Posts Tagged ‘sake’

Shizuoka sake Tasting: Eikun Brewery-Junmai Ginjo “Noboru no Eikun”

July 18, 2014

SN3O0534

It’s been some time since I tasted a bottle by Eikun Brewery i Yui, Shimizu Ku, Shizuoka City!
But this once I had the opportunity to conduct my tasting away from Home!

SN3O0532

A new wine and sake bar opened in Shizuoka City, namely la Sommeliere, and since they serve the sake in wine glasses, the tasting is easy to conduct!

SN3O0533

An orange label is a bit unusual in our region, but this the official color of Shizuoka Prefecture!

SN3O0535

Rice: Bizen Omachi (Okayama Prefecture)
Rice milled down to 55%
Dryness: + 5
Acidity: 1.4
Bottled in July 2014

Clarity: Very clear
Color: Very faint golden hue
Aroma: Assertive and fruity. Dry. Pears
Body: Fluid
Tasting: Dry and fruity attack backed with pleasant jumai petillant.
Complex and elegant.
Pears, green apples, hints of apricots.
Lingers for a while with more hints of dry almonds, dark chocolate and milk coffee.

Overall: I drank this particular sake without food. It is just too elegant to let it be influenced by food.
A superb sake for tasting parties, although frankly speaking I will keep my own company when savoring it!
Would make for a splendid aperitif.
Start it chilled and let the sake warm up inside your glass to discover new facets!

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

Non gastronomy must-see sites by Shizuoka Residents

Shizuoka Sake Tasting: Oomuraya Brewery- Wakatake Onigoroshi Tokubetsu Honjozo Genshu Nama

July 6, 2014

SN3O0423

Every year I make a point of tasting this famous brand by Oumuraya Brewery in Shimada City: Onigoroshi!

SN3O0422

There are many Onigorshi/”Kill a Goblin” in Japan, but this is arguably the most celebrated!

SN3O0424

When you consider the alcohol content, the dryness and the lack of pasteuriztion, you need this to kill one!

SN3O0425

Rice milled down to 60%
Dryness: + 9
Acidity: 1.3
Alcohol: 17-18 degrees
Bottle in May 2014

Clarity: very clear
Color: Faint golden hue
Aroma: Dry. Greens
Body: Fluid
Taste: Aggressive approach backed up by pleaant alcohol.
Dry, Fruity.
Lingers on for a while, warming up the back of the palate.
Apricots, almonds, macadamia nuts.
Takes on an even drier turn with food.
Stays strong all the way.

Overall: Solid and straightforward, this is a very dry and strong sake for the “Macho sake” lovers!
The perfect complement to a BBQ or heavy izakaya gastronomy!
Designed to accompany food!

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

Non gastronomy must-see sites by Shizuoka Residents

Shizuoka Ske tasting: Suruga Brewery- Tenko Junmai Nama Genshu Muroka

July 4, 2014

SN3O0419

It’s been some time since I tasted a sake brewed by Suruga Brewery in Shizuoka City!
Although still a very new brewery, at least in name, it is already getting recognition natinally!

SN3O0418

It goes for one of its long name as it describes the brewing process:
Junmai: no pure rice alcohol added/blended.
Genshu: no pure water added
Nama: unpasteurized
Muroka: unfiltered

SN3O0421

Rice milled down to 60%
Dryness: + 5
Acidity: 1.6
Alcohol: 17~18 degrees
Shizuoka yeast
Bottled in June 2014

Clarity: Very clear
Color: Faint golden hue
Aroma: Dry and fruity attack backed up with puissant junmai petillant and pleasant alcohol.
Complex. Apricots, dark chocolate and milk coffee appearing late with a sweeter note.
Disappears quickly.
Changes little with but for a slightly drier note.

Overall: A sake for strong sake lovers!
Perfect with izakaya food or BBQ.
Easy to drink in spite of its high alcohol contents.
Gains to be drunk slowly and carefully as it can suddenly reveal fleeting facets!

Shizuoka Sake Tasting: Kanzawagawa Brewery: Shosetsu Yamakoge Junetsu Junmai Ginjo Nama

June 24, 2014

SN3O0348

Kanzawagawa Brewery in Yui, Shimizu Ku, Shizuoka City does sometimes come with some interestingly named limited brews!

SN3O0347

It is a Junmai Ginjo Nama.

SN3O0346

As for its name “Yamakage Jyunetsu” it is related to a famous military scholar of the Edo Period!

SN3O0349

Rice milled down 50%
Dryness: +2~ +4
Acidity: 1.2~1.4
Alcohol: 15~16 degrees
Bottled in March 2014

Clarity: Very clear
Color: Very faint golden hue
Aroma: Dry and fruity: Cherries, apricots, pears.
Body:: Fluid, slightly sirupy
Taste: Dry and fruity attack.
Complex. Little junmai petillant.
Pears, milk coffee, dark chocolate.
Turns sweeter with food with coffee beans taking a bigger role.
Very elegant and easy to drink.

Overall: Beautiful sake fit for tasting sessions.
Superb slightly chilled
Great balance in dryness and acidity.
No wonder it is limited to one single tank!
Makes for a superb reasonably-priced present!

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

Non gastronomy must-see sites by Shizuoka Residents

Shizuoka Sake Tasting: Doi Brewery–Kaiun Ginjo Nama Genshu

June 20, 2014

SN3O0354

Still continuing the 300 ml bottle series!

SN3O0355

This time I acquired a bottle from Doi Brewery in Kakegawa City where the brew master comes from the noto peninsula in Ishikawa prefecture!

SN3O0306

A ginjo does not come reaaly cheap!

SN3O0357

Pretty heady stuff as it is a not only a ginjo but also a nama and genshu!

SN3O0356

Rice milled down to 50%
Dryness: + 10
Alcohol: 16=17 degrees
Bottled in April 2014

Clarity: Very clear
Color: faint golden hue
Aroma: Fruity: banana, melon, dark chocolate
Body: Fluid, slightly sirupy
Taste: Very dry and fruity attack backed with strong and pleasant alcohol.
Deceptively dry in spite of its great fruitiness.
Elegant in spite of its high alcohol contents.
Complex: custard, melon, banana, almonds, with late appearance of milk coffee.
Disappears fairly quickly.
Dark chocolate making a strong appearance with later sips.
marries well with food with little variation.

Overall: Heady, complex, elegant sake for the strong sake lovers.
Can be thoroughly enjoyed at any temperatures although I would recommend to start it chilled and let it warm up to discover more facets on the way.
A dangerous sake as its alcohol contents are pretty high but will hit you after a while!
Probably best enjoyed chilled as a night cap but I won’t take any responsibility! LOL

The Sign of the Sake Brewery that disappeared “Warausenryo” by Katsuyama Brewery in Shizuoka City!

June 9, 2014

SN3O0402

I was cycling yesterday along the River Warashina in Aoi Ku, Shizuoka City, when I espied a sake ensign above me!

SN3O0404

It has attracted my eyes because I knew the name of the skae brand: “”Warausenryou/笑千両/The laughng 1,000 Ryou”!
Ryou was a very high currency denomination or gold coin in old Japan!

SN3O0405

it was fixed on the roof of a liquor shop called Mori Saketen, which seemed really old last in Kiyozawa area up in the mountains but was still on business!

SN3O0403

“Warausenryou” used to be the main sake brand of Katsuyama brewery in Shizuoka City which definitely closed in 1994!
True sake history!

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

Non gastronomy must-see sites by Shizuoka Residents

Shizuoka Sake Tasting: Haginishiki Brewery-Junmai Ginjyo Nama

June 6, 2014

SN3O0330

This time the 300ml bottle series goes to Haginishiki Brewery in Shizuoka City, Suruga Ku!

SN3O0329

This particular design is actually a classic of this brewery!

SN3O0332

Although it is not announced on the label, it is a nama/unpasteurized as indicated on the cap!

SN3O0331

Rice: Yamada Nishiki 100%
Rice milled down to 50%
Alcohol: 14~15 degrees
Bottled in May 2014

Clarity: Very clear
Color: faint golden hue
Aroma: Sweetish and fruity. Banana, almonds, flowers
Body: Fluid, slightly siruppy
Taste: Sweetish and fruity attack with only a little junmai petillant.
Complex. Banana, custards, macadamia, melon, cherries, cherry blossoms.
Disappears quickly enough warming up back of the palate on a drier note.
Junmai petillant much later with appearance of coffee beans.
Turns sweeter and more flora with food with hints of melon and coffee beans.

Overall: A very elegant sake rarely found in such a small bottle.
Very pleasant and easy to drink.
Eminently enjoyable on its own slightly chilled.
Keep some for a late chilled night cap on the verandah by night!
A sake to be shared with special company!

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

Non gastronomy must-see sites by Shizuoka Residents

Shizuoka Sake Tasting: Hana No Mai Brewery-Junmai Nama

June 5, 2014

SN3O0240

I still continue the 300 ml bottles!
I noticed that many of them sold in markets are nama/unpasteurized. A coincidence?

SN3O0239

Hana no mai Brewery in Hamamatsu City must actually be the brewery using the largest variety of bottles in Shizuoka Prefecture!

SN3O0238

This particular one is junmai (no pure rice alcohol added) nama (unpasteurized)!

SN3O0241

Rice: Shizuoka-grown Yamada Nishiki 100%
Yeast: Own yeast
Rice milled down to 60%
Dryness: + 3.5
Alcohol: 14~15 degrees
Bottled on may 21st, 2014

Clarity: Very clear
Color: Transparent
Aroma: Dry, floral and fruity. Banana, green apples, pears.
Body: Fluid
Taste: Very dry and fruity attack backed up by some junmai petllant.
Dry melons, hints of pears and nuts.
Lingers only for a short while.
Gets drier with food with appearance of greens. Tends to take a back with food. Reasserts itself once away fro food with appearance of oranges.
Takes on a sweet turn with cheese with the appearance of coffee beans.

Overall: In spite of its dryness, a sake conceived for young people, ladies in particular.
As it marries well with Western food, it could become a superb aperitif, although I would suggest enjoying it with cheese.
At its best slightly chilled!

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

Non gastronomy must-see sites by Shizuoka Residents

Shizuoka Sake Tasting: Fujinishiki Brewery: Fujinishiki “Nama” Homjozo

May 31, 2014

SN3O0235

Cenova has an interesting set of 300 ml sake bottles and it is always a good idea to buy those.
It might not be economical but you don’t have to buy too much and you can drink it anywhere!
This time I chose a bottle by Fujinishiki Brewery in Fujinomiya City!

Mind you, I think that breweries should make an effort with the design as they tend to all look alike!

SN3O0215

Cenova tries to give supplementary information that the small bottle does not allow for lack of space but it sometimes is the source of big mistakes, even in Japanese. Honjozo on top and daiginjyo under!
Oh well, it is still a good bargain!

SN3O0237

Clarity: Very clear
Color: very faint golden hue
Aroma: Assertive: Floral and fruity. Banana.
Body: Fluid
Taste: Dry and fruity attack backed up by pleasant alcohol.
Complex. Macadamia nuts, dry custard.
Disappears quickly on a deep and dry note with hints of dark chocolate and milk coffee. Late appearance by oranges, walnuts and chestnuts.
Solid and easy to drink.
Coffee beans tend to reach more importance with the third or fourth cup.
Tends to take a drier back step with food.
Turns very dry again away from food.

Overall: A sake obviously conceived to accompany food and probably at its best slightly chilled with izkaya heavy fare, and even better at a BBQ!
Solid, reliable and thoroughly enjoyable in spite of its deep dryness!

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: Oomuraya Brewery: Jyuubei Junmai Nama

May 27, 2014

SN3O0218

What I really enjoy about some breweries in Shizuoka Prefecture is that only the produce limited edition sake so much for business but for preserving history and culture.
This very brand “Jyuubei/重兵衛” has been produced by no less than four generations of brewers!

SN3O0215

Moreover, the rice is Shiuzoka-grown hyakumangoku!
Since it is a junmai/no pure alcohol blended in and nama/unpasteurized, it7s close to a very natural sake!

SN3O0217

Rice: Hyakumangoku (Shizuoka Prefecture)
Rice milled down to 60%
Alcohol: 15~16 degrees
Bottled in May 2014

Clarity: Very clear
Color: very faint golden hue
Aroma: Dry and fruity. Green apples, apricots
Body: Fluid
Taste: Very fruity and dry attack backed up with puissant junmai petillant.
Very refreshing and complex.
Apples, pears, custard, apricots.
Disappears very quickly on a dry and fruity note with hints of dark chocolate and milk coffee.
Changes little with food but for a drier note.

Overall: Very refreshing sake away from the norm for Oomuraya Brewery.
Dry, elegant and fruity.
Complex enough to draw you into the second and third cup.
To drink with Japanese izakaya fare!

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: Haginishiki Brewery-Surugayoi Junmai Homare Fuji Nama

May 21, 2014

140516_2108

Haginishiki brewery in Shizuoka is another brewery experimenting with Shizuoka-grown Homare Fuji sake rice!

140516_2107

Surgayoi/駿河酔: “Suruga” stands for the name of the large bay off Shozuoka Prefecture and also for the old name of the eastern half of the Prefecture. “Yoi” means “enjoying your aske/getting drunk”!

140516_2107

Being a junmai nama means no pure rice alcohol was blended into it and that it was left unpasteurized.

140516_2109

Rice: 100% hHomare Fuji
Rice milled down to 60%
Dryness: +3
Acidity: 1.6
Alcohol: 15~16 degrees
Bottled in march 2014

Clarity: Very clear
Color: Golden hue
Aroma: Dryiesh and fruity. Custard, banana.
Body: Fluid
Taste: Fruity attack backed up with a gentle junmai petillant.
Complex. hard to catch. Pears, bananas.
Quickly disappears with hints of nuts and dry oranges.
Takes on a slightly drier turn with food but keeps to its original character.

Overall: A sake for all seasons.
Both solid and stolid and eminently reliable.
Obviously conceived for food, especially heavy izakaya fare.
A sake to take to a BBQ!

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: Oomuraya Brewery-Wakatake Onigoroshi Honjozo Genshu

May 18, 2014

SN3O0174

Oomuraya Brewery in Shimada City also offers quite a few brands in the practical 300 ml bottles!

SN3O0175

This particular regular brand has made them famous all over the country!

SN3O0172

“Onigoroshi/鬼ごろし”?”To kill the Goblin”!

SN3O0173

A honjozo genshu is certainly needed to take care of goblins!

SN3O0170

Rice milled down to 60%
Dryness: +12
Alcohol: 17~18 degrees
Bottled in March 2014

Clarity: Very clear
Color: Golden hue
Aroma: Assertive. Fruity. Pears, custard
Body: Fluid
Taste: Very dry and fruity attack backed up with strong and pleasant alcohol.
Complex. Fruity: very dry pears, green apples, Greens.
Facets difficult to catch.
Late appearance of coffee beans and a peek by dry oranges.
Disappears quickly on an even drier and deeper note.
Will take a sweeter turn with food before quickly coming back to its original dryness.
Marries well with any food.
For all its dryness and strong alcohol, it is more elegant than expected.

Overall: Very dry sake, with a somewhat restrained and elegant aggressiveness.
Incites you into the next cup in spite of its strong alcohol contents.
Can be thoroughly enjoyed on its own or with food at any temperature.
Definitively for lovers of both very dry and elegant sake.
Great with cheese!

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: Kanzawagawa Brewery-Shosetsu Honjozo Nama genshu

May 11, 2014

SN3O0043

Kanzawagawa Brewery in Yui, Shimizu Ku, Shizuoka City, have been bottling their brews in his practical 300ml size for quite some time, which makes it easier for tasting on your own back home without having to consume a full bottle in a hurry!
At the same time it is to carry around. If you have the chance to find quite a few different at the same time, it becomes great fun tasting at a BBQ outdoors for example!

SN3O0042

Rice milled down to 65%
Alcohol: 16~17 degrees (genshu, no pure water added)
Bottled in February 2014

Clarity: Very clear
Color: Almost transparent
Aroma: Assertive and fruity. Dry. Pears, custard
Body: Fluid
Taste: Very dry and fruity attack.
Pleasant alcohol (genshu). Complex.
Custard, chestnuts. late appearance of oranges with hints of milk coffee.
Lingers only for a short while before departing on a sweeter note.
Gets drier with food.
Does marry well with food without losing any of its character.
Will turn back onto a sweeter note away from food.

Overall: Very elegant and surprisingly complex for a honjozo, the more for it because it is a genshu as well
The kind of sake to impress guests at an open buffet party by serving it into transparent glassware without any warnings or information and invite them for a blind tasting challenge!

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: Sanwa Brewery-Garyubai Junmai Ginjo

April 26, 2014

SN3O0312

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

SN3O0311

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

SN3O0313

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

SN3O0314

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

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

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

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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

April 22, 2014

SN3O0061

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

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

SN3O0063

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

SN3O0062

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

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

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

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: Fuji takasago Brewery-Junmai Ginjo Nama

April 9, 2014

SN3O0022

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

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

SN3O0023

Takes some reading to decipher, but beautiful handwritten calligraphy!

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

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

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

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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

April 8, 2014

SN3O0024

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

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

SN3O0025

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

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

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

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

April 6, 2014

SN3O0061

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

SN3O0060

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

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

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

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka sake Tasting: Hatsukame Brewery-Ikigakoi Tokubetsu Honjozo

March 26, 2014

SN3O0026

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

SN3O0027

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

SN3O0028

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

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

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

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: Suruga Brewery-Hagi No Kura Junmai

March 26, 2014

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

SN3O0348

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

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

SN3O0349

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

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

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

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City


Follow

Get every new post delivered to your Inbox.

Join 1,200 other followers