Shizuoka Sake Tasting 14/1~7: Shidaiizumi Brewery

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

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

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 (unpasteurized) 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 fifnish.

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
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
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Shidaizumi Junmai Daiginjo

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
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Shidaizumi Hiyaoroshi

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!
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Shoryuu

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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Junmai Nama

shida-3.jpg

As I plan to visit their brewery soon, I started tasting Shidaizumi Brwery’s (Fujieda City) sake in earnest.

This particular brew is a junmai nama made from rice milled down to 60%. Brewed in October 2006.

Clarity: Clear

Colour: very faint gold

Aroma: Ricey/bananas

Body: light and quick

Taste: strong & complex. Very dry. Spredas quickly in mouth.
Liquorice/bitter chocolate/raw almonds.

Overall: Should be drunk a little chilled. Goes down well with salads and vegetables.
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Shidaizumi Junmai Ginjo/Hiroshima-Hattan 35 Go

shidaizumi-hattan.jpg

Shidaizumi Brewery (Fujieda City) recently came up with an original brew made with a rare rice strain:

Shidaizumi Junmai Ginjo/Hiroshima-Hattan 35 Go
Brewed in May 2007
Rice: 100% Hiroshima-Hattan 35 Go (Number 35)
Rice milled down to 50%
Yeast/Kobo: Shizuoka New-5
Dryness: +6
Acidity: 1.3

Colour: transparent

Clarity: very clear

Aroma: Ricey

Body: fluid, turning a little syrupy

Taste: Complex, bitter chocolate, liquorice, spreads quickly on the palate

Aftertaste: Petillant lingers, turns sharp with a hint of acidity.

Overall: strong character. Great with sushi, potato salad and greens.

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