Posts Tagged ‘浜松市’

Shizuoka Sake Tasting: Hana No Mai Brewery-Junmai Shiboritate Genshu

March 5, 2012

Hana no Mai Brewery in Hamamatsu City ‘ the largest Sake Brewery in Shizuoka Prefecture and export a sizeabkle amount abroad.
For quit some time they have been breweing their sake with their own ingredients. They grow their own Yamada Nishiki rice in the same city, uses Shizuoka yeats and the local water!

They produce also many limited brews such this nicely warpped “shiboritate/newly pressed” Junmai (no alcohol added) Genshu (no water added!

Rice: Shizuoka-grown Yamada Nishiki
Rice milled down to 60%
Dryness: +3
Acidity: 1.8
Alcohol: 16~17 degrees
Bottled in October 2010

Clarity: Very clear
Color: Very faint golden hue
Aroma: Fruity and asserive. banana, pineapple, custard
Body: Fluid
Taste: Strong fruity alcohol attack.
Warms back of the palate.
Dryish and strong junmai petillant.
Lingers for a short while with lots of almonds and coffee beans. Oranges, Macadamia nuts, hints of dark chocolate.
Drinks well with food with more Macadamia nuts.

Overall: Unusually strong sake for Hana No Mai Brewery.
Straightforward and fruity.
Tends to vary with food.
Best appreciated with strong taste food, although the latter might influence the taste.
A good sake for Izakayas!

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

Shizuoka Sake Tasting: Hamamatsu-Tenjingura Brewery/Shusseijyo Aki Agari Tokubetsu Honjozo

February 22, 2012

Hamamatsu-Tenjigura was the oldest Sake Brewery in Hamamatsu City until it started absorbing all the neighbouring cities.
It stands in Shizuoka Prefecture for having the only “Brewmistress”!

Their sake come into two distinct varieties, the ones designed for food, the others for separate tasting.
This particular sake was great with food prepared by the Missus!
It also has the merit to made with Shizuoka-grown Homare Fuji Sake Rice!
And it certainly makes for a long title!

Hamamatsu-Tenjigura Brewery: Shusseijyo Aki Agari (Autumn’s First) Tokubetsu Honjozo Homare Fuji

Rice: Homare Fuji 100%
Rice milled down to 60%
Alcohol: 15~16 degrees
Bottled in August 2010

Clarity: Very clear
Colour: Transparent
Aroma: Dry and fruity: bananas, coffee beans and coconuts
Body: Fluid
Taste: Very dry attack. Fruity: Coconuts, almonds.
Disappears quickly with a drier note with more almonds and nuts/coffee beans.
Changes little with food with an even drier note.

Overall: An eminently drinkable sake for dry sake fans.
At 60% millage simply an extravagant Tokubetsu Honjozo!
Great accompaninent to food.
Could be enjoyed in any way, chilled, room temperature or lukewarm!

It was certainly perfect with the Missus’ food: Deep-fried lotus roots chips and cheese gyoza!

RECOMMENDED RELATED WEBSITES

Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, 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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Shizuoka Sake Tasting 13/8: Hana no Mai Brewery

December 13, 2008


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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 18/10: Hamamatsu-Tenjingura Brewery

November 10, 2008


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That particular posting should interest the Good Beer and Country Boys who have recenly visited this Brewery!
This is the second brew of the very limited Ten=Teki Series, an extravagant Junmai Yamahai!
Note that this is the first Yamahai concocted by this Brewery!

Hamamatsu-Tejingura Brewery: Ten=Teki Junmai Yamahai
Rice: Yamada Nishiki 100%
Rice milled down to 50% (absolutely extravagant!)
Dryness: -13
Acidity: 3.1 (very high for Shizuoka!)
Yeast: No9 & Shizuoka NEW-5
Production 1,000 bottles
Bottled in October 2008

Clarity: Very clear
Colour: Transparent
Aroma: Fruity and dry, green apples, coffee beans, vanilla, oranges.
Body: Velvety
Taste: Shortish tail. Fruity and velvety attack. Complex. Green apples. Turns dry in mouth with a nice acid finish. Persimmons, oranges, bananas and apricots made an appearance with second sip.
Turns dry with food.

Overall: A very solid sake showing multiple facets backed by a dry acid finish in spite of very sweet figures.
Probably best enjoyed with heavy food.
Unusual sake for Shizuoka!

Shizuoka Sake Tasting 18/9: Hamamatsu-Tenjingura Brewery

November 4, 2008


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Hamamatsu-Tenjingura Brewery in Hamamatsu City has come up with a great end-of-the-year present: Koshu/Old sake!

Hamamatsu-Tenjingura Brewery: Ten-Teki Koshu (futsushu)

Originally brewed in 1997 and bottled in September 2008 (11 years old!)
Rice: Yamada Nishiki, 40%, Gohyakumangoku, 60%
Rice milled down to 60%(even so it is declared as a futsushu!)
Dryness: -36
Acidity: 1.8
Alcohol: 15~16 degrees
Yeast: No 9
Production limited to 500 (500 ml)

Clarity: Very clear
Colour: Rich golden hue
Aroma: Rich, strong, port wine, fruity, persimmons, almonds
Body: Velvety
Taste: Rich and sweet at first. Slightly syrupy. Very fruity: almonds, apricots, persimmons and mandarines.
Finishes with a faint acid note.
Rich balance between sweetness and acidity appearing with food.

Overall: A very original sake!
Rare sweetness for Shizuoka.
Chilled, it drinks as a great aperitif.
At room temperature, eases down a rich port.
A discovery!

21st Shizuoka Prefecture Sake Brewers Festival

October 6, 2008


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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!

Douman Crab at Suehiro-Hamanako No Megumii Aji Sushi Restaurant

July 23, 2008


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“Douman” is the name of a very rare crab of fairly large proportions exclusively caught in Summer in Lake Hamana, Shizuoka Prefecture.
Fishermen will be lucky if they manage to find 2 or 3 specimen caught in their nets in a single day for the whole lake!

It has become one of the symbols of the area as demonstrated by the rice/kome shochu of the same name brewed by Hamamatsu-Tenjingura Brewery/Distillery in Hamamatsu City.
Consequently only a few privileged establishments may serve it from time to time.
One such place is Suehiro-Hamanako No Megumii Aji Sushi Restaurant, a little secret place of mine.
As introduced in other articles, it is tucked away from the city bustle south of Hamamatsu JR Station.

I make a point to reserve a seat or two before I visit them as hey will make sure to keep a bottle of Shizuoka Sake just for me.
Last Friday, they just happened to have an excellent bottle from a favourite Brewery of mine, namely Hatsukame in Okabe Cho.
That particular brand, called “Fujisan”, is a honjozo made with rice from Toyama Prefecture and yeast from Shizuoka Prefecture, perfect in summer with sushi and seafood!
Light food was on order as it had been an excessively hot day now that the rainy season is finally off our heads.

Pickled myoga, and ham and avocado salad were perfect with the first couple of glasses of chilled sake.

With a kitchen conveniently closed away, Suehiro has the knack to serve the right mixture of sashimi, sushi and cooked fare which ensures you will not leave the place worrying about a still empty stomach.
Mind you, this is an expat notion which does not count for the Japanese habit to visit at least two or three different places in the same night.
We opted for some akami/lean tuna and suzuki/seabass sashimi and a plate of Hamana Lake prawns deep-fried inside Spring rolls.

Finally we were ready for the Douman Crab!
My friend took the opportunity to order a glass of shochu of the same name while I gamely took care of the sake.
In Hamamatsu City they just serve it steamed as it is without any dressing or seasoning.
And our half (can you imagine the price of a whole one?) did not need any whatsoever. It came very full of so soft, tasty, even sweet meat that you naturally take your time savouring a little at a time with chopsticks. Forbid a fork or spoon!
I’m afraid this will be my first and last time I experience such a delicacy. That is unless Suehiriro calls me (and other customers?) next time they chance upon one (two would be impossible, so do not plan a party!)

We still hjad one more morsel before we left for the Liquid Kitchen, a bar held by a cricket friend of mine: Hamana Lake anago/conger eel and ikura/salmon roe sushi.
As this restaurant always comes up with local delicacies on a purely seasonal basis, I wonder what will compel me to visit it again!

SUEHIRO-HAMANAKO NO MEGUMII AJI
Hamamatsu City, Naka Ku, suyama Cho, 360-6
Tel.: 053-452-6288
Business Hours: 11:30-13:30&17:00-22:00
Closed on every Wednesday and second Tuesday
HOMEPAGE (Japanese)

Shizuoka Sake Tasting 13/7: Hana no Mai Brewery

June 29, 2008


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Karakkaze/”Dry Wind” has been one of Hana no Mai Brewery’s flag brews for quite some time.
The brewery has even created a sake lovers’ association of the same name in Hamamatsu City.

Hana No Mai Brewery: Karakkaze “Karakuchi” Ginjo

Rice: Yamada Nishiki (Shizuoka Prefecture)
Rice milled down to 55%
Alcohol: 15~16 degrees
Bottled on January, 10th, 2008

Clarity: Very clear
Colour: Almost transparent
Aroma: Dry. Fruity: Almonds, pineapple
Body: Velvety
Taste: Dry. Lingering tingle. Alcohol. Fruity: vanilla, almonds, pineapple.
Shortish tail. Warmth lingering in the back of the mouth.
Turns drier with food with more pineapple, almonds and coffee beans making their entrance. Hints of melon/cantaloupe.

Overall: a very dry sake with good character.
Probably best enjoyed with food.
Interesting on its own, especially when lightly chilled

Shizuoka Sake Tasting 18-8: Hamamatsu-Tenjingura Brewery

May 12, 2008


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Hamamatsu-Tenjingura Brewery in Hamamatsu City have always been noticed for a certain originality bordering on the maverick side. I’m ceratinly not one to complain!
I had the chance to discover this very limited editio of a brew made from a mixture of old sake/koshu made ten years ago and sake made this year. It is advertised a ” a sake as easy to drink as umeshu”!

Hamamatsu-Tenjingura Brewery: Mu-Jun
Alcohol: 15.2 degrees
Rice millage: koji kome/fermentation rice-Yamadanishiki, 40%. kake kome/rice-Gohyakumangoku, 60%
Yeast: No 9
Acidity: 1.8
Amino acids: 2.2
Contents: 500 ml
Limited edition: 180 bottles

Clarity: very clear

Colour: golden

Aroma: Fruity, light: apricot, peach, pineapple.

Body: Velvety

Taste: Sweet but not overpowering. Tastes like a sweet white port.
Complex with a lot of fruits: Mikan, apricot, peach.
Short tail. Honey and coffee beans coming out later.
Some welcome acidity and dryness appear later with more mikan.

Overall: A rarity in Shizuoka: a dessert sake! Perfect when drunk slightly chilled.
Drinks well with food whether salted or sweet.
Great with cheese and choclate!

Tastings by The Hamamatsu Geeks 4

March 24, 2008


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

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

Reports coming soon!

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

Shizuoka Sake Tasting 18-7: Shusseijo Junmai Nama Genshu

March 17, 2008


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

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

Clarity: Very clear

Colour: Light Golden Tinge

Aroma: Sweet, bananas

Body: Velvety

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

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

Red Plum Liqueur: Ribaishu by Hamamatsu Brewery

March 3, 2008


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

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

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

Shizuoka Breweries 16: Hamamatsu Brewery

March 1, 2008


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

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

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

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

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

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

Shizuoka Izakaya: Tonami

January 30, 2008


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

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Tonami originally opened in 2002 but was bought by the present couple owners mid 2005, for the better, I must say.
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The name “Tonami” means “Rabbit Wave”, and for rabbit lovers, the place is simply full of them!
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Located in the middle of the Shizuoka “Gourmet Town” Tokiwa-cho district, it is a very welcoming place where individuals or small parties of up to four will comfortably sit. I noticed that customers greatly vary in age, always a good sign.
As in any such establishments, sashimi is a good criterion for judging the quality of the fare: the sanma (saury, mackerel pike) was excellent and very fresh (they serve us the bones and head deep-fried later) and very tasty.
They do have original recipes and unusual morsels. I would like to recommend the following:
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(in above order) Deep-fried avocado and scallops Spring rolls, deep-fried whalemeat (yes, you read it!) and kushiyaki (Japanese brochettes)
They also serve a mean Japanese-style tripes curry!
All at reasonable prices for such an establishment.
As for drinks, the usual, but they also serve an excellent Shizuoka Sake, namely Isojiman Honjozo (Yaizu City): no need for dessert!
A place certainly worth a second visit!

Tonami
Shizuoka City, Aoi-Ku, Tokiwa-Cho, 2-9, K Montania Bldg., 1F
Tel.: 054-2512012
Business hours: 17:00~24:00 (weekdays), 15:00~22:00 (Sundays)
Closed on Tuesdays

Shizuoka Izakaya: Imaizura

January 24, 2008


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Umaizura (actually mean Horse Face! The kanji for horse is featured in the address, Mr. Konagai forename and izakaya’s name!) is one of those “kakureya” (hidden spot) that would be impossible to discover without a guide. I was lucky enough to be introduced to this very traditional izakaya by my ne “sake friend”, Mr. Koyama who is in the preocess of writing a homepage for the Shizuoka Sake Brewers Association.

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The entrance, once discovered in a dark side street opens onto a very comfy interior replete with traditional and antique Japanese furniture. You have a choice of sitting between a counter where you can have a look at the Shizuoka-style oden (I had to forego them this time!), rooms and corners all with tatami, some with dug space for your legs (expats better request for those), others with cushions on the tatami floor.

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Umaizara is still an upper-class of izakaya tendered for the last 8 years by Mr. Konagai who shows great care in choosing the sashimi of the day. All food is cooked with care, whatever the syle, traditional or more modern to satisfy all tastes and appetites:

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One more reason is of course the Shizuoka sake :
Hatsukame (Okabe-Cho) (4 varieties)
Kikuyoi (Fujieda City)
Hana no Mai (Hamamatsu City)
Isojiman (Yaizu City)
This is not an extensively list as it changes regularly. Mr. Konagai will be only too happy to tell you what he has in stock and describe the brands he has on hand.

Now, as I shall have to visit it again for the oden and more sake, expect another article very soon!

Umaizura
Shizuoka City, Aoi Ku, Baban Cho, 39-3
Tel.: 054-2713636
Business hours: 17:30~?
Closed on Sundays.

Shizuoka Izakaya: Takasagotei

January 12, 2008


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If you happen to be staying, let’s say for a single night in Hamamatsu City, near the JR Station, I would suggest you visit Takasagotei Restaurant on the second floor of Hamamatsu Sago Terminal Hotel just right of the JR station south exit.

As a hotel izakaya since the 1970’s they are definitely above the run of the mill level of the fare usually delivered in business hotels.

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Their sashimi offerings are within the good level prevalent throughout the Prefecture.

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I found their mushroom tenpura (vegetarians, please note!) excellent.

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They also had an unusual “shirasu gyoza” (deep-fried whitebait dumpling), which would go well with a beer.

They also have the great merit to offer a large range of Shizuoka sake out of their long drink menu, which warrant a visit by other Prefectures’ guests:
Hana no Mai (Hamamatsu City: 2)
Hamamatsu-Tenjingura (Hamamatsu City: 1)
Senju (Iwata City: 1)
Doi-Kaiun (Kakegawa City: 1)
Oomuraya-Wakatake (Shimada City: 1)
Isojiman (Yaizu City: 1)
Hatsukamei (Shida Gun-Okabe Cho: 2)
Shosetsu (Yui: 1)
Fuji-Takasago (Fujinomiya City: 1)

Takasagotei
430-0926
Hamamatsu City, Sunayama-cho, 322-7, Hamamatsu Sago Terminal Hotel, 2F
Tel.: 053-4538686
Business hours: 11:30~14:30, 17:00~22:00

Shizuoka Umeshu: Hamamatsu-Tenjingura Brewery

December 19, 2007

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

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Shizuoka not only produces some of the best sake in Japan and absolutely extravagant shochu, but also come up with the cream of Umeshu found in this country adding local Japanese plums to their sake or shochu for the plesaure of all.

Hamamatsu-Tenjingura Brewery in Hamamatsu City has the particularity to brew sake, shochu, beer and umeshu (when are they going to make wine?).

This Umeshu called Kuramoto no Umeshu (Umeshu from our Brewery) is certainly a beauty:
Alcool: 15 degrees
Ingredients: Kome/rice shochu, Japanese plums extract, sugar.
No colouring or artificial state added.
Bottled in June 2007.

Best appreciated on the rocks or straight and chilled at all times.
Very elegant and satisfying. Will please both ladies and gentlemen.
The perfect aperitif!

Hamamatsu Brewery
Hamamatsu City, Tenjin machi, 3-57
Tel.: 053-461-6145
HOMEPAGE

Shizuoka Sake Tasting 13-6: Hana no Mai Brewery

December 10, 2007

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

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This is the second bottle tasted by the Shizuoka Geeks on December 7th, 2007

Hana no Mai Brewery (Hamamtsu City) Kura dashi Ginjo Nama Sake
Rice: Shizuoka Yamada Nishiki
Rice milled down to 55%

Clarity: Very clear

Colour: Transparent

Aroma: Flowers, light

Body: Velvety

Taste: very dry impression.
Turns sharpish with food. Reminiscent of custard/vanilla/almonds.
Tends to go through sweet/sour cycles with food later.

Overall: Sharpish dry sake, but tends to turn “sweet and sour” with food.
Would probably appeal more to gentlemen than to ladies

Tasting 18-6: Hamamatsu-Tenjingura Brewery

October 10, 2007

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

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This is the fifth and last bottle of a series of 5 300ml samples

Shusseijo Nama Junmai Ginjo

Clarity: Very clear

Colour: Almost transaprent

Aroma: Light. Ricey

Body: Velvety

Taste: Complex. Light. Coffee beans/Bitter chocolate
Welcome tingle and faint acidity.
More acidity revealed with food and spreading over the palate.

Overall: Complex. An excellent sake for food, although too much salt will interfere with it.

Shizuoka Sake Tasting 13-4 Hana No Mai Brewery: Susono

September 16, 2007

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

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Thisa is the third bottle sampled by the Hamamatsu geeks on September 14th:
A group of sake lovers in Susono City (eastern part of Shizuoka Prefecture) asked Hana no Mai Brewery in Hamamatsu City to brew a limited junmai shiboritate genshu exclusively made with rice grown in and around Susono City and water collected from Mount Fuji.

Rice: goyakumangoku milled down to 55%
Dryness: +5
Bottled on November 2nd, 2006

Clarity: very clear

Colour: almost transparent

Aroma: Fruity, bananas, plums

Body: fluid

Taste: complex but light. Fruity. Bananas. Welcome tingle. On second drink bitter chocolate will appear.

Overall: Easy to drink. A sake fit for light food. Recommended for ladies and beginners


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