Archive for October, 2008

Shizuoka Sake Tasting 19/5: Kokkou Brewery

October 28, 2008


Les meilleurs actualités issues des blogs

The Japan Blog List

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

————————————————–

Kokkou Brewery in Fukuroi City produces very few private brands if none at all.
This particular brand “Kizan” was made in commemoration of a local celebrity called Kawamura Kizan.

Kokkou Brewery: “Kizan” Junmai
Rice: LGC Soft 80%, Gohyakumangoku 20%
Rice milled down to 60%
Dryness: +8
Acidity: 1.3
Amino Acids: 1.0
Yeast: Shizuoka Yeast HD-1
Alcohol: 15~16 degrees
Bottled in October 2008

Clarity: Very clear
Colour: transparent
Aroma: Fruity: bananas, vanilla, almonds.
Body: Velvety
Taste: Firm attack. Shortish tail. Complex.
Fruity and dry. Bananas, almonds with pleasant acid finish.
Later coffee beans and bitter chocolate appear with food.
Dry acid almonds appear after food.

Overall: Pleasant “Shizuoka type” sake.
Multi-faceted.
Drinks well on its own, although probably designed for food.
Actually extravagant if drunk with food.
For dry sake lovers!

Shizuoka Sake Tasting 19/4: Kokkou Brewery

October 21, 2008


Les meilleurs actualités issues des blogs

The Japan Blog List

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

————————————————–

As I mentioned before, bottles from Kokkou Brewery in Fukuroi City are not always easy to find.
Therefore when I saw two of them I had nost tasted yet in Kakegawa JR Station, I did not hesitate!
The name of this particular brew, Den-Ichiro, is actually the brewmaster/tooji’s trade name!

Kokkou Brewery: Den Ichiro Junmai Ginjo Muroka (unfiltered) Nama (unpasteurized) Genshu (unaltered) Tobin Koi (dripped directly into the bottle)

Rice: Yamada Nishiki
Rice milled down to: 60%
Dryness: +7
Acidity: 1.3
Amino acids: 1.2
Yeast: Shizuoka Ginjo HD-1
Alcohol: 16~17 degrees
Bottled in July 2008

Clarity: Slightly smoky due to the remaining unfitered white lees
Colour: Light golden tinge
Aroma: Strong and fruity at first. Turns light and dry quickly. Bananas, pears.
Body: Velvety
Taste: Shortish tail in spite of strong attack with junmai tingle backup.
Fruity and dry: bananas, pears.
Turns quickly dry on palate. Turns even drier when whirled around inside mouth with a last acid note and almonds.

Overall: The fact it is practically untouched makes it a strong sake with a very personal character.
Powerful and pleasant at the same time.
Drinks very well with heavy food.

Thanks to Foodbuzz for the freebies!

October 21, 2008


Les meilleurs actualités issues des blogs

The Japan Blog List

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

————————————————–

Dear Foodbuzz staff, thanks you so much for all the freebies!
I actually got a few more than anyone else as I received four different packs of business cards for four different blogs!

The eco bag is quickly “changing colour” as most supermarkets have recently started charging for plastic bags in Japan!

As for the apron and the spatula, I might have to give them to the Missus as I am allowed in the kitchen only on week-ends when I’m on cooking duty!

Thanks again!
Cheers and all that,
Robert-Gilles

Shizuoka Sake Tasting 6/11: Oomuraya Brewery

October 21, 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 bottle was graciously offered to us on October 8th during our visit to Oomuraya Brewery in Shimada City. I wonder if Tim, Melinda and Etsuko have already tasted it!
This semi-private label commemorates the longest remaining all wood bridge in Japan which spans across the Oi River in the Western part of Shizuoka Prefecture.

Oomuraya Brewery: Nagai Ki No Hashi, Junmai ginjo

Rice milled down to 55%
Shizuoka Yeast
Alcohol: 15~16 degrees
Bottled in September 2008
Recommended to be drunk from chilled to lightly warmed (“nurukan”)

Clarity: Very clear
Colour: Transparent
Aroma: Fruity: bananas, vanilla, macadamia nuts
Body: Velvety
Taste: Good attack. Short tail. Junmai tingle. Bananas.
Warms top of the palate. Ends up with a little acidity accompanied by macadamia nuts, especially with food.

Overall: A sake which can be enjoyed in various manners from chilled to lukewarm, with or without food.
Combines dry acidity with a fruity attack.
Clean and light, very easy to drink.

Shizuoka Sake Tasting 14/5: Shidaizumi Brewery

October 18, 2008


Les meilleurs actualités issues des blogs

The Japan Blog List

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

————————————————–

I thought it was about time I checked on Shidaizumi Brewery in Fujieda City, and since I spotted this bottle at Nagashima Saketen in Shizuoka City I did not need any encouragement!

Shidaizumi Brewery: Junmai Daiginjo

Rice: Yamada Nishiki (Hyogo Prefecture) 100%
Rice milled down to 40%
Yeast: Shizuoka HD-1 (cultivated onpremises)
Dryness: +3
Acidity: 1.4

Clarity: very clear
Colour: Almost transparent
Aroma: Fruity: bananas, almonds, pears. Complex.
Body: Velvety
Taste: Shortish tail. Very soft attack backed by junmai tingle.
Complex. Fruity: Almonds, coffee beans.
Stays soft even when whirled around inside mouth. Leaves with a dry almonds note.

Overall: Very soft light sake.
“Shizuoka Type”. Refined and pleasant, session sake.
Probably best appreciated on its own.
For once drank it for its sake as Tim usually does!
Bottled in September 2008

LAUNCH OF GLOBAL FOODBUZZ BLOGGER COMMUNITY

October 14, 2008

San Francisco – October 13, 2008: Foodbuzz, Inc., officially inaugurates its food blogger community with more than 1,000 blog partners, a global food blogging event and an online platform that captures the real-people, real-time power of food publishing in every corner of the world. At launch, the Foodbuzz community ranks as one of the top-10 Internet destinations for food and dining (Quantcast), with bloggers based in 45 countries and 863 cities serving up daily food content.
“Food bloggers are at the forefront of reality publishing and the dramatic growth of new media has redefined how food enthusiasts access tasty content,” said Doug Collister, Executive Vice President of Foodbuzz, Inc. “Food bloggers are the new breed of local food experts and at any minute of the day, Foodbuzz is there to help capture the immediacy of their hands-on experiences, be it a memorable restaurant meal, a trip to the farmers market, or a special home-cooked meal.”
Foodbuzz is the only online community with content created exclusively by food bloggers and rated by foodies. The site offers more than 20,000 pieces of new food and dining content weekly, including recipes, photos, blog posts, videos and restaurant reviews. Members decide the “tastiness” of each piece of content by voting and “buzz” the most popular posts to the top of the daily menu of submissions. Foodbuzz currently logs over 13 million monthly page views and over three million monthly unique visitors.
“Our goal is to be the number-one online source of quality food and dining content by promoting the talent, enthusiasm and knowledge of food bloggers around the globe,” said Ben Dehan, founder and CEO of Foodbuzz, Inc.
-2-
The Foodbuzz blogger community is growing at a rate of 40 percent per month driven by strong growth in existing partner blogs and the addition of over 100 new blogs per month. “The Foodbuzz.com Web site is like the stock of a great soup. The Web site provides the base or backbone for bloggers to interact as a community, contribute content, and have that content buzzed by their peers,” said Mr. Dehan.
Global Blogging Event
Demonstrating the talent and scope of the Foodbuzz community, 24 Meals, 24 Hours, 24 Blogs offered online food enthusiasts an international, virtual street festival of food and diversity. The new feature showcased blog posts from 24 Foodbuzz partner bloggers chronicling events occurring around the globe during a 24 hour period and included:
• Mid-Autumn Festival Banquest (New York, NY)
• The “Found on Foodbuzz” 24-Item Tasting Menu (San Francisco, CA)
• Aussie BBQ Bonanza – Celebrating Diversity (Sydney, Australia)
• The Four Corners of Carolina BBQ Road Trip (Charleston, SC)
• Criminal Tastes – An Illegal Supper (Crested Butte, CO)
• From Matambre to Empanadas: An Argentine Dinner (Buenos Aires, Argentina)
• A Sweet Trompe l’oeil (Seattle, WA)

“24 Meals, 24 Hours, 24 Blogs” captures the quality and unique local perspective of our food bloggers and shared it with the world,” said Ryan Stern, Director of the Foodbuzz Publisher Community. “It illustrates exactly what the future of food publishing is all about – real food, experienced by real people, shared real-time.”
About Foodbuzz, Inc.
Based in San Francisco, Foodbuzz, Inc., launched its beta Web site, foodbuzz.com, in 2007. In less than a year, Fooduzz.com and its community of over 1,000 exclusive partner food blogs have grown into an extended online property that reaches more than three million users.

# # #

Robert Yellin Mishima Yakimono Gallery Newsletter: Bizen Yaki/Bizen Pottery (including coming event with John Gautner)

October 9, 2008


Les meilleurs actualités issues des blogs

The Japan Blog List

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

————————————————–


(Wakimoto Hiroyuki )

Greetings from Mishima,

Just coming back from California last week I once again realized how important the seasons play out in Japanese culture. Talking with my friends in San Diego most had no idea about how the
Japanese take the seasons to a poetic height, for instance changing vessels to match the seasons. Here autumn is in full swing and thus autumnal delicacies and fitting pottery are to be
seen everywhere. I can argue that no other Japanese pottery style fits autumn better than Bizen.

A month or so ago I did visit Bizen and selected works by Harada Shuroku, Wakimoto Hiroyuki and Kakurezaki Ryuichi.

Works by Wakimoto

and Harada are mostly listed in the gallery–some preview photos for Wakimoto–and after my return from California I started listing Kakurezaki’s works. All three are major figures, yet


Kakurezaki is surely *the* Bizen ceramic artist representing the *now* for Bizen. Four of his larger not yet listed works can be viewed here:
1, 2, 3, 4.

Today I’ll be listing a katakuchi pouring vessel as well as a smaller vase. All are museum quality works and please do view them when you have a moment, if for nothing else then to refresh
the senses in these surreal days.

Also, Ajiki Hiro’s son Jun is also now showing some of his fine chawan with us; they are very much in his father’s artistic realm. Quite a few potters here are now copying the Ajiki style, especially their checkered Basara style, blatant copying really.
I won’t name names, yet one is a very celebrated–shameless–potter here.

In May our gallery was featured on a NHK special on Bizen and since then a small book was published by NHK with additional photos and copy. All in Japanese though, if anyone is interested
in seeing a copy please email me.

Also, if you happen to be in Tokyo on Oct. 25th, John Gauntner and I will be hosting a Sake-Pottery Lecture Dinner; please email me for further details or see John’s web site noted above, the events page.

In any event, thank you for your interest in our gallery and wishing you all a pleasant autumn.

Cordially,

Robert Yellin
Robert Yellin Yakimono Gallery

Shizuoka Sake Tasting 3/5: Doi Brewery/Kaiun

October 6, 2008


Les meilleurs actualités issues des blogs

The Japan Blog List

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

————————————————–

We are in October and it becomes a rush to taste all these Hiyaoroshi!

Doi Brewery: Kaiun Junmai Hiyaoroshi
Rice: yamada Nishiki
Rice milled down to: 55% (extravagant!)
Alcohol: 16~17 degrees (genshu)

Clarity: Very clear
Colour: Light golden tinge
Aroma: Discreet. Banana
Body: Velvety
Taste: Complex. Shortish tail. Fruity and dry. Banana, coffee beans.
Turns drier very quickly, especially with food.
Vanilla and almonds appearing later.
Junmai tingle.
Bitter chocolate appearing later with more food.

Overall: “Shizuoka Type Sake. Multi-faceted.
Well suited for food.
Drinks very quickly. Tends to show a fleeting character.
Extravagant millage at 55%.
Poured a cup inside a “kegani/spider crab” shell with its “miso/brain”. Sublime!

21st Shizuoka Prefecture Sake Brewers Festival

October 6, 2008


Les meilleurs actualités issues des blogs

The Japan Blog List

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

————————————————–

The long-awaited Shizuoka Prefecture Sake Festival (official title) was held this year by the Shizuoka Sake Brewers Association in Hamamatsu City this as the rotation came to the West of our Prefecture (it will be held in Numazu City next year).

Like last last year in Shizuoka City I made a point to come early to be able to greet the many Master Brewers and owners I know and make personal acquaintance with the few I haven’t had the pleasure to meet yet.

Before entering the Main Hall, I had a good look at some sake specialists blind-tasting brews as part of a national competition. For all my love of sake and probably because of it, I never felt becoming a recognized taster. I am more interested in the people who work so hard to produce those great nectars. In any case I vey much doubt I would have been able to come out sober at the end of the evening if I did any serious tasting before the actual event!

Although Grand Hotel Hamamatsu is a venerable institution, its main function hall is pretty big as it easily managed to cater for than 400 guests and all the Brewers’ stands.
I did enter it long before the actual event to say hello and talk shop with the Brewers. A bit pert, I reckon, but I did work hard to make myself accepted in a very closed traditional world and this is one of the rare times when you can talk frankly in good humour with all and one!

I also took the opportunity to take pictures of new labels from Sogatsuru-Hagi no Kura, Aointenka and Doi Breweries I soon will visit in Kakegawa City.

The actual event lasted two hours while all guests either stayed at the tables and enjoyed the meal and sake selection already served on each table seating eight diners, or like myself went around the whole room tasting sake at the Brewers’ stands and came back now and then for drink of water and some food served as soon as they were seated. A very practical system for the guests but extremely trying for the staff!


Set of three appetizers


Set of three sashimi


Set of fried vegetables


Cooked seafood plate


Chicken confit and mushrooms as meat plate


Seabream (snapper) rice, pickles and soup


Dessert: hot “Amazake”, made from sake white lees (non-alcoholic)

Alright, I did not go into many details but I will be glad to answer requests for explanations! At least that should give a good idea of what to expect at such functions in Japan!

Shizuoka Sake Tasting 10/6: Takashima Brewery-Hakuin Masamune

October 2, 2008


Les meilleurs actualités issues des blogs

The Japan Blog List

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

————————————————–

I had been impatiently waiting for a “hiyaoroshi” (sake pasteurized only once) from my my very special favorite Brewery, Takashima Brewery in Numazu City. Well, I had even greater luck this time as this also a “Yamahai”!

Takashima Brewery: Hakuin Masamune Yamahai junmai Hiyaoroshi 2008

Rice: Yamada Nishiki
Rice milled down to 65%
Yeast: Shizuoka NEW-5
Alcohol: 17~18 degrees (genshu type)
Dryness: +1 (very low)
Acidity: 1.7
Bottled in September 2008

Clarity: Very clear
Colour: Transparent
Aroma: Fruity: dry cherries, almonds, coffee beans, banana
Body: Velvety
Taste: Shortish tail. Welcome alcohol (high as this is a genshu/unaltered sake).
Dry cherries, coffee beans. Complex. Very soft and pleasant in spite of high alcohol. Plays hide and seek with taste buds.
Dry almonds appearing with food.
Turns drier with food.

Overall: A beauty!
Could be drunk at any time of a meal. Could definitely be drunk in place of a fine Port wine!
Definitely a session sake in spite of very low millage for Shizuoka (65%. Usually 60%)!


Follow

Get every new post delivered to your Inbox.

Join 1,502 other followers