Archive for December, 2008

Shizuoka Sake Tasting 14/6: Shidaizumi Brewery

December 29, 2008


Les meilleurs actualités issues des blogs

The Japan Blog List

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

————————————————–

shidaizumi-18by

Shidaizumi Brewery in Fujieda City is blessed with the water from Setogawa River, which, for all its limited size, is considered as the provider for the best river underground water in Shizuoka Prefecture.
One just has to go and admire the incredibly limpid water where I even saw kingfishers plunging into last time I interviewed the brewery!
Here is

Shidaizumi Brewery: H18BY (2006) Tokubetsu Honjozo Nama (unpastuerized) Genshu (Alcohol added, but no pure water added to lower alcohol level)

Rice: 100% Gohyakumangoku from Toyama Prefecture)
Rice milled down to 50% (absolutely extravagant!)
Yeast: Shizuoka Yeast New-5
Alcohol: 18~19 degrees
White lees: 45.5%
Dryness: +4.5
Acidity: 1.3 (low)
Brewed in 2006, bottled on September 15th, 2009

Clarity: Very clear
Colour: Light golden tinge
Aroma: Fruity, pleasant and sweetish: Banana, vanilla
Body: Fluid
Taste: Strong attack with sharp but pleasant “nama” tingle. Warms up back of the mouth. Shortish tail. Complex.
Fruity: licorice, almonds, vanilla, coffee beans, bitter chocolate. Mikan/mandarines making a late entrance.
Varies little with food.
Almonds re-appearing later back up by “nama” tingle before ending up with a dry finish.

Overall: Powerful well-rounded sake fit and designed for food. Very “masculine”, but will be appreciated by any gender!
Absolutely extravagant for a honjozo when you consider the national average of rice millage at 70%!

Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Shizuoka Sake Tasting 1/8: Morimoto Brewery

December 24, 2008


Les meilleurs actualités issues des blogs

The Japan Blog List

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

————————————————–

morimoto-ikioi

In this maverick sake brewing prefecture you are bound to repeat the same comment for about almost all its brewers, but Hidetoshi Morimoto in Kikuagawa City is considered THE maverick by his own peers!
Whereas blending is fairly common as far as cheap mass-produced sake, premium sake blending is almost unheard of. Well, Mr. Morimoto, both to satisfy a special request from his fans and his own thirst for improvisation blended some of his premium sake brews for a mere total of 120, making it already a rarity of the past. I got hold of one through pure luck and I can hear Melinda and Etsuko moaning! LOL.
Jen might come up with the comment that they blend the best Champagne, so why not sake. I would be tempted to agree to the point I have often called sake brewed in Shizuoka the Sake of Japan (I’m asking for trouble!)

Morimoto Brewery: IKIOI
Rice of all blended sake milled down to 55%. Qualifies for Ginjo, although knowing Hidetoshi Morimoto, he would say, “bah, just a honjozo by miles!”
Alcohol: 15~16 degrees
Blended in Autumn 2008

Clarity: Very clear
Colour: Golden tinge
Aroma: Elegant, complex, fruity: banana, vanilla
Body: Velvety

Taste: Strong attack backed by pleasant alcohol. Dry. Complex.
Fruity: bananas, coffee beans, almonds with a dry finish.
Turns drier with food with memories of almonds, bitter chocolate, vanilla and licorice

Overall: A typical sake from Morimoto Brewery: unusual, elegant, impertinent, uncompromising!
Sublime with food. Would make for an extravagant aperitif or digestif with any food!

Shizuoka Sake Tasting 10/7: Takashima Brewery

December 19, 2008


Les meilleurs actualités issues des blogs

The Japan Blog List

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

————————————————–

hakuin-suntoh

Kazutaka Takashima is a maverick masterbrewer and owner in a maverick sake-brewering Prefecture. Aged only 31, he took over his father’s brewery 3 years ago, hired a new brewmaster from Iwate Prefecture (Nanbu School) and finally started brewing his own sake this year. Built like a barrel (he holds a fifth dan in judo!), he is nevertheless a very affable if passionate brewer.
When I interviewed him last year, he confided me he was planning to create sake exclusively from Shizuoka Prefecture ingredients. The fact that his brewery stands at the foot of Mount Fuji in Numazu City within convenient distance of Suntoh Gun will explain why he held his promise as you will discover in the following posting.
I would like to take this opportunity to introduce my new tasting friend, Jen from Boston, to the “World Sake Blogging Club” represented by Melinda, Etsuko and Tim!

Takashima Brewery: Hakuin Masamune Junmai (no alcohol added), Nama (unpasteurized) Genshu (unaltered), Sunto gun Yamadanishiki Rice

Rice: Shizuoka Yamada Nishiki strain grown in Suntoh Gun
Rice milled down to 65%
Yeast: Shizuoka Yeast NEW-5
Water: from own well dug at the foot of Mount Fuji
Alcohol: 16~17 degrees
Dryness: +5
Acidity: 1.7
Bottled: December 2008

Clarity: Very clear.
Colour: Light golden tinge.
Aroma: Pleasing and very fruity: bananas, vanilla.
Body: Velvety
Taste: Strong alcohol attack backed up by junmai tingle.
Shortish tail. Warms up back of the palate and throat.
Complex and fruity: bananas, vanilla, almonds. Coffee beans appearing with second sip.
Turns dry with food with bitter chocolate and almonds coming out.
Makes a somewhat sweet exit.

Overall: A surprisingly elegant for such a strong sake.
Sublime with food.
Always entices for another cup.
Another discovery!

Shizuoka Sake Tasting 13/8: Hana no Mai Brewery

December 13, 2008


Les meilleurs actualités issues des blogs

The Japan Blog List

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

————————————————–

hana-yamahai

It’ s been some time since I tasted a new brew from Hana no Mai Brewery in Hamamatsu city, but since they have come up with their first-ever Yamahai, I could not defer any longer!

Hana no Mai Brewery: Yamahai Shikomi (Honjozo)

Rice: Shizuoka Yamada Nishiki 100%
Rice milled down to 65%
Yeast: Shizuoka Yeast
Bottled in November 2008

Clarity: Very clear
Colour: Transparent
Aroma: Light and elusive. Vanilla, pineapple
Body: Velvety~fluid
Taste: Complex and dry attack. Short tail. Fruity: coffee beans, melon, vanilla, almonds.
Tend to sweeten a bit with late bitter chocolate.

Overall: Although the brewery advises to drink it “atsukan/warm”, does very well at room temperature, especially with food.
Definitely elegant for a Yamahai. Typical of Hana no Mai Brewery’s gentle brews

Shizuoka Sake Tasting 6~12: Oomuraya/Wakatake Brewery

December 11, 2008


Les meilleurs actualités issues des blogs

The Japan Blog List

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

————————————————–

oomuraya-jiro1

My fellow sake bloggers, especially Timothy in New york will interested by this brew we actually tasted at Oomuraya Brewery in Shimada City last October! The name “Jiro” is that of the fifth-generation Master brewer!

Oomuraya/Wakatake Brewery:
Junmai Ginjo Nama Genshu “Jiro” (unpasteurized and unaltered)
Rice: Gohyakumangoku 100%
Rice milled down to 55%
Yeast: Shizuoka Yeast
Dryness: +2~+4
Acidity: 1.4~1.6
Alcohol: 16~17 degrees
Bottled in November 2008

Clarity: Very clear
Colour: Light golden tinge
Aroma: Dry, fruity, bananas, spicy
Body: Fluid~velvety
Taste: Strong attack emphasized by the nama and junmai characters. Short tail. Complex. Nice alcohol.
Fruity: bananas, coffee beans, mandarines.
Dry and spicy.
Disappears with pleasant acidity and hints of bananas and bitter chocolate. Memories of sherry wine.

Overall: Very easy to drink despite its nama genshu nature.
A sake devised to stand up and accompany/complement food.
Reveals new facets late regardless whether it is drunk on its own or with food.

Shizuoka Sake Tasting 8/11: Sogatsuru-Hagi No Kura Brewery

December 6, 2008


Les meilleurs actualités issues des blogs

The Japan Blog List

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

————————————————–

Shurara Junmai Ginjo

shurara-jungin

This is third consecutive tasting of an Autumnal brew by Sogatsuru-Hagi no Kura Brewery in Kakegawa City. I hope Melinda will take note! LOL.

Sogatsuru-Hagi no Kura Brewery: Shurara Junmai Ginjo

Rice milled down to 55%
Alcohol: 15~16 degrees
Bottled in October 2008

Clarity: Very clear
Colour: Light golden tinge
Aroma: Fruity: banana, vanilla, hints of almonds
Body: Velvety
Taste: Sweetish attack. Shortish tail. Complex.
Fruity: banana, vanilla, almonds, bitter choclate.
Finish with beautiful acidity with hints of lemon.
Turns sweetish with a short tail again with food (amino acids?)

Overall: Another typical Shizuoka sake.
Great with food of any kind.
Complex sake with quickly changing character

Shizuoka Sake Tasting 8/10: Sogatsuru-Hagi No Kura Brewery

December 4, 2008


Les meilleurs actualités issues des blogs

The Japan Blog List

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

————————————————–

shurara-toku

I still have a couple of new Autumn brews by Sogatsuru-Hagi no Kura Brewery in Kakegawa City to enjoy before I start looking around, and here is the firs one (actually, Melinda is also tatsing it, so we’ll be able to compare notes!):

Sogatsuru-hagi No Kura Brewery: Tokubetsu Junmai “Shurara”
Rice milled down to 55%
Alcohol: 15~16 degrees

Clarity: Very clear
Colour: Very light golden tinge
Aroma: Pleasant, fruity, bananas, vanilla
Body: Velvety
Taste: Shortish tail. Smooth attack backed by junmai tingle. Complex. Warms up back of the mouth.
Fruity: bananas, vanilla, hints of melon.
Pleasant with a dry finish accompanied by coffee beans.

Overall: Typical Shizuoka Sake.
Fruity, smooth, elegant. Drinks so easily.
A sake fit both for tasting and with food.


Follow

Get every new post delivered to your Inbox.

Join 1,426 other followers