Posts Tagged ‘Sake Breweries’
June 10, 2013
Baird Beer & Taproom Events Bulletin
Three Single-Hop Seasonal Releases
Dear Taproom Friend & Baird Beer Enthusiast:
Hops are the spice of beer; they provide the bitter balance to the malt sweetness and infuse the brew with varying attributes of flavor and aroma. There are many varieties of hop, all imparting different character notes. Hops sharing the same name and genetic lineage often manifest characteristics dramatically different from their brethren grown in other regions of the world. Hops are, in a word, fascinating.
The best way to understand the comprehensive character of an individual hop variety is to brew a beer exclusively with that hop. This is called single-hop brewing. We have been busy single-hop brewing over the past several months and are happy to begin releasing some of these experiments. Up today: (1) Sorachi Ace Single-Hop Ale, (2) Santiam Single-Hop Ale, and (3) Northern Brewer Single-Hop Ale. All three of these varieties were grown in the United States. The recipes for these beers are identical, except of course for the hop variety. Calculated IBUs stand at 30. All are dry-hopped.
New Seasonal Baird Beer Releases:
*Sorachi Ace Single-Hop Ale (5%):
Sorachi Ace is a hop variety apparently from China but then shipped to and grown in Japan where it became known as a Japanese hop. It’s pedigree is a cross between Brewer’s Gold and Saazer. The Sorachi Ace we are using was grown in the United States. We have never seen, used nor tasted Sorachi Ace grown in Japan. This is our first experience with it period. It is noted for a lemon-like character. Alpha acid content for the 2012 crop is 15.3%. What do you think?
*Santiam Single-Hop Ale (5%):
This hop was released in the U.S. in 1997 and is a cross between Tettnanger and Hallertau Mittlefruh. It thus is noted for it’s ‘noble’ aroma, often described as spicy and floral. Santiam is one of the key hops in our year-round Single-Take Session Ale. Alpha acid content for this 2011 crop sample is 9.2%. How do your tastebuds respond?
*Northern Brewer Single-Hop Ale (5%):
Originally bred in England in 1934 from a Canterbury Golding female hop and a male hop known as OB21. It is held as a quintessentially ‘dual-purpose’ hop: equally good for its bittering potential and its aromatics. We are using the U.S. grown version here. We first got to know this hop as a signature hop in the Anchor Steam beer. Alpha acid content for this 2012 crop is 9.4%. We used to use Northern Brewer way back and featured it in our Bay Steam beer (a forerunner to Red Rose Amber Ale) — remember that? This is our first go with it in several years. What say you?
All three of these single-hop ales begin pouring tonight at our Taproom pubs. They also are available for immediate release to Baird Beer retailing pubs and restaurants in Japan. Please note, these are small-batch brews, keg only (no bottles), and thus very limited in supply. Orders will be fulfilled on a first-come, first-serve basis.
Bryan Baird
Baird Brewing Company
Numazu, Japan
HOMEPAGE
RECOMMENDED RELATED WEBSITES
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: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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
Tags:美食, 酒, 酒造, 静岡, Food, Gastronomes, Gastronomy, Gourmet, Japan, Japanese Cuisine, Japanese Gastronomy, sake, Sake Breweries, Shizuoka City, Shizuoka sake, World Cuisines
Posted in Uncategorized | Leave a Comment »
June 10, 2013
Sanwa Brewery in Shimizu Ku, Shizuoka City is a bit of a maverick in Shizuoka Prefecture as they are the only one brewery in Shizuoka Prefecture not using the Shizuoka yeast.
Moreover they do not participate to sake competitions organised by the Association of Shizuoka Brewers in spite of their membership.
The result is that their sake, although celebrated beyond our borders, are difficult to obtain even in Shizuoka as they are distributed only by a few sake shops.
I nonetheless, and especially the Missus and ladies in general, like them and am always looking for limited brews such as this one!
Rice: Aiyama (Hyogo Prefecture) 100%
Rice milled down to 40%
Alcohol: 16~17 degrees (genshu)
Dryness: + 1
Acidity: 1.3
Bottled in March 2013
Clarity: Very clear
Color: Very faint golden hue
Aroma: Complex and elegant. Pears, rice, pineapple
Body: Fluid, slightly sirupy
Taste: Dry, well-rounded fruity attack backed up with puissant junmai petillant.
Complex and fruity, almost sweet
Disappears fairly quickly on a somewhat drier note.
Apricots, nuts, almonds, macadamia nuts, faint hints of coffee and dark chocolate.
Insistently calls for the next cup.
Very easy to drink in spite of its high alcohol contents.
Although obviously to be enjoyed on its own drinks well with food with little change.
Overall: A beautiful, almost mysterious sake.
Splendid aperitif although I suspect it would make for the perfect night cap with a special chocolate.
To be drunk only in the company of connoisseurs or lovers!
RECOMMENDED RELATED WEBSITES
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: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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
Tags:美食, 酒, 酒造, 静岡, Gastronomes, Gastronomy, Gourmet, Japan, Japanese Cuisine, Japanese Gastronomy, Liqueur, Sake Breweries, Shizuoka City, Shizuoka sake, World Cuisines
Posted in Agriculture, 美食, Drinks, 酒, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Tourism | 2 Comments »
June 3, 2013
Baird Beer & Taproom Events Bulletin
Limited Seasonal Release: Daidai Pale Ale
Dear Taproom Friend & Baird Beer Enthusiast:
Just back from a fantastic few days in Melbourne, Australia where we participated in Australian Beer Week. As part of our participation we were asked to brew a special beer with some unique Japanese ingredient to debut at the week-ending beer festival. Daidai fruit was in season at the time and thus we choose to brew a daidai-infused citrus-laden pale ale. It was a big hit down under! Well, we wanted some for ourselves and our beer-loving friends here in Japan, too, so we saved a few bottles and kegs. What remains of Daidai Pale Ale is being released in the Japan market today.
New Baird Beer Seasonal Release:
*Daidai Pale Ale (5.5%):
Daidai is a wonderfully aromatic citrus fruit the juice of which is pungently tart. The aroma is captured in the peels, which we add once on the hot-wort side (whirlpool after boiling) and once as a ‘dry-peel’ addition on the cold green-beer side. The juice is added to the whirlpool along with the first peel addition and thus is subject to yeast metabolism during fermentation. The hops (Simcoe, Citra, Chinook, Sorachi Ace) were selected and combined with the intent of complementing and enhancing the daidai fruit character.
The result is a brisk and balanced pale ale highlighted by a sublimely complex fruit character. Daidai Pale Ale is available in extremely limited quantities in both bottles and kegs. It begins pouring from the taps of our Taproom pubs tonight (Wednesday, May 29).
Cheers,
Bryan Baird
Baird Brewing Company
Numazu, Japan
HOMEPAGE
RECOMMENDED RELATED WEBSITES
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: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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
Tags:美食, 酒, 酒造, 静岡, Food, Gastronomes, Gastronomy, Gourmet, Japan, Japanese Cuisine, Japanese Gastronomy, sake, Sake Breweries, Shizuoka City, Shizuoka sake, World Cuisines
Posted in Agriculture, ビール, Baird Beer, Bars, Beer, Beer Brewery, 美食, Drinks, 酒, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism | Leave a Comment »
May 20, 2013
“Sayogoromo no Uta/The Light Night Veil Song”! Call a Japanese friend to translate the label. It is worth it!
And the sake is also worth a long conversation as it it is practically untouched/adulterated in its making! No pure alcohol or water added!
Rice milled down to 55%
Alcohol: 17~18 degrees
Dryness: + 1
Acidity: 1.7
Bottled in 2012
Clarity: Very clear
Color: Very faint golden hue
Aroma: Light, dry. Pears
Body: Fluid
Taste: Well-rounded dry attack with assertive junmai petillant.
Both complex and straightforward at the same time.
Pears and nothing else apparently!
Disappears quickly on a dry note.
Turns on a drier note with food with more junmai petillant.
Elegant in spite of its high alcohol content that tends to be dangerously forgotten!
Overall: Another Morimoto Brewery nectar off the beaten tracks of Shizuoka Prefecture or whatever traditions for that matter!
Chilled, makes for a superb aperitif, probably the best compliment to be made to any sake!
For special people only!
RECOMMENDED RELATED WEBSITES
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: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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
Tags:美食, 酒, 酒造, 静岡, Gastronomes, Gastronomy, Gourmet, Japan, Japanese Cuisine, Japanese Gastronomy, Liqueur, Sake Breweries, Shizuoka City, Shizuoka sake, World Cuisines
Posted in Agriculture, 美食, Drinks, 酒, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism | Leave a Comment »
May 20, 2013
The toji/brewmaster at Shidaizumi brewery in Fujieda City is of the Noto School, that is from Noto Peninsula in Ichikawa Prefecture.
Ichikawa and Shizuoka Prefecture sake arevery similar in concept and many are made for sake tasting competitions.
Elegant presentation!
plenty of explanations but this is the very top!
Rice: Yamada Nishiki
Rice milled down to 40%
Alcohol: 15^16 degrees
Yeast: Shizuoka HD-1
Dryness: + 4.0
Acidity: 1.3
Clarity: Very clear
Color: Faint golden hue
Aroma: Fleeting, elegant. Rice
Body: Fluid
Taste: Soft well-rounded attack backed up by junmai petillant.
Abruptly turns to a very dry note at the back of the palate upon swallowing.
Complex:
Pears, hints of green apple, grapes. Late appearance of dry nuts.
Elegant and sophisticated. There is no point to drink it with food although it changes little.
Overall: A sake obviously conceived to be tasted on its own.
A great and so elegant aperitif when chilled.
But is eminently enjoyable at any temperature.
A sake to impress your friends or important people!
RECOMMENDED RELATED WEBSITES
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: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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
Tags:美食, 酒, 酒造, 静岡, Gastronomes, Gastronomy, Gourmet, Japan, Japanese Cuisine, Japanese Gastronomy, Liqueur, Sake Breweries, Shizuoka City, Shizuoka sake, World Cuisines
Posted in Agriculture, 美食, Drinks, 酒, 観光, 農業, Fujieda City, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism | Leave a Comment »
May 20, 2013
Morimoto brewery is not only “notorious” for its sake away from the general Shizuoka trend but it also produces extraordinary “koshu/old sake”!
But the more extraordinary is that that particular koshu had been matured at room temperature for the last 12 years!
And there were only 3 bottles left in the whole brewery!
Rice milled down to 60%
Alcohol: 17~18 degrees
Bottled in 2001
Clarity: Very clear
Color: Golden
Aroma: Chinese old spirits, very dry, sherry
Body: Fluid
Taste: Strong pleasant dry attack.
Very complex.
Reminiscent of a dry sherry at first, but turns sweet on the palate before disappearing on a drier note.
Very fruity. Mandarines, apricot, loquats, dry persimmon.
Changes little with food although junmai petillant asserts itself.
So easy to drink in spite of its high alcohol contents.
Overall: A rare treat as usual!
To think that every year sees a new sake crafted to be left in the same spot for years and years!
Makes for the perfect aperitif although it would definitely make for a very dangerous proposition late at night!
For connoisseurs and gastronomes only!
RECOMMENDED RELATED WEBSITES
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: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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
Tags:美食, 酒, 酒造, 静岡, Gastronomes, Gastronomy, Gourmet, Japan, Japanese Cuisine, Japanese Gastronomy, Liqueur, Sake Breweries, Shizuoka City, Shizuoka sake, World Cuisines
Posted in Agriculture, 美食, Drinks, 酒, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism | Leave a Comment »
May 20, 2013
Baird Beer & Taproom Events Bulletin
Two More Hoppy Spring Seasonal Beers
Dear Taproom Friend & Baird Beer Enthusiast:
May is our ‘tribute to the hop’ month and we are pleased to announce the release of two more wonderful hop-character seasonal brews: Fire in the Belly — Doug’s Red Ale and Belgian Pale Ale.
New Baird Beer Seasonal Releases:
*Fire in the Belly — Doug’s Red Ale (6%):
Doug Benning was what we would consider a ‘founding customer’ in our Fishmarket Taproom. He first made an appearance the second or third weekend of our operation, visiting together with his wife, Miyuki, and fellow ‘founding customer’, Jason Block. That Doug was a curiously inquisitive and passionate person was revealed to Sayuri and me within minutes. That he was to be a life-long fan of the Taproom and Baird Beer, a future owner-partner in our business, and, most of all, an intimate and fiercely loyal friend, became apparent over the coming months and years.
Sadly, Doug passed away one year ago today, in a fashion as sudden as his life was intense. I understood Doug’s intensity perhaps better than most; we shared what my mother would have called ‘fire in the belly.’ We love Doug and Fire in the Belly is our beer memorial to him.
Fire in the Belly — Doug’s Red Ale is an explosively flavorful ale, richly malty with a bright hop character. The aroma is piny and pungent and comes courtesy of dry-hopping with two American varieties: Chinook and Simcoe. Doug, this Baird Beer is for you!
*Belgian Pale Ale (5.2%):
Pale Ale is the Pilsner of the ale world — myriad versions of it are brewed by ale breweries around the world. In this take, we ferment with our house Belgian ale yeast (a witbier strain) and incorporate a unique blend of fruity, grassy, herbal hop varieties (Galena, Santiam, Motueka, Styrian Golding, Saaz), all of which are used in dry-hopping. The flavor is fruity and full in the mouth, finishing with a very pleasant spicy dryness.
Both Fire in the Belly and Belgian Pale Ale are available for immediate release in kegs as well as bottles (360 ml).
Cheers,
Bryan Baird
Baird Brewing Company
Numazu, Japan
HOMEPAGE
RECOMMENDED RELATED WEBSITES
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: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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
Tags:美食, 酒, 酒造, 静岡, Food, Gastronomes, Gastronomy, Gourmet, Japan, Japanese Cuisine, Japanese Gastronomy, sake, Sake Breweries, Shizuoka City, Shizuoka sake, World Cuisines
Posted in Agriculture, Bars, Beer, Beer Brewery, 美食, 酒, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism | Leave a Comment »
May 11, 2013
Baird Beer & Taproom Events Bulletin
2013 Release — Saison Sayuri
Dear Taproom Friend & Baird Beer Enthusiast:
I am a big fan of Belgian-style Saison beers and so is my wife Sayuri. In 2007 I brewed this style for the first time as a birthday present for Sayuri. She liked it so much that we now brew it annually and release it on her birthday. Today is her birthday and we are pleased to release Saison Sayuri 2013.
Baird Beer Seasonal Release:
*Saison Sayuri 2013 (ABV 6%):
Saison means “season” and this family of beers is thought to have originated in Wallonia in southern Belgium. Saisons were brewed in the winter at farmhouse breweries for summer consumption by
thirsty farmhands. While there is no exact flavor profile or processing technique that define Saison stylistically, common traits exist (e.g. relatively pale in color, moderate in alcohol, refreshing in a dry or sour type of way, etc.). Often spices and ingredients uncommon to beer but otherwise readily available on the farm are incorporated. Saisons are thus typically Belgian in their funkiness and individuality.
Saison Sayuri is like its namesake — a fascinating admixture of down-to-earth simplicity and understated complexity. As with the 2012 version, this year’s Saison Sayuri is brewed with small spice-like additions of the peels and fresh juice of local aoshima mikan fruit from the local orchard of our carpenter and friend, Nagakura-san. The citrus character of the mikan fruit is complemented beautifully by bright fruit flavors imparted from three varieties of New Zealand hops (Motueka, Wakatu and Cascade). The result is a piquantly quenching brew that still manages a great, albeit understated, depth of character.
Saison Sayuri is available for immediate release in both in kegs and bottles (360 ml). It will be pouring from the taps of each of our Taproom pubs today, May 10, in honor of the birthday girl.
Sayuri and I will be at the Nakameguro Taproom tonight to celebrate her birthday together with the 5-year anniversary of the Nakameguro Taproom. Of course no Taproom birthday celebration would be complete without a special commemorative batch of Baird Beer. This year, our brewers are honoring the Nakameguro Taproom with NT-5 Wheat-Hop Ale. This is a hop-forward wheat-based ale that is dry-hopped with a unique combination of six hop varieties (Summit, German Magnum, Centennial, Citra, Saaz and Tettnanger). NT-5 Wheat-Hop Ale will be tapped at the opening of business tonight and is available on draught exclusively at the Nakameguro Taproom. We hope to see you there.
Cheers,
Bryan Baird
Baird Brewing Company
Numazu, Japan
HOMEPAGE
RECOMMENDED RELATED WEBSITES
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: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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
Tags:美食, 酒, 酒造, 静岡, Food, Gastronomes, Gastronomy, Gourmet, Japan, Japanese Cuisine, Japanese Gastronomy, sake, Sake Breweries, Shizuoka City, Shizuoka sake, World Cuisines
Posted in Agriculture, ビール, Baird Beer, Bars, Beer, Beer Brewery, 美食, Drinks, 酒, 観光, 農業, Japan, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism | Leave a Comment »
May 6, 2013
Bandai Brewery is a bit away from anywhere in Shizuoka Prefecture as it is located in Shuzenji the last stop along the private railway line starting from Mishima City into Izu peninsula.
Its brews are not always easy to find but they have increasingly become worth the search!
All pink presentation for the ladies!
The rice is 100% Homare Fuji grown in Shizuoka Prefecture!
Junmai ginjo is increasingly becoming the norm, proving that the new rice has come of age!
Rice: !00% Homare Fuji
Rice milled down to 60%
Alcohol: 15~16 degrees
Bottled in 2013
Clarity: Very clear
Color: Faint golden hue
Aroma: Light and fleeting. Fruity. Rice
Body: Fluid, slightly sirupy
Taste: Fruity, dry and deep attack.
Well-rounded with only a little junmai petillant warming the back of the palate.
Soft and complex.
Nuts, almonds, coffee, dark chocolate.
Very easy to drink and soft on the palate.
Disappears fairly quickly ending on a sweeter note of dark chocolate.
Changes very little with food apart of an accentuated junmai petillant.
Overall: In the best sense of all a straightforward and eminently pleasant sake, very feminine in approach.
Can be enjoyed at any temperature at any time of a meal and away from a meal!
Bring it to a party and please everyone!
RECOMMENDED RELATED WEBSITES
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: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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
Tags:美食, 酒, 酒造, 静岡, Gastronomes, Gastronomy, Gourmet, Japan, Japanese Cuisine, Japanese Gastronomy, Liqueur, Sake Breweries, Shizuoka City, Shizuoka sake, World Cuisines
Posted in Agriculture, 美食, Drinks, 酒, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Shuzenji, Tourism | Leave a Comment »
May 5, 2013
Baird Beer & Taproom Events Bulletin
More Spring Seasonal Releases
Dear Baird Beer Enthusiast & Taproom Friend:
Welcome to May and to Japan’s Golden Week holiday season. We are excited to kick both off with today’s release of two terrific spring seasonal brews: Pawa-Hara Golden Ale and Hop Havoc Imperial Pale Ale.
New Baird Beer Seasonal Releases:
*Pawa-Hara Golden Ale (6.5%):
Last year I learned of a new and interesting Japanese cultural construct which is essentially the polar opposite of bureiko jikan. Japanese call it pawa-hara which is short for “power harassment”. This is a situation in which someone on the top rungs of the hierarchical relationship ladder invites underlings out for a drink and a bite with the express intent of bullying and berating them. Alcohol, it seems, fuels this newly coined social custom too.
Well, if this is going to take place, we feel there needs to be a good beer suitable to the occasion. Our answer: Pawa-Hara Golden Ale. The recipe is pretty much the same as Bureiko Jikan Strong Golden Ale, only a lighter (14.4 Plato) less potent (6.5%) version. The result is a beer of seductive but not overwhelming strength; ideal for buttering someone up for the lambasting to come!
Pawa-Hara is available in both kegs and bottles (360 ml).
*Hop Havoc Imperial Pale Ale (6%):
As you know, hops are dear to the hearts of the brewers of Baird Beer. We simply love hop character in beer. Last year we designated May as ‘Hop Madness Month’ and released sixteen different varieties of hop-forward beer to celebrate this beloved perennial plant. This year too we will be releasing several hop-centric seasonal brews during the month of May as a gesture of our love. We start off with a hop bomb — Hop Havoc Imperial Pale Ale!
We limit the release of Hap Havoc to once a year as it will take a complete year for the imbibers’ taste-buds to fully recover from the hop assault. The malt bill here is one that would constitute a strong pale ale (starting gravity of 13.7 Plato), but the hop charge is one you would find in a double IPA (85 BUs in the kettle and whirlpool and then double-dosings of dry-hops using a combination of Citra, Simcoe, Sorachi Ace, Centennial and Chinook). Put simply, this is Hop Madness!
Hop Havoc Imperial Pale Ale is available for immediate release in both kegs and bottles (360 ml).
Upcoming Taproom Events:
May is also the month in which we celebrate two important Baird Brewing birthdays — the Nakameguro Taproom will turn 5 on May 10 and Sayuri will be 26, I believe. We will be killing two parties with one weekend blowout at our Nakameguro Taproom (Friday, May 10 – Sunday, May 12). The birthday girl will be at Nakameguro on the 10th, drinking copious amounts of her birthday beer — Saison Sayuri. This year’s Nakameguro Taproom birthday beer is a unique wheat-based hop-forward ale that we call NT-5 Wheat-Hop Ale. It will debut on May 10 and be served exclusively on draught at the Nakameguro Taproom.
Please mark your calendar and plan to join us for a festive birthday weekend of great pizza and beer. You can learn more details about the weekend celebration as the date approaches by visiting the Nakameguro Taproom blog on our website.
Cheers,
Bryan Baird
Baird Brewing Company
Numazu, Japan
HOMEPAGE
RECOMMENDED RELATED WEBSITES
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: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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
Tags:美食, 酒, 酒造, 静岡, Food, Gastronomes, Gastronomy, Gourmet, Japan, Japanese Cuisine, Japanese Gastronomy, sake, Sake Breweries, Shizuoka City, Shizuoka sake, World Cuisines
Posted in Agriculture, ビール, Baird Beer, Bars, Beer, Beer Brewery, 美食, 酒, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism | Leave a Comment »
April 29, 2013
Baird Beer & Taproom Events Bulletin
Seasonal Release: Bureiko Jikan Strong Golden Ale
Dear Taproom Friend & Baird Beer Enthusiast:
Have you told your boss at work lately what you really think of her? Do you need some liquid encouragement? We have it for you in Bureiko Jikan Strong Golden Ale.
New Baird Beer Seasonal Releases:
*Bureiko Jikan Strong Golden Ale (ABV 8.5%):
The inspiration for this refreshing yet potent brew is the renowned Belgian classic, Duvel. The key attributes of Duvel are light body, high alcohol, and spritzy effervescence. We aim for the light body and strong alcohol through a high starting gravity (18 Plato) that contains a large amount of Japanese korizato and akato sugar (20 percent). High attenuation and natural carbonation through secondary fermentation in package provide the sprite, refreshing character. A touch of spicy-floral hop flavor and aroma (Sterling, Saaz, Styrian Golding) helps to round out the character.
Bureiko jikan (literally, “time for impertinence“) is a classic Japanese cultural construct: it is a moment when, generally fueled by alcohol, the strict bonds of hierarchical relationships melt away and individuals on the lower rungs of those relationships can let their true feelings and frustrations out without threat of later recrimination. It is a cathartic venting mechanism that effectively preserves the hierarchical system of relationships here. So, invite your boss or senpai out for a Baird Beer, order up a glass of Bureiko Jikan Strong Golden Ale, and let it fly!
Bureiko Jikan Strong Golden Ale is available for immediate release in both kegs and bottles (360 ml).
And if you need to work your way up to a Bureiko, just stop into one of our Taproom pubs for a handpump pull of a delightful session ale: Munich Malt Ale (ABV 4.0%). As the name implies, the base malt in this smooth mahogany ale is 100 percent German Munich malt. A generous addition of specialty caramel wheat malt adds body and color. The hopping is lightly spicy (Santiam) and softly fruity (Ahtanum). Munich Malt Ale is available beginning Thursday, April 25 exclusively at our Baird Beer Taproom pubs.
Cheers,
Bryan Baird
Baird Brewing Company
Numazu, Japan
HOMEPAGE
RECOMMENDED RELATED WEBSITES
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: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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
Tags:美食, 酒, 酒造, 静岡, Food, Gastronomes, Gastronomy, Gourmet, Japan, Japanese Cuisine, Japanese Gastronomy, sake, Sake Breweries, Shizuoka City, Shizuoka sake, World Cuisines
Posted in Agriculture, ビール, Baird Beer, Bars, Beer, Beer Brewery, 美食, Drinks, 酒, 観光, 農業, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism | Leave a Comment »
April 17, 2013
Baird Beer & Taproom Events Bulletin
Annual Release: Temple Garden Yuzu Ale
Dear Taproom Friend & Baird Beer Enthusiast:
We have been avid fruit beer brewers for over a decade now. It all started with the first crate of mikans handpicked and brought into our original Fishmarket Taproom brewery by the carpenter, Nagakura-san. Since then we have been incorporating local, in-season whole fruit into our brewing regimen every chance we get.
Temple Garden Yuzu Ale is one of the staple brands in our seasonal fruit beer brewing schedule. We are pleased to announce today’s release of the 2013 version.
New Baird Beer Seasonal Release:
*Temple Garden Yuzu Ale 2013 (ABV 5.5%):
Yuzu is a Japanese citron fruit the aroma of which is gorgeously spicy and the flavor lemon-like tart. This sprite, snappy ale is fruited with yuzu and hopped in a complementary way with a combination of NZ Motueka, US Cascade and US Santiam varieties. Small additions of wheat and rye to the malt grist help accentuate the piquant and aromatic character of the yuzu fruit. We add the fresh fruit in two forms (as peel shavings and as freshly squeezed juice) and at two separate stages (one at wort production before primary fermentation and one during beer maturation before packaging and secondary fermentation). Thus, we achieve a nuanced depth and complexity of yuzu flavor as well an exquisite fruit bouquet. Temple Garden Yuzu Ale is a perfect spring libation.
Temple Garden Yuzu Ale is available for immediate release in both kegs and bottles (360 ml). It begins pouring from the taps of our Taproom pubs on Thursday, April 18. Be sure to come in and enjoy a pint while quantities last.
Cheers,
Bryan Baird
Baird Brewing Company
Numazu, Japan
HOMEPAGE
RECOMMENDED RELATED WEBSITES
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: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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
Tags:美食, 酒, 酒造, 静岡, Food, Gastronomes, Gastronomy, Gourmet, Japan, Japanese Cuisine, Japanese Gastronomy, sake, Sake Breweries, Shizuoka City, Shizuoka sake, World Cuisines
Posted in Agriculture, ビール, Baird Beer, Beer, Beer Brewery, 美食, Drinks, 酒, 観光, 農業, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism | Leave a Comment »
April 15, 2013
Shidaizumi Brewery in Fujieda City has the particularity to be the first to produce a sake in a cup with the name “Nyan/Pussy” character painted on the glass cup.
Both the name “Nyan Cup” and the design are registered copyrights! The fact it is directly “painted” on the cup make it impossible to copy!
Yes, this cute design is copyrighted!
And it is certainly not a cheap sake!
Although the marketed price is ridiculously low!
Rice: Yamada Nishiki 100%
Rice milled down to 55%
Dryness: 0
Alcohol: 15.8 degrees
Contents: 180 ml
Bottled in February 2013
Clarity: Very clear
Color: Faint golden hue
Aroma: Dry and fruity. Rice, white lees, banana
Body: Fluid
Tasting: Very fruity attack backed by junmai petillant.
Elegant and complex.
Lingers on very little and departs on a very soft note.
Pears, melon, almonds, hints of banana.
Changes little with food but for a little more pronounced dryness.
Overall: Absolutely extravagant for a sake cup sake. I would venture as far as to averring it is arguably the best sake sold in a cup in japan!
It would make for the perfect souvenir/present to a sake-loving lady! Now, if she does like cats, you’ll become a darling!
The soft elegance will appeal to any true sake lover. Almost sweet by Shizuoka standards.
Don’t bring too many with you! Danger! LOL!
I personally consider it as a great aperitif lightly chilled!
Next time I go to France, I’ll take a bunch with me!
RECOMMENDED RELATED WEBSITES
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: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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
Tags:美食, 酒, 酒造, 静岡, Gastronomes, Gastronomy, Gourmet, Japan, Japanese Cuisine, Japanese Gastronomy, Liqueur, Sake Breweries, Shizuoka City, Shizuoka sake, World Cuisines
Posted in Agriculture, 美食, Drinks, 酒, 観光, 農業, Fujieda City, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism | Leave a Comment »
April 7, 2013
The toji/brew master in Senju Brewery, Iwata City, is the only Echigo School toji in Shizuoka Prefecture and it shows when creating limited brews!
This is a very dry sake even by Shizuoka dry standards!
Incidentally “kiwami/極” means “very good”!
At + 20 it must be a record here or very near it!
Rice milled down to 65%
Alcohol: 14~15 degrees (low alcohol)
Bottled in March 2013
Clarity: Very clear
Color: Very faint golden hue
Aroma: Fragrant, dry, oranges, banana, pineapple.
Body: Fluid
Taste: Very dry attack but very fruity and easy to drink.
Warms up back of the palate in a gentle but insistent manner.
In spite of the elegant fruitiness the dryness tends to conceal the multiple facets of this sake which nonetheless appear on the tongue and palate once the dryness has receded.
Oranges, nuts, chestnuts, hints of coffee beans.
Lingers on only for a while.
Marries beautifully with any dish or food without interfering with the latter, almost taking a back seat.
Overall: An intriguing and very dry but still gentle sake.
Its multiple facets are difficult to catch, which entices you to the next sip and glass.
For dry sake lovers, be they ladies or gentlemen!
In spite of its dryness it is very elegant and soft as the alcohol level is somewhat low by Shizuoka standards.
Makes for a mysterious love affair with dark chocolate!
I personally think you could eminently enjoy it on its own at any temperature or with any food, be it a vegetable appetizer, a meat stew or a dessert.
A sure value!
RECOMMENDED RELATED WEBSITES
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: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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
Tags:美食, 酒, 酒造, 静岡, Gastronomes, Gastronomy, Gourmet, Japan, Japanese Cuisine, Japanese Gastronomy, Liqueur, Sake Breweries, Shizuoka City, Shizuoka sake, World Cuisines
Posted in Agriculture, 美食, 酒, 観光, 農業, Gastronomes, Gastronomy, Iwata City, Japan, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism | Leave a Comment »
April 6, 2013
Baird Beer & Taproom Events Bulletin
Spring Seasonal Releases: Second Strike Apple Ale & Basil Brown Ale
Dear Taproom Friend & Baird Beer Enthusiast:
Welcome to spring. Life’s budding renewal is evident all around us here in Japan. It’s a great time to be alive! As brewers we celebrate this gift of life with Beer. Today we are releasing two spring seasonal treats that highlight nature’s varied and abundant bounty: Second Strike Apple Ale and Basil Brown Ale.
New Baird Beer Seasonal Releases:
*Second Strike Apple Ale (5.5%):
The concept, together with the succulent Nagano prefecture apples, for this brisk and refreshing fruited ale, brewed for a fourth consecutive year, was provided by our friends at the Harajuku-based company Alias. In order to highlight most effectively the wonderful all-natural flavors of our Nagano-grown red apples we incorporate only base malts in the grist and we mash long and low in order to maximize fermentability and achieve high attenuation. This renders the beer dry and a touch cider-like. The hopping is low and neutral (15 IBUs from two additions of low-alpha Vanguard hops) so as to not interfere with the apple character. We add the fresh apples, sliced and minced, to the wort twice (once during the boil and once in the whirlpool) and to the green beer once (in the conditioning tank before packaging and secondary fermentation).
Second Strike Apple Ale begins pouring from the taps of our Taproom pubs today and is available for immediate shipment (kegs and bottles) to Japan-based Baird Beer retailers.
*Basil Brown Ale (5%):
The hop is the herb that garners all the glory in beer today. It was not always thus. There was a time long ago before the hop that beer (often known as gruit) was spiced and flavored with a panoply of herbs. Craft brewers world-wide are today busy revisiting these traditions of ex-hop herb brewing.
We are no exception. Fortunately for us we have amongst us a passionate herb home-gardener in the person of draught beer manager Chris Madere. Last year, if you recall, we used some of Chris’ home-grown dill in our Dill Porter. This year, the botanical beer man brought me a bag full of garden basil, sun-dried. What’s a brewmaster to do but formulate a beer recipe?
Basil Brown Ale is the result. Aside from the nice illiteration in the name, I liked the idea of combining the soft, bready, caramel-accented notes of an English-style brown ale with the spicy and slightly minty herb character of the basil. Subtlety and nuanced balance, of course, are the key. This we have achieved with Basil Brown Ale!
Basil Brown Ale is a small-batch real ale which is being poured exclusively through the handpumps of our Taproom pubs. It won’t last long so make haste to the Taproom nearest you.
Cheers,
Bryan Baird
Baird Brewing Company
Numazu, Japan
HOMEPAGE
RECOMMENDED RELATED WEBSITES
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: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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
Tags:美食, 酒, 酒造, 静岡, Food, Gastronomes, Gastronomy, Gourmet, Japan, Japanese Cuisine, Japanese Gastronomy, sake, Sake Breweries, Shizuoka City, Shizuoka sake, World Cuisines
Posted in Agriculture, ビール, Bars, Beer, Beer Brewery, 美食, Drinks, 酒, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Numazu City, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism | Leave a Comment »
