Tag Archives: 酒造

Shizuoka Sake Tasting: Sugii Brewery-“Yaoyorozu”Yamahai Junmai Homarefuji

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Sugii Brewery has been brewing this particular brand for some time and it is noteworthy for more than reason.
First of all it is a Yamahai, a variety of sake than many breweries conscientiously ignore as it is difficult to master its natural fermentation.
Interestingly enough “Shizuoka Yamahai” is tarting to get some deserved attention from the rest of Japan as many Shizuoka breweries have made it their challeng to tackle it.
And the results are certainly striking!

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Another interesting aspect is that the rice is Shizuoka-grown Hoamrefuji, which is steadily earning its lettres de noblesse (fame)!

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Rice: Homarefuji
Rice milled down to 70%
Dryness: + 5
Acidity: 2.0
Bottled in Novemeber 2013

Clarity: Very clear
Color: Light golden hue
Aroma: Dry and fruity. bananas, custard.
Body: Very fluid
Taste: Dry deep attack.
Little junmai petillant.
Complex. Tends to show new facets in slightly wild and unpredictable fashion.
Fruity: dry oranges. Later dark chocolate and milk coffee.
Welcome acidity.
Disappears quickly enough with hints of dry coffee beans.
Becomes momentarily drier and deeper with food.
Takes on a sweeter turn immediately after food with strong hints of milk coffee.
Superbly marries with any food.

Overall: Although obviously conceived to be drunk with food, it is a thoroughly enjoyable sake on its own with intriguing facets enticing you to the next cup and the nest one beyoond.
A very dangerous sake in a sense as you don’t tire of it and feel obliged to discover a new facet!
A challenge, and a successful one at that be it on the brewer’s side or the drinker’s!

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

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Shizuoka Sake Tasting: Shidaizumi Brewery-Tokubetsu Honjozo Hyakumangoku

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I have always been wondering at the wisdom of creating a honjonzo.
After all it is certainly more difficult than making a straight junami as you have to blend the aforementioned junmai with pure sake alcohol.
In fact many a brew master has agreed it is a lot of work for making a sake sold at a lower price…
Mind you I do not complain, especially considering the extravagant rice millage practiced by Shizdaizumi Brewery in Fujieda City!

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Rice: Hyakumangoku (Toyama Prefecture)
Rice milled down to 55%
Alcohol: 16 degrees
Yeast: Shizuoka NEW-5
Dryness: + 6.0
Acidity: 1.1
Bott;ed in November 2013

Clarity: very clear
Color: Faint golden hue
Aroma: Discreet, elegant, fruity. Coffee beans, vanilla
Body: fluid
Taste: Soft, dry. elegant attack with strong coffee beans and dry dark chocolate.
Complex. Pleasant alcohol. Disappears quickly with hints of dry nuts.
Take an even drier turn with food.

Overall: An intriguing and elegant sake.
Eminently enjoyable on its own although obviously conceived to accompany food.
I actually made a point to drink it with dates and sweet biscuits and discovered that its accentuated dryness beautifully married with the sweetness of the cakes!
It just proves you ind you I could drink that particular brew all night long!ought to drink any sake in many combinations as far as food is concerned.
Mind you, I could drink that particular brew all night long!

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

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

Shizuoka Sake Tasting: Senju Brewery-Junmai Shinshu Shiboritate Muroka Nama Genshu

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I just managed to grab this last bottle of a limited brew by Senju Brewery in Iwata City!

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It makes for another long reading:
Junmai: No pure alcohol added
Shinshu: New aske of the season
Shiboritate: Just pressed
Muroka: Unfiltered
Nama: Unpasteurized
Genshu: No pure water added

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Limited to 720 liters/ a small tank only!

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Rice milled down to 60%
Alcohol: 17~18 degrees
Bottled in November 2013

Clarity: Very clear
Color: Light golden hue
Aroma: Assertive. Dry and fruity. Pineapple, vanilla
Body: Fluid, slightly sirupy
Taste: Dry and fruity attack backed up with moderate junmai petillant and pleasant alcohol.
Elegant in spite of high alcohol content.
Complex: cherries, oranges, persimmons.
Disappears fairly quickly.
Changes little with food.
Actually marries superbly with heavy izakaya fare.

Overall: A solid sake for heavy food in cold winters!
Very elegant in spite of the “rough image” of a nama genshu!
Another sure value for strong sake lovers!

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

Shizuoka Sake Tasting: Oomuraya Brewery-Wakatake Oni Koroshi Honjozo Genshu

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The “Oni Koroshi/Kill a Goblin” made by Oomuraya Brewery in Shimada City is probably the most famous Oni Koroshi in Japan and actually was the main brand sake of the same brewery.

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It is a very dry sake originally aimed at male drinkers but times have certainly changed and everyone is enjoying it!

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For the history amateurs!
If you want the translation just ask! LOL

Rice milled down to 60%
Alcohol: 17.1 degrees
Dryness: + 9
Bottled in September 2013

Clarity: Very clear
Color: Golden hue
Aroma: Assertive. Dry. Nutty.
Chestnuts, cherries, milk coffee
Body: Fluid
Taste: Very dry attack backed with pleasant alcohol.
Fruity: Apples, cherries
Alcohol not as strong as expected.
Lingers only for a while warming up the back of the palate.
Changes little with food but for a mellower turn backed with stronger alcohol.
Turns mellow with soft nuts once away from food.
As a nurukan/lukewarm shows drier but fruity facets. Turns then very dry but pleasant.

Overall: A sake for all seasons, especially with food. Can be enjoyed any temperature.
Another sake to bring at a BBQ or a raucous party!

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

Shizuoka Sake tasting: Kumpai Brewery-Junmai Nama Genshu Fukuro Tsuri Shibori

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Kumpai might be the smallest brewery in Shizuoka Prefecture but they certainly produce some supreme nectars!

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Incidentally the Ichikawa family produces their own labels!
You can see that 2014 is the Year of the Horse!

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The s\name of this sake makes for another long reading:
Junmai: No alcohol added
Nama: unpasteurized
genshu: no water aded
Fukuro Tsuri Shibori: the sake was poured inside cloth sacks hung over a tank to let the sake flow out naturally

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Rice: Hyakumangoku
Rice milled down to 55%
Dryness: 0
Alcohol: 18 degrees
Bottled in Decmeber 2013

Clarity: Very clean and smoky (white lees)
Color: Golden hue
Aroma: Assertive. Dry. Fruity
Hints of French Pernod, thick nashi pears
Body: Fluid
Taste: Strong attack backed with puissant junmai petillant.
Alcohol softer tan expected.
Strong bubbly feeling.
Soft and complex: liquorice, pears, nashi.
Very easy to drink in spite of its nama and genshu status.
Changes little with food but for a sweeter turn.

Overall: A thoroughly enjoyable limited quantity sake that might be very difficult to obtain (I ordered it directly from the brewery!)!
Chilled, it makes for a superb aperitif.
Could easily replace a liqueur!
Should definitely please ladies in spite of its “rough” status!
If you must eat with it, do try it with blue cheese or chocolate!

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

Shizuoka Sake Tasting: Kansawagawa Brewery: Shosetsu Junmai Shiboritate Nama

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Winter is a great time to taste all those shiboritate/just pressed sake as they will also give you a good idea of what to expect from a brewery every year!

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People usualy tend to have difficulties rememembering the difficult name of kansawagawa Brewery in Yui, Shimizu Ku, Shizuoka City, but their brand name, Shosetsu, is famous all over Japan!

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Rice milled down to 60%
Alcohol: 15~16 degrees
Bottled in December 2013

Clarity: very clear
Color: Very faint golden hue
Aroma: Assertive, fry and fruity
Taste: Well-rounded attack. Dry and fruity. Complex.
Apples, pears, apricots, macadamia nuts.
Discreet junmai petillant.
Disappears fairly quickly with late hints of macadamia nuts, almonds and oranges. Coffee beans appear later.
Comparatively elegant and easy to drink for a nama/unpasteurized sake.
Takes on a drier turn and more junmai petillant with food.
Elegantly marries with food.
Insistently calls for the next cup!

Overall: A very fine sake, subtler than expected for a nama.
Chilled, makes for a superb aperitif.
Beautifully drinks with any food, although thoroughly enjoyable on its own!
A sure value!

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