Shizuoka Sake Tasting 2/1~5: Yoshiya Brewery

CHUMASA “UTAGE” GINJO

This is the third sample of this series dealing with Yoshiya Brewery in Shizuoka City:

Yoshiya Brewery: Chumasa “Utage” Ginjo

Rice: Yamada Nishiki (Hyogo Prefecture) 70%
Iwate Toyonishiki 30%
Rice milled down to: 45%
Alcohol: 15~16 degrees
Dryness: +5
Acidity: 1.1
Bottled in May 2008

Clarity: Very clear
Colour: Transparent
Aroma: Discreet and fruity. Cherries, Custard
Body: Velvety
Taste: Short tail, but warms back of the mouth. Pleasant with strong alcohol impression.
Complex and fruity: Cherries, custard.
Almonds appearing later. Becomes more complex after second sip.

Overall: Pleasant and easy to drink.
Fit well with food in spite of its ginjo complexity.
Light. Calls for the next sip.
A sake for all seasons.
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CHUMASA JUNMAI GINJO

I tasted that particular brew by Yoshiya Brewery in Shizuoka City whan I ordered with my lunch at Ekimae Matsuno Sushi last Sunday!

Yoshiya Brewery: Chuumasa Junmai Ginjo
Alcohol: 15~16 degrees
Contents: 300ml
Bottled: April 2008

Clarity: Very clear
Colour: Transparent
Aroma: Dry, light and fruity: Pineapple
Body: Velvety
Taste: Short tail. Junmai tingle. Complex. Fruity: Pineapple, almonds, coffee beans.
Turns drier with food with a strong comeback by coffee beans and almonds.

Overall: A “Shizuoka Type” Sake.
Very pleasant and easy to drink.
Great with sushi and sashimi.
Strong character preserved all way through.
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TOKUSEN CHUMASA FUTSUSHU

It has been a while since I have tasted a brew by Yoshiya Brewery in Shizuoka City which a holds a special place in my heart as its toji/Master Brewer was the first gentleman to invite me to very private tasting sessions!
Since I know Melinda and Etsuko have a special liking for futsushu Icouldn’t help take one back home!

Yoshiya Brewery: Tokusen Futsushu

Alcohol: 15~16 degrees
Bottled: April 2008

Clarity: Very clear
Colour: Almost transparent
Aroma: Sharpish and dry. Almonds. Alcohol.
Body: Velvety
Taste: Short tail. Sharp. Dry. Leaving a comforting warmth in the back of the palate.
Almonds, Coffee beans.
Drinks well with food.

Overall: A sake fit for food.
Dry but surprisingly pleasant. Simple impression but very likeable.
Even as a futshu, shows a distinguishable Shizuoka sake character.
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Kaifu no Yamahai
chumasa-y.jpg

Yamahai Sake is not an easy brew to achieve. Since I have developed a taste for it, it is not easy to find any in Shizuoka Prefecture!
Luckily enough, Mr. Nakashima, toji of Yoshiya/Chuumasa Brewery (Shizuoka City) came up with a real beauty which has just arrived on the shelves!

Umi Fune no Yamahai is a Junmai produced with natural lactic acid bacilli to commemorate Meiji History events when a lot of people crossed the seas.

This particular bottle was produced in March 2007.
Rice was milled to 55%
Dryness: +5
Acidity: 1.5

Clarity: very clear

Colour: almost transparent

Aroma: discreet, very light for a yamahai. Summer vegetables/green vegetables

Body: velvety

Taste: surprisingly complex, but not overpowering. Edamame/zucchini/summer vegetables/bitter chocolate/loquat/plum
Light welcome acidity. Lingers on the palate as if it wishes to escape.
Dry. Turns sharpish after a few sips.
Turns sweet out of the blue upon eating fruit with it.

Overall: Would make a great aperitif, but can cope with any food. Elegant, adult. Will accompany strong food without undue interference.

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Chuuei by Melinda Joe

melinda.jpg

chuuei.jpg

Color: Completely clear
Clarity: Perfectly clear
Aroma: Quiet, ricey,
Texture: very smooth, quite dry
Body: Light, gaining a bit of weight as it warms
Flavor: High-impact, compact, umami-rich rice in midpalate, hints of vanilla and banana custard, integrated bitter notes, quick finish with an herbal tinge
General impressions: refined, restrained, classy, nomi-yasui, tsuyoii, tanpaku, contemplative, secretive

This one stumped my three tasters and me! We struggled to get our palates around it. It was completely different from the Sayogoromo, the polar opposite, as a matter of fact. It was not fruity and flamboyant but had a richness and real presence despite its light weight. Understated and artful.

Thank you again, Robert-Gilles, for introducing me to all the wonderful diversity in Shizuoka sake!

Chuuei Karakuchi brewed by Yoshiya Brewery In Shizuoka City, Zaimoku-Cho (that is for your notes)
Brewed and bottled in February 2007
Honjyozo
100% Yamada Nishiki
Milled down to 55%
Acidity: 1.3 (low even for Shzuoka)
Dryness: +17 (!!! This is the dryest sake I’ve ever come by!)
Alcohol: 16~17 degrees
Can be drunk chilled or hot
Shizuoka Koubou

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