Category Archives: Shizuoka

Shizuoka Beer Tasting: Aoi Brewing-Subtle IPA

Aoi Brewing Co. in Shizuoka City is about to come with quite a few new brews for the summer and it will be a scramble to taste them all!
Here is the first one!

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Subtle IPA!

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Served on tap
Barley, Maris Otter malt, Crystal Malt, Munich malt, Australia Galaxy hop, Kent Holding hop, Belgian strong ale yeast
Unfiltered
Alcohol: 6~7%
Bubbles: fine bubbles.Longish head. Creamy. White
Clarity: slightly smoky (normal considering live yeast and being unfiltered), very clean
Color: Deep orange color
Aroma: Refreshing and dry. Bread
Taste: Refreshing attack with plenty of body.
Bread, oranges, orange peels, Hints of biscuits. A little welcome acidity

Overall: A very solid and reliable IPA craft beer!
Very satisfying. Another improvement on an already excellent craft IPA beer!
Eminently enjoyable on its own, but would pair beautifully with pork meat!

Beer Junkie MOTEL

420-0035 Shizuoka City, Aoi Ku, Shichiken Cho, 11-5, IMAKKOKO Bldg. 1F
Tel.: 054-253-6558
Opening hours: 17:00~25:00, 17:00~26:00 (Saturday), 15:00~22:00 (Sunday)
Closed on Tuesday
Parties welcome
FACEBOOK

BEER GARAGE

Aoi Brewing Co.,Shizuoka City, Aoi Ku, Miyagasaki Chyo, 30
Tel.: 054-294-8911
Opening hours: 17:00~23:00 (Monday~Friday), 15:00~23:00 (Saturday), 15:00~22:00 (Sunday)
Closed on Tuesdays
COD, Cash On Delivery only for all orders.
MAP
FACEBOOK

AOI BEER STAND
Shizuoka City, Aoi Ku, Miyuki Cho, 4-6, Den bill, 1F
Tel.: 054-260-5203
Opening hours: 11:00~23:00
Credit cards OK
FACEBOOK

Some Aoi beers are also available at Aoi Brewery’s restaurant in Shizuoka City, namely

GROWSTOCK

420-0852 Shizuoka City, Aoi Ku, Koyamachi Naka Building, 5F
Tel.: 054-293-9331
Opening hours: 17:00~25:00 (Mon.~Thurs.), 17:00~27:00 (Fri & Sat.), 17:00~24:00 (Sun.)
Parties welcome (reserve!)
Credit Cards OK
FACEBOOK

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 Beer Tasting: Aoi Brewing-Primeur French Saison, Partially Matured

Just tasted Aoi Brewing’s latest brew although this will be the first of a two-step tasting session!

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Primeur French Saison, Partially matured limited brew!
For the sake of comparison part of this new beer is available on tap before the fully matured version is made available end of May!

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Served on tap
Barley, Pilsner malt, Wheat malt, Topaz hop, Select hop, Willamette hop, Summer hop, coriander, orange peel, nutmeg, lemon grass, cinnamon, cloves
Unfiltered
Alcohol: 5.8%
Bubbles: very fine bubbles.Longish head. White.
Clarity: slightly smoky (normal considering live yeast and being unfiltered), very clean
Color: Deep lemon color
Aroma: Refreshing, dry, spicy, herbs, hints of lemon
Taste: Refreshing, very dry attack with plenty of acidity.
Still very young with a consequent high acidity.
Complex: lemon, coriander, cloves.
Lingers long enough in palate for true tasting before departing with more spicy lemon.
Varies little with food.
Stays true to first impressions all the way through.

Overall: French Saison type, of the Pilsner family, that is a beer you will start drinking with the better and warmer season.
Very refreshing and solid craft beer but definitely for lovers of beer with plenty of acidity, “hoppy-style”!
Would pair well with shellfish and seafood, but not so much with fish.
Wait for the comparison with the matured article in late May!

Beer Junkie MOTEL

420-0035 Shizuoka City, Aoi Ku, Shichiken Cho, 11-5, IMAKKOKO Bldg. 1F
Tel.: 054-253-6558
Opening hours: 17:00~25:00, 17:00~26:00 (Saturday), 15:00~22:00 (Sunday)
Closed on Tuesday
Parties welcome
FACEBOOK

BEER GARAGE

Aoi Brewing Co.,Shizuoka City, Aoi Ku, Miyagasaki Chyo, 30
Tel.: 054-294-8911
Opening hours: 17:00~23:00 (Monday~Friday), 15:00~23:00 (Saturday), 15:00~22:00 (Sunday)
Closed on Tuesdays
COD, Cash On Delivery only for all orders.
MAP
FACEBOOK

AOI BEER STAND
Shizuoka City, Aoi Ku, Miyuki Cho, 4-6, Den bill, 1F
Tel.: 054-260-5203
Opening hours: 11:00~23:00
Credit cards OK
FACEBOOK

Some Aoi beers are also available at Aoi Brewery’s restaurant in Shizuoka City, namely

GROWSTOCK

420-0852 Shizuoka City, Aoi Ku, Koyamachi Naka Building, 5F
Tel.: 054-293-9331
Opening hours: 17:00~25:00 (Mon.~Thurs.), 17:00~27:00 (Fri & Sat.), 17:00~24:00 (Sun.)
Parties welcome (reserve!)
Credit Cards OK
FACEBOOK

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

Kawahagi/Filefish: As Delicious But Cheaper Than Fugu/Puffer!

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Chef Kenta Birukawa/尾留川健太さん at Sushi Ko/すし幸 Sushi Restaurant in Shizuoka City holding a live filefish before preparing it!

Kawahagi, or Filefish or Leather jacket in the Land of Oz, must be one of the most underrated fish in the World!
Some people go as far as to say that penny for penny it is worth more than overpriced puffer/globefish/fugu!
And moreover it is safer!
Kawahagi or Thread-sail Filefish (or simply Filefish) is an angler’s favorite in summer, although it is caught almost all year round in Shizuoka.
Like any other fishes, it has other names such as “Gihagi, “Hagi”, “Gyuu”, “Subuta” or “bakuchiuchi”.
It is fairly common in Central and South Japan.
It is called Leather jJcket down in Australia where it is considered a pest!

The skin should be rough like that of a shark and brightly coloured.
Avoid sticky skin fish.
The bigger the size, the greater the taste (anglers, enjoy!)

In Kansai area, it replaces Fugu/Globefish when it is out of season for its similarity as sashimi.

It is such an eclectic fish that it can be appreciated as sushi, sashimi, marinated, or cooked, especially deep-fried!
When ordering such a fish at a sushi restaurant always ask it to prepared from a live fish, an easy thing here in Shizuoka Ciy as Sushi Ko Restaurant always two or three varieties swimming in their tanks!
The trick is to ask the chef to serve the whole and single fish in as many presentations as possible!
let me show you what Chef Kenta Birukawa/尾留川健太さん came up with!

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The presentation as o-tsukuri/お作り, that is the fish cut in sashimi/slices of raw fish.
It can be cut as thinly as puffer fish and make for as beautiful!

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It is served with small sticks of sscallion/negi/葱 that you wrap with thin slices of the fish. A great way to prove your dexterity with chopsticks!

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As for the dip or seasoning you do not use soy sauce.
Chef Birukawa will serve you a dip sauce made with the fresh liver of the same fish seasoned with ponzu/lime vinegar and some secret ingredients.
Dip your fish and scallion into it before savoring it.
Do not discard any liver sauce leftover!

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Another beautiful presentation of a larger variety!

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As for sushi there two main possibilities with the thin slices of the filefish and its raw liver!

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A nigiri/握り with chopped thin leeks under the fish topped with its liver!
A little dip in soy sauce will be more than enough!

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A “gunkan/軍艦/mother ship” with the sashimi topped with its liver and chopped thin leeks!
Ask the chef to sprinkle with a tiny amount of ponzu!

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And the deep-fried jowls of the same fish you eat with your fingers (that you lick later!) to cap it all!
Have I convinced you to look for that fish next time you see it in a good sushi restaurant or in a market?

SUSHI KO

Service: Pro and very friendly
Facilities: Very clean. Excellent toilets
Prices: Reasonable (for sushi!)
Strong points: Great variety of fish and seafood from Shizuoka Prefecture and the rest of Japan. Great list of sake and shochu.

420-0032 Shizuoka City, Aoi Ku, Ryogae-cho, 2-3-1 (Aoba Park Street)
Tel.: 054-251-9701
Business Hours: 17:00~25:00. 17:00~23:00 (Sundays)
Closed on Wednesdays
Reservations recommended
Credit cards OK
HOMEPAGE (in Japanese)
Smoking allowed. Private room can be arranged for non-smoking (4 people)

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

Along the Tokaido Nature Trail to Nihondaira Peak in Shizuoka Ciy!

Mount Fuji is best seen on a winter sunny days and there is an embarrassment of choices as to from what spot to admire it!
Nihondaira Peak inside Shizuoka City, that is in suruga Ku, is one of them.
And if you feel like having some much needed exercise one way to reach Nihondaira peak is to do it on foot!
If you are a fit person, whatever your age, it will take you only a couple of hours walk.
To avoid monotony just go back by bus but beware that the last one is at about 16:00.
Let me relate how I achieved it last week!

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I first took a local train from Shizuoka JR Station and got off at Kusanagi Station.
You can also reach the same destination by riding the Shizutetsu Line from Shizuoka Cenova Department Store!
Get off at Kusanagai and walk till the main crossing ahead. Turn left and look for a big Torii/鳥居 gate which will be your starting point. The torii is that of a very interesting shrine, Kusanagi Shrine I described earlier.
Walk under the torii and proceed straight ahead!

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Don’t forget to look at your feet sometimes and you will discover some interesting manhole covers!

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This type is a pretty old fire hydrant access when Shimizu was still a separate city!

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The same type with a colored center!

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An even older type of Shimizu City fire hydrant cover!

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Go along he Kusanagijinja (Kusanagi Shrine) dori/path!

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Don’t worry, there will be plenty of signs along the route to keep you on the right track!

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First you will reach the Kusanagi Shinto Shrine!

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Spare some of your time to visit it! It is worth it!

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On your way out you will find an interesting manhole cover again!

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Old Shimizu City type featuring Mount Fuji and Miho Beach with Matsubara Forest!

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For collecting river and rain waters!

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Check that you are on the right path!

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Have a good look at the map!

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It is bilingual!

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It also gives you indications on the time needed!

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Your first steps will take you through rural land!

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Green tea fields and the last winter Chinese cabbage!

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You are on the right path!

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Peach tree field!

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This is orange tree land!

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Discovered this cute shed before the next bend!

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it is only a private farm tool shed but the local primary school kids spent a great time decorating it!

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A great idea to help the local kids’ sense of creation!

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Don’t miss the next bend and walk up the passage way above the road!

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A grand view is in wait for you at the top of the stairs before you penetrate the mountain forest!

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Mount Fuji!

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Shizuoka is also the land of green tea in japan!

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A long flight of stairs will lead you to the nature trail going along the top of the mountains!

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You never know, you may meet some elves there!

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Plenty of ferns at the foot of tall cedar trees!

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Follow the trail!

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There are definitely sprites among hose trees! LOL

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Out of the woods and almost at the top of Nihondaira peak!

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Goal!

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What is that statue?

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The story of “The Little Girl with The Red Shoes Who Was taken Away By A Stranger”!

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Coming to one of the top Mount Fuji Viewing Spots in Japan!

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The overview!

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Shimizu Harbor and the Suruga Bay!

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Mount Fuji!

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Suruga Bay and Izu Peninsula in the distance!

I wished I had taken more pictures but I was really running low on batteries!
Moreover the air was a bit hazy. Next time I will take pictures earlier in the morning or before sunset (problem here as there will no more buses unless I visit the place on a busy week-end!)!

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

Kura: Traditional Japanese Warehouse in Shizuoka Prefecture 23: Hon Tori, Shizuoka City!

“Kura” (in Japanese 蔵 or 倉) means “warehouse” or “Storehouse”.
In traditional Japan, especially during the Edo Era, as most of buildings and urban/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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thanks to the directions of my good friend, Atsuko Kurata, I found, atthe second attempt, this kura hidden along the Hon Tori Street in Aoi Ku, Shizuoka City!

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It is easy to miss as it is tucked away from the pavement at the end of a new car park, indicating it was probably the warehouse of a company that ceased to function. in such cases the Japanese owners of such abandoned businesses transform the area available into a car park.
I also noticed another minuscule kura in the front left corner.

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Can you distinguish the small white door on the left?

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The whole kura is quite big, so it must have been a commerce of a certain worth in the past!

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The front is still in pretty good repair, so it must be used as a shed by the owners in the house in the same enclosure.

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but the roof needs to be weeded!

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For a better view beside the owners’ house!

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On the other hand , the back looked pretty decrepit!

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Cement plastering flaking away…

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The back door lock is crudely blocked with cement.

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I’m afraid the owners are not ready to spend money on plastering!

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How long is it going to survive?

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: Hatsukame Brewery-Akiagari Honjozo Genshu

Although cheaper than a junmai/sake not blended with pure rice alcohol, the blending of a honjozo is actually no easy matter. And it is even rare to find it in its genshu state, that is blended with pure water to lower the alcohol level!

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These days Hatsukame Brewery puts a small red circle called “maru” in memory of a beloved cat of the same name!

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Rice: oyama Nishiki + Gohaykumangoku
Rice milled down to 65%
Alcohol: 18~19 degrees
Dryness: + 2.0
Acidity: 1.75
Bottled in September 2014

Clarity: very clear
Color: transparent
Aroma: assertive. Pears, alcohol, green apples
Body: fluid
Taste: very dry and fruity attack backed by beautiful acidity.
After a strong alcohol appearance subtly slides onto a sweet and fruity note.
Very elegant for a honjozo.
Complex: pears, green apples.
Varies little with food.

Overall: Would make for a superb aperitif but actually marries beautifully with any food, including meat and heavy izakaya fare.
For lovers of strong but subtle sake!

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 Beer tasting: Baird Beer-Red Rose Amber Ale

Due to increasing demand, Bryan Baird had to move his brewery from Numazu City to Shuzenji in Izu Peninsula recently, but on the other hand his beers are increasingly available in many stores in Shizuoka City!

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“Red Rose Amber Ale” was named so because Bryan wanted to introduce the taste of red roses in this beer dark ale!

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Product name: Baird Beer-Red Rose Amber Ale
Unfiltered
Ingredients: barley malt, barley, sugars, hops, yeast
Volume: 360 ml
Alcohol: 5.5%
Process: Unfiltered. Double fermentation for natural bubbles at low temperature. Live yeast

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Clarity: Smoky but very clean (natural for unfiltered beer)
Color: Dark orange
Foam: Long head. Fine bubbles. Very light orange color
Aroma: Solid. Fruity. Oranges, citruses, bread
Taste: Dry, deep and fruity attack. Very refreshing.
Dry oranges, bread with hints of persimmon. Late appearance of apricots.
Varies little with food, except for deeper and drier oranges.
Lingers for a while in the palate before leaving with an even drier note.

Overall: Very refreshing, deep, solid, reliable and elegant craft beer.
Enjoyable in any season. Great with food.
Personally I enjoy it most on a hot evening on its own, lightly chilled, and try to savor it as slowly as possible (not easy!)!
Mind you, because of its strong orange taste, might be best enjoyed in winter in Shizuoka!

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