Archive for March, 2008

Shizuoka Sake Tasting 6-2b: Oomuraya Brewery

March 31, 2008


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Unfortunately it was probably the last time I had tasted that extraordinary sake, this time in the company of the Hamamatsu Geeks on March 21st.
Unfortunately again, it also became a (small) bone of contention between Oomuraya Brewery (Shimada City) and my person: The owner told me it was a futsushu/regular sake when I called him on the phone and that the last batch was used to make umeshu as they apparently could not sell it fast enough… But when I met Mr. Hibino, their vice-Master Brewer, he affirmed that it was a honjozo. I have some (little) doubt about all this because last year they had avered it was offered only in 720ml bottles until I proved them it existed in 1.8l. bottles. Obviously, it is one sake that Mr. Hibino is not in a hurry to talk about, even when I told him that foreigners would love to drink it as a “one shot drink”! Pity…

Oomuraya Brewery, Sake Rock
Futsushu/honjozo genshu
Rice milled down to 70%
Alcohol: 20~21 degrees

Clarity: very clear

Colour: almost transparent

Aroma: Sweet and very fruity/bananas

Body: velvety

Taste: Long tail with alcohol tingling back of the palate. Fruity, musky.
Bananas appearing with food. Surprisingly easy to drink in spite of the strong alcohol.

Overall: Australians would call it a “queensland” wine. Women in general seemed to appreciate it and said they could not have imagined the high alcohol contents if I had not told them beforehand. Personally I love it a bit chilled (on a hot evening?). My good friend Matt said he would offer it chilled one-shot style if he were allowed to serve it Down Under!
Problem is that he would have to redesign the label without the fag!

Shizuoka Sake Tasting 1-4: Morimoto Brewery

March 29, 2008


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It’s been a long time since I have personally tasted a bottle (they tend to be forwarded to special friends!) from Morimoto Brewery!
He is, and probably will be for a long time to be, my favourite Brew Master! His sake are a true reflection of his maverick character: highly personal and full of hidden treasures!
Incidentally this was the second bottle tasted at by the Hamamatsu Geeks on March 21st.

Morimoto Brewery: H. Morimoto-Secret Unfiltered
Rice: Homare Fuji (Shizuoka)
Rice milled down to 60%
Muroka/Unfiltered
Genshu Junmai/unaltered
Alcohol: 17~18%
Dryness: +5.5
Acidity: 2.0 (high for Shizuoka)
Limited production: 540 l.

Clarity: very clear

Colour: almost transparent

Aroma: dry, discreet and fruity/melon, pineapple, bananas, apricot

Body: fluid

Taste: Fruity/melon, almonds.
Junmai tingle, strong genshu impression.
Coffee beans and bitter choclate appearing later.
Short tail. More coffee beans with further sips.

Overall: Strong sake. Fits so well to any food.
Foreigners agreed it tastes like a strong white wine.
Would bring it to a blind tasting back at home in France!

Shizuoka Sake Tasting 11-8: Hatsukame Brewery

March 27, 2008


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This particular brew, Okabe Maru by Hatsukame Brewery in Okabe Cho, Shida Gun, has recently become very popular with ladies and has turned into a regular feature at numerous “Saketen”!
I just love the retro label!
This was the first bottle tasted at by the Hamamatsu Geeks on March 21st.

Hatsukame Okabe Maru, Junmai, Homare Fuji
Rice: Homare Fuji (Shizuoka)
Rice milled down to 55% (extravagant!)
Alcohol: 16~17% (high)
Dryness: +2.0 (high for Shizuoka)
Acidity: 1.3

Clarity: very clear

Colour: Golden Tinge

Aroma: Fruity, spicy. alcohol. pineapple.

Body: Velvety

Taste: Fruity with a strong junmai tingle: almonds, chestnuts, pineapple.
Short tail, calls for a second sip. Welcome acidity with second sip.
Bitter choclate appears on the palate.

Overall: A bit extravagant junmai at 55% millage!
Drinks very easily on its own. Probably best appreciated as a classy aperitif.
Goes well with food.
A complex, elegant sake.
Interestingly enough, ladies found it sweetish.

New Sake to contribute to Environment!

March 26, 2008


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A new sake was devised by Oumuraya Brewery (Shimada City), first to celebrate the merger of Shimada City with bordering towns and also to contribute to the environment as 100 yen for each bottle is earmarked to help the city to protect the environment!

Sake name: Yukyu Oikawa
Contents: 1.8l.
Price: 1,680 yen
Style: Honjozo

Shizuoka Brewers Association New Sake Tasting Fair

March 26, 2008


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(Courtesy of Shizuoka Shinbun)

On march 25th, from 12:00 to 14:00, more than 200 sake lovers were able to taste for free the new sake brewed by most Breweries in Shizuoka Prefecture including the 2008 winners, Aoshima Brewery (Kikuyoi) and Doi Brewery (Kaiun).
The 2008 year session saw a better quality crowd than last year when some people were bringing their own food…

Looking forward to next year’s!

Tastings by The Hamamatsu Geeks 4

March 24, 2008


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The Hamamatsu Geeks held their 5th Shizuoka Juizake Tasting Session on Friday March 21st in their usual locale in Hamamatsu City!

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3 brews were on the menu:
Hatsukame Brewery (Shida Gun, Okabe Cho): “Okabe Maru” Junmai
Oomuraya Brewery (Shimada City): “Sake Rock” Futsushu Genshu
Morimoto Brewery (Kikugawa City): “H. Morimoto” Junmai Genshu Muroka Fujihomare.

Reports coming soon!

The next sessions are scheduled on April 18th (featuring brews from Hamamatsu-Tenjingura Brewery) and May 23rd (featuring brews from Hana no Mai Brewery). In both cases representatives of the Breweries will be in attendance!

Shizuoka Izakaya: Kodarumatei

March 22, 2008


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(Mr. Takateru Kodama)

Shizuoka City can be a dangerous place at times.
That is, if you accept an invitation to dining and drinking by a notorious band of Shizuoka Izakaya owners and their staff!
I’ve had the great luck to get to know this particular of jolly men (a lady was supposed to join us but I will have to wait until next time!) through Mr. Ohshiro, the enregetic owner of Odakkui:
Mr. Tozaki and his assistant Mr. Sugiyama of Hanaoto Izakaya and Mr. Mori Katayurimo Izakaya.
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Kodarumatei moved to its new location last Autumn and is a very busy place. Needing to reserve a table on a Monday night is certainly a proof of the establishment’s popularity!

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I decided to take a back seat as far as ordering was concerned. After all those guys know their stuff!
Sashimi was quickly agreed upon and we were brought this grand plate that would attract Chuckeats‘ attention! simple, tasty and sublime! Shizuoka Prefecture is blessed with one of the richest sea in Japan, and all of the fish were caught the day before off our coast!
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Kodarumatei is renown for its selection of sake, including some great brews from Shizuoka Prefecture: Kikuyoi, Suginishiki, Kaiun, and others depending on arrivals. one more reason to patronize this establishment!
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Now here is food that would have Foodhoe and Gaijin Tonic coming running! Apparently deep-fried minced chicken balls and pork brochettes are a must in this establishment and I totally agree!
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Vegetables are certainly not forgotten as demonstrated by some great tempura and salads that would please any vegetarians!
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But my pick of the day was the grilled whalemeat steak presented cut on a simple dish. Simply crumptious!
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We could not resist our carnivorous instincts and oredered an extra dish of sauteed beef.

As I was limited timewise on that first encounter, we agreed to call it a day (actually my new friends went “next door” after sending me off! I told you Shizuoka City could be a dangerous place, didn’t I?), But I can assure this newfound friendhip will lead to some memorable outings in the future!

Kodamarutei
Owner: Mr. Takateru Kodama
420-0835 Shizuoka Shi, Aoi Ku, Yokota Cho, 2-1, YY bldg., 2F
Tel.: 054-2728833
Reservations advised

Shizuoka Tasting 11-7: Hatsukame Brewery

March 21, 2008


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This particular brew by Hatsukame Brewery in Okabe Cho, Shida Gun is put out every year in the first week of March as a very limited edition to be drunk as soon as possible. It is impatiently waited by many local sake fans, izakaya and restaurants.

Hatsukame Shiboritate Namazake Muroka Honjyozo Genshu
(Just pressed, unaltered and unfiltered after alcohol addition)
Alcohol: 17~18 degrees
Rice milled down to 60%
Dryness: +1
Acidity: 1.5
Bottled on March 6th 2008

Clarity: very clear

Colour: Golden tinge

Aroma: fruity, sweet, alcohol, pineapple, apricot

Body: velvety

Taste: Fruity, pineapple, peach, apricot.
Strong alcohol and nama tingle. Welcome acidity with almonds appearing later, especially with food.

Overall: Unusually “sweet” for a Shizuoka Sake.
Can be drunk for its own sake, but goes down very well with food.
Complex, fruity, strong.
Shows many facets with further sips. Could be drunk as a digestif after a meal.
Interestingly enough, the Master Brewerrequests this sake to be drunk within 10 days of its bottling.
Well, I started it March 18th. No problem, whatsoever!

2008 Shizuoka Sake Governor Awards announced!

March 17, 2008


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(Courtesy of Shizuoka Shinbun. March 14th, 2008)

The Shizuoka Sake Governor Awards for the year 2008 were announced after brews enlisted by 27 of the 29 active breweries in Shizuoka Prefecture have been appraised through blind tastings by an officila panel of Sake Tasters.

The winners are:

Ginjo Class: Kikuyoi by Aoshima Brewery in Fujieda City

Junmai Class: Kaiun by Doi Brewery in Kakegawa City

Congratulations!

Shizuoka Sake Tasting 18-7: Shusseijo Junmai Nama Genshu

March 17, 2008


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Mr. Nakamura, owner of Hamamatsu-Tenjigura Brewery in hamamatsu City, recommended us this particular brew (last bottle available!)
I asked my good friend, Miss Mika Sakurai and her father, Toshio, to taste it for me!

Hamamatsu-Tenjingura Brewery/Shusseijo Junmai Nama Genshu Muroka (unfiltered)
Rice: Yamada Nishiki (Shizuoka Prefecture, 100%)
Rice milled down to 60%
Yeast: Shizuoka NEW-5
Alcohol: 18=19 degrees

Clarity: Very clear

Colour: Light Golden Tinge

Aroma: Sweet, bananas

Body: Velvety

Taste: Sweet. Fruity: Bananas. Strong alcohol. Drinks slowly. Nice acidity appears later.

Overall: This sake tasted sweet with a welcome acidity to achieve a great balance.
Full-bodied and aromatic due to its unfiltered character.
Very enjoyable aroma. We both loved its taste and balance (Toshio Sakurai hails from Nagano Prefecture and reckons this is very good sake)

Shizuoka Breweries 17: Isojiman Brewery

March 9, 2008


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Yohji Teraoka is a very exacting gentleman.
His tenacity and fine attention to fine details, coupled with a superior knowledge of his land and people, has earned him national attention and praise for some of the finest sake in Japan that Isojiman Brewery in Yaizu City has been offering over the years.
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Known since its foundation in 1830as Teraoka Brewery until 1990, it became the first kura in Shizuoka Prefecture, and allegedly in Japan, to transform the whole premises into a completely refrigerated brewery as Mr. Takahiro Nagashima, of Nagashima Saketen in Shizuoka City, and I discovered on March 7th.
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The walls and ceilings are internally isolated with metal sheets while the floors are laid with synthetic material enabling the most efficient refrigeration (we had to don coats beforehand as the temperature is constantly maintained under 5 degrees Celsius) and cleaning by powerful water hoses.
Talking of water, Isojiman Brewery, instead of using their own well, utilizes city water. I thought it a bit strange that such fine sake could be concocted with seemingly base tap water until Mr. Teraoka pointed out that Yaizu City pumps it from a well dug in Negishima 130 deep to collect water already naturally filtered all the way down from the nearby Southern Alps. Moreover, the water is again very finely filtered before use. If I needed another proof that Shizuoka is blessed with some of the best water in Japan, I would not have to ask anyone else!
Which explains why Isojiman has concentrated on creating only preminum sake since 1982 when the kura was renovated.
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The crew of 8 local (most of hem in their 20’s and 30’s) led by Nanbu Guold Master Brewer Nobuo Tada and his two aides brew a total of 1,650,000 1.8l. bottles a year.
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Rice comes already polished from Hyogo Prefecture (Toku A, Yamada Nishiki, Aiyama) and Yamagata Prefecture (Kiyonishiki for honjozo sake). Some Shizuoka-grown Hyakumangoku is used to create “Oigawa Meguri” for five local sake shops in Yaizu City.
On the other hand yeasts are Shizuoka HD-1, Shizuoka NEW-5, and yeast grown by the Brewery.
The attention to fine details was amply demonstrated again through a visit of the whole kura. Ginjo tanks are lined with glass instead of the cheaper ceramic variety which tends to crack soon or later, harbouring unwanted matter spoiling the quality of any sake brewed and stored inside the tank.
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The whole establishment is a solid proof that traditional and state-of-the-art equipments can work together. Where wood is needed such as inside the “koji muro”/fermenting rice chamber, it is only the best that can be bought in Japan.
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Alcohol content, dryness and acidity are computer-measured.
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Yeasts are grown and kept in rooms and refrigerators sanitized to the extreme.
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Bottled sake is carefully stored inside their own completely refrigerated and isolated hangars.
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It is traditional grunt work when it comes to the preparation and fermentation of the rice.
As we happened to visit the kura when they were processing the last batch of honjozo rice, we were allowed to manually participate (briefly) and try our hand at working the rice loose before covering it again for further fermentation.
Tim would have felt at home among those young muscular bodies!
On the other hand Etsuko, Melinda and Jocelyn might have felt a bit aggrieved to learn that ladies are not allowed anywhere inside the premises, with the exception of Mrs. Teraoka serving tea to guests inside the office.
Even the great hearty food prepared by grandmother, mother and wife is taken inside by one of the youngest male kurabito.
An interesting and vital detail is that every kurabito/brewery staff, regardless of his age or seniority, has his own private room on the third store with a small lounge overlooking Suruga Bay.

Mr. Teraoka is also extremely passionate about his work. We spent no less than two and a half hours on the premises visiting, talking and tasting the latest brews not on sale yet!
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Such a long interview might also be explained by Mr. Teraoka’s soft soft spot for wines of my own country, France.
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He goes as far as to write the vintage of its best brews in French (with explanation!) and designing his own escutcheon/Arms!

My last impression before we took our leave, cradling precious junmai daiginjo (a “little” present!) in our arms?
I felt impressed, pleased and satisfied! And humbled…

ISOJIMAN Premium Sake Brewery Co., LTD
307, Iwashigashima, Yaizu City, Shizuoka Prefecture, 425-0032 Japan
Tel.: (81)(0)54-628-2204
Fax: (81)(0)54-629-7129

Shizuoka Tasting 28-4: Watanabe Brewery

March 8, 2008


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And the series with Watanabe Brewery in Numazu City continues!

Watanabe Brewery/Bokusui Honjozo Genshu
Rice milled down to 70%
Alcohol: 16~17%
Bottled in January 2008

Clarity: very clear

Colour: almost transparent

Aroma: Flowers, green melon, rape blossoms

Body: fluid and velvety

Taste: Alcohol impression not as strong as expected despite the genshu character. Easy to drink. Green fruit. Green melon. Short tail. Calls for the second sip which reveals offee beans.
Shows different facets with food.

Overall: Easy to drink. A sake designed for food. Surprisingly mild in spite of its high alcohol content.
Becomes easier and easier to drink with food.

Shizuoka Sake Tasting 10-5: Takashima Brewery-Junmai Dai Ginjo

March 6, 2008


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As I said in my previous article, I just had the time to taste the 2008 edition of the Junmai Daiginjo concocted by that favourite Brewery of mine, namely Takashima Brewery in Numazu City, at the 2008 Shizuoka Ken Toji Kikizake Kenkyuukai. I chose well!

Takashima Brewery/Hakuin Masamune-Junmai Dai Ginjo
Rice: Komachi
Yeast: Shizuoka NEW-5
Dryness: +3

Clarity: very clear

Colour: almost transparent

Aroma: Fruity-Pineapple. Pleasant and discreet

Body: velvety

Taste: Fruity and solid. Bananas, pineapple. Junmai tingle. Easy to drink.

Overall: I’m looking forward to drink with food. A rare case of a junmai dai Ginjo which can be eserved slightly warmed. Lots of strength and personality.

2008 Shizuoka Ken Toji Kikizake Kenkyuukai

March 6, 2008


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On March 6th, I was invited for the second time to attend the very private Shizuoka Prefecture Master Brewers Tasting Research Meet (results will be made public on March 13th, but I will be away to New Caledonia for a week! I will publish them when I’m back!). The difference with last year when I was personally invited by Mr. Haruju Nakashima, Master Brewer at Yoshiya Brewery, Shizuoka City, was that I was officially invited this time by the Shizuoka Prefecture Brewers Association. That allowed me to attend their private lunch later in the company of only two other outsiders.
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I’m happy to say I’m no longer the “strange gaijin” since quite a few people know me as a real fan/lover of Shizuoka Sake and not some troublesome “critique”.
That certainly helped as I succeeded in making a grand schedule mistake which resulted in me being called by worried friends!
I only had the time to check one of my favourite brewers, namely Takashima Brewery, Numazu City (a bit unfair to the other breweries as I share some “judo history” with Mr. Takashima!), before joining the master brewers at their lunch.
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The Meet and Lunch were pretty stiff affairs at the beginning, but the event soon became very enjoyable after a few drinks. I could share some very informal (and pretty confidential) discussions with everyone and even make some grand plans.
For example, Etsuko might be interested to learn than Mr. Tsuchida, Master Brewer at Hana No Mai would be very happy to come to one of our Shizuoka Sake Tastings in Hamamatsu to introduce his Brewery’s nectars!

All in all, a great, if a bit short, moment which will prove very beneficial in my future relations with all the Breweries in Shizuoka Prefecture!

Shizuoka Izakaya: Kashimaya

March 5, 2008


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Kashimaya has long been an institution In Shizuoka City where its 78-year existence makes it one of the oldest izakaya in town.
It certainly deserves its enormous popularity as it strikes the ideal combination of good food, good drinks and good prices. And smiling service!
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It has kept its traditional atmosphere with tatami, wooden counters and decorations.
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Their sashimi is top-class (isaki/grouper and katsuo/bonito in above pics) and usually comes from Shizuoka waters. But you had better come early as sashimi is the first item they tend to run out of quickly!

As for other food you will be able to savour izakaya classics as:
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broiled liver sticks, negima (Pork and leeks sticks) and tsukune (chicken balls)
But make a point to try their cooked fish, especially tempura:
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As any good Shizuoka Izakaya, they do serve local jizake:
Isojiman Honjozo and Daiigunjo
Kokkou Junmai Ginjo (a favourite of mine!)

The kind of place where you easily become a regular as their menu do follow the seasons!

Kashimaya
Shizuoka City, Aoi Ku, Kamiishi cho, Showa Doori, 7-15
Tel.: 054-2523989

Shizuoka Sake Tasting 28-3: Watanabe Brewery

March 4, 2008


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Watanabe Brewery must be the smallest one in Shizuka Prefecture tucked away from anywhere in Numazu City. I can tell you it is not easy to find their brews even near Numazu City. But I made good provision when I visited them and can appreciate them in all tranquility back home!

Watanabe Brewery/Izu no Umi Ginjo
Alcohol: 15~16%
Bottled in January 2008

Clarity: very clear

Colour: almost transparent

Body: velvety

Aroma: Fruity and sharpish: bananas, pineapple

Body: velvety

Taste: Fruity with good alcohol backup. Pineapple, vanilla, bananas. Short tail.
Alcohol impression stays strong with second sip.
Acidity revealed later with almonds, bitter chocolate and coffee beans.
Pleasant and esay to drink. Turns dry on palate.

Overall: Easy to drink sake fit for food. Does not vary much with food intake.
Fruity at first. Tends to turn dry quickly.

Red Plum Liqueur: Ribaishu by Hamamatsu Brewery

March 3, 2008


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This is a fairly extraordinary liqueur that Gaijin Tonic is going to scream about when he learns that it can be bought only at Hamamatsu Brewery shop as they only make very small amounts of it!
It is made from red plums growing in the vicinity and contains no colouring or taste additives whatsoever. Though it is fairly sweet, the fair amount of alcohol (14~15 %) makes it a solid liqueur which can be appreciated on the rocks or, like the Missus did, mixed with a dry white wine to be called “Hamamatu Kir”!
You had better reserve the next batch!

“Ribaishu”/Red Plum Liqueur
Alcohol: 14~15%
Red plums extract, Japanese plums extract, kome/rice shochu. Natural sugars.

Tenjingura/Hamamatsu Brewery Co. Ltd.
430-463-3851 Hamamatsu City, Naka Ku, Tenjin Machi, 3-57
Tel.: 053-4616145
Fax: 053-463-3851
HOMEPAGE (Japanese)
Business hours: 10:30~21:00
Closed on Tuesdays

Shizuoka Sake Tasting by The Tokyo Sake Meetup Group

March 3, 2008


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The Tokyo Sake Meetup Group, the new name for the former Tokyo Geeks met to taste loads of sake at Ichobee, Tokyo on March 1st.
See pictures of the event and read their report and activiies!
Among them were three offerings from Shizuoka Prefecture. They reached Tokyo with no labels to indicate what they were.
Here are the results from that Tasting Meet:

#1, #2, #3 (see introductions below comments):
Comments by Etsuko Nakamura
Mystery Sake from Shizuoka
Melinda brought these sake from Robert-Gilles. Robert-Gilles lives in Shizuoka and loves the area so much and his blog sites are all about Shizuoka including sake. I don’t know anyone who’s more dedicated to their hometown than him! To find out what the three bottles were, please visit Robert Gill’s blog at shizuokasake.wordpress.com.
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Votes: When the group was asked to pick their favorite out of three, this is the result.
5 votes for #1
3 votes for #2
5 votes for #3

My comments:
#1-light, ricey, smooth, tasty
#2- kind of thin like paper and finish quickly, sour, Jocelyn said ceder aroma, Naomi detected bamboo like aroma
#3-sweet, high in alcohol, firm, heavy, nice texture, my pick out of three

Those sake were a bit off the tracks compared to what I sent before, and some people might be surprised to learn what they are in fact!

#1
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Kansawagawa Brewery (Yui, Shizuoka City)
Futsushu/Regular Sake
Rice milled down to 70% (absolutely extravagant, but normal for Shizuoka

#2
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Sugii Brewery (Fujieda City)
Suginishiki, Junmai Taru Zake (limited edition for 2008 Spring)
Rice milled down to 60%

#3
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Shidaizumi Brewery (Fujieda City)
Shidaizumi Hiyaoroshi
Futsusyu/regular sake again but rice milled down to 65% (is there another word stronger than extravagant?)

Well, I understand they were a bit of posers, but tell me when you organize your next Meet and I will send you sake more in harmony with what you all brought!
Cheers! Kanpai! Sante!

Shizuoka Breweries 16: Hamamatsu Brewery

March 1, 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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On a beautiful cold day on Friday, February 29th, I met Matthew (Matt) Ryan, an Australian resident in Hamamatsu City with my student, Mika Sakurai, at the JR Station to honour an invitation by Mr. Yasuo Nakamura to visit his Brewery.
An extraordinarily affable gentleman, he is the 6th generation-owner of Hamamtsu Brewery founded in 1871 by his ancestor Goroshichi (the name of one of extravagant rice shochu) Nakamura.
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Actually Nakamura was the original name of the Brewery until they absorbed other breweries in 1953 and changed their name to Hamamatsu Brewery (under Government orders).
Mr. Nakamura’s father, who opened a beer hall some 20 years ago, finally was allowed thanks to a change of law to create a beer brewery on the same premises in 1998. His son started producing kome/rice shochu in 2003, and umeshu 1n 2005. This year saw the brewing of their first “yamahai” sake, a brand of very traditional sake hard to find anywhere (only 3 more breweries presently produce it in Shizuoka Prefecture), and quite a labour of love.
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Another first, and in this case for the whole Shizuoka Sake World, a 28-years old lady, Ms. Miwa Masui, is in charge of the (Nanbu Guild) brewing from this very year! (I don’t really know how to call her as there is no femnine form for Master Brewer!) Although I’m extremely proud of my male gender, I do think this is great news, proving that some establishments are willing to work along the times!
I can hear Melinda and Etsuko rejoicing! (Why don’t you come down to Hamamatsu? It will a great pleasure to accompany you!)
We were granted the “real” visit ( a very personal one indeed, as “tourists” are certainly not allowed within the “heart” of the brewery!) and my two friends assailed poor Mr. Nakamura who had just enough time to explain along with my interpreting.
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We were lucky to be shown the process for the last batch of “yamahai” (after that, they will start brewing beer while continuing producing shochu, umeshu and other liqueurs) and appreciate the texture and flavour of the rice before a peek into the “koji muro” (fermenting chamber).
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When we took a peek at the sake fermenting in one of the vats, Mr. Nakamura had to point out to enthusiastic Matt not to fall inside as he was eagerly looking into its entrails, or that would the his end on this world (it did happen in Japan recently to an unfortunate individual who met his final demise by accidentally falling inside such a vat!)!
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Hamamatsu Brewery is a very well organized company at everylevel. Not only they produce sake, shochu, liqueurs and beer, but you can even use their event space for private enterprises from weding to private rock concerts!
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Their shop is a must in itself, and I can assure you that you will be embarrassed by the choice of goods on display, that incidentally you can pay with a credit card, a very rare occurence in this very traditional world!

Hamamatsu Brewery Technical facts:
Sake Production: 80,000 1.8 l bottles
Shochu production: 1,00 l.
Umeshu production: 6,000l.
Beer Production: 2,000 l.

Rice: Aichi no Kaori, Yamada Nishiki, Gohyakumangoku, Homare Fuji (all Shizuoka Prefecture)
yamada Nishiki (Hyogo Prefecture), Miyama (Akita Prefecture)

Yeasts: SY103, HB-1, NEW-5 (all Shizuoka Prefecture). No 9 & No 10.

Tenjingura/Hamamatsu Brewery Co. Ltd.
430-463-3851 Hamamatsu City, Naka Ku, Tenjin Machi, 3-57
Tel.: 053-4616145
Fax: 053-463-3851
HOMEPAGE (Japanese)
Business hours: 10:30~21:00
Closed on Tuesdays
Catering: Lunch & Dinner (dinner course on reservation)
Visits: Sake and beer breweries visits on reservation.


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