is strong, making it a sake suited for food.
Very fruity. Becomes drier inside mouth after a while.

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 22-2: Negami Brewery by the Tokyo Geeks

January 8, 2008


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This is the first bottle tasted by the Tokyo Geeks in December 2007:

Gotemba-Wakamizu by Negami (Kinmei) Brewery, Gotenba City (made with water freely gushing out of a well dug up 550 metres high against Mount Fuji!)
Tokubetsu Junmai
Rice: Gotemba Koyama Rice (local rice)
Rice milled down to 55% (extravagant!)

Melinda Joe writes:
Aroma: low, subtle; alcohol; suggestive of dryness
Flavor: melon on the attack; very dry; hints of rice midway; you really have to search out the sweetness; however, becomes sweeter and fuller with time and heat.
Finish: clean, disappears quickly

I rather enjoyed this crisp, straightforward sake.

This sake didn’t work well with fish; it tasted a little fishy. Saltier food, like the fugu roe, brings out a banana flavor but also bitterness. The worst match was the Chinese bacon. The best match was the yuzu kosho grilled lamb; the sake was able to withstand the spice.

Etsuko Nakamura writes:

This was great sake, but as you can see, we struggled to find good food to match. Maybe, this bottles 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 bottle?

Dry aroma
Fruity at first with quick finish
With kabu-it masks slight sweet taste of kabu
With dried hotaruika- hotaruika became so unpowerful, I don’t know why
This did not bring out umami
Very salty pickled fugu-becomes sweet, taste banana
Lamb with yuzukosho-ok

Shizuoka Sake Tasting 10-3: Takashima/Hakuin Masamune Brewery

January 6, 2008


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Takashima Brewery in Numazu City has decidedly become one of my favourites as it never ceases to surprise me with its marked individuality and intricacy.
This brew is no exception.

Takashima-Hakuin Masamune Tokubetsu Junmai Nama Genshu

Rice: Gohyakumangoku
Rice milled down to 55%
Dryness: +1
Acidity: 1.7
Alcohol: 17~18%
Bottled in December 2007

Clarity: very clear

Colour: almost transparent

Aroma: Fruity, pleasant, melon, oranges.

Body: velvety

Taste: Complex. Fruity: citrus/melon. Backed later with oranges and a little bitter chocolate and dry cherries.
Dryness lingering in mouth. Takes a back seat with food and actually encourages it. Turns slightly sweet.

Overall: Complex, intriguing, classy.
Solid but gentle taste. Develops into oranges, lemons and citruses inside mouth.
A sake which shouild be drunk for itr sole enjoyment. Calls for another sip. Great with food.
Would compete with any wine!

Shizuoka Izakaya: Wagocoro

January 2, 2008


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Wagocoro is your typical Japanese “Kakureya”/”Hidden Place”: You have heard of it, but never been able to discover or notice it until you find it one day almost next door!
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The Japanese, especially in Shizuoka, have an affinity for such places, but tend to jealously protect them away from other potential customers, which in my humble opinion is not very fair. I almost feel a malign pleasure in discovering and uncovering them!
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The present owners acquired the place some time ago from the original tenant who had made it a shochu bar. The place is simply replete with Japanese antiques and interestingly enough Mr. Oguriyama and his son have faithfully preserved it in its entirety. Notwithsatanding the great food and drinks, the ancient Japanese atmosphere is a worthy enough reason for a visit.
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Now this izakaya have three “rooms”, the main one where you can sit around a tradiionla Japanese “irori/fireplace” where you can grill your own food over charcoal. Another room with tatami seating amide a crowd of antique furniture and objects and a third room with a kind of counter and high seats. No need to say but the irori is my favourite. Make sure to reserve it!
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You have a hint of the quality of the food as soon as you order your drinks and subsequently are offered the “otoshi,snack”!
Now, Wagocoro has already acquired a solid reputation for quality of food coupled with comparatively reasonable prices. Therefore when I visited it on Monday, December 3rd in the company of my monthly “Monday Gastronomy” companions,we already had a good idea of what we would order!
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The sashimi and grilled fish (see pictures above) are simply first class.
Their “kakuni/pork simmered for four hours” has already become the talk of the town and expats in particular will be happy to learn they concoct savoury deep-fried oysters and even vegetarians will be glad to sample the deep-fried lotus roots/”renkon”!

We simply did not have any strength left to explore the rest of the seasonal menu which will have to wait until our next visit!
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Like any good izakaya, Wagocoro has a great range of local sake: Kaiun (Doi Brewery/Kakegawa City), Wakatake (Oomuraya Brewery/Shimada City), Suginishiki (Sugii Brewery/Fujieda City), Isojiman Brewery (Yaizu City), Hakuin masamune (Takashima Brewery/Numazu City) and Kikuyoi (Aoshima Brewery/Fujieda).
The four of us emptied a great bottle of Suginishiki Shiboritate Yamahai Honjozo in no time!

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Now the big plus is that they also serve two Shizuoka shochu, namely wasabi Shochu by Bandai Brewery in Shuzenji and rice shochu by Hanan no mai Brewery in Hamamatsu City which went as far as designing an original label!
What else could you ask?

Wagocoro
420-0882 Shizuoka City, Aoi Ku, Ando, 1-6-15
Tel.: 054-2470059/09091805779
Business hours: 11:30~14:00, 17:30~23:00
Closed on Tuesdays and second Wednesdays
Reservations advised

Shizuoka Izakaya: Hayase

January 2, 2008


The Japan Blog List

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

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酒ブログ(日本語)
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Izakayas have been “sprouting” all over Takajo Machi in Shizuoka City, an area recently referred to as the “Shizuoka Daikanyama”.
My better (worse?) half and I found this little place called Hayase along a fairly large street and decided to give a try.
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An unprepossing, almost discreet, izakaya, it was open in February this year. Apparently it is already quite popular and were lucky to enter it around 19:00 as it got full within half an hour.
The inside is extremely clean for an izakaya specialized in “yakitori”. It sits about 8 people at the counter, 6 more at tables and chairs and a dozen on tatami floor.
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We found ourselves in a little dilemna as Hayase also proposed some sashimi we just could not resist. The bonito was absolutely excellent.
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After that we started ordering yakitori in earnest, and I just did not have enough time to take all the pictures I wished to. Which will give me a good excuse to come back, especially considering the reasonable prices for such a place which could become quickly expensive at other establishments.
The service is attentive and generous and the sake (and other drinks) are great:
4 jizake from Shizuoka Prefecture:
Karakkaze (Hana no Mai Brewery/Hamamatsu City)
Kikuyoi Tokubetsu Honjozo (Fujieda City)
Takasago Homare Fuji Junmai (Fuji-Takasago Brewery/Fujinomiya City)
Garyuubai Junmai Muroka (Sanwa Brewery/Shimizu Ku)

Look forward to my next visit report!

Hayase
Shizuoka City, Aoi-Ku, Takajyo, 3-22-7
Tel.: 054-221-9480
Business hours: 17:00~23:00 (Off on Sundays & National Holidays)

Shizuoka Sake Tasting 21-3: Kansagawa-Shosetu Brewery

January 2, 2008


The Japan Blog List

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

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酒ブログ(日本語)
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December is (was) a good month to look for limited (“gentei”) editions, what with all the new sake coming out, and Kansagawa Brewery in Yui did not fail expectations!

Shosetsu Junmai Shiboritate Nama (gentei)
Rice milled down to 60%
Bottled in December 2007

Clarity: very clear
Colour: almost transparent
Aroma: Fruity/Flowers/Green apples, pineapple
Body: velvety
Taste: Very dry. Fruity: green apples, pineapple, raisins.
Complex. Reveals melon and muscat with food.
Dryness lingering in mouth.

Overall: A sake that drinks truly well with food.
Complex mood lingering in mouth.


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