Archive for the ‘Shizuoka Prefecture’ Category

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

Shizuoka sake Tasting: Senju Brewery-IMANOURA Homarefuji Junmai Daiginjo Nama Genshu

March 27, 2014

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Senju Brewery in Iwata City is decidedly showing some great skills by succeeding to create no less than a junmai daiginjo with the Shizuoka-grown homarefuji rice after having milled it down to 50%, another feat in itself!

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Of course it is a limited edition!
Junmai nama Genshu means that the sake produced hasn’t been modified whatsoever as shown by the white lees found inside!

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Rice: Shizuoka-grown Homarefuji
Rice milled down to 50%
Dryness: + 3
Acidity: 1.4
Amino acids: 0.7
Alcohol: 17~18 degrees
Bottled in February 2014

Clarity: Smoky due to the white lees
Color: Transparent when lees are settles
Aroma: Dry. Dry dark chocolate, dry milk coffee
Body: Fluid
Taste: Dry and fruity attack backed by both puissant junmai petillant and dry alcohol.
Comparatively easy to drink in spite of the genshu high alcohol contents.
Very complex. Dry dark chocolate, coffee beans, oranges.
Oranges tend to grow in stature with the second cup.
Disappears with elusive notes of nuts, dates and more oranges.
Takes on s drier turn with food with more oranges lingering on.
Interestingly enough, superbly marries with cakes and biscuits.

Overall: A very unusual sake by Shizuoka standards!
Both elegant and aggressive.
Probably best enjoyed on its own, although it will surprise more than one with its ability to combine with cakes and cheese!
Tends to reveal all kinds of facets with swift turnarounds.
A sake for a circle of connoisseurs to discuss around!

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, Pierre.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: Hatsukame Brewery-Ikigakoi Tokubetsu Honjozo

March 26, 2014

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Hatsukame Brewery in Okabe, Fujieda City has come up with its own black label!

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The unusual name “Ikigakoi” could be translated as “Stylish Enclosure”! Even so it is a bit difficult to understand in another language!
But it certainly makes for a beautiful label!

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Rice milled down to 60%
Alcohol: 15~16 degrees
Dryness: + 4
Acidity: 1.30
Yeast: NO-2
Bottled in March 2014

Clarity: Very clear
Color: Faint golden hue
Aroma: Dry and fruity. Apples
Body: Slightly sirupy
Taste: Strong attack backed up with pleasant alcohol.
Complex and fruity. Apples, honey.
At first almost sweetish and liquorish before ending up on a very dry note.
Disappears fairly quickly with hints of dry honey.
Actually difficult to “catch” as it tends to show new and very elusive facets.
Changes little with food but for a less liquorish impression.

Overall: Another typical sake from Hatsukame Brewery conceived not only to accompany but to happily marry and enhance food.
A sure value to drink on its own or enjoy with any meal. The kind of sake that will make new converts at a BBQ!

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, Pierre.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: Suruga Brewery-Hagi No Kura Junmai

March 26, 2014

Hagi no Kura sake name certainly has a complicated story!
When the present owners of Suruga Brewery were brewing sake in Kakegawa City with the help of Dogatsuru Brewery, they renamed the brewery Dogatsuru-Hagi no Kura Brewery and produced this new name Hagi no Kura.

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Since then Suruga Brewery left Kakegawa City and Dogatsuru Brewery to acquire the license of defunct Yoshiya Brewery in Shizuoka City.
On the other hand Dogatsuru Brewery’s license was acquired by Shizuoka Hiraki Brewery in Shizuoka City!

Now, luckily enough Suruga Brewery is still brewing a sake under the name of Hagi no Kura, proving thus a great attachment to culture and history!

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Rice milled down to 60%
Alcohol: 15~16 gegrees
Dryness: + 2
Acidity: 1.4
Bottled in February 2014

Clarity: Very clear
Color: Faint golden hue
Aroma: Dry and fruity. Almonds, pineapple, custard
Body: Fluid, slightly sirupy
Taste: Dry and very fruity attacked backed up by puissant junmai petillant.
Very complex. Custard, milk coffee, milk chocolate.
Lingers on only for a little while.
Very easy to drink with a liquorish touch.
Takes on slightly drier turn with food. Otherwise varies very little then but for an appearance of oranges.

Overall: Very easy to drink and enjoyable at all temperatures, with or without food.
Very complex. Tends to show new facets with every cup.
Probably at its best on its own slightly chilled away from food.
Should please ladies in particular!

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, Pierre.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

2014 Shizuoka Prefecture Sake Competition Brewery Entrants Party at Aoi Tower, Shizuoka City!

March 25, 2014

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A great friend of mine: Kazutaka Takashima, owner and master brewer at Takashima Brewery in Numazu City!

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The crowd was fast coming in and I knew it would soon become a horrendous scramble! Just a little time left to take pictures!
I decided to take only the pictures of the Daiginjo while tasting them at the same time!
Note that not all breweries submitted their sake for various reasons (I know them, but I would have to write a whole book!)!

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Makino Brewery in Fujinomiya City!

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Fujinisiki Brewery in Fujinomiya City!

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Takashima Brewery in Numazu City!

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Fujimasa Brewery in Fujinomiya City!

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Bandai Brewery in Shuzenji, Izu Peninsula!

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Fuji-Takasago Brewery in Fujinomiya City!

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Kanzawagawa Brewery in Yui, Shimizu Ku, Shizuoka City!

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Eikun Brewery in Yui, Shimizu Ku, Shizuoka City!

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Haginishiki Brewery in Suruga Ku, Shizuoka City!

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Suruga Brewery in Suruga Ku, Shizuoka City!

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Oumuraya Brewery in Shimada City!

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Aoshima Brewery in Fujieda City!

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Sugii Brewery in Fujieda City!

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Isojiman Brewery in Yaizu City!

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Hatsukame Brewery in Okabe, Fujieda City!

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Shidaizumi Brewery in Fujieda City!

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Doi Brewery in Kakegawa City!

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Senju Brewery in Iwata City!

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Kokkou Brewery in Fukuroi City!

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Yamanaka Brewery in Kakegawa City!

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Hamamatsu Tenjigura Brewery in Hamamatsu City!

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Hana no Mai Brewery in Hamamatsu City!
This year’s champion!

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And then good-bye (until next year? I very much doubt it!) to my friends at Oumuraya and Takashima Breweries!

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, Pierre.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: Takashima Brewery-Hakuin Masamune Junmai Dai Ginjo 23 Brewing Year

March 17, 2014

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Takashima Brewery has produced another extravagant beauty!

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This time the label has turned into a calligraphy lesson!

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It is a junmai dai ginjo, the very top of the scale, and also a genshu/no pure water added!
A venture into purity!

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Rice: Yamada Nishiki (Hyogo Prefecture)
Rice milled down to 40%
Alcohol: 16~17 degrees
Brewed in 2012
Bottled in November 2013

Clarity: Very clear
Color: Light golden hue
Aroma: Assertive, fruity, elegant. Custard, faint bananas.
Body: Fluid
Taste: Soft, dry and fruity attack backed up with puissant junmai petillant.
Complex. Custard, oranges, late appearance of dark chocolate.
Softer than expected in spite of its genshu high alcohol contents.
Disappears fairly quickly with hints of dry almonds
Elegant. Stays true all the time.
Takes a drier turn with food revealing hints of almonds and mandarines.
Will turn back to its original facets after a little while once away from food again.

Overall: An extravagant sake!
So elegant and surprisingly easy to drink in spite of its alcohol contents.
Although it superbly marries with any food, it should be drunk alone for its own value.
Don’t even drink it as a superb aperitif, but enjoy it as a late night cap, reading an absorbing book, watching a great movie or in the arms of your beloved one.
Of course a sake to introduce to a special comapany of connoisseurs!

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, Pierre.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- Yamahai Junmai Ginjo

March 8, 2014

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Shizuoka is definitely acquiring deserved recognition for its general approach towards Yamahai sake to the point that “Shizuoka Yamahai” is steadily becoming a byword!

Fuji-Takasago Brewery in Fujinomiya City has also been experimenting in Yamahai for quite some and is pretty happy about some remarkable results!

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Rice: Yamada Nishiki
Rice milled down to 55%
Alcohol: 16 degrees
Dryness: -3
Bottled in February 2014

Clarity: Very clear
Color: Very faint golden hue
Aroma: Assertive. Sweetish. Fruity. Apples, pears, custard.
Body: Fluid
Taste: Very fruity and powerful attack backed up with puissant junmai petillant.
Complex.
Oranges, persimmons, apricots.
Lingers for a short while warming up the back of the palate with more oranges.
Varies very little with food.
Not as sweet as expected although a -3 dryness is very sweet by Shizuoka standards.
Very elegant, fruity and complex for a yamahai.
Stays fruity all the time.

Overall: Its comparatively marked sweetness backed up with a very fruity approach makes it a great sake to drink as an aperitif on its own although it does happily enhances food.
A great sake to combine with cheese or chocolate!
For all its “rough concept/reputation”, this kind of yamahai is a sake that will greatly please ladies in general!

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, Pierre.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: Shidaizumi Brewery-Shinshookoshi

March 6, 2014

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This is an extraordinary sake!
It is made with rice cultivated exclusively in Izu since the Meiji period and sold there only.
That is, if you do not know a good sake/wine shop who can produce it out of the back storeroom!
I can’t really tell where I got it, but if you find it, just do not hesitate!

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Mr. Mochizuki, owner of the Shidaizumi Brewery in Fujieda City wanted to to give it to Ryuuma, a Japanese hero of the Bakufu and Meiji Periods if he still lived!

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Exclusively made with Aikokumai rice cultivated in South Izu Peninsula!
It is not staed as such but it must definitely be a Junmai ginjo!

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Rice: Aikokumai (South Izu, Shizuoka Prefecture)
Rice milled down to 55%
Alcohol: 16 degrees
Bottled in February 2014

Clarity: very clear
Color: Very faint golden hue
Aroma: Dry and fruity. Strawberries
Body: Fluid
Tasting: Dry and fruity attack.
Complex and surprisingly elegant. Strawberries.
Lingers for a while warming up the palate before leaving with hints of dry almonds and oranges.
Tends to take on a drier turn with food, but on the other hand tends to become sweeter as soon as drunk away from food with strong hints of milk coffee and dark chocolate.

Overall: A very unusual sake in Shizuoka Prefecture, but this is not surprising considering the rice being used.
Nevertheless far more complex and elegant than expected, thanks to great brewer’s skills proving that any good rice, whatever its origin, can be concocted into superlative sake!
A rare sake that you will have to search in South Izu Peninsula unless you have the right connections!

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, Pierre.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: Hatsukame Brewery-Beppin Kara Kara Junmai Ginjo

March 6, 2014

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Don’t ask me where I tasted it! It is my kakureya/隠れ屋/secret waterhole!

I was shown this bottle by hatsukame Brewery in Okabe, Fujieda City, and i just had to conduct a tasting!
“ppin” stnag\ds for “somthing else” and “Kara kara” means “very dry”!

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If you are cognizant with Japanese food and Shizuoka City you might have an inkling of where I enjoyed it!

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Rice: Yamada Nishiki (Hyogo Prefecture)
Rice milled down to 55%
Yeast: Shizuoka NEW-5
Dryness: ;10
Acidity: 1.45
Alcohol: 15~16 degrees
Bottled in December 2013

Clarity: Very clear
Color: Very faint golden hue
Aroma: Discreet, dry and fruity. Apples, chestnuts
Body: Fluid
Taste: Very dry attack backed up junmai petillant.
Very complex and elusive
Fruity: chestnuts.
Disappears fairly quickly warming up the back of the palate.
Takes on an even drier turn with food with more chestnuts and oranges.
Insistently calls for the next cup.

Overall: A sake obviously conceived to superbly accompany food, but definitely and eminently enjoyable on its own.
Do not be fooled by the dryness, it is a very complex and elegant sake!
For the dry sake, I mean the elegant ones, lovers, be they gals or lads! A bit dangerous as it lures you into
the next cup!

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, Pierre.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: Takashima Brewery-Hakuin Masamune Fujisan No Hi Asa Shibori Homare Fuji Junmai Genshu

March 3, 2014

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February 23rd is Mount Fuji Day in Shizuoka Prefecture and elsewhere!
Takashima Brewery in Numazu City made a point to press this special sake on the morning of February 23rd this year!
And the label is very special with a wood block print depicting a sake woman peddler!

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Not only it was pressed on Mount Fuji Day, it was also brewed with a Shizuoka-grown rice including the name of the famous mountain, Homare Fuji!
It is also a genshu/unpasteurized, junmai/not pure water added, origarami/gently pressed to allow some white lees/sakekasu to stay inside the sake!

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Rice: Homare Fuji
Rice milled down to 60%
Alcohol: 17 degrees
Bottled on February 23rd, 2014

Clarity: Very clean but smoky due to the white lees
Color: Whitish
Aroma: Fruity. Pears
Body: Slightly sirupy
Taste: Strong alcohol-enhanced very fruity deep attack backed up with puissant junmai petillant.
Pears, white grapes.
Complex.
White lees add a very dry finish on the tongue and palate with hints of greens.
Both elusive and elegant for such a origarami-style sake.
Takes on an even drier turn with food.
Superbly marries with any food, especially izakaya fare.

Overall: Although obviously designed to marry with food, is eminently enjoyable on its own.
Such a high quality origarami requires very special skills and inventiveness.
I’m no too fond of white lees, but this is different and would bring to any party, especially a BBQ
A brew for the earthy 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, Pierre.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: Morimoto Brewery-Ikioi

February 24, 2014

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Brew Master Hitoshi Morimoto brews all his sake by himself at Morimoto Brewery in Kikugawa City!
That certainly leaves him plenty of freedom to try his hand at some unique creations.
The more for it as he keeps the making of such nectars as secret as possible for the sole pleasure of titillating his fans!

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He also has a lot of fun with English translations!

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Even though, he never forgets to promote his locality!

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Rice milled down to 55%
Alcohol: 15~16 degrees
Bottled in November 2013
Limited to 120 bottles (large, that is only 216 l.!)
All other information is a secret in his own words!

Clarity: Very clear
Color: Very faint golden hue
Aroma: Discreet and elegant. Banana
Body: fluid, slightly sirupy
Taste: Well-rounded attack backed up with pleasant alcohol.
Elegant, gentle, almost sweetish.
Complex.
Oranges, persimmon, milk coffee, plums.
Disappears quickly leaving another interrogation mark. Insistently calls for the next cup.
I don’ know what would happen if I drank it with food. There is too little of it made to risk it!
Furthermore it is a very complex sake which tends to show new facets with every sip.

Overall: A rare nectar to enjoy while you can!
The kind of sake you hoard in secret for your sole use!
If you are lucky to find one of the few bottles, stop thinking and buy it!

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, Pierre.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: Sugii Brewery-”Yaoyorozu”Yamahai Junmai Homarefuji

February 14, 2014

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Sugii Brewery has been brewing this particular brand for some time and it is noteworthy for more than reason.
First of all it is a Yamahai, a variety of sake than many breweries conscientiously ignore as it is difficult to master its natural fermentation.
Interestingly enough “Shizuoka Yamahai” is tarting to get some deserved attention from the rest of Japan as many Shizuoka breweries have made it their challeng to tackle it.
And the results are certainly striking!

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Another interesting aspect is that the rice is Shizuoka-grown Hoamrefuji, which is steadily earning its lettres de noblesse (fame)!

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Rice: Homarefuji
Rice milled down to 70%
Dryness: + 5
Acidity: 2.0
Bottled in Novemeber 2013

Clarity: Very clear
Color: Light golden hue
Aroma: Dry and fruity. bananas, custard.
Body: Very fluid
Taste: Dry deep attack.
Little junmai petillant.
Complex. Tends to show new facets in slightly wild and unpredictable fashion.
Fruity: dry oranges. Later dark chocolate and milk coffee.
Welcome acidity.
Disappears quickly enough with hints of dry coffee beans.
Becomes momentarily drier and deeper with food.
Takes on a sweeter turn immediately after food with strong hints of milk coffee.
Superbly marries with any food.

Overall: Although obviously conceived to be drunk with food, it is a thoroughly enjoyable sake on its own with intriguing facets enticing you to the next cup and the nest one beyoond.
A very dangerous sake in a sense as you don’t tire of it and feel obliged to discover a new facet!
A challenge, and a successful one at that be it on the brewer’s side or the drinker’s!

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, Pierre.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

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: Shidaizumi Brewery-Tonkubetsu Honjozo Hyakumangoku

February 6, 2014

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I have always been wondering at the wisdom of creating a honjonzo.
After all it is certainly more difficult than making a straight junami as you have to blend the aforementioned junmai with pure sake alcohol.
In fact many a brew master has agreed it is a lot of work for making a sake sold at a lower price…
Mind you I do not complain, especially considering the extravagant rice millage practiced by Shizdaizumi Brewery in Fujieda City!

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Rice: Hyakumangoku (Toyama Prefecture)
Rice milled down to 55%
Alcohol: 16 degrees
Yeast: Shizuoka NEW-5
Dryness: + 6.0
Acidity: 1.1
Bott;ed in November 2013

Clarity: very clear
Color: Faint golden hue
Aroma: Discreet, elegant, fruity. Coffee beans, vanilla
Body: fluid
Taste: Soft, dry. elegant attack with strong coffee beans and dry dark chocolate.
Complex. Pleasant alcohol. Disappears quickly with hints of dry nuts.
Take an even drier turn with food.

Overall: An intriguing and elegant sake.
Eminently enjoyable on its own although obviously conceived to accompany food.
I actually made a point to drink it with dates and sweet biscuits and discovered that its accentuated dryness beautifully married with the sweetness of the cakes!
It just proves you ind you I could drink that particular brew all night long!ought to drink any sake in many combinations as far as food is concerned.
Mind you, I could drink that particular brew all night long!

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, Pierre.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: Takashima Brewery-Hakuin Masamune Junmai Genshu

February 2, 2014

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Winter is the season for strong genshu sake and Takashima Brewery in Numazu City is certainly no exception!
At least they keep the names short there! LOL

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Rice: Aichi no kaori
Rice milled down to 65%
Yeast: Shizuoka Yeast NEW-5
Alcohol: 17 degrees
Dryness: + 5
Acidity: 1.6
Bottled in Decmebr 2013

Clarity: Very clear
Color: Golden hue
Aroma: Dry, fruity. Pears, custard, alcohol
Body: Fluid
Taste: Very fruity attack backed up with junmai petillant
Easy to drink in spite of high alcohol contents.
Complex: dry custard, chestnuts.
Disappears fairly quickly.
Changes little with food but for a deeper alcohol impression and appearance of oranges.
Sweetness/dryness tends to fluctuate inside the palate.

Overall: Very intriguing junmai genshu.
Superbly marries with food, especially izakaya heavy fare and oden.
Very pleasant to drink in spite of high alcohol contents.
Another solid and so reliable sake so typical of Takashima Brewery’s savoir-faire!

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, Pierre.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

February 2, 2014

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I just managed to grab this last bottle of a limited brew by Senju Brewery in Iwata City!

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It makes for another long reading:
Junmai: No pure alcohol added
Shinshu: New aske of the season
Shiboritate: Just pressed
Muroka: Unfiltered
Nama: Unpasteurized
Genshu: No pure water added

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Limited to 720 liters/ a small tank only!

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Rice milled down to 60%
Alcohol: 17~18 degrees
Bottled in November 2013

Clarity: Very clear
Color: Light golden hue
Aroma: Assertive. Dry and fruity. Pineapple, vanilla
Body: Fluid, slightly sirupy
Taste: Dry and fruity attack backed up with moderate junmai petillant and pleasant alcohol.
Elegant in spite of high alcohol content.
Complex: cherries, oranges, persimmons.
Disappears fairly quickly.
Changes little with food.
Actually marries superbly with heavy izakaya fare.

Overall: A solid sake for heavy food in cold winters!
Very elegant in spite of the “rough image” of a nama genshu!
Another sure value for strong 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, Pierre.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: Oomuraya Brewery-Wakatake Oni Koroshi Honjozo Genshu

January 30, 2014

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The “Oni Koroshi/Kill a Goblin” made by Oomuraya Brewery in Shimada City is probably the most famous Oni Koroshi in Japan and actually was the main brand sake of the same brewery.

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It is a very dry sake originally aimed at male drinkers but times have certainly changed and everyone is enjoying it!

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For the history amateurs!
If you want the translation just ask! LOL

Rice milled down to 60%
Alcohol: 17.1 degrees
Dryness: + 9
Bottled in September 2013

Clarity: Very clear
Color: Golden hue
Aroma: Assertive. Dry. Nutty.
Chestnuts, cherries, milk coffee
Body: Fluid
Taste: Very dry attack backed with pleasant alcohol.
Fruity: Apples, cherries
Alcohol not as strong as expected.
Lingers only for a while warming up the back of the palate.
Changes little with food but for a mellower turn backed with stronger alcohol.
Turns mellow with soft nuts once away from food.
As a nurukan/lukewarm shows drier but fruity facets. Turns then very dry but pleasant.

Overall: A sake for all seasons, especially with food. Can be enjoyed any temperature.
Another sake to bring at a BBQ or a raucous party!

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, Pierre.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: Kumpai Brewery-Junmai Nama genshu Fukuro Tsuri Shibori

January 19, 2014

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Kumpai might be the smallest brewery in Shizuoka Prefecture but they certainly produce some supreme nectars!

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Incidentally the Ichikawa family produces their own labels!
You can see that 2014 is the Year of the Horse!

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The s\name of this sake makes for another long reading:
Junmai: No alcohol added
Nama: unpasteurized
genshu: no water aded
Fukuro Tsuri Shibori: the sake was poured inside cloth sacks hung over a tank to let the sake flow out naturally

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Rice: Hyakumangoku
Rice milled down to 55%
Dryness: 0
Alcohol: 18 degrees
Bottled in Decmeber 2013

Clarity: Very clean and smoky (white lees)
Color: Golden hue
Aroma: Assertive. Dry. Fruity
Hints of French Pernod, thick nashi pears
Body: Fluid
Taste: Strong attack backed with puissant junmai petillant.
Alcohol softer tan expected.
Strong bubbly feeling.
Soft and complex: liquorice, pears, nashi.
Very easy to drink in spite of its nama and genshu status.
Changes little with food but for a sweeter turn.

Overall: A thoroughly enjoyable limited quantity sake that might be very difficult to obtain (I ordered it directly from the brewery!)!
Chilled, it makes for a superb aperitif.
Could easily replace a liqueur!
Should definitely please ladies in spite of its “rough” status!
If you must eat with it, do try it with blue cheese or chocolate!

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, Pierre.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: Kansawagawa Brewery: Shosetsu Junmai Shiboritate Nama

January 16, 2014

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Winter is a great time to taste all those shiboritate/just pressed sake as they will also give you a good idea of what to expect from a brewery every year!

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People usualy tend to have difficulties rememembering the difficult name of kansawagawa Brewery in Yui, Shimizu Ku, Shizuoka City, but their brand name, Shosetsu, is famous all over Japan!

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Rice milled down to 60%
Alcohol: 15~16 degrees
Bottled in December 2013

Clarity: very clear
Color: Very faint golden hue
Aroma: Assertive, fry and fruity
Taste: Well-rounded attack. Dry and fruity. Complex.
Apples, pears, apricots, macadamia nuts.
Discreet junmai petillant.
Disappears fairly quickly with late hints of macadamia nuts, almonds and oranges. Coffee beans appear later.
Comparatively elegant and easy to drink for a nama/unpasteurized sake.
Takes on a drier turn and more junmai petillant with food.
Elegantly marries with food.
Insistently calls for the next cup!

Overall: A very fine sake, subtler than expected for a nama.
Chilled, makes for a superb aperitif.
Beautifully drinks with any food, although thoroughly enjoyable on its own!
A sure value!

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, Pierre.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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