Posts Tagged ‘Shidaizumi Brewery’

Shizuoka Sake Tasting: Kokko Brewery-Kokko Ginjyou

March 5, 2012

Kokko Brewery in Fukuroi City holds a special place in the history of the sake of Shizuoka Prefecture as it was the first brewery to use the Shizuoka sake yeast which revolutionized the whole industry in Shizuoka and helped our Prefecture out of the doldrums (dregs) up to the very top in Japan!

Usually the brewery does not write information apart of that required by law.
Alcohol: 16~17 degrees (genshu/no water added)
Bottled in August 2011

Clarity: Very clear
Color: Transparent
Aroma: Fruity, dry, discreet. Bananas.
Body: Fluid
Taste: Very dry attack backed up by strong and pleasant alcohol.
Complex. Fruity: Bananas, coffee beans, dry almonds.
Disappears fairly quickly with dry apricots and coffee beans, warming up the palate.
Turns sweeter with food although makes a quick comeback to dry as soon as away from food again with more coffee beans and a note of dark chocolate.

Overall: Very dry, even by Shizuoka standards.
A ginjyou that marries beautifully with any food.
Very sophisticated although its sharp character will please people looking for a sake off the beaten tracks, that is, in Shizuoka Prefecture!
In spite of its ginjyou elevated status I would drink it with food, especially salads!

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

Must-see tasting websites:

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

Shizuoka Sake Tasting: Shidaizumi Brewery-Hiyaoroshi Futsushu Funeshibori

March 5, 2012

Shidaizumi Brewery in Fujieda City is not only celebrated for its great nectars but also for its research in all types of sake!
They explained me that they do have a local clientele who exclusively drink their sake as futsushu/”normal sake” (as opposed to premium sake)!

They also came up with this bright yellow label both in Japanese and English to appeal to local foreigners!

This sake is a Hiyaoroshi/ひやおろし, meaning it has been pasteurized only once!
“Funeshibori/ふねしぼり” means that is has been pressed in a large rectangular vessel filled with bags of sake taken out of the fermenting vats.
It is also a genshu/原酒 meaning that no pure water was added!

Now, this sake being futsushu/normal sake it is pretty well opened to experiment as you will see below:

Rice: Hyakumangoku 20% + normal rice (futsumai!) 80%
Hyakumangoku Rice milled down to 65% (absolutely extravagant!)
Yeast: Shizuoka Yeast N02
Dryness: + 6.0
Acidity: 1.3
Alcohol: 17~18 degrees (genshu)
Bottled in September 2011

Clarity: Very clear
Color: Light golden hue
Aroma: Strong, dry and fruity. Vanilla, almonds, apricots, alcohol
Body: Fluid
Taste: Fruity with pleasant big alcohol attack
Disappears fairly quickly with warmth spreading all over the palate.
Complex. Dry but very fruity: Apricots, macadamia nuts, almonds.
Very solid throughout. Varies little with food, except for an accentuated dryness with oranges.

Overall: If futsushu, so-called normal sake, were all like this, there would little incentive to taste or buy premium sake! But this is Shizuoka Prefecture where all sake are extravagant as a matter of course! A sake you can savor with any food or on its own although it was obviously designed to accompany simple everyday meals!

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

Must-see tasting websites:

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

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

March 5, 2012

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

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

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

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

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

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

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

Shizuoka Sake Tasting 14/7: Shidaizumi Brewery

January 20, 2009


Les meilleurs actualités issues des blogs

The Japan Blog List

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

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shida-kuradashi

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

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

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

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

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

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

Shizuoka Sake Tasting 14/6: Shidaizumi Brewery

December 29, 2008


Les meilleurs actualités issues des blogs

The Japan Blog List

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

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shidaizumi-18by

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

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

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

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

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

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

Shizuoka Sake Tasting 14/5: Shidaizumi Brewery

October 18, 2008


Les meilleurs actualités issues des blogs

The Japan Blog List

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

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

Shidaizumi Brewery: Junmai Daiginjo

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

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

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

Shizuoka Sake Tasting by The Tokyo Sake Meetup Group

March 3, 2008


The Japan Blog List

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

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酒ブログ(日本語)
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ichibee-1.jpg

The Tokyo Sake Meetup Group, the new name for the former Tokyo Geeks met to taste loads of sake at Ichobee, Tokyo on March 1st.
See pictures of the event and read their report and activiies!
Among them were three offerings from Shizuoka Prefecture. They reached Tokyo with no labels to indicate what they were.
Here are the results from that Tasting Meet:

#1, #2, #3 (see introductions below comments):
Comments by Etsuko Nakamura
Mystery Sake from Shizuoka
Melinda brought these sake from Robert-Gilles. Robert-Gilles lives in Shizuoka and loves the area so much and his blog sites are all about Shizuoka including sake. I don’t know anyone who’s more dedicated to their hometown than him! To find out what the three bottles were, please visit Robert Gill’s blog at shizuokasake.wordpress.com.
ichibee-2.jpg
Votes: When the group was asked to pick their favorite out of three, this is the result.
5 votes for #1
3 votes for #2
5 votes for #3

My comments:
#1-light, ricey, smooth, tasty
#2- kind of thin like paper and finish quickly, sour, Jocelyn said ceder aroma, Naomi detected bamboo like aroma
#3-sweet, high in alcohol, firm, heavy, nice texture, my pick out of three

Those sake were a bit off the tracks compared to what I sent before, and some people might be surprised to learn what they are in fact!

#1
shosetsu-futsu.jpg
Kansawagawa Brewery (Yui, Shizuoka City)
Futsushu/Regular Sake
Rice milled down to 70% (absolutely extravagant, but normal for Shizuoka

#2
sugii-taru.jpg
Sugii Brewery (Fujieda City)
Suginishiki, Junmai Taru Zake (limited edition for 2008 Spring)
Rice milled down to 60%

#3
shidaizumi-futsu.jpg
Shidaizumi Brewery (Fujieda City)
Shidaizumi Hiyaoroshi
Futsusyu/regular sake again but rice milled down to 65% (is there another word stronger than extravagant?)

Well, I understand they were a bit of posers, but tell me when you organize your next Meet and I will send you sake more in harmony with what you all brought!
Cheers! Kanpai! Sante!

Shizuoka Sake Tasting 14-4: Shidaizumi Brewery

October 24, 2007

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

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酒ブログ(日本語)
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shidaizumi-futsu.jpg

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

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

Clarity: Very clear

Colour: Almost transparent

Aroma: Light, ricey

Body: fluid

Taste: Solid. Bitter Chocolate. Welcome acidity

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

Umeshu by Shidaizumi Brewery

September 16, 2007

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

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酒ブログ(日本語)
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ume-maru.jpg

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

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

Clarity: very clear

Colour: light orange-pink

Aroma: dry plums, drier than expected.

Body: light and smooth.

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

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

Shizuoka Sake Tasting 14-2: Shidaizumi Brewery-Shoryuu

September 16, 2007

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

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酒ブログ(日本語)
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shoryuu.gif

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

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

Rice: Asahina Yamada Nishiki
Rice milled down to 70%

Clarity: very clear

Colour: light golden tinge

Aroma: Ricey/fruity

Body: smooth

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

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


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