Shizuoka Sake Tasting 16/1~8: Sugii Brewery

8) Junmai Taru Sake 2009 Special Brew

sugii-tara-2008

Sugii Brewery in Fujieda City has a habit of producing all kinds of “limited brews” every year that officionados are competing to buy within a day or two just after it has been put out!
This particular brand has just been bottled directly form a wooden cask (instead of the usual metal vats).

Sugii Brewery: Junmai Taru (wooden cask) Sake/2009 Special brew
Rice milled down to 60%
Alcohol: 15~16 degrees
Bottled in December 2008

Clarity: Very clear
Colour: Transparent
Aroma: Soft and fruity, well-rounded, junmai characteristics. Banana, almonds
Body: Velvety~fluid
Taste: Dry attack. Well-rounded. Complex. Shortish tail.
Ends with welcome acidity and more bananas.
Junmai tingle getting stronger with food.

Overall: Elegant, almost discreet, and complex although fleting.
Great with food of any kind.
Varies very little with food.
—————————–
7) EXTRA Ginjo

September is always a busy month for Sugii Brewery in Fujieda City when they put on sale special brews matured over the year.
This particular sake has just been awarded a Trophy for “Best Ginjo” by the Tasting Panel at the International Sake Challenge 2008 held in Tokyo on July, 8th, 2008!

Suginishiki Extra Ginjo
Rice: Yamada Nishiki 100% (Hyogo Prefecture)
Fermented rice (kooji) milled down to 40%
Added rice milled down to 50%
Alcohol: 15.9 degrees
Dryness: +9
Acidity: 1.1 (very low)
Yeasts: Shizuoka HD-1 and NEW 5
Pasteurized only once
Bottled in August 2008

Clarity: Very clear
colour: Light golden tinge
Aroma: Light and sharp. Pineapple, green apple
Body: Vlvety~fluid
Taste: Shortish tail
Fruity and complex: pears. green apples
Elegant and discreet.
From fruity turns quickly very dry, especially with food with added complexity.
Bitter chocolate and coffee beans appearing later with more food.

Overall: As usual, another pleasant surprise! Definitely for dry sake lovers!
Mr. Sugii seems to come up with another creation every time I taste his sake!
Drinks so well with or without food.
Should please both genders. tends to disappear quickly!
—————————-
6) “Yaoyorazu” Yamahai Junmai

Sugii Brewery in Fujieda City is one of the very breweries which still experiments with old-style sake such as Yamahai and brews concocted with kimoto.
This time, Mr. Sugii devised a Yamahai exclusively made with Homare Fuji, a rice strain grown in Shizuoka Prefecture!

Sugii Brewery: “Yaoyorazu”, Yamahai Junmai

Rice: Homare Fuji (Shizuoka Prefecture)
Rice milled down to: 70%
Alcohol: 15~16 degrees
Brewed in 2007
Bottled in June 2008

Clarity: Very clear
Colour: Almost transparent
Aroma: Fruity, cherries, alcohol.
Body: Velvety~fluid
Taste: Short tail. Fruity: Dry cherries, Almonds, Junmai tingle, caramel, pudding.
Disappears quickly leaving a trail of warmth on the palate.
Turns drier with food with coffee beans appearing.

Overall: First impression! Very close to wine!
The Missus said it is feminine in concept!
Complex. Asking questions. Great with poultry.
Would go well with Japanese desserts.
——————————-
5) Suginishiki Tokubetsu Junmai “Kimoto Shikomi”

Sugii Brewery in Fujieda City has always distinguished itself for venturing into new and forgotten roads and has recently acquired national fame for its traditional “kimoto” sake.

Sugii Brewery: Suginishiki Tokubetsu Junmai “Kimoto Shikomi”
Rice: Shizuoka Yamada Nishiki
Rice milled down to 60%
Dryness: +7
Acidity: 1.5
Alcohol: 15.6 degrees
Yeast: Shizuoka HD-1
Yeast starter: “Kimoto”
Bottled: April 8th, 2008

Clarity: very clear
Colour: Light Golden Tinge
Aroma: Light and dry. Melon
Body: Velvety~fluid
Taste: Short tail. Complex. Very dry at first.
Fruity, melon, coffee beans
Turns gentle with food accompanied with more melon.

Overall: “Old fashioned” sake. Rare taste in Shizuoka Prefecture.
Very dry. Drinks well with any food.
Alcohol with coffee beans will appear with salty food in spite of its junmai status.
——————————–
4)Sugii Brewery Yamahai Junmai “Tenbo Ju San Nen”

Sugii Brewery is noted for producing some the most traditional sake in Shizuoka Prefecture. Their “kimoto” and “yamahai” have received national acclaim in many specialized magazines such as the March edition of “DANCYU”.
My good friends at Nagashima Saketen always call me as they have arrived!

The title “Tenbo 13 nen” means the 13th year of Tenbo Era (1843) shortly before the advent of Meiji Era, the year of the Brewery foundation in Fujieda City. A return to its roots and orignal brewing!

Sugii Brewery Yamahai Junmai “Tenbo Ju San Nen”
Rice: Aichi no Kaori: milled down to 78%
Fermented rice: Hitomebore: milled down to 70%
Dryness: +3.5
Acidity: 2.5 (very high for Shizuoka)
Alcohol: 15.2 degrees
Bottled in March 2008

Clarity: very clear

Colour: almost transparent

Aroma: Fruity: dry cherries

Body: velvety

Taste: very dry,fruity: dry cherries. Remiscent of a dry sherry

Overall: A sake for food, especially fried and strong taste food.
2 or 3 days ater opening the bottle the sake will actually turn gentler and sweeter, and “performing” with food.
Unusual and intriguing.

—————————
3) Suginishiki Honjozo Shizuku Yamahai Shikomi “Kinnosuke”

sugii-kinnosuke.jpg

It’s “shinshu” (New Sake, not Sake Nouveau-spare me!) season at long last!
And the first I tasted was a brew by Sugii Brewery in Fujieda City. And what’s more, it is a Yamahai! Yamahai sake, as far as taste is concerned, can wildly vary from brewery to brewery. Shizuoka is no exception.

Suginishiki Honjozo Shizuku Yamahai Shikomi “Kinnosuke”
“Kinnosuke” is actually the first name of the Owner/Master Brewer, Mr. Sugii.
“Shizuku” means that the sake was not pressed but collected as it naturally flowed out.
Rice: Shizuoka Hitomebure and Shizuoka Aichi no Kaori
Rice milled down to 70%
Dryness: +7
Acidity: 2.1 (High)
Alcohol: 19~20 degrees (genshu)
Yeast: No7
Bottled in November 2007

Clarity: very clear
Colour: transparent
Aroma: Ricey, sharpish, salty
Body: fluid
Taste: Sharp. Yamahai taste. Almost salty. Complex. Strong alcohol.
Fruits revealed later: bananas. Tends to turn sweet with food

Overall: due to the high alcohol content, it could almost be drunk as a shochu, although the comparitively soft impression on the palate makes a big difference.
A “macho” sake for people who enjoy their sake with a strong note.
—————–
2) Suginishiki Yamahai Junmai

sugii-yamahai.jpg

For reasons I cannot elucidate I haven’t tasted many brews concocted by Sugii Brewery (Suginishiki, Fujieda City) over the past year although I do have a special liking for them. Now, this being said, Mr. Sugii has a habit to come up with some extraordinary sake, and this one is no exception!
It is a Yamahai Junmai, a tricky proposal if there is one, that he brewed the old way as it was done during the Meiji Era and has cahracteristics seldom witnessedin Shizuoka Prefecture.

Used rice all from Shizuoka Prefecturewith 90% of it Homare Fuji. Yeast rice is 70% Hitomebore.
Dryness is -1, which classifies it as sweet for our region.
Now, the acidity is a whopping 3.4, double the usual!
Amino acids are 1.7

Clarity: very clear

Colour: goldish

Aroma: light and discreet/notes of peaches

Body: light

Taste: Lighter than expected but sharp. Green plums/nectarines/apricots
Welcome fruity acidity. Surprisingly dry in spite of the -1 grading

Overall: tastes like a very dry white wine with a lot of fruit at moments.
Lots of character. Goes particularly well with oily and strong taste foods.
Can be enjoyed as “kan”/warm, too.
Very interesting. Recommended to people who wish to introduce a sake in between wines.
——

1) Toryuumon

Touryuumon, a limited brew by Sugii Brewery (Fujieda City), means “The Door to Success”!
It is a junmai, made from Shizuoka Yamada Nishiki Rice milled down to 60%

Clarity: very clear

Colour: light amber

Aroma: ricey

Body: Fluid and velvety

Taste: vanilla, chocolate, coffee, bananas. Light at first, soon more complex. On the second sip, getting even better with a touch of petillant.
Fades into velvet on the palate.
On the third sip, reveals orange and grapefruit and turns drier.

Overall: “Lover’s Taste”, like a woman you cannot keep your hands on. Calls for the extra sip.
Should be drunk on its own.
———————

Tasting 2

sugiitasting1.gif
Before?

sugiitasting2.gif
After?

The Tokyo Geeks were at it again, and I must Say that they did pretty well as the sake I sent them came from Sugii Brewery, Fujieda City, a brewery notorious for its unpredictability.
The mystery sake was:
suginishikijunmaiginjo.gif
Junmai Ginjo
100% Yamada Nishiki Rice from Hyogo Prefecture
Rice milled down to 50%
Yeast/Kobo: Shizuoka HD-1, NEW-5
Dryness: +5
Acidity: 1.2
Brewed in March 2007.

Etsulo Nakamura’s notes:
Over all-very nice sake that goes well with food.
Color- yellowish
Aroma- lighter fruit aroma, ginjo aroma
1st sip- nice lingering aftertaste
After 2nd sip- ricey, taste banana at the tip of tongue, burning
sensation at the end

After I was completely defeated at the last week’s tasting, I learned that either my instincts are completely wacked or I cannot always follow the guidelines of “typical” classifications. That being said, I thought this one is ginjo, but could be honjozo or even daigin.

Melinda Joe’s notes:Color: faint amber tint
Clarity: perfectly clear
Body: leans towards medium
Aroma: delicious, smooth, fruity, hints of citrus and banana
Flavors: lychee, green banana, rice, stinging alcohol, bitter notes in finish
Notes: constantly changing; noticeable tingling at the back of throat; a little sticky; subtle; worked very well with food

This was another hard one. I thought it to be honjozo or ginjo, but…it’s a little too fragrant for honjozo, so Ginjo?

Aroma: ricey

Body: Fluid and velvety

Taste: vanilla, chocolate, coffee, bananas. Light at first, soon more complex. On the second sip, getting even better with a touch of petillant.
Fades into velvet on the palate.
On the third sip, reveals orange and grapefruit and turns drier.

Overall: “Lover’s Taste”, like a woman you cannot keep your hands on. Calls for the extra sip.
Should be drunk on its own.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


Follow

Get every new post delivered to your Inbox.

Join 1,502 other followers

%d bloggers like this: