Posts Tagged ‘Shizuoka City’

Shizuoka Sake Tasting: Sanwa Brewery-Garyubai Junmai Ginjo Homarefuji Genshu (conducted at La Sommeliere in Shizuoka City)

October 19, 2014

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I don’t mind repeating it all the time but I prefer conducting sake tastings in the right environment but not many places are propitious for that exercise or willing to help.
But La Sommeliere in Miyuki Cho, Aoi Ku, Shizuoka City is certainly becoming a habit as not only I can conduct my tasting in the best conditions possible but also exchange views at the same time!

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Now, which sake did I taste this time!

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Another sake with a long name by Sanwa Brewery in Shizuoka City, Shimizu Ku!

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Garyubai Junmai Ginjo (no pure rice alcohol added) Homarefuji (rice name) Genshu (no pure water added)

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Rice: Homarefuji (grown in Shizuoka Prefecture)
Rice milled down to 55%
Alcohol: 16~17 degrees
Dryness: + 4
Acidity: 1.4
Bottled in July 2014

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Clarity: very clear
Color: faint golden hue
Aroma: Fruity and dry. Assertive. Alcohol. pears, green apples, custard
Body: fluid, slightly sirupy
Taste: Very fruity and deep attack, backed up by puissant junmai petillant and pleasant alcohol.
Complex: custard, lychees with hints of oranges.
Lingers on the palate for a short while before departing on a drier note with hints of almonds, coffee beans and dark chocolate.

Overall: I didn’t bother to drink with food!
Very elegant despite higher alcohol content.
Would make for the perfect digestif, especially for ladies who would prefer a late nightcap with less alcohol.
At times drinks like a dry Sauternes!

LA SOMMELIERE

420-0857 Shizuoka City, Aoi Ku, Miyuki Cho, 7-5, Aiseido Bldg, 1F
Tel. & Fax: 054-266-5085
Opening hours: 11:00~22:00
Closed on Sundays & National Holidays
Entirely non-smoking!

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-Junmai Koshu (conducted at La Sommeliere in Shizuoka City)

October 8, 2014

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I don’t mind repeating it all the time but I prefer conducting sake tastings in the right environment but not many places are propitious for that exercise or willing to help.
But La Sommeliere in Miyuki Cho, Aoi Ku, Shizuoka City is certainly becoming a habit as not only I can conduct my tasting in the best conditions possible but also exchange views at the same time!

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This is already my fifth shizuoka sake tasting article conducted there in the company of Mrs. Hiromi Hasegawa/長谷川浩美さん!

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This time I tackled an extravagant 21-year old koshu/古酒/matured sake under the name of Garyubai by Sanawa Brewery in Shimizu Ku, Shizuoka City!

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Rice: Yamada Nishiki (Hyogo Prefecture)
Rice milled down to 60%
Alcohol: 15~16 degrees
Brewed in 1993
Bottled in October 2014

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Clarity: Very clear
Color: Golden hue
Aroma: Assertive. Deep, dry and fruity.
dry persimmons, dry fruits and nuts, sherry
Body: fluid
Taste: dry, fruity and well-rounded attack backed up with puissant junmai petillant and pleasant alcohol.
Complex. Tastes like an old white sherry.
Persimmons, dry nuts, dark chocolate.
Stays faithful to itself all the time, revealing more facets with the next sips.
very mature. Lingers on the palate like a great wine. Tends to take on drier turn with further sips with late appearance of chestnuts.

Overall: Would make for a wonderful aperitif as probably best enjoyed on its own. Drinks like an old white sherry.
If you wish to pair it with food, cheese, pork meats, smoked fish and chocolate desserts would most appropriate.
An extraordinary sake for tasting and pairing at gastronomic parties/events!

LA SOMMELIERE

420-0857 Shizuoka City, Aoi Ku, Miyuki Cho, 7-5, Aiseido Bldg, 1F
Tel. & Fax: 054-266-5085
Opening hours: 11:00~22:00
Closed on Sundays & National Holidays
Entirely non-smoking!

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 Iyaoroshi Genshu

September 1, 2014

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Sanwa Brewery in Shimizu Ku, Shizuoka City, has produced this famous brand for some time.
The word “Garyubai” actually for the name of celebrated garden inside a temple in Okitsu, Shimizu Ku!

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Sanwa Brewery is arguably the first brewery in Shizuoka Prefecture to put its “Hiyaoroshi/pasteurized only once” on the market in August!
At 16~17 degrees of alcohol, it can considered a “genshu/no water added”, making it an unaltered sake since it is also a junmai/no pure rice alcohol added!

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Incidentally, the tasting was conducted at la Sommeliere Wine & Sake Bar in Miyuki Cho, Aoi Ku, Shizuoka City!

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Rice: Yamada Nishiki (Hyogo Prefecture)
Rice milled down to 55%
Alcohol: 16~17 degrees
Dryness: + 1
Acidity: 1.4
Bottled in August 2014

Clarity: very clea
Color: faint golden hue
Aroma: Dry and fruity. Pleasant alcohol. Pears, banana, hints of melon
Body: fluid
Taste: Dry, fruity and well-rounded attack backed by puissant junmai petillant and pleasant alcohol
Drier than expected.
Custard, macadamia nuts.
Lingers for a while ending with pleasant acidity.
Becomes slightly sweeter with food with dark chocolate and coffee beans making an appearance.
Marries beautifully with any food.

Overall: Elegant for such a strong alcohol sake. Surprisingly drier than expected.
Beautiful on its own although at its best with food. I tasted it with a French Croque-Monsieur for a great marriage.
It jut proves that great sake holds its own to any great wine!

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 History: Former Suzuki Honkei Sake Brewery Kura in Shimizu Ku, Shizuoka City!

August 14, 2014

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“Kura” (in Japanese 蔵 or 倉) means “warehouse” or “Storehouse”.
In traditional Japan, especially during the Edo Era, as most of buildings and urba/village structures were made of wood, fires were the bane of society by and large.
However well-protected a fire would consume a house or buildings and all its properties within minutes.
Hence a special building or warehouse was needed to protect goods and properties against such a catastrophe.
But erecting a storehouse solely made of concrete, stones and some metal cost a vast amount of silver and gold and only rich merchants and nobility could afford them. Even castles could not be built entirely of stone then.

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Before it was merged with Shimizu Brewery into the present Sanwa Brewery in Shimizu Ku, Shizuoka City, Suzuki Honkei was active producing Japanese sake in Jirochou, Shimizu City before another kind of merger put the three of them into Shizuoka City!

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The Suzuki Family still lives there as was confirmed by the locals when I asked them during the Shimizu Harbor Festival!

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The kura standing beside the main house is still in beautiful repair!

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Whatever angle you look at it from, it is really impressive!

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I wish they would still brew sake as I would visit it every day!

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: Eikun Brewery-Tokubetsu Junmai Homarefuji

August 14, 2014

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This is the second tasting of a nectar brewed by Eikun Brewery in the mountains of Yui in Shimizu Ku, Shizuoka City, and I conducted it in the same place as before!

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At la Sommeliere in Myuki Cho, Aoi Ku, Shizuoka City!

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Note that this particular sake was exclusively made with Shizuoka products including Shizuoka-grown Homarefuji rice and Shizuoka NEW-5 yeast!

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Rice: Homarefuji
Rice milled down to 60%
Yeast: Shizuoka NEW5
Dryness: 2
Acidity: 1.6
Alcohol: 15~16 degrees
Bottled in July 2014

Clarity: very clear
Color: Faint golden hue
Aroma: fruity. Banana, dark chocolate, custard.
Body: fluid, slightly sirupy
Taste: Very fruity and dry attack backed with puissant junmai petillant.
Complex. Pears, banana, custard. Late appearance of dry coffee beans and dark chocolate.
Disappears fairly quickly.
Drinks very easily. Really elegant and mysterious at times. Facets just keep appearing.

Overall: Superb sake despite the modest status of the rice grown in Shizuoka, which shows that not only if you have the skills to take it to a higher level Homarefuji is fast proving its value.
Beautiful aperitif when enjoyed slightly chilled.
At first I didn’t want to drink it with food but I couldn’t resist the quiche Lorraine on the menu, and discovered that it would do better than many a vaunted white wine with French gastronomy!

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: Sanwa Brewery-Hagoromo no Mai Junmai

August 13, 2014

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Hagoromo no Mai is an old regular brand by Sanwa Brewery in Shimizu Ku, Shizuoka City, to commemorate the legend of Hagoromo/Veil lost by a deity to a fisherman had had to dance/Mai to regain it!

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If you can read Japanese you will find the whole story on the label!

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It is a junmai, meaning no pure rice alcohol was blended in!

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

Clarity: very clear
Color: Faint golden hue
Aroma: Assertive. Fruity. Banana.
Body: fluid, slightly sirupy
Taste: very dry and fruity attack backed by puisasnt junmai petillant.
Complex. Banana, pears, apricots, nuts.
Quickly disappears on a very dry note with hints of greens.
Late appearance of faint coffee beans.
More coffee beans backed with pears and hints of dark chocolate surging out with further cups.
Varies little with food but for more pronounced dryness and acidity.
Marries well with any food.

Overall: Eminently enjoyable sake on its own or with food, although obviously conceived to accompany food, especially heavy izakaya fare.
Slightly chilled it becomes a delicate aperitif.
Its dryness and acidity make it a great accompaniment to cheese or chocolate!

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 History: Former Suzuki Honkei Sake Brewery Kura in Shimizu Ku, Shizuoka City!

August 5, 2014

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“Kura” (in Japanese 蔵 or 倉) means “warehouse” or “Storehouse”.
In traditional Japan, especially during the Edo Era, as most of buildings and urba/village structures were made of wood, fires were the bane of society by and large.
However well-protected a fire would consume a house or buildings and all its properties within minutes.
Hence a special building or warehouse was needed to protect goods and properties against such a catastrophe.
But erecting a storehouse solely made of concrete, stones and some metal cost a vast amount of silver and gold and only rich merchants and nobility could afford them. Even castles could not be built entirely of stone then.

SN3O0050

Befoer it was merged with Shimizu Brewery into the present Sanwa Brewery in Shimizu Ku, Shizuoka City, Suzuki Honkei was active producing Japanese sake in Jirochou, Shimizu City before another kind of merger put the three of them into Shizuoka City!

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The Suzuki Family still lives there as was confirmed by the locals when I asked them during the Shimizu Harbor Festival!

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The kura standing beside the main house is still in beautiful repair!

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Whatever angle you look at it from, it is really impressive!

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I wish they would still brew sake as I would visit it every day!

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

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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!

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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

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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!

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

June 9, 2014

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

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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!

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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!

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“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

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

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This particular design is actually a classic of this brewery!

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

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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: Kumpai Brewery-Junmai Nama genshu Fukuro Tsuri Shibori

January 19, 2014

SN3O5284

Kumpai might be the smallest brewery in Shizuoka Prefecture but they certainly produce some supreme nectars!

SN3O5285

Incidentally the Ichikawa family produces their own labels!
You can see that 2014 is the Year of the Horse!

SN3O5286

The s\name of this sake makes for another long reading:
Junmai: No alcohol added
Nama: unpasteurized
genshu: no water aded
Fukuro Tsuri Shibori: the sake was poured inside cloth sacks hung over a tank to let the sake flow out naturally

SN3O5287

Rice: Hyakumangoku
Rice milled down to 55%
Dryness: 0
Alcohol: 18 degrees
Bottled in Decmeber 2013

Clarity: Very clean and smoky (white lees)
Color: Golden hue
Aroma: Assertive. Dry. Fruity
Hints of French Pernod, thick nashi pears
Body: Fluid
Taste: Strong attack backed with puissant junmai petillant.
Alcohol softer tan expected.
Strong bubbly feeling.
Soft and complex: liquorice, pears, nashi.
Very easy to drink in spite of its nama and genshu status.
Changes little with food but for a sweeter turn.

Overall: A thoroughly enjoyable limited quantity sake that might be very difficult to obtain (I ordered it directly from the brewery!)!
Chilled, it makes for a superb aperitif.
Could easily replace a liqueur!
Should definitely please ladies in spite of its “rough” status!
If you must eat with it, do try it with blue cheese or chocolate!

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: Kansawagawa Brewery: Shosetsu Junmai Shiboritate Nama

January 16, 2014

SN3O5265

Winter is a great time to taste all those shiboritate/just pressed sake as they will also give you a good idea of what to expect from a brewery every year!

SN3O5267

People usualy tend to have difficulties rememembering the difficult name of kansawagawa Brewery in Yui, Shimizu Ku, Shizuoka City, but their brand name, Shosetsu, is famous all over Japan!

SN3O5266

Rice milled down to 60%
Alcohol: 15~16 degrees
Bottled in December 2013

Clarity: very clear
Color: Very faint golden hue
Aroma: Assertive, fry and fruity
Taste: Well-rounded attack. Dry and fruity. Complex.
Apples, pears, apricots, macadamia nuts.
Discreet junmai petillant.
Disappears fairly quickly with late hints of macadamia nuts, almonds and oranges. Coffee beans appear later.
Comparatively elegant and easy to drink for a nama/unpasteurized sake.
Takes on a drier turn and more junmai petillant with food.
Elegantly marries with food.
Insistently calls for the next cup!

Overall: A very fine sake, subtler than expected for a nama.
Chilled, makes for a superb aperitif.
Beautifully drinks with any food, although thoroughly enjoyable on its own!
A sure value!

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: Sugii Brewery-Junmai Hatsu Shibori Kimoto Shikomi

December 24, 2013

SN3O5156

Sugii Brewery in Fujieda City is known as the most experiencing sake brewery in Shizuoka Prefecture and one has to be quick to grab all their limited brews!
Their names also make for good reading:
“Hatsu Shibori” means “First Press”. “Kimoto Shikomi・生酛仕込み” is a bit more difficult to translate as it is an old method that many breweries avoid because it is hard work and very risky as it uses natural/wild yeasts.

SN3O5157

Rice milled down to 70%
Alcohol: 14~15 degrees
Bottled in December 2013

Clarity: Very clear
Color: Very faint golden hue
Aroma: Assertive, dry, fruity. Apples, oranges
Body: Fluid
Taste: Very dry attack.
Very light and fruity. Complex, “difficult to catch”.
Apples, dry melon.
Junmai petillant appears on the palate only after swallowing, therefore tends to linger on for a while with lots of dry apples.
As nurukan/lukewarm, reveals totally diffrent facets with a milder attack with hints of dark chocolate and almonds.
marries beautifully with any food, especially heavy izakaya fare.

Overall: For the unusual and dry sake lovers!
Definitely not your standard sake in Shizuoka Prefecture or elsewhere for that matter!
A sake obviously conceived to accompany and emphasize food.
Definitely worth a careful tasting away from the norm!

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

Shizuoka Sake Tasting: Suruga Brewery-Abekaido Tokubetsu Honjozo

December 19, 2013

SN3O5091

As I mentioned before Suruga Brewery, the “officially” (I do have a bone of contention about that…) second newest brewery in Shizuoka Prefecture preserved the names of the sake brands produced by the defunct Yoshiya Brewery after they acquired their license.
And “Abekaido/The Route Along the Abe River” is one of them!
The label represents a genuine woodblock print made in Edo period when people did travel a lot along the Abe River in Shizuoka City they had to cross along the Old Tokaido Road!
Keep the label!

SN3O5079

I acquired this particular 300 ml bottle at Cenova Department Store in Shizuoka City which makes the effort to give enough information!

SN3O5092

Rice milled down to 60&
Alcohol: 15~16 degrees
Dryness: + 7
Bottled in November 2013

Clarity: Very clear
Color: Almost transparent
Aroma: Pleasant, dry and fruity. Banana, custard.
Body: Fluid
Taste: Well-rounded and deep attack with soft alcohol.
Complex. Fruity. Custard, with late hints of dry oranges and persimmons.
Lingers only for a little while.
Very elegant and gentle approach for a seemingly “modest” sake.
Changes little with food but for a drier and nuttier note.
Clings solidly to its qualities all along with or without food. Drinks up very quickly!

Overall: A sure value!
The kind of ask you can drink for any occasion. Great with any fod that it will enhance without overwhelming it.
The perfect present/souvenir to a sake-lover beyond our Prefecture for an endless conevrsation topic on Japanese sake, culture and 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, 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

Shizuoka Sake Tasting: Fujinishiki Brewery-Izu Yama Yama Nama Honjozo

November 4, 2013

SN3O5162

I found this limited edition at the station of Izu Nagaoka along the Izu Hakane Railway Line runnning from Mishima City to Shuzenji.
The same brand is sold all over the Izu Peninsula as a regional private brand.
Izu Yama Yama means the Mountains of Izu!

SN3O5165

I actually conducted this tatsing session by the side of an open hot spring bath in our room at the Yoshiharu Sap Resort Hotel!

SN3O5163

Rice nilled down to 65%
Alcohol: 15~16 degrees
Nama/Unpasteurized
Bottled in October 2013

Clarity: Very clear
Color: Transparent
Aroma: Assertive and fruity. Dry almonds
Body: Fluid, slightly sirupy
Taste: Well-rounded fruity attack.
Complex. Lots of nuts, macadamia nuts.
Disappears quickly with fruity nuts, hints of custard and notes of apples and chestnuts.
Drier and drier almonds appear on back of the pl\alate with every sip.
Very easy to drink.
I especially enjoyed it a good hour after dinner as a solid and eminently elegant night cap.

Comments: Very pleasurable sake.
Unpretentious but still elegant and so satisfying.
Will please beginners and veterans, ladies and gentlemen alike.
Best appreciated chilled.
Would make for a beautiful and lighter digestif.
You must try it with cheese!
Will surprise many a person with its ever-changing facets!
Since it is sold in small bottles only, it would make a nice present to be enjoyed after a great meal!

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,

SN3O5144

I’ve just come back from a short trip to Mishima City and Izu Peninsula where I had the occasion to discover a few sights!

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!
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: Kumpai Brewery-Kosha No Mori Tokubetsu Honjozo

November 4, 2013

SN3O5302

Kosha No Mori is another regular brand that Kumpai produces every year!
Kosha no Mori/木柘の森 means “Japanese Box Forest” as for the tree called Japanese Box!

SN3O5303

Rice milled down to 60%
Alcohol: 16 degrees
Bottled in August 2013

Clarity: Very clear
Color: Faint golden hue
Aroma: Dry and fruity. Alcohol. Custard, macadamia nuts, persimmon.
Body: Fluid
Taste: Very dry attack backed up by pleasant alcohol.
Complex.
Very dry fruits. Almonds, custard, with hints of banana and dark chocolate.
Disappears quickly.
Changes little with food except for an accentuated alcohol and a new surge of almonds.
Actually marries well with food, especially izakaya fare.

Overall: A sake obviously conceived to accompany food.
Very dry but fruity and complex making it eminently enjoyable on its own.
A sure value!
Most recommended for BBQ’s!

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,

SN3O5144

I’ve just come back from a short trip to Mishima City and Izu Peninsula where I had the occasion to discover a few sights!

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!
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: Kumpai Brewery-Tenryou no Taki Junmai

November 3, 2013

SN3O5122

Tenryou no Taki is one of the regular brand names brewed every year by Kumpai Brewery in Shizuoka City.
Tenryou no Taki/天領の瀧 means “Heavens World’s Waterfall”!

SN3O5123

Rice: Biyama Nishiki (Shiga Prefecture)
Rice milled down to 55%
Dryness: 0
Alcohol: 15 degrees
Bptt;ed in July 2013

Clarity: Very clear
Color: Very faint golden hue
Aroma: Dry and fruity. Discreet, difficult to catch. Faint pears and custard
Body: Fluid
Taste: Well-rounded attack with puissant junmai petillant warming up back of the palate .
Very pleasant alcohol.
Very fruity and slightly sweetish.
Complex and rich.
Custard, macadamia nuts, pears, chestnuts.
Disappears fairly quickly on a very pleasant and smooth note with plenty of nuts.
Changes little with food but for a drier and almost spicy note.
Calls for the next cup in spite of its sweetness by Shizuoka standards.
At its best slightly chilled.
Actually takes on a much drier tone with sweet food.

Overall: Elegant and “kind” sake, typical of Kumpai brewery.
Extremely pleasant, especially chilled.
Beautiful on its own, although it marries lovingly with any food, even spicy.
Could be either enjoyed as a magnificent chilled aperitif or digestif!
Pefect with cheese!

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,

SN3O5144

I’ve just come back from a short trip to Mishima City and Izu Peninsula where I had the occasion to discover a few sights!

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!
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: Kumpai Brewery: Oni Goroshi Honjozo

October 29, 2013

SN3O5092

Interestingly enough, the name “Kumpai/君盃” is not of Japanese origin but came from China where it means “A Drink In Great Friendship”.
The label above represents the crossing of the Abe River by the side of which is located Kumpai Brewery!

SN3O5093

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

Clarity: Very clear
Color: Light golden hue
Aroma: Dry. Apples, greens, alcohol
Body: Fluid
Taste: Strong fruity attack backed up by very pleasant alcohol.
More complex and deeper than expected.
Disappears fairly quickly with plenty of nuts and almonds.
Changes little with food.
Stays very fruity all the time with appearance of very dry oranges and nuts.
Tends to become more and more complex with the next sip.

Overall: A surprising sake by Kumpai Brewery.
I understand now why a seemingly simple honjozo has been their trademark in spite of the beutiful premium sake they produce.
A sake for all seasons, all occasions, all temperatures!
A sure value I would recommend to beginners and veterans alike!

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!
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: Tenkou Tokubetsu Junmai

October 28, 2013

SN3O5087

After acquiring the defunct Yoshiya Brewery (Shizuoka City, Aoi Ku) license and continuing their brands such as Chumasa, Oni Goroshi and Tokaido, Suruga Brewery in Suruga Ku, Shizuoka City adopted the brand name of “Tenkou/天虹” meaning “heaven rainbow”!

SN3O5088

It is a tokubetsu junmai!

SN3O5089

Rice: Biyama Nishiki (Shiga Prefecture)
Rice milled down to 60%
Alcohol: 15~16 degrees
Dryness: + 2
Acidity: 1.9
Bottled in October 2013

Clarity: Very clear
Color: Very faint golden hue
Aroma: Strong. Pears, apples.
Body: Fluid
Taste: Strong attack backed up by assertive junmai petillant and pleasant alcohol and welcome acidity.
Complex and fruity. Pears, custard.
Disappears quickly on an even drier note with more custard and nuts and faint greens.
Takes a back step with food but reasserts itself quickly once away from it again.

Overall: A typical Shizuoka sake with all the usual facets, although stronger in approach than most.
The comparatively higher acidity makes it utterly enjoyable on its own.
Another sure value to keep in mind at all times of the year!

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

September 23, 2013

SN3O4779

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

SN3O4780

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

SN3O4781

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

SN3O4782

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

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

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

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City


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