Posts Tagged ‘Liqueur’

Shizuoka Sake Tasting: Kumpai Brewery-Momiji Junmai Ginjo Genshu

September 28, 2013

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Kumpai Brewery in Shizuoka City for all its being the smallest one in the Prefecture is a brewery you have to keep a constant eye on because of its superlative seasonal and limited products!
Fall is about to come and soon the Japanese maples trees/momiji/紅葉 will turn red, hence the name of this brew!

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Actually, the hiragana writing “もみじ” makes for an evenb better design!

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Rice: Biyama Nishiki
Rice milled down to 50%
Dryness: – 5 (very sweet by Shizuoka standards!
Alcohol: 17 degrees
Bottled in September 2013

Clarity: Very clear
Color: Light golden
Aroma: Light, fruity and complex: pears, apples.
Body: Fluid, slightly sirupy
Taste: Well-rounded and fruity attack.
Complex. Fruity and sweetish: pears, almonds, apples, macadamia nuts.
Sweetish at first but takes a leave on a drier note with little haste.
Tends to veer onto a drier turn with food.
Very easy to drink in spite of the high alcohol content.
The junmai petillant is discreet, too, making for a sake eminently enjoyable on its own.

Overall: An intriguing sake by Shizuoka standards which do not usually offer negative dryness.
Chilled, it would be enjoyed as a great aperitif, at room temperature would turn out as a beautiful digestif.
Eminently enjoyable both with salty food, especially cheese, and sweet food, notably with chocolate.
Greta with food but I’m convinced it should be enjoyed on its own especially as a night cap if you sleep on your own or as a great love drink with special company!

RECOMMENDED RELATED WEBSITES

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: 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!
-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: Hana No Mai Brewery-Homare Fuji Junmai Sekai Isan

September 23, 2013

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Although Mount Fuji is far from Hamamatsu City, as Hamamatsu City is inside Shizuoka Prefecture they also felt compelled to mark the event, Sekai Isan/World Heritage!

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This sake is 100% Shizuoka-made with Shizuoka-grown Homare Fuji rice, local water and Shizuoka yeast!

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The brewery advertised this particular brew as slighly dry and light in approach!

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Rice: Homare Fuji (Shizuoka-grown)
Rice millled down to 60%
Alcohol: 15~16 degrees
Bottled on August 1st, 2013

Clarity: Very clear
Color: Very light golden hue
Aroma: Discreet, hard to catch. Fruity. Rice
Body: Fluid
Taste: Dry fruity well-rounded attack.
Complex.
Almonds, coffee beans, vanilla, apricots.
Very light in approach, almost feminine.
Disappears quickly.
Tends to take a step back with food with a drier character.

Overall: A typical Hana No Mai Brewery sake who tends to produce sake to attract a younger or feminine clientele.
As they do export a lot to the States and Canada in Particular, their sake, including this one, are conceived for a wide-ranging market.
very pleasant and easy to drink at all seasons, preferably slighly chilled.

RECOMMENDED RELATED WEBSITES

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: 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!
-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: Sanwa Brewery-Garyubai Hoosu Muroka Junmai Ginjo Nama Genshu

September 23, 2013

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Sanwa Brewery, in spite of being the local sake brewery in Shizuoka Prefecture not using one of the Shizuoka yeasts nonetheless produces some remarkable nectars including this yearly limited production called Hoosu.

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The same brewery also tends to put long names on their sakes!
“Garyubai” is the main brand and “Hoosu” is the name of this particular brew.
“Murooka” means “unfliltered, “Junami” means that no pure alcohol was added, “Ginjo” is the premium grade level, “nama” means “unpasteurized” and “Genshu” means that no water was added. All this to mean that this sake has not been “tempered with” whatsoever!

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Rice: 100% Yamada Nishiki (Hyogo Prefecture)
Rice milled down to 55%
Alcohol: 16~17 degrees
Dryness: + 4
Acidity: 1.4
Bottles in August 2013

Clarity: Very clear
Color: Very light golden hue
Aroma: Fruity and sweetish. Pears (La France pears)
Body: Fluid
Taste: Assertive attack back up by strong junmai petillant warming uo back of the palate.
Strong alcohol but easy and pleasant to drink.
Very fruity.
Complex: Pears, oranges, apricots.
Lingers for a while before departing on a slightly drier note.
Very refreshing for an unpasteurized and practically unaltered sake.
Not changing noticeably with food, except for more dry pears.

Overall: In spite of its “rough” approach, a very enjoyable sake for all genders at all times, temperature, with or without food.
A pity it is only a limited brew!
The kind of sake to keep you deliciously warm in winter!

RECOMMENDED RELATED WEBSITES

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: 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!
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: Fuji-Takasago Brewery-Junmai Ginjo “Nama”

September 14, 2013

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It7s been a long time since I enjoyed a “nama”/unpasteurized sake by Fuji-Takasago Brewery in Fujinomiya City!
If you don’t want to spend or drink too much it is always a good idea to buy smaller bottles containing only 180 ml, or even drink two them if you want variation in low quantities!

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I can recommend Cenova Department Store in Shizuoka as they take the pains of adding extra information!

Rice milled down to 60%
Alcohol: 14.5 degrees
Dryness: + 4
Bottled in May 2013

Clarity: Very clear
Color: Light golden
Aroma: Assertive. Dry and fruity. Pineapple, citruses.
Body: Fluid
Taste: Very dry attack wit strong junmai petillant.
Complex.
Lots of nuts.Oranges.
Lingers for a little while warming up the back of the palate.
Ends up on an even drier note with oranges, nuts, almonds, chestnuts.
tends to take a back step with food although junmai petillant is still very strong and dryness more accentuated with more nuts.

Overall: A sake for dry sake lovers!
Enjoyable with and away from food.
Strong in spite of normal alcohol content.
Tends to take a mellow turn once away fro food again.
Although I appreciated it on its ow, it is probably conceived to be drunk with heavy izakaya food.

RECOMMENDED RELATED WEBSITES

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: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
The Wine Wankers by Stuart in Australia!
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-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-Oo Kara Kuchi-Kyoku +20 Honjozo

September 14, 2013

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I already tasted this limited sake from Senju brewery in Iwata last year and am always looking frward to tasting it again every year as sake is never the same!
+ 20 means it is extremely dry, probably the record in Shizuoka Prefecture!

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In any case they almost overstate it: Oo (very) Kara Juchi (dry) Kyoku (exceptional)!
This is an honjozo meaning that it needed a lot of work blending it with pure rice alcohol!

Rice milled down to 65%
Alcohol: 14~15 degrees
Bottled in August 2013

Clarity: Very clear
Color: Very light golden hue
Aroma: very light. Pears, custard. Dry and fruity
Body: very fluid
Taste: Very dry attack.
Complex, hard to “catch”.
Greens, nuts.
Marries exceptionally well with heavy izakaya food.
Disappears quickly on dry nutty note.
Always seems to incite you into the next cup!

Overall: A sake for izakaya food. Full stop.
Not the kind of sake you really want to extol on, but just drink!
Its extreme dryness makes for a great experience though.
Could be enjoyed at any temperatures but it should definitely be enjoyed lukewarm!

RECOMMENDED RELATED WEBSITES

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: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
The Wine Wankers by Stuart in Australia!
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-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 Mirin Tasting: Sugii Brewery-Atsukayama

August 28, 2013

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This is the very first time I felt compelled to write a tasting report on a mirin (cooking sweet sake)!
But Atsukayama brewed by Sugii Brewery in Fujieda City has nothing in common with even the best mirin used in Japanese cooking!
I recently used it for making umeshu with plenty of it and shochu distilled by the same brewery, with the diffrence I didn’t have to use any sugar!
Mind you, it is pretty famous all over the country and not easy to obtain but I can assure you this is a must if you want to enjoy a sweet drink away from the beaten tracks at your next repast!

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Atsukayama
Junmai Hon Mirin (true mirin made with junmai sake!)
Alcohol: 14~15 degrees
Essence: 44%
Bottled in July 2013

Clarity: Very clear
Color: Rich golden
Aroma: Strong and assertive. Fruity. Oranges, loquats, almonds, honey.
Body: Fluid, slightly sirupy
Taste: Very sweet attack backed up with junmai petillant.
Complex and fruity. Apricots, plums, nuts, honey.
Disappears more quickly than expected on a surprisingly drier note with hints of nuts and almonds.
Especially enjoyable at all temperatures.
For all its sweetness drinks more like a mellow sweet sake or a liquorish white wine with such an incredible complexity.

Overall: A mirin for cooking? That would be extremely extravagant unless you use it on its own to accentuate a dish.
A rare “dish ingredient” that should be ignored as such and drunk on its own at a temperature of your liking as an aperitif, a digestif or as a night cap.
Chilled, it reveals itself as a superb nectar. Would do marvelously well in cocktails, too.
You must sample it with blue cheese!

More than a discovery, a blessing!

RECOMMENDED RELATED WEBSITES

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: 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!
-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: Hamamatsu-Tenjingura Brewery-Shusseijyo Homare Fuji Muroka Nama Genshu

August 26, 2013

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August usually sees some extraordinary limited brews taken out some secret nook of breweries for the utter pleasure of sake lovers in pursuit of unusual nectars.
Hamamatsu-Tenjingura Brewery in Hamamatsu has just put one out with another long name!

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incidentally “nakakumi/中汲み” means that only the middle part of the pressed sake was considered whereas 24BY means Year 2013.
This a very local sake as the rice is Homare Fuji, a shizuoka-grown variety and the yeast also a Shizuoka-developed yeast.

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Muroka means it was unfiltered, Nama that is was unpasteurized and Genshu that no pure water was added to lower the alcohol contents.

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Rice: Shizuoka-grown Homare Fuji
Rice milled down to 60%
Alcohol: 18~19 degrees
Yeast: Shizuoka Yeast
Bottled in August 2013

Clarity: Very clear
Color: Silvery golden
Aroma: Deep and fruity. Pears, apples, pineapple
Body: fluid, slightly sirupy
Taste: Very rich and fruity attack with puissant alcohol.
Extraordinarily assertive pears reminding La France variety grown in Japan!
Pears, pineapple, apples, oranges.
Lingers only for a while ending on a rich dry fruity note with the same fruits accompanied by dry almonds.
Complex as it almost wildly starts on a fruity sweetish note to rapidly escape on a very dry deep note revealing more fruits.

Overall: Little need to drink such a sake with food!
Makes for the perfect aperitif and even digestif.
Shows its qualities best when chilled.
Splendidly marries with cheese if you must absolutely enjoy it with food!

RECOMMENDED RELATED WEBSITES

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: 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!
-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-Sekai Bunka Isan Tooroku-Yamahai Junmai Ginjo

August 22, 2013

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Fuji-Takasago Brewery is located in Fujinomiya City and as I said since Mount Fuji has been accepted by the UNESCO as a World Cultural Heritage, the brewery felt obliged to advertise the evenet!

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I suspect they printed that particular “flying label” for all their bottles! LOL

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Clarity: Very clear
Color: Very light golden hue
Aroma: Faint, almost shy. Fruity and sweetish. rice
Body: Fluid
Taste: Well-rounded fruity and sweetish attack with assertive junmai petillant.
Complex. Pears, almonds, hints of chocolate. Later, hints of sweet milk coffee.
Lingers for a while warming up the palate.
Tends to sweeten up with second long sip.
Marries well with food.
Surprisingly sweetish and pleasant sake for a yamahai.

overall: A sake obviously designed to be enjoyed with heavy izakaya food, although thoroughly enjoyable on its own chilled.
Probably best enjoyed by ladies thanks to its sweetish approach.
Try it with cheese!

RECOMMENDED RELATED WEBSITES

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: 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!
-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: Fujinishiki Brewery-Fujinishiki Fuji Sekai Bunaka Isan Junmai

August 7, 2013

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As I said before, with the advent of Mount Fuji and Matsubara Beach being chosen as the New UNESCO World Culture Heritage, the sake breweries have been scrambling to put on sale brews commemorating the event!
Fujinishiki Brewery located in Fujinomiya City at the foot of Mount Fuji, came up with a beautiful label representing Mount Fuji in different seasons!

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The small label on the bottle neck states the recent registration and election of Mount Fuji and Matsubara Beach as a new UNESCO World Cultural Heritage!

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Rice milled down to 65 degrees
Alcohol: 15~16 degrees
Bottled in June 2013

Clarity: Very clear
Color: Very faint golden hue
Aroma: Fruity. Coffee beans, nuts, loquats.
Body: fluid, slightly syrupy
Taste: Sweetish attack backed up with assertive junmai petillant.
Fruity and complex.
Nuts, chestnuts, loquats, apricots, notes of coffee beans.
Linger for a while before disappearing on a drier note.
Tends to mellow with food.
Marries beautifully with food, although it tends to take a back step.

Overall: A typical sake from Fujinishiki Brewery conceived to marry beautifully with food, especially izakaya food, although it tends to make itself discreet then.
Eminently drinkable on its own at all temperatures.
Take it to great BBQ outdoors or as a present!

RECOMMENDED RELATED WEBSITES

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: 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

Shizuoka sake Tasting: Fuji-Takasago Brewery-Takasago Homare Fuji Junmai

August 7, 2013

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As I said before, with the advent of Mount Fuji and Matsubara Beach being chosen as the New UNESCO World Culture Heritage, the sake breweries have been scrambling to put on sale brews commemorating the event!
Fuji-Takasago Brewery being located on the slopes of Mount Fuji had just to join in with a beautiful retro-style label!

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Rice: Homare Fuji (Shizuoka Prefecture)
Rice milled down to 60%
Alcohol: 15~16 degrees
Bottled in June 2013

Clarity: Very clear
Color: Golden hue
Aroma: Assertive and fruity. Pears with notes of banana. Alcohol.
Body: Fluid
Taste: Well-rounded fruity attack backed up with some palate-warming junmai petillant.
Complex: pears, chocolate, persimmon.
Disappears quickly on a strong nutty note.
Mellows with food for a great marriage.

Overall: A typical sake from Fuji-Takasago Brewery.
Shizuoka Prefecture-grown Homare Fuji sake rice seems to come into many intriguing guises demonstrating that the same rice with basically the same water and yeasts can give birth to a great variety of bectars!

RECOMMENDED RELATED WEBSITES

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: 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

Shizuoka Sake Tasting: Makino Brewery-Fujisan Junmai

July 15, 2013

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With the advent of Mount Fuji and Matsubara Beach being chosen as the New UNESCO World Culture Heritage, the sake breweries have been scrambling to put on sale brews commemorating the event!

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The red tag makes sure you understand the purpose of this particular sake brewed in Fujinomiya City by Makino Brewery at the foot of Mount Fuji.
Actually the brand name “Fujisan” is owned by only two breweries, one in Yamanashi Prefecture and by Makino Brewery!

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Rice milled down to 70%
Alcohol: 15 degrees
Bottled in June 2013

Clarity: Very clear
Color: Very faint golden hue
Aroma: Light and fruity. Rice, banana.
Body: Fluid
Tasting: Very well-rounded dry attack, fruity with a muted junmai petillant backup.
Lingers for a while warming up back of the mouth.
Complex.
Loquats, almonds, apricots, macadamia nuts, apples.
Changes very little with food but for a drier note. Actually marries well with any food, especially izakaya fare.
Better enjoyed with food as it “nags” you into the next cup.

Overall: A typical sake from Shizuoka Prefecture with a lot of complexity, fruit and dry but smooth attck.
Whenever enjoyed with food or not, it insistently pulls you back into the next cup, a sure sign of an eminently drinkable sake!
The kind of sake to bring to any party including food, be it a bbq or a sophisticated affair!

RECOMMENDED RELATED WEBSITES

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: 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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: Yamanaka Brewery- Enshu Yokosuka Aoitenka Homare Fuji Junmai Ginjo Limited Edition

June 24, 2013

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Homare Fuji sake rice grown in Shizuoka Ptrefecture doesn’t need much to be introduced any longer, but the difference is that many local breweries are tackling the more difficult ginjo level with it and successfully at that!

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More than two thirds of the Shizuoka Prefevture breweries are creating sake with Homare Fuji!
With the recent inclusion of Mount Fuji as a World Heritage will tempt collectors!

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Rice: Homare Fuji 100%
Rice milled won to 55%
Yeast: Association N0 1501
Alcohol: 15~16 degrees
Dryness: + 1.5
Acidity: 1.7
Bottled in June 2013 (limited edition)

Clarity: Very clear
Color: Faint golden hue
Aroma: Strong, dry and fruity. Banana, apricot, almonds
Body: Fluid, slightly sirupy
Taste: Strong dry attack backed up by puissant junmai petillant.
Complex.
Bananas, oranges, nuts, almonds, walnuts.
Disappears fairly quickly on a very dry nutty note.
Changes little with food.
For all its seemingly announced little dryness, the sweetness is counterbalanced by the high acidity, for a beautiful balance.

Overall: A strong dry fruity nutty and very assertive sake.
Drinks superbly with any food.
Probably bets appreciated slightly chilled.
Although eminently enjoyable on its own, this is a typical sake from Yamanaka brewery (Kakegawa City) with intriguing complexity and fruitiness, making it the perfect sake to enhance food, especially of the better kind, be it Japanese or Western.
Shizuoka-grown Homare Fuji sake is definitely coming of age!

RECOMMENDED RELATED WEBSITES

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: 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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: Sanwa Brewery-Garyubai Kaibin Jyuuri Ni Kaoru Junmai Daiginjo

June 10, 2013

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Sanwa Brewery in Shimizu Ku, Shizuoka City is a bit of a maverick in Shizuoka Prefecture as they are the only one brewery in Shizuoka Prefecture not using the Shizuoka yeast.

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Moreover they do not participate to sake competitions organised by the Association of Shizuoka Brewers in spite of their membership.

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The result is that their sake, although celebrated beyond our borders, are difficult to obtain even in Shizuoka as they are distributed only by a few sake shops.
I nonetheless, and especially the Missus and ladies in general, like them and am always looking for limited brews such as this one!

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Rice: Aiyama (Hyogo Prefecture) 100%
Rice milled down to 40%
Alcohol: 16~17 degrees (genshu)
Dryness: + 1
Acidity: 1.3
Bottled in March 2013

Clarity: Very clear
Color: Very faint golden hue
Aroma: Complex and elegant. Pears, rice, pineapple
Body: Fluid, slightly sirupy
Taste: Dry, well-rounded fruity attack backed up with puissant junmai petillant.
Complex and fruity, almost sweet
Disappears fairly quickly on a somewhat drier note.
Apricots, nuts, almonds, macadamia nuts, faint hints of coffee and dark chocolate.
Insistently calls for the next cup.
Very easy to drink in spite of its high alcohol contents.
Although obviously to be enjoyed on its own drinks well with food with little change.

Overall: A beautiful, almost mysterious sake.
Splendid aperitif although I suspect it would make for the perfect night cap with a special chocolate.
To be drunk only in the company of connoisseurs or lovers!

RECOMMENDED RELATED WEBSITES

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: 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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: Sayogoromo no Uta Genshu Nama Junmai Ginjo

May 20, 2013

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“Sayogoromo no Uta/The Light Night Veil Song”! Call a Japanese friend to translate the label. It is worth it!
And the sake is also worth a long conversation as it it is practically untouched/adulterated in its making! No pure alcohol or water added!

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Rice milled down to 55%
Alcohol: 17~18 degrees
Dryness: + 1
Acidity: 1.7
Bottled in 2012

Clarity: Very clear
Color: Very faint golden hue
Aroma: Light, dry. Pears
Body: Fluid
Taste: Well-rounded dry attack with assertive junmai petillant.
Both complex and straightforward at the same time.
Pears and nothing else apparently!
Disappears quickly on a dry note.
Turns on a drier note with food with more junmai petillant.
Elegant in spite of its high alcohol content that tends to be dangerously forgotten!

Overall: Another Morimoto Brewery nectar off the beaten tracks of Shizuoka Prefecture or whatever traditions for that matter!
Chilled, makes for a superb aperitif, probably the best compliment to be made to any sake!
For special people only!

RECOMMENDED RELATED WEBSITES

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: 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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-Junmai Daiginjo Yamada Nishiki

May 20, 2013

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The toji/brewmaster at Shidaizumi brewery in Fujieda City is of the Noto School, that is from Noto Peninsula in Ichikawa Prefecture.
Ichikawa and Shizuoka Prefecture sake arevery similar in concept and many are made for sake tasting competitions.

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Elegant presentation!

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plenty of explanations but this is the very top!

Rice: Yamada Nishiki
Rice milled down to 40%
Alcohol: 15^16 degrees
Yeast: Shizuoka HD-1
Dryness: + 4.0
Acidity: 1.3

Clarity: Very clear
Color: Faint golden hue
Aroma: Fleeting, elegant. Rice
Body: Fluid
Taste: Soft well-rounded attack backed up by junmai petillant.
Abruptly turns to a very dry note at the back of the palate upon swallowing.
Complex:
Pears, hints of green apple, grapes. Late appearance of dry nuts.
Elegant and sophisticated. There is no point to drink it with food although it changes little.

Overall: A sake obviously conceived to be tasted on its own.
A great and so elegant aperitif when chilled.
But is eminently enjoyable at any temperature.
A sake to impress your friends or important people!

RECOMMENDED RELATED WEBSITES

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: 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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-Junmai Koshu Roman

May 20, 2013

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Morimoto brewery is not only “notorious” for its sake away from the general Shizuoka trend but it also produces extraordinary “koshu/old sake”!

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But the more extraordinary is that that particular koshu had been matured at room temperature for the last 12 years!

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And there were only 3 bottles left in the whole brewery!

Rice milled down to 60%
Alcohol: 17~18 degrees
Bottled in 2001

Clarity: Very clear
Color: Golden
Aroma: Chinese old spirits, very dry, sherry
Body: Fluid
Taste: Strong pleasant dry attack.
Very complex.
Reminiscent of a dry sherry at first, but turns sweet on the palate before disappearing on a drier note.
Very fruity. Mandarines, apricot, loquats, dry persimmon.
Changes little with food although junmai petillant asserts itself.
So easy to drink in spite of its high alcohol contents.

Overall: A rare treat as usual!
To think that every year sees a new sake crafted to be left in the same spot for years and years!
Makes for the perfect aperitif although it would definitely make for a very dangerous proposition late at night!
For connoisseurs and gastronomes only!

RECOMMENDED RELATED WEBSITES

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: 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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: Bandai Brewery-Izu Banyo Homare fuji Junmai Ginjo

May 6, 2013

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Bandai Brewery is a bit away from anywhere in Shizuoka Prefecture as it is located in Shuzenji the last stop along the private railway line starting from Mishima City into Izu peninsula.
Its brews are not always easy to find but they have increasingly become worth the search!

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All pink presentation for the ladies!

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The rice is 100% Homare Fuji grown in Shizuoka Prefecture!

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Junmai ginjo is increasingly becoming the norm, proving that the new rice has come of age!

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Rice: !00% Homare Fuji
Rice milled down to 60%
Alcohol: 15~16 degrees
Bottled in 2013

Clarity: Very clear
Color: Faint golden hue
Aroma: Light and fleeting. Fruity. Rice
Body: Fluid, slightly sirupy
Taste: Fruity, dry and deep attack.
Well-rounded with only a little junmai petillant warming the back of the palate.
Soft and complex.
Nuts, almonds, coffee, dark chocolate.
Very easy to drink and soft on the palate.
Disappears fairly quickly ending on a sweeter note of dark chocolate.
Changes very little with food apart of an accentuated junmai petillant.

Overall: In the best sense of all a straightforward and eminently pleasant sake, very feminine in approach.
Can be enjoyed at any temperature at any time of a meal and away from a meal!
Bring it to a party and please everyone!

RECOMMENDED RELATED WEBSITES

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: 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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-Nyan Cup Junmai Ginjo

April 15, 2013

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Shidaizumi Brewery in Fujieda City has the particularity to be the first to produce a sake in a cup with the name “Nyan/Pussy” character painted on the glass cup.

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Both the name “Nyan Cup” and the design are registered copyrights! The fact it is directly “painted” on the cup make it impossible to copy!

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Yes, this cute design is copyrighted!

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And it is certainly not a cheap sake!

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Although the marketed price is ridiculously low!

Rice: Yamada Nishiki 100%
Rice milled down to 55%
Dryness: 0
Alcohol: 15.8 degrees
Contents: 180 ml
Bottled in February 2013

Clarity: Very clear
Color: Faint golden hue
Aroma: Dry and fruity. Rice, white lees, banana
Body: Fluid
Tasting: Very fruity attack backed by junmai petillant.
Elegant and complex.
Lingers on very little and departs on a very soft note.
Pears, melon, almonds, hints of banana.
Changes little with food but for a little more pronounced dryness.

Overall: Absolutely extravagant for a sake cup sake. I would venture as far as to averring it is arguably the best sake sold in a cup in japan!
It would make for the perfect souvenir/present to a sake-loving lady! Now, if she does like cats, you’ll become a darling!
The soft elegance will appeal to any true sake lover. Almost sweet by Shizuoka standards.
Don’t bring too many with you! Danger! LOL!
I personally consider it as a great aperitif lightly chilled!
Next time I go to France, I’ll take a bunch with me!

RECOMMENDED RELATED WEBSITES

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: 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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-”Kiwami” O karakuchi + 20 Honjozo

April 7, 2013

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The toji/brew master in Senju Brewery, Iwata City, is the only Echigo School toji in Shizuoka Prefecture and it shows when creating limited brews!

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This is a very dry sake even by Shizuoka dry standards!
Incidentally “kiwami/極” means “very good”!

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At + 20 it must be a record here or very near it!

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Rice milled down to 65%
Alcohol: 14~15 degrees (low alcohol)
Bottled in March 2013

Clarity: Very clear
Color: Very faint golden hue
Aroma: Fragrant, dry, oranges, banana, pineapple.
Body: Fluid
Taste: Very dry attack but very fruity and easy to drink.
Warms up back of the palate in a gentle but insistent manner.
In spite of the elegant fruitiness the dryness tends to conceal the multiple facets of this sake which nonetheless appear on the tongue and palate once the dryness has receded.
Oranges, nuts, chestnuts, hints of coffee beans.
Lingers on only for a while.
Marries beautifully with any dish or food without interfering with the latter, almost taking a back seat.

Overall: An intriguing and very dry but still gentle sake.
Its multiple facets are difficult to catch, which entices you to the next sip and glass.
For dry sake lovers, be they ladies or gentlemen!
In spite of its dryness it is very elegant and soft as the alcohol level is somewhat low by Shizuoka standards.
Makes for a mysterious love affair with dark chocolate!
I personally think you could eminently enjoy it on its own at any temperature or with any food, be it a vegetable appetizer, a meat stew or a dessert.
A sure value!

RECOMMENDED RELATED WEBSITES

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: 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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: Aoshima Brewery-Kikuyoi Futsushu Muroka Shiboritate Tooki Genshu

February 14, 2013

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When Aoshima Brewery puts out a “futsushu/normal sake/non-premium sake”, it is a small event in itself!
In fact the very title shows it has got little normal about it!
“Futsushu” stands for “normal sake”, “Muroka” for “Unfiltered”, Shibroitate” for “Just pressed”, “Tooki” for “Winter Season” and “Genshu” for Unwatered sake”.
On top of that it is a “Gentei/Limited” sake!

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Plenty of explanations for a “Normal sake#!

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As I have already said it is a limited brand, and it could be the very last one as Aoshima San confided he might not make any more “futsushu” from next year as they turn to be more expensive than a premium honjozo!

Alcohol: 19~20 degrees
Bottled on 21st December 2012

Clarity: Very clear
Color light golden hue
Aroma: Discreet end elegant. Alcohol. Rice
Body: Fluid, slightly sirupy
Taste: Strong attack backed with puissant delicious alcohol and petillant akin to a junmai.
Very dry in approach.
Complex: dry nuts.
Lingers for a while with alcohol warming up back of the palate.
Varies very little with food. Only get drier with more petillant.
Actually marries marvelously with any food, especially heavy izakaya fare.

Overall: For lovers of elegant but strong sake!
You have to told again and again that it is only a “futsushu/normal sake” as there is nothing normal about it!
This is when you realize the general level of the sake found in Shizuoka Prefecture! Just add on top of that that Aoshima Brewery’s Kikuyoi brand regularly appears on national magazines…!!!!

RECOMMENDED RELATED WEBSITES

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: 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents


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