Archive for April, 2014

Shizuoka Sake Tasting: Sanwa Brewery-Garyubai Junmai Ginjo

April 26, 2014

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This is one sake by Sanwa Brewery in Shimizu Ku, Shizuoka City, that I make a point to taste every year!

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To be honest the label tends to attracts me too much!

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As it is a junmai ginjo you can be assured of a high level!

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Rice Gohyakumangoku (Toyama Prefecture)
Rice milled down to 60%
Alcohol: 15=16 degrees
Dryness: + 3
Acidity: 1.4
Bottled in March 2014

Clarity: Very clear
Color: Golden hue
Aroma: Assertive. Dry and fruity. pears, custard
Body: Fluid, slightly liquorish
Taste: Dry and fruity attack backed up by junmai petillant.
Complex. Pears, apples with notes of almonds and persimmon.
Disappears quickly with on en even drier note.
Varies very little with food but for a momentarily drier note before turning back quickly to initial dryness.
Late appearance of dark chocolate and coffee beans with later sips.
Elegant and very easy to drink.

Overall: A typical sake from Sanwa brewery.
Definitely drier than the + 3 dryness announced.
A sophisticated sake conceived for dry sake lovers of all genders!
Can be equally enjoyed on its own or with food!
Its dryness makes it a perfect accompaniment with chocolate or nuts if you want to drink away on its own!
Solid, dependable, faithful!!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: Kokkou Brewery-Tokubetsu Honjozo Miyabi No Iki

April 22, 2014

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It’s been quite some time since I tasted a brew by Kokkou Brewery in Fukuroi City!
Their sake are not easy to find in Shizuoka City actually!

Kokkou Brewery is remarkable for the fact that it was the first brewery to sue the famed Shizuoka yeasts!

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They tend to produce very dry sake, even by Shizuoka standards and this particlar brew has a special attached to it, “Miyabi no iki'”/”Elegant Style”!

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Rice: Yamada Nishiki 20%, Gohyakumangoku 80%
Rice milled down to 60%
Dryness: + 9
Acidity: 1.2
Amino acids: 1.1
Yeast: Shizuoka Ginjo HD-1
Alcohol: 15~16 degrees
Bottled in March 2014

Clarity: Very clear
Color: Golden hue
Aroma: Melon with hints of apples and pears
Body: Fluid, slightly sirupy
Taste: Very dry and fruity attack with pleasant alcohol.
Complex. Dry almonds, nuts.
Very elegant in spite of its very dry approach.
Disappears quickly.
Changes little with food but for a slightly sweeter turn.

Overall: Extremely elegant for a “simple” tokubetsu honjozo.
The skills involved in the creation of such sake are simply extraordinary!
Blind tasting will bring out surprises!
A sake for all seasons and genders and occasions!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: Fuji takasago Brewery-Junmai Ginjo Nama

April 9, 2014

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Fuji Takasago Brewery being located in Fujinomiya City at the foot of Mount Fuji uses water from its own well fed by subterranean water which had taken literally centuries to seep through the mountain.
No wonder that their sake are so popular when one bears in mind that water is the most important in the creation of top-class sake!

This is a junmai/no pure alcohol blended in/nama/unpasteurized!
To add to it it of the ginjo class, that is a fine premium sake!
Note that the alcohol is about 1 degeree lower than usually seen in Shizuoka Prefecture

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Takes some reading to decipher, but beautiful handwritten calligraphy!

Rice milled down to 60%
Dryness: + 6
Acidity: 1.2
Alcohol: 14~15 degrees
Bottled in March 2014

Clarity: Very clear
Color: Almost transparent
Aroma: Very discreet. Difficult to catch. Fruity. Pears
Body: Fluid
Taste: Dry and fruity attack with little junmai petillant.
Complex and elegant. Pears.
Late appearance of milk coffee and dark chocolate.
Varies very little with food but for a slightly drier turn with hints of dry chocolate and milk coffee.

Overall: A fleeting, almost feminine in approach in spite of its dryness.
Complex but difficult to catch with ever changing short facets.
Dangerously easy to drink.
If you want to enjoy it with food, drink it with vegetables in particular for a subtle matching!
A great sake to both impress ladies and gentlemen. Would make for a superb aperitif before any kind of gastronomic repast!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: Fuji Takasago Brewery-Homare Fuji Junmai Genshu

April 8, 2014

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Fuji Takasago Brewery in Fujinomiya City has been working for some time with Homare Fuji Sake Rice which is entirely produced in Shizuoka Prefecture.
It is actually a Yamada Nshiki hybrid with the big difference that the stak\lks are shorter, making it very resistant to high winds and heavy rains prevalent in summer.

For a long time brewers were complaining about the fact that the rice is a bit hard and difficult to polish, but after overcoming this particular problem some breweries are know to produce dai ginjo level premium sake with it!
This particular sake has the merit of being practically untouched as it is a junmai/no pure alcohol added genshu/no pure water added!

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Rice: Homare Fuji (shizuoka-grown)
Rice milled down to 60%
Alcohol: 17~18 degrees
Bottled in March 2014

Clarity: Very clear
Color: Almost transparent
Aroma: very dry. Pears, apples.
Body: Fluid
Tasting: Dry and fruity attack backed up by very strong junmai petillant.
Complex. pears, milk coffee with oranges appearing later.
Takes on a slightly drier turn with food.
Makes a sweetish comeback after food with more mil coffee and dark chocolate.

Overall: A typical Homare Fuji sake.
Great at all temperatures on its own but possibly at its best with food. Very pleasant in spite of its high alcohol contenets.
A sake to bring at a BBQ!
For the strong but elegant sake lovers!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

April 6, 2014

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Every year I make sure to acquire this very limited sake brewed by Hatsukame Brewery in Okabe, Fujieda City.
A very limited brew, they advise to drink it within a week of its bottling and keep in the refrigerator!
Just out of pure sense of contradiction I decided to keep it at room temperature until today, exactly one month later to see what would happen!
Mind you, it is still a bit of an overkill as I knew very well I didn’t much risk!
incidentally it is an honjozo/Pure sake alcohol was blended in, Muroka/unfiltered, nama/unpasteurized and genshu/no water added!

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Rice: Yamadanishiki (Toyama Prefecture)
Rice milled down 60 % for the koji rice and 65% for the kake rice
Dryness: + 6
Acidity: 1.7
Alcohol: 19 degrees
Bottled on March 7th, 2014

Clarity: Very clear
Color: Golden hue
Aroma: discreet, dry and fruity. Pears, green apples
Body: Fluid
Taste: Softer attack than expected in spite of its high alcohol, unfiltered and genshu status. Dry and fruity. Pears, green apples.
Complex. The alcohol hitting the palate late wit drier green apples. Elusive, difficult to catch. Lingers only for a while to disappear with dry oranges.
Changes little with food, but for an occasional sweeter note soon proven wrong.

Overall: A typical limited brew by Hatsukame Brewery to titillate both your palate and mind, inducing you to experiment and making you think twice about hasty comments!
I entertain the deep suspicion this is the brewery’s hidden purpose behind this very limited brew!
Confusing the “specialists” is a game worth playing!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City


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