Tag Archives: sake

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

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

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

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

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

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

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

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

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Shizuoka Sake tasting: Sugii Brewery-Suginishiki Yamahai Junmai Akiagari Homarefuji

These days I try conduct my tastings inside specialized establishments!

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I sampled this brew by Sugii brewery at La Sommeliere Wine & sake Bar in miyuki Cho, Aoi Ku, Shizuoka City!

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Once again a long name for a Sugii Brewery sake in Fujieada City!
Suginishiki Yamahai Junmai Akiagari (first Autumn) Homarefuji!

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Rice: Homarefuji (Shizuoka-grown)
Rice milled down to 70%
Alcohol: 15~16 degrees
Dryness: ;8
Acidity: 1.6
Yeast: Association No 701
Pasteurized only once
Bottled in August 2014

Clarity: Very clear
Color: Faint golden hue
Aroma: and assertive. Fruity. Custard, chestnuts
Body: fluid
Taste: Very dry and fruity attack backed up by puissant junmai petillant.
Complex. Custard, chestnuts, almonds, dark chocolate.
Lingers in the palate for a little while before departing on an even drier note.
Will become even drier with food with a late appearance by greens and welcome acidity.
Dark chocolate will become more insistent once away again from food with appearance of coffee beans.

Overall: Thanks to its dryness and complexity, a sake perfect for a happy marriage with food!
Will surely take the place of a ore vaunted wine!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

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Shizuoka sake tasting: Eikun Brewery-Tokubetsu Junmai Homarefuji

This is the second tasting of a nectar brewed by Eikun Brewery in the mountains of Yui in Shimizu Ku, Shizuoka City, and I conducted it in the same place as before!

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At la Sommeliere in Myuki Cho, Aoi Ku, Shizuoka City!

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Note that this particular sake was exclusively made with Shizuoka products including Shizuoka-grown Homarefuji rice and Shizuoka NEW-5 yeast!

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Rice: Homarefuji
Rice milled down to 60%
Yeast: Shizuoka NEW5
Dryness: 2
Acidity: 1.6
Alcohol: 15~16 degrees
Bottled in July 2014

Clarity: very clear
Color: Faint golden hue
Aroma: fruity. Banana, dark chocolate, custard.
Body: fluid, slightly sirupy
Taste: Very fruity and dry attack backed with puissant junmai petillant.
Complex. Pears, banana, custard. Late appearance of dry coffee beans and dark chocolate.
Disappears fairly quickly.
Drinks very easily. Really elegant and mysterious at times. Facets just keep appearing.

Overall: Superb sake despite the modest status of the rice grown in Shizuoka, which shows that not only if you have the skills to take it to a higher level Homarefuji is fast proving its value.
Beautiful aperitif when enjoyed slightly chilled.
At first I didn’t want to drink it with food but I couldn’t resist the quiche Lorraine on the menu, and discovered that it would do better than many a vaunted white wine with French gastronomy!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

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Shizuoka Sake Tasting: Sanwa Brewery-Hagoromo no Mai Junmai

Hagoromo no Mai is an old regular brand by Sanwa Brewery in Shimizu Ku, Shizuoka City, to commemorate the legend of Hagoromo/Veil lost by a deity to a fisherman had had to dance/Mai to regain it!

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If you can read Japanese you will find the whole story on the label!

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It is a junmai, meaning no pure rice alcohol was blended in!

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Rice: Gohyakumangoku (Toyama Prefecture)
Rice milled down to 60%
Alcohol: 15~16 degrees
Dryness: + 3
Acidity: 1.4
Bottled in July 2014

Clarity: very clear
Color: Faint golden hue
Aroma: Assertive. Fruity. Banana.
Body: fluid, slightly sirupy
Taste: very dry and fruity attack backed by puisasnt junmai petillant.
Complex. Banana, pears, apricots, nuts.
Quickly disappears on a very dry note with hints of greens.
Late appearance of faint coffee beans.
More coffee beans backed with pears and hints of dark chocolate surging out with further cups.
Varies little with food but for more pronounced dryness and acidity.
Marries well with any food.

Overall: Eminently enjoyable sake on its own or with food, although obviously conceived to accompany food, especially heavy izakaya fare.
Slightly chilled it becomes a delicate aperitif.
Its dryness and acidity make it a great accompaniment to 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, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

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Shizuoka sake Tasting: Eikun Brewery-Junmai Ginjo “Daidai no Eikun”

It’s been some time since I tasted a bottle by Eikun Brewery in Yui, Shimizu Ku, Shizuoka City!
But this once I had the opportunity to conduct my tasting away from Home!

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A new wine and sake bar opened in Shizuoka City, namely La Sommeliere, and since they serve the sake in wine glasses, the tasting is easy to conduct!

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An orange (“daidai”) label is a bit unusual in our region, but this the official color of Shizuoka Prefecture!

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Rice: Bizen Omachi (Okayama Prefecture)
Rice milled down to 55%
Dryness: + 5
Acidity: 1.4
Bottled in July 2014

Clarity: Very clear
Color: Very faint golden hue
Aroma: Assertive and fruity. Dry. Pears
Body: Fluid
Tasting: Dry and fruity attack backed with pleasant jumai petillant.
Complex and elegant.
Pears, green apples, hints of apricots.
Lingers for a while with more hints of dry almonds, dark chocolate and milk coffee.

Overall: I drank this particular sake without food. It is just too elegant to let it be influenced by food.
A superb sake for tasting parties, although frankly speaking I will keep my own company when savoring it!
Would make for a splendid aperitif.
Start it chilled and let the sake warm up inside your glass to discover new facets!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

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Shizuoka Sake Tasting: Oomuraya Brewery- Wakatake Onigoroshi Tokubetsu Honjozo Genshu Nama

Every year I make a point of tasting this famous brand by Oumuraya Brewery in Shimada City: Onigoroshi!

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There are many Onigorshi/”Kill a Goblin” in Japan, but this is arguably the most celebrated!

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When you consider the alcohol content, the dryness and the lack of pasteurization, you need this to kill one!

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Rice milled down to 60%
Dryness: + 9
Acidity: 1.3
Alcohol: 17-18 degrees
Bottle in May 2014

Clarity: very clear
Color: Faint golden hue
Aroma: Dry. Greens
Body: Fluid
Taste: Aggressive approach backed up by pleaaant alcohol.
Dry, Fruity.
Lingers on for a while, warming up the back of the palate.
Apricots, almonds, macadamia nuts.
Takes on an even drier turn with food.
Stays strong all the way.

Overall: Solid and straightforward, this is a very dry and strong sake for the “Macho sake” lovers!
The perfect complement to a BBQ or heavy izakaya gastronomy!
Designed to accompany food!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

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Shizuoka Sake Tasting: Suruga Brewery- Tenko Junmai Nama Genshu Muroka

It’s been some time since I tasted a sake brewed by Suruga Brewery in Shizuoka City!
Although still a very new brewery, at least in name, it is already getting recognition nationally!

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It goes for one of its long name as it describes the brewing process:
Junmai: no pure rice alcohol added/blended.
Genshu: no pure water added
Nama: unpasteurized
Muroka: unfiltered

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Rice milled down to 60%
Dryness: + 5
Acidity: 1.6
Alcohol: 17~18 degrees
Shizuoka yeast
Bottled in June 2014

Clarity: Very clear
Color: Faint golden hue
Aroma: Dry and fruity. Pears
Body: Fluid
Taste: Dry and fruity attack backed up with puissant junmai petillant and pleasant alcohol.
Complex. Apricots, dark chocolate and milk coffee appearing late with a sweeter note.
Disappears quickly.
Changes little with but for a slightly drier note.

Overall: A sake for strong sake lovers!
Perfect with izakaya food or BBQ.
Easy to drink in spite of its high alcohol contents.
Gains to be drunk slowly and carefully as it can suddenly reveal fleeting facets!

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