Posts Tagged ‘藤枝市’

Shizuoka Sake Tasting: Shidaizumi Brewery/Organic Sake-Junmai Ginjo

March 5, 2012

Shidaizumi Brewery in Fujieda City has been conducting some very interesting experiments with organic ake rice for some time.
With Aoshima Brewery in the same city, a new movement has been started for a new and growing trend: Organic sake.

Shidaizumi Brewery hence received the Ecofarmer License from the Shizuoka Prefectureas a member of the JA Oigawa Yaizu Sake Rice Research Committee.

The Brewery used organic rice of the Yamada Nishiki strain cultivated by 11 farmers in Yaizu City:
Kohji Ohata, Toshiyuki Umehara, Masamitsu Masuda, Tatsuo Muramatsu, Teruo Matsumura, Toshiyuki Sone, Hirao Noda, Masashi Suzuki, Naomi Yamamoto, Riji Yagi and Kazuyuki Ishikawa.

Rice: Organic Yamada Nishiki all grown in Shizuoka Prefecture
Rice milled to: 55%
Yeast: NEW-5 (Shizuoka)
Dryness: +5.0
Acidity: 1.2
Alcohol: 15~16 degrees
Bottled in December 2010

Clarity: Very clear
Color: Transparent
Aroma: Bananas
Body: Fluid
Taste: Dry attack with junmai petillant.
Soft but complex.
Warms up back of the palate and ends on a dry note.
Banana, almond, apricot, memories of coffee beans and dark chocolate.
Dry melon appears with food with more nuts and dark chocolate.
Elegant, easy to drink.

Overall: Ever talked of a “feminine drink”?
A sake not easy to discern.
Ladies would be screaming for it?

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 25/5: Aoshima-Kikuyoi Brewery

February 24, 2009


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Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!
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All but for its limited size, Aoshima Brewery has achieved a deserved fame all over Japan as recently demonstrated in the widely read DANCYU magazine. Densaburo (Masterbrewer name) Aoshima has the particularity to speak fluent English as he holds a business management degree from an American University. Interestingly enough, he does not export his sake yet.

Aoshima Brewery: Kikuyoi Ginjo
Rice: Yamada Nishiki Ginga
Rice milled down to 50%
Dryness: +6~+9
Acidity: 1.1~1.4
Yeast: Shizuoka Yeast
Oigawa Southern Alps Spring Water
Rcommended to be drunk at 12 degrees
Bottled in January 2009
No 1101 (Mr. Aoshima numbers all his bottles for tracing back)

Clarity: Very clear
Colour: Transparent
Aroma: Fruity and dry: flowers, pears, vanilla
Body: Velvety
Taste: Light but dry attack. Disappears quickly.
Well-rounded. Complex.
Fruity and flowery. Pineapple, almonds, faint vanilla and pears.
Elegant with a dry deep quick finish backed by almonds and nuts.
Combines well with food. tends to turn drier with food.

Overall: A deep elegant sake!
No wonder it i making so many converts all over Japan!
Stands so well to food without losing any of its character.
Fleeting multi-faceted, typical Shizuoka sake.

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

Shizuoka Sake Tasting 16/8: Sugii Brewery

January 20, 2009


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

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Sugii Brewery in Fujieda City has a habit of producing all kinds of “limited brews” every year that officionados are competing to buy within a day or two just after it has been put out!
This particular brand has just been bottled directly form a wooden cask (instead of the usual metal vats).

Sugii Brewery: Junmai Taru (wooden cask) Sake/2009 Special brew
Rice milled down to 60%
Alcohol: 15~16 degrees
Bottled in December 2008

Clarity: Very clear
Colour: Transparent
Aroma: Soft and fruity, well-rounded, junmai characteristics. Banana, almonds
Body: Velvety~fluid
Taste: Dry attack. Well-rounded. Complex. Shortish tail.
Ends with welcome acidity and more bananas.
Junmai tingle getting stronger with food.

Overall: Elegant, almost discreet, and complex although fleting.
Great with food of any kind.
Varies very little with food.

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

Shizuoka Sake Tasting 14/7: Shidaizumi Brewery

January 20, 2009


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

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As I said before, Shidaizumi Brewery in Fujieda City is blessed with the water from Setogawa River, which, for all its limited size, is considered as the provider for the best river underground water in Shizuoka Prefecture.
This brew is the annual “Kura Dashi Ichiban/First Brew of the Year” (that is starting from winter 2008/2009)

Shidaizumi Brewery: Kura Dashi Ichiban, Honjozo, Nama (unpasteurized), Genshu (no water added)

Rice: Yamada Nishiki (Hyogo Prefecture), 93%, Gohyakumangoku, 7%
Rice milled down to 60%
Yeast: Shizuoka Yeast New-5
Dryness: +6
Acidity: 1.4
Alcohol: 18~19 degrees
Bottled in December 2008

Clarity: very clear
Colour: Almost transparent
Aroma: fruity, banana, vanilla, alcohol
Body: Velvety
Taste: Strong attack backed by powerful alcohol.
Warms up back of the mouth and throat.
Shortish tail.
Complex, fruity. Banana, vanilla, mandarines.
Gentler on second sip, especially with food.

Overall: Typical Honjozo from Shidaizumi Brewery. At 60% millage, simply extravagant!
Splendid and so reliable with food, especially of the heavy variety.
More complex than expected, although such a fine millage should warrant for elegance in spite of high alcohol contents.

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

Shizuoka Sake Tasting 14/6: Shidaizumi Brewery

December 29, 2008


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

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

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

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

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

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

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

Shizuoka Sake Tasting 14/5: Shidaizumi Brewery

October 18, 2008


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

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

Shidaizumi Brewery: Junmai Daiginjo

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

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

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

The last Bottle 1/2?: Iwamoto Brewery

September 27, 2008


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Mr. Matsunaga, owner of Mr. Matsunaga’s Liquor Shop showed me this bottle last Wednesday.
The last generation of Iwamoto Brewery producing Shikon among other brand names in Fujieda City married into the family owning Sanwa Brewery in Shimizu Ku.
This is another famous brand of theirs: Matsuwaka Midori.
As it had already been bought by a group of collectors, I was only allowed to take a pic and write down the information!

Iwamoto Brewery (ceased operations on July 4th, 2005)
Matsuwaka Midori Shiboritate Genshu
Bottled in 1992!

Shizuoka Sake Tasting 16/7: Sugii Brewery

September 20, 2008


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

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September is always a busy month for Sugii Brewery in Fujieda City when they put on sale special brews matured over the year.
This particular sake has just been awarded a Trophy for “Best Ginjo” by the Tasting Panel at the International Sake Challenge 2008 held in Tokyo on July, 8th, 2008!

Suginishiki Extra Ginjo
Rice: Yamada Nishiki 100% (Hyogo Prefecture)
Fermented rice (kooji) milled down to 40%
Added rice milled down to 50%
Alcohol: 15.9 degrees
Dryness: +9
Acidity: 1.1 (very low)
Yeasts: Shizuoka HD-1 and NEW 5
Pasteurized only once
Bottled in August 2008

Clarity: Very clear
colour: Light golden tinge
Aroma: Light and sharp. Pineapple, green apple
Body: Velvety~fluid
Taste: Shortish tail
Fruity and complex: pears. green apples
Elegant and discreet.
From fruity turns quickly very dry, especially with food with added complexity.
Bitter chocolate and coffee beans appearing later with more food.

Overall: As usual, another pleasant surprise! Definitely for dry sake lovers!
Mr. Sugii seems to come up with another creation every time I taste his sake!
Drinks so well with or without food.
Should please both genders. tends to disappear quickly!

Shizuoka Sake Tasting 16/6: Sugii Brewery

July 28, 2008


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Sugii Brewery in Fuieda City is one of the very few breweries which still experiment with old-style sake such as Yamahai and brews concocted with kimoto.
This time, Mr. Sugii devised a Yamahai exclusively made with Homare Fuji, a rice strain grown in Shizuoka Prefecture!

Sugii Brewery: “Yaoyorazu”, Ymahai Junmai

Rice: Homare Fuji (Shizuoka Prefecture)
Rice milled down to: 70%
Alcohol: 15~16 degrees
Brewed in 2007
Bottled in June 2008

Clarity: Very clear
Colour: Almost transparent
Aroma: Fruity, cherries, alcohol.
Body: Velvety~fluid
Taste: Short tail. Fruity: Dry cherries, Almonds, Junmai tingle, caramel, pudding.
Disappears quickly leaving a trail of warmth on the palate.
Turns drier with food with coffee beans appearing.

Overall: First impression! Very close to wine!
The Missus said it is feminine in concept!
Complex. Asking questions. Great with poultry.
Would go well with Japanese desserts.

Shizuoka Sake Tasting 16/5: Sugii Brewery

May 24, 2008


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

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Sugii Brewery in Fujieda City has always distinguished itself for venturing into new and forgotten roads and has recently acquired national fame for its traditional “kimoto” sake.

Sugii Brewery: Suginishiki Tokubetsu Junmai “Kimoto Shikomi”
Rice: Shizuoka Yamada Nishiki
Rice milled down to 60%
Dryness: +7
Acidity: 1.5
Alcohol: 15.6 degrees
Yeast: Shizuoka HD-1
Yeast starter: “Kimoto”
Bottled: April 8th, 2008

Clarity: very clear
Colour: Light Golden Tinge
Aroma: Light and dry. Melon
Body: Velvety~fluid
Taste: Short tail. Complex. Very dry at first.
Fruity, melon, coffee beans
Turns gentle with food accompanied with more melon.

Overall: “Old fashioned” sake. Rare taste in Shizuoka Prefecture.
Very dry. Drinks well with any food.
Alcohol with coffee beans will appear with salty food in spite of its junmai status.

Shizuoka Sake Tasting 16-4: Sugii Brewery

April 21, 2008


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

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Sugii Brewery is noted for producing some the most traditional sake in Shizuoka Prefecture. Their “kimoto” and “yamahai” have received national acclaim in many specialized magazines such as the March edition of “DANCYU”.
My good friends at Nagashima Saketen always call me as they have arrived!

The title “Tenbo 13 nen” means the 13th year of Tenbo Era (1843) shortly before the advent of Meiji Era, the year of the Brewery foundation in Fujieda City. A return to its roots and orignal brewing!

Sugii Brewery Yamahai Junmai “Tenbo Ju San Nen”
Rice: Aichi no Kaori: milled down to 78%
Fermented rice: Hitomebore: milled down to 70%
Dryness: +3.5
Acidity: 2.5 (very high for Shizuoka)
Alcohol: 15.2 degrees
Bottled in March 2008

Clarity: very clear

Colour: almost transparent

Aroma: Fruity: dry cherries

Body: velvety

Taste: very dry,fruity: dry cherries. Remiscent of a dry sherry

Overall: A sake for food, especially fried and strong taste food.
2 or 3 days ater opening the bottle the sake will actually turn gentler and sweeter, and “performing” with food.
Unusual and intriguing.

Shizuoka Sake Tasting 27-4: Aoshima Brewery

April 2, 2008


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

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This particular sake was tasted by nationwide connoiseurs for the 2008 March edition of Dancyu if I needed any proof of its sublime excellence (oxymoron?)!
It was exclusively made with Matsushita rice biologically grown in Fujieda City else to Aoshima Brewery. As the yeast is also from Shizuoka, you could not ask for a more local sake!

Aoshima Brewery/Kikuyoi-Matsushita Mai 40 Junmai Daiginjo

Rice: Matsushita Mai (fujieda City/Biological rice)
Rice milled down to 40%
Dryness: +6.5
Acidity: 1.2
Alcohol: 15~16 degrees
Yeast: Shizuoka Yeast
Bottled in December 2007

Clarity: very clear

Colour: light golden hue

Aroma: Light and discreet. Fruity, pear, pineapple, melon

Body: velvety

Taste: Light, complex, short tail, elegant.]
Dryness emphasized with second sip and food.
Coffee beans, bitter chocolate, almonds.
Calling for next sip.

Overall: Gentle and elegant sake. Very complex with multiple facets revealed along with more sips and food.
Litlle junmai tingle. Turns dry on the palate.
Simply extravagant. A very special drink for a very special moment with very special compny?
Definitely!

Shizuoka Sake Tasting 27-3: Aoshima-Kikuyoi Brewery

January 24, 2008


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

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Some time I remember having thanked a Shizuoka Brewery for not making “futusushu”/regular-normal sake, thinking in my ignorance that all Shizuoka sake ought to be premium sake.
I have eaten my words quite a few times since then.
Aoshima-Kikuyoi Brewery in Fujieda City is one of those breweries which still produce a precentage of their brews as normal sake, especially for “local consumption.
Alright, the catch is that any “normal sake” made in Shizuoka Prefecture is simply extravagant. You will not find any rice millage over 70%!

Kikuyoi Shiboritate Nama Futsushu
Rice: Ogonbore
Rice millled down to 70%
Alcohol: 19~20 degrees (genshu/original amount of alcohol)
Unfiltered (muroka)
Dryness: +2~+6
Acidity: 1.2~1.5
Yeast: Shizuoka Yeast

Clarity: very clear
Colour: almost transparent
Aroma: sweet/bananas/strawberries
Body: velvety
Taste: Sweet/nama tingle/Fruity: bananas, strawberries. Solid, strong impression.
Lingers inside mouth with a noticeable alcohol background. Welcome acidity with food.

Overall: I came to understand why Fujieda City people like their Kikuyoi normal/futsushu as it goes down so well with food.
Could be drunk at any temperature.
A sake designed for food.
Extravagant value considering parameters and price!

Shizuoka Sake Tasting 27-2: Aoshima-Kikuyoi Brewery

December 28, 2007


The Japan Blog List

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

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It dawned on me some time ago that If I wanted to taste and report on as many sake as possible, a simple, and easier one at that, way to do it cosisted in writing on sake I actually drunk in my favourite izakayas or restaurants, knowing the owners would not mind at all indulging me (and their reputation!).
Therefore this particular tasting was conducted at Tomii, a great Kyoto-style restaurant in Shizuoka City:

Kikuyoi Tokubetsu Junmai (Aoshima Brewery/Fujiieda City)
Rice: Yamada Nishiki
Rice milled down to 60%
Dryness: +6
Acidity: 1.3
Yeast: Shizuoka Yeast

Clarity: Very clear

Colour: Golden tinge

Aroma: Very fruity/pineapple/flowers

Body: velvety

Taste: Dryness mixed with junmai tingle. Complex. Keeps both dry and velvety after second sip.
Calls for another sip.
Turns drier with food and reveals more flavours: bitter chocolate/green apples

Overall: A typical “Shizuoka sake”. Easy to drink but very complex and elegant sake. Turns drier than most Shizuoka sake.
This particular sake was introduced in the celebrated manga, “Kurabito Claude” part III!

Shizuoka sake Tasting 27-1: Aoshima-Kikuyoi Brewery

December 23, 2007

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

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It is somewhat difficult to believe, but for all my meetings and sending their brews everywhere I had not written a single tasting article about Aoshima-Kikuyoi Brewery in Fujieda City!
I made a point to tatse one when I visited one of my favourite sushi restaurants, Ekimae Matsuno Sushi in Shizuoka City today!

Kikuyoi Tokubetsu Honjozo Nama
Rice: Yamada Nishiki Toyonishiki
Rice milled down to 60%
Dryness: +5.5
Acidity: 1.3
Yeast: Shizuoka Yeast

Clarity: very clear

Colour: almost transparent

Aroma: Sweet, fruity/pineapple

Body: velvety

Taste: Welcome acidity mixed with a lot of fruit/pineapple/bitter chocolate/vanilla.
Refreshing

Overall: easy to drink. Very elegant for Honjozo.
Goes very well with any food, especially sashimi and sushi.
Lots of fruit. Turns complex with food.
Could be drunk on its own. Would particularly be pleasant chilled in summer.
With food, turns almost extravagant

Maboroshi Sake: Kuromai by Sugii Brewery

December 9, 2007

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

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Here is one sake I may never taste, hence the expression, “Maborおshi Sake”!

In 2000 Kinnosuke Sugii, the owner and Master brewer at Sugii Brewery (Suginishiki) in Fujieda City, came up with one of his annual creations: Kodaimai Kurozake (Ancient Rice, Black sake) Honjozo.
At this time my good friend Takahiro Nagashima of Nagashima Saketen in Shizuoka City acquired two bottles of this very limited one-time only brew and decided to let them mature for a s long as possible. He drunk the first bottle last year and found supremely good.
Yesterday, December 6th, he showed me the second bottle he hoped to let mature some more time and allowed me to take a picture for posterity.
He promised me he would invite me when he decides to finally open it!
A sort article for a long wait….
I might as well as grab Mr. Sugii’s next creation for my own cellar!

Shizuoka Sake Tasting 14-4: Shidaizumi Brewery

October 24, 2007

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

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I finally got my hands on a bottle of “seishu/futsushu” (“normal sake” as opposed to premium sake) brewed by Shidaizumi in Fujieda City. If you read the notes below carefully, you will realize why a new classification system is needed for this kind of sake!

Shidaizumi Hiyaoroshi Seishu (normal sake) Genshu (original unadultered brew)
Alcohol content: 18 degrees
Rice: Goyakumangoku (Toyama Prefecture) 20%, Hitomebore (Yamagata Prefecture) 80%
Rice milled down to 65% (!!!!)
Yeast: Shizuoka Kobo NO-2
Dryness: +4
Acidity: 1.3

Clarity: Very clear

Colour: Almost transparent

Aroma: Light, ricey

Body: fluid

Taste: Solid. Bitter Chocolate. Welcome acidity

Overall: Quite a surprise. But looking at milling percentage, simply extravagant for “futsushu”. Welcome acidity.
Goes very well with food.
Would be a good sample to refer to as far as a new grading sytem is concerned. Outstanding value for price!

Umeshu by Shidaizumi Brewery

September 16, 2007

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

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I already had the occasion to taste this new umeshu (“Japanese plum liqueur”) callled “Umemaru” when I visited Shidaizumi Brewery in Fujieda City last August before it was put on sale. But due to a hectic schedule before leaving fro France, I did not have the time to make any report.
To amend for the hiatus, I bought and tasted a bottlelast night!

This umeshu is made with sake and ume/Japanese local plum extract, making it quite extravagant in comparison to what is usually marketed as “umeshu”)
The alcohol content is not so high at only 11 degrees.

Clarity: very clear

Colour: light orange-pink

Aroma: dry plums, drier than expected.

Body: light and smooth.

Taste: Complex and elegant. Drier than expected. Easy to drink and calling for a second and a third sip. Welcome acidity lingering over the palate

Overall: a great aperitif or refreshing drink on a hot summer day/night. Elegant. Adult. Deserves to stand beside European first-class fruit alcohols. Best drunk chilled or on the rocks.

Shizuoka Sake Tasting 14-2: Shidaizumi Brewery-Shoryuu

September 16, 2007

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

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I had the occasion to taste and finish this bottle at Shidaizumi Brewery before it was put on sale, but due to a busy schedule did not have the time to record my notes. I amended the lapsus by buying and tasting it yeasterday.

Shoryuu is a junmai genshu with a difference brewed in September 2007 by Shidaizumi Brewery (Fujieda City).

Rice: Asahina Yamada Nishiki
Rice milled down to 70%

Clarity: very clear

Colour: light golden tinge

Aroma: Ricey/fruity

Body: smooth

Taste: Complex. Welcome tinge spreading through palate thanks to its “genshu” nature. Fruity/bananas.
Lingers on for a long time.
Bitter chocolate and almonds appear revealed with second sip.

Overall: Complex, pleasant, reveals many characters as it calls for another sip.
Perfect with any food. Fruity but dry. A sake to experience!

Shizuoka Sake Tasting 4-6: Kumpai Brewery/Momiji

September 16, 2007

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

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This is the fourth bottle sampled by the Hamamatsu Geeks on September 14th:

Kumpai Momiji Junmai Ginjo Hiyaoroshi by Kumpai Brewery (Shizuoka City)

Rice: Biyama Nishiki 100%
Rice milled down to 50%
Dryness: +2
Bottled in September 2007

Clarity: very clear

Colour: almost transparent

Aroma: ricey, flowers

Body: Fluid, light

Taste: Simple/ricey/fruits.

Overall: Great for beginners. Very easy to drink. Simple and refreshing approach. Can be drunk at all times of the day and night. Probably best on its own.


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