Posts Tagged ‘sake’

Shizuoka Sake Tasting: Fuji takasago Brewery-Junmai Ginjo Nama

April 9, 2014

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

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

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Takes some reading to decipher, but beautiful handwritten calligraphy!

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

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

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

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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

April 8, 2014

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

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

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

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

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

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

April 6, 2014

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

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

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

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

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka sake Tasting: Hatsukame Brewery-Ikigakoi Tokubetsu Honjozo

March 26, 2014

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

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

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

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

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

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: Suruga Brewery-Hagi No Kura Junmai

March 26, 2014

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

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

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

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

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

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

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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

March 25, 2014

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

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

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Makino Brewery in Fujinomiya City!

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Fujinisiki Brewery in Fujinomiya City!

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Takashima Brewery in Numazu City!

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Fujimasa Brewery in Fujinomiya City!

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Bandai Brewery in Shuzenji, Izu Peninsula!

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Fuji-Takasago Brewery in Fujinomiya City!

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Kanzawagawa Brewery in Yui, Shimizu Ku, Shizuoka City!

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Eikun Brewery in Yui, Shimizu Ku, Shizuoka City!

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Haginishiki Brewery in Suruga Ku, Shizuoka City!

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Suruga Brewery in Suruga Ku, Shizuoka City!

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Oumuraya Brewery in Shimada City!

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Aoshima Brewery in Fujieda City!

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Sugii Brewery in Fujieda City!

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Isojiman Brewery in Yaizu City!

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Hatsukame Brewery in Okabe, Fujieda City!

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Shidaizumi Brewery in Fujieda City!

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Doi Brewery in Kakegawa City!

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Senju Brewery in Iwata City!

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Kokkou Brewery in Fukuroi City!

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Yamanaka Brewery in Kakegawa City!

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Hamamatsu Tenjigura Brewery in Hamamatsu City!

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

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

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: Takashima Brewery-Hakuin Masamune Junmai Dai Ginjo 23 Brewing Year

March 17, 2014

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Takashima Brewery has produced another extravagant beauty!

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This time the label has turned into a calligraphy lesson!

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

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

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

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

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: Fuji-Takasago Brewery- Yamahai Junmai Ginjo

March 8, 2014

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

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

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

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

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

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: Shidaizumi Brewery-Shinshookoshi

March 6, 2014

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

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

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

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

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

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

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: Hatsukame Brewery-Beppin Kara Kara Junmai Ginjo

March 6, 2014

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

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

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

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

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

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

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: Takashima Brewery-Hakuin Masamune Fujisan No Hi Asa Shibori Homare Fuji Junmai Genshu

March 3, 2014

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

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

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

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

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

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: Hatsukame Brewery-Kame Jirushi Ginjo Nama

February 21, 2014

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Hatsukame Brewery in Okabe, Fujieda City brews a lot of classics at all level and when you are looking for such nectars at a good liquor shop the distinctive labels make them very easy and fun to find!
This particular brew is called “Hatsukame Jirushi” or the “Mark of the Turtle” because it bears a small golden turtle mark in the middle upper part of the label!

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They also have the kindness to clearly indicate it is a nama/unpasteurized to be kept refrigerated!

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Rice: Oyama Nishiki (Toyama Prefecture)
Rice milled down to 55%
Alcohol: 15~16 degrees
Dryness: + 4
Acidity: 1.40
Bottled in January 2014

Clarity: Very clear
Color: Faint golden hue
Aroma: Dry and fruity. Oranges, pineapple. Alcohol
Body: Fluid, slightly sirupy
Taste: Dry and very fruity attack backed up with pleasant alcohol.
Complex. Pears, persimmons, hints of oranges.
Disappears fairly quickly on a sweeter note with faint almonds and more oranges.
Changes little with food, but for a drier turn and more almonds.
Quickly switches back to other facets once away from food.

Overall: A sake conceived to be enjoyed with heavy izakaya fare in particular.
Both elegant and reliable. Laides and gentlemen like enjoy it alike!
Would definitely make a great support to aneal, BBQ or parties!
A great suggestion for a souvenir!

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

Oumuraya Sake Brewery Poster in Shimada JR Station!

December 23, 2013

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This is the third picture I took the other day inside Shimada JR Station on my way down onto the platform.

There are other posters of sake breweries in Shizuoka Prefecture railway stations but as as I know this is the only poster featuring all the regular brands (private and commemorative/limited brands would cover a whole wall!) on one poster!

There is one particular label which is known all over Japan: the one on the extreme right is that of “Onna Nakase/女泣かせ/To make a woman cry!”. I know many collectors who would like that particular label!

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

Sake Kegs at Sengen Shrine in Shizuoka City

October 2, 2013

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One noticeable difference between Buddhist Temples and Shinto Shrines (Shinto is the native religion) in Japan is that shrines exhibit the empty kegs of sake offered by believers (the original meaning of “Sake” is “food of the gods”) whereas Buddhist Temples don’t.

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Sengen Shrine in Shizuoka City which is one of the most important in the Prefecture does exhibit quite a few.
Not all are sake made inside Shizuoka Prefecture, though.
At least investigating the one produced inside Shizuoka Prefecture provide quite a few insights!
Therefore it will be a pleasure to help you discover them!

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“Kaiun/開運” is the brand name of the sake produced by Doi Brewery/土井酒造 in Kakegawa City/掛川市 in central-western Shizuoka Prefecture.

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“Garyuubai/臥龍梅” is the brand name of Sanwa Brewery/三和酒造 in Shimizu Ku, Shizuoka City/清水区静岡市 in central Shizuoka Prefecture.

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“Aoitenka/葵天下” is the brand name of the sake produced by Yamanaka Brewery/山中酒造 in Kakegawa City/掛川市 in central western shizuoka Prefecture.

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“Hana No Mai/花の舞” is the brand name of Hana No Mai Brewery/花の舞酒造 in Hamamatsu City/浜松市 in western Shizuoka Prefecture.

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“Senju/千寿” is the brand name of Senju Brewery/千寿酒造” in Iwata City/磐田市 in western Shizuoka Prefecture.

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“Kumpai/君盃” is the brand name of Kumpai Brewery/君盃酒造” in Shizuoka City/静岡市 in central Shizuoka Prefecture.

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“Haginishiki/萩錦” is the brand name of Haginishiki Brewery/萩錦酒造 in Shizuoka City/静岡市 in Central Shizuoka Prefecture.

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“Takasago/高砂” is the brand name of Fuji-Takasago Brewery/藤高砂酒造 in Fujinomiya City/富士宮市in eastern Shizuoka Prefecture.

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Now, this keg belonged to a defunct brewery!
“Chuumasa/忠正” was the brand name of Yoshiya Brewery/吉屋酒造 in Shizuoka City/静岡市 in central Shizuoka Prefecture.
Their license was bought some two years ago by a new brewery called Suruga Brewery/駿河酒造 also in Shizuoka City. As for the Chuumasa brand name it is still used by Suruga Brewery.

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As for this brewery, there are a lot questions marks left! (would you believe that one of my Japanese-side relatives is actually working there!)
“Kihei/喜平” is the brand name of Hikari Brewery/平喜酒造 in shizuoka City/静岡市 in central Shizuoka Prefecture.
Now, Hiraki Company which originally (and still is) a liqueurs and drinks distributor originating from Kakegawa City bought Hiraki Brewery in Okayama Prefecture in 1956 and then established their headquarters in Shizuoka City to sell the sake made in their brewery in Okayama Prefecture.
Two years ago, having acquired the license of defunct Dogatsuru Brewery in kakegawa City they started their second brewery called Shizuoka-Hiraki Brewery/静岡平喜酒造. When interviewed the Association of Sake Brewers in Shizuoka Prefecture assured me that they would only market sake made in Shizuoka City inside Shizuoka Prefecture. Unfortunately it was completely untrue! Moreover their representatives or master brewers never appear at events featuring their brand!

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“Fukki/富貴” of the eponymous brerwey is from Shizuoka Prefecture but they produced pure sake alcohol to be blended with jumai sake in Shimizu Ku, Shizuoka City. They were an official member of the Association of Shizuoka sake Brewers until two years ago. They haven7t been mentioned there since then. I wonder why… actually I know!

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: Fujimasa Brewery-Junmai

November 26, 2012

Usually I’m not really keen to acquire “souvenir sets” when it come to sake, but Fujimasa Brewery in Fujinomiya City, whose sake are not easy to buy in Shizuoka City, put out an interesting set I could not resist!

Instead of the difficult to handle one-cup sake they offered their products in 180 ml bottles making it so practical for individual tasting of 3 different sake instead of having to buy the bigger bottles.

Cute design representing the brewery!

You are invited to compare the three different tastes!

The third bottle: Junmai!

Rice milled down to 60%
Alcohol: 15~16 degrees
Bottled in August 2012

Clarity: Very clear
Color: Golden hue
Aroma: Dry and fruity. Very dry bananas, almonds
Body: Fluid
Taste: Very dry attack backed by a little junmai petillant.
Very nutty flavors: almonds, macadamia nuts, and faint oranges.
Disappears very quickly with faint notes of oranges and more nuts.
Very easy to drink.
Constantly calls for the next cup.
Stays dry and very smooth with every cup.
Take an even drier turn with food.
Changes little with food but tends to take a back seat then with more oranges and nuts.
Tends to become a little sweeter on the palate when away from food again.

Overall: A junmai obviously designed for food.
Shows little of the characteristics of a junmai but is nonetheless very pleasant and marries well with food.
Even though, being very dry, it could be drunk best as an aperitif. A dry sherry?
Definitely for dry sake lovers!

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: Fujimasa Brewery-Honjozo

November 22, 2012

Usually I’m not really keen to acquire “souvenir sets” when it come to sake, but Fujimasa Brewery in Fujinomiya City, whose sake are not easy to buy in Shizuoka City, put out an interesting set I could not resist!

Instead of the difficult to handle one-cup sake they offered their products in 180 ml bottles making it so practical for individual tasting of 3 different sake instead of having to buy the bigger bottles.

Cute design representing the brewery!

You are invited to compare the three different tastes!

The second bottle! A honjozo!

Rice milled down to 65%
Alcohol: 15=16 degrees
Bottled in August 2012

Clarity: Very clear
Color: Light golden hue
Aroma: Strong, fruity and spicy. Green apples, melon, almonds and faint notes of banana.
Body: Fluid
Taste: Well-rounded attack with a strong and pleasant alcohol bak up warming up the palate.
Complex. Dry, fruity and spicy.
Almonds, dark chocolate, chestnuts.
Lingers for a little while before leaving the stage on a dry and spicy note.
Easy to drink on its own away from food in spite of its dry and spicy nature.
Dry almonds make a strong comeback with the second cup.
Varies little with food, persevering with its delicious spiciness. Actually tends to take on a softer turn inside the palate with a wealth of nuts.
Oranges, macadamia nuts, almonds and chestnuts combine for a very pleasant nutty sweetish taste away from food.

Overall: Another sake obviously designed for food, but eminently enjoyable on its own.
A sake one could bring to any izakaya, BBQ or outdoors party!
The spicy nutty taste will surprise and please quite a few, especially for the fact it tends to reveal new facets from the third glass onward!

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: Makino Brewery-Fujisan Junmai Ginjo

November 17, 2012

Makino Brewery might be a small brewery in Fujinomiya City but it is the only in Prefecture calling one one of its brands “Fujisan/Mount Fuji/富士山”!

Their sake are not easy to find in Shizuoka City, but for once I managed to get my hands on their Junmai Ginjo!

Rice milled down to 60%
Alcohol: 15 degrees
Bottled in September 2012

Clarity: very clear
Color: Very faint golden hue
Aroma: Fruity and light. Pineapple, green apples
Body: Fluid
Taste: Dry and smooth attack immediately followed by puissant junmai petillant.
Rapidly disappears on an even drier note.
Fruity and complex. Almond, pears, macadamia nuts.
Ends up on very dry almonds.
Insistently calls for the next cup.
Faint coffee beans appearing later.
Very easy to drink in spite of its very dry nature.
Changes little with food but tends to disappear more quickly then.
Strong comeback by coffee beans away from food.

Overall: In spite of its elevated ginjo status, it is a sake highly enjoyable with food.
Because of its dryness it can be also appreciated at any temperature.
A sake for dry sake lovers, it seemed very attractive to my lady friends!

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: Fujimasa Brewery Genkotsu Honjozo

November 17, 2012

Usually I’m not really keen to acquire “souvenir sets” when it come to sake, but Fujimasa Brewery in Fujinomiya City, whose sake are not easy to buy in Shizuoka City, put out an interesting set I could not resist!

Instead of the difficult to handle one-cup sake they offered their products in 180 ml bottles making it so practical for individual tasting of 3 different sake instead of having to buy the bigger bottles.

Cute design representing the brewery!

You are invited to compare the three different tastes!

The brewery design is repeated on the first bottle!
Incidentally the name “genkotsu” means “fist” to describe the “brutal” approach! LOL

Rice milled down to 65%
Alcohol: 15~16 degrees
Bottled in August 2012

Clarity: very clear
Color: Golden hue
Aroma: Dry and strong. Alcohol. Fruity: custard.
Body: Fluid
Taste: Very dry attack.
Unusual strong approach for a Shizuoka Prefecture sake.
Strong dry almonds and oranges.
High acidity helping warming up back of the palate.
Lingers only for a while with dry almonds and custard peeking out.
Tends to grow milder with food bringing about faint notes of macadamia nuts, oranges and coffee beans.

Overall: A sake obviously designed as a dry and solid beverage although it tends to grow milder after the initial aggressive impression.
Holds the interesting capacity to first shock the palate into acceptance to finally tame the latter into acceptance and enjoyment by rewarding it with concealed dry and fruity facets.
For the strong and the bold!
Would make for an intriguing marriage with dark chocolate!

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: Kanzawagawa Brewery-Shosetsu-Tokubetsu Junmai-Bizen Omachi Rice

November 9, 2012

Kanazawagawa Brewery in Yui, Shimizu Ku, Shizuoka City in front of the sea, has been attracting a lot of attention nationwide for producing high quality premium sake to be enjoyed with food. It is actually more difficult than it sounds as usually premium sake are conceived more for tasting than accompanying food.

Rice Bizen Omachi
Rice milled down to 60%
Alcohol: 15~16 degrees
Bottled in October 2012

Clarity: Very clear
Color: Almost transparent
Aroma: Strong and fruity. pears, green apples.
Body: Fluid. Slightly syrupy.
Taste: Well-rounded attack backed by pleasant alcohol and junmai petillant.
Fruity and complex: custard, pears, apples, faint notes of macadamia nuts, almonds and coffee beans.
At times it reminded me a little of amazake/sweet sake (no alcohol and made with sake white lees).
Changes little with food if a little drier.
Disappears fairly quickly.
Drinks so easily and marries so well with food.

Overall: A sake obviously created for food.
The perfect complement to izakaya gastronomy.
Mind you, I would take it to nay party, BBQ or simply keep it at home within my grasp at all times!

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

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, 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: Negami Brewery-Kinmei Junmai Ginjo-Sunshu Gotemba-Fujisanroku No Jizake

November 9, 2012

What I particularly like about Negami Brewery in Gotemba City is that they try hard promoting localculture and economy!

And their labels are both cute retro and artistically modern!
This time it is definitely retro with a beautiful Mount Fuji indicated under the name “Fuji Sankoku no Jizake/富士山麓の地酒, that is a sake made on Mount Fuji and the nearby mountains!

A beautiful Japanese crane for luck!
They also mention the region name, Sunsyu Gotemba/駿州御殿場!

They also take the pain to announce its junmai ginjo on top of the bottle!

Rice milled down to 55%
Alcohol: 15~16 degrees
Bottled in June 2012

Clarity: Very clear
Color: Light golden hue
Aroma: Assertive. Fruity. Pears, banana, green apples.
Body: Fluid. A little sirupy
Taste: Well-rounded attack backed with strong junmai petillant.
Complex and fruity: starts with pears and banana to finish with strong green apples. Faint coffee beans and dark chocolate peeking out on further sips.
Takes a flight on a very dry note.
Marries well with food. Varies little but gets even drier with an appearance from macadamia nuts and almonds.

Comments: In spite of its elevated status, this is a sake that can be enjoyed equally on its own or with food, although it will gets markedly drier with the latter.
I drank it both slightly chilled and at room temperature.
Chilled, it would make for a beautiful fruity aperitif, especially if combined with with light taste appetizers such as asparagus.
Complex facets would surge out more easily at room temperature, though!
Another sake so worthy of discovery!

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

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, 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


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