Category Archives: Numazu City

Shizuoka Sake Tasting: Takashima Brewery-Hakuin Masamune Yamahai Junmai Hiyaoroshi Genshu

I finally had the chance to taste an old favorite of mine by Takashima Brewery in Numazu City.
Owner/Master Brewer Kazutaka Takashima uses this label to advertise the fact that Shizuoka Prefecture produces the greatest number of natural edible seaweed in Japan!

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This time I conducted this tasting at A Votre Sante Wine, Sake and multi store shop in Aoi Ku, Shozuoka City!

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As it is a standing bar it is the perfect place for a tasting!
The brew made for another long name!
Hakuin Masamune Yamahai Junmai (No pure alcohol blended in) Hiyaoroshi (pasteurized only once) Genshu (No water blended in)!

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Rice: Ginfubuki
Rice milled down to 65%
Alcohol: 16~17 degrees
Dryness: +6
Acidity: 1.5
Bottled in Septmebr 2014

Clarity: very clear
Color: faint golden hue
Aroma: Fruity and assertive. Pears, custard
Body: fluid, slightly sirupy
Taste: very assertive and fruity attack backed up with puissant junmai petillant and beautiful alcohol.
Deep and complex.
Coffee beans, dark chocolate.
Lingers on for a while warming up the palate before leaving on a drier and even deeper note with strong hints of roasted coffee beans.
Tends to show more facets with following sips.

Overall: I didn’t taste this sake with any food, and it is probably for the best.
A great sake with a character rarely found in Shizuoka Prefecture.
Makes for the perfect aperitif, but I suspect it would really enjoyable with cheese or pork meats!
Would definitely perform better than many vaunted wines.
A discovery!

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

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Shizuoka Sake Tasting: Takashima Brewery-Hakuin Masamune Tokubetsu Junmai Homarefuji

Back to one of my favorite sake breweries in Shizuoka Prefecture:
Takashima Brewery in Numazu City!

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Actually I made a mistake on Facebook when I first announced I was preparing myself to drink it and Owner Brew Master Kazutaka Takashima was all around my neck. A figure of speech as he holds a judo 5th dan black belt!

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Would you believe it obtained a top accolade in Japan as a sake one should enjoy in a wine glass?
Incredible!

Rice: Homarefuji (Shizuoka-grown)
Rice milled down to 60%
Dryness: +3
Alcohol: 15~16 degrees
Bottled in April 2014

Clarity: Very c;ear
Color: Very faint golden hue
Aroma: Dry and fruity. Bananas
Body: Fluid, slightly sirupy
Taste: Sweetish and fruity attack backed by puissant junmai petillant.
Complex. banana, nuts.
Disappears fairly quickly on a drier notes with hints of coffee beans, almonds, dark chocolate, cherries and oranges.
Take a drier turn with food with the appearance of chestnuts and ranges.
Marries superbly with food.

Overall: A splendid sake to enjoy with meals. Very complex. Contributes facets to the dishes shared with it.
I personally enjoyed most at room temperature, although it would make for a splendid aperitif if chilled.
But being what I am I would drink it with cheese or chocolate!
bring it to a impress everyone!

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

Bryan Baird Newsletter (2014/02/20): Seasonal Releases: Two Winter Season Thirst Quenchers

Baird Beer & Taproom Events Bulletin
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Seasonal Releases: Two Winter Season Thirst Quenchers

Dear Taproom Friend & Baird Beer Enthusiast:

All of the hullabaloo in the winter beer season is paid to potent lagers and warming ales. That is all well and good, but there remains a place for sprightly refreshing brews even at the height of the winter chill. We are proud to release today two such examples of thirst-quenching winter beer refreshment: Temple Garden Yuzu Wit and Winter Wit.

New Baird Beer Seasonal Releases:
*Temple Garden Yuzu Wit (5%):

This fruit-infused Belgian-style witbier is the happy result of an unfortunate situation: we couldn’t get our hands on enough fresh yuzu fruit to brew this year’s Temple Garden Yuzu Ale (one of the annual mainstays of our fruit beer brewing). We decided to use what little yuzu fruit we did get in such a way as to maximize its impact — as a dry-peel component in a wonderfully fruity and effervescent wheat-based witbier. And boy does the yuzu aroma shine bright! It is complemented perfectly by the subtle aromatics provided by just a pinch of sansho seed.

Temple Garden Yuzu Wit is available for immediate release in kegs ONLY.

*Winter Wit (6%):

Witbier is a Belgian-style wheat ale brewed with a high proportion of un-malted wheat from which it derives a whitish color. Typically it is a light, tart, crisp and refreshing ale of low-alcohol strength. Baird Winter Wit is a more robust cold-season take on this classic Belgian beer style.

Our grist is a blend of un-malted and malted wheat, floor-malted Pilsner and Maris Otter, and a touch of Caragold (contrbuting body and color). The hopping is light and performed with a combination of European varieties: Tradition, Hersbrucker, Styrian Golding. The magic occurs when this ingredient combination is then fermented with our Belgian yeast strain. The result is a pleasantly tart and spicy, sprightly carbonated ale with a hazy white-gold hue upon which sits a billowing head of virgin-white foam. The warmth comes in the finish, just enough to furbish without interfering with the refreshment. Winter has never tasted so glorious!

Winter Wit is available for immediate release in kegs as well as bottles (360 ml). You can enjoy both Temple Garden Yuzu Wit and Winter Wit fresh on draught at all of the Baird Taproom pubs beginning today (Thursday, February 20).

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Bryan Baird Newsletter (2014/02/13): Special Valentine’s Day Release: Love Potion Lager

Baird Beer & Taproom Events Bulletin
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Special Valentine’s Day Release: Love Potion Lager

Dear Taproom Friend & Baird Beer Enthusiast:

Tomorrow is Valentine’s Day and we have crafted the perfect beer to celebrate this occasion of sweetheart love: Love Potion Lager.

New Seasonal Baird Beer Release:
*Love Potion Lager (5.5%):

Love Potion Lager is our version of a German-style Schwarzbier: a dark but delicately smooth bottom-fermented beer. The dark color stems from moderate additions of roasted malt to the grist which lend a subtle sweet-chocolate flavor. A long six-month lagering period has contributed to a clean and balanced roundness of character that is irresistibly seductive. Just a gentle kiss of hop flavor and bitterness in the finish will leave you in an expressive mood of tender love and heartfelt affection for that special someone.

Love Potion Lager is available in both kegs and bottles (360 ml) for immediate shipment from our Numazu brewery. It begins pouring from the taps of our Baird Taproom pubs on Valentine’s Day, Friday, February 14.

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: Takashima Brewery-Hakuin Masamune Junmai Genshu

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Winter is the season for strong genshu sake and Takashima Brewery in Numazu City is certainly no exception!
At least they keep the names short there! LOL

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Rice: Aichi no kaori
Rice milled down to 65%
Yeast: Shizuoka Yeast NEW-5
Alcohol: 17 degrees
Dryness: + 5
Acidity: 1.6
Bottled in Decmebr 2013

Clarity: Very clear
Color: Golden hue
Aroma: Dry, fruity. Pears, custard, alcohol
Body: Fluid
Taste: Very fruity attack backed up with junmai petillant
Easy to drink in spite of high alcohol contents.
Complex: dry custard, chestnuts.
Disappears fairly quickly.
Changes little with food but for a deeper alcohol impression and appearance of oranges.
Sweetness/dryness tends to fluctuate inside the palate.

Overall: Very intriguing junmai genshu.
Superbly marries with food, especially izakaya heavy fare and oden.
Very pleasant to drink in spite of high alcohol contents.
Another solid and so reliable sake so typical of Takashima Brewery’s savoir-faire!

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

Bryan Baird Newsletter (2014/01/31): Seasonal Release: Ganko Oyaji Barley Wine 2014

Baird Beer & Taproom Events Bulletin
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Seasonal Release: Ganko Oyaji Barley Wine 2014

Dear Taproom Friend & Baird Beer Enthusiast:

We are proud, for the ninth consecutive year, to announce the release of a most special winter-warmer ale: Ganko Oyaji Barley Wine.

Baird Beer Seasonal Release:

*Ganko Oyaji Barley Wine 2014 (ABV 10%):

The first batch of Ganko Oyaji Barley Wine was brewed back in Summer 2004 and released in February 2005. We have repeated this ‘brew-it-in-summer-for-release-next-winter’ schedule for Ganko Oyaji every year as it allows ample time for post-packaged secondary fermentation and flavor maturation — critical to beers of extremely high original gravity and alcohol strength.

Ganko Oyaji 2014 is brewed with an all-English malt bill that includes floor-malted Marris Otter, Rye, Amber and a touch of Roast Barley. A Kettle addition of Japanese red cane (akato) sugar contributes extra food for yeast fermentation without adding more in the way of body and sweetness — there is plenty of both of those in this high original gravity ale (23.9 Plato). The malt sweetness is balanced beautifully by generous additions (90 calculated IBUs) of five American-grown hop varieties: Millenium, Nugget, Sorachi Ace, Chinook and Simcoe. As always, we krausen (blending of a portion of peak fermentation beer into the beer destined for packaging) at packaging to produce a robust secondary fermentation and totally natural carbonation.

Ganko Oyaji is an ideal after-dinner or before-bed restorative. It promises to condition nicely for months and years to come. It is available for immediate shipment (bottles and kegs) to Baird Beer retailers throughout Japan. It begins pouring from the taps of Baird Taproom pubs on Saturday, February 1.

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Bryan Baird Newsletter (2014/01/23): Seasonal Release: The Carpenter’s Mikan Ale

Baird Beer & Taproom Events Bulletin
bryan-sayuri.gif

Seasonal Release: The Carpenter’s Mikan Ale

Dear Taproom Friend & Baird Beer Enthusiast:

We are pleased, for the twelfth consecutive year, to announce the release of a now iconic Baird Beer winter seasonal: Carpenter’s Mikan Ale.

New Baird Beer Seasonal Release:
*Carpenter’s Mikan Ale (ABV 6%):

The mikans used in this brew are fresh, succulent, and local — harvested on the Heda land and by the hand of our carpenter friend, Nagakura-san. The Baird brewers hand-process the harvested mikans, shaving off the outer skin of the peel and pressing the juice. Both peel shavings and juice are added to the brew during wort production and before fermentation. The mikans serve to add depth and complexity to an already sumptuous ale; their role is to complement, not dominate.

Once again the character of this year’s version is marked most notably by the succulent aroma and piquant flavor of sweet-tart mikans and their wonderfully symbiotic interaction with our selected hop varieties (Summit, Citra, Centennial, Cascade).

The Carpenter’s Mikan Ale is available for immediate release in both kegs and bottles (360 ml). It begins pouring at our Baird Taproom pubs tonight (Thursday, January 23). If you visit our Fishmarket Taproom in the coming days, you likely will find the Carpenter perched on his counter stool sipping his namesake ale. Be sure to say ‘hello’ and ‘thank you.’

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City