Tag Archives: Shizuoka

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Shizuoka Sake Tasting: Sanwa Brewery-Garyubai Junmai Ginjo Homarefuji Genshu (conducted at La Sommeliere in Shizuoka City)

I don’t mind repeating it all the time but I prefer conducting sake tastings in the right environment but not many places are propitious for that exercise or willing to help.
But La Sommeliere in Miyuki Cho, Aoi Ku, Shizuoka City is certainly becoming a habit as not only I can conduct my tasting in the best conditions possible but also exchange views at the same time!

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Now, which sake did I taste this time!

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Another sake with a long name by Sanwa Brewery in Shizuoka City, Shimizu Ku!

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Garyubai Junmai Ginjo (no pure rice alcohol added) Homarefuji (rice name) Genshu (no pure water added)

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Rice: Homarefuji (grown in Shizuoka Prefecture)
Rice milled down to 55%
Alcohol: 16~17 degrees
Dryness: + 4
Acidity: 1.4
Bottled in July 2014

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Clarity: very clear
Color: faint golden hue
Aroma: Fruity and dry. Assertive. Alcohol. pears, green apples, custard
Body: fluid, slightly sirupy
Taste: Very fruity and deep attack, backed up by puissant junmai petillant and pleasant alcohol.
Complex: custard, lychees with hints of oranges.
Lingers on the palate for a short while before departing on a drier note with hints of almonds, coffee beans and dark chocolate.

Overall: I didn’t bother to drink with food!
Very elegant despite higher alcohol content.
Would make for the perfect digestif, especially for ladies who would prefer a late nightcap with less alcohol.
At times drinks like a dry Sauternes!

LA SOMMELIERE

420-0857 Shizuoka City, Aoi Ku, Miyuki Cho, 7-5, Aiseido Bldg, 1F
Tel. & Fax: 054-266-5085
Opening hours: 11:00~22:00
Closed on Sundays & National Holidays
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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Shizuoka Sake Tasting: Eikun Brewery-Tokubetsu Junmai Hiyaoroshi (conducted at La Sommeliere in Shizuoka City)

I don’t mind repeating it all the time but I prefer conducting sake tastings in the right environment but not many places are propitious for that exercise or willing to help.
But La Sommeliere in Miyuki Cho, Aoi Ku, Shizuoka City is certainly becoming a habit as not only I can conduct my tasting in the best conditions possible but also exchange views at the same time!

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Another sake with a long name by Eikun Brewery!
Tokubetsu Junmai Hiyaoroshi (pasteurized only once) and also called “Aki Junmai/Autumn Junmai”!
It actually also a “genshu/no pure water added”!

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Rice: Goyakumangoku (Fukui Prefecture)
Rice milled down to 60%
Alcohol: 16~17 degrees
Yeast: Shizuoka HD 101
Dryness: + 4
Acidity: 1.5
Bottled in September 2014

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Clarity: very clear
Color: very faint golden hue
Aroma: fruity. pears, green apples
Body: fluid
Taste: soft, fruity and dry attack backed up by just a little junmai petillant.
Very pleasant alcohol.
Complex: coffee beans, dark chocolate.
Lingers on only for a little while.
Varies little with food but a slightly drier turn.

Overall: very elegant sake for such a high alcohol content. Actually the pleasant alcohol is very welcome.
Very complex with an unexpected difference between aroma and actual taste.
Superb on its own. To be enjoyed with very special food if you absolutely want to drink it at a repast.
Would well both as an aperitif and a digestif.
Try it with nuts, cheese or dark chocolate!

LA SOMMELIERE

420-0857 Shizuoka City, Aoi Ku, Miyuki Cho, 7-5, Aiseido Bldg, 1F
Tel. & Fax: 054-266-5085
Opening hours: 11:00~22:00
Closed on Sundays & National Holidays
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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

“Kura” (in Japanese 蔵 or 倉) means “warehouse” or “Storehouse”.
In traditional Japan, especially during the Edo Era, as most of buildings and urban/village structures were made of wood, fires were the bane of society by and large.
However well-protected a fire would consume a house or buildings and all its properties within minutes.
Hence a special building or warehouse was needed to protect goods and properties against such a catastrophe.
But erecting a storehouse solely made of concrete, stones and some metal cost a vast amount of silver and gold and only rich merchants and nobility could afford them. Even castles could not be built entirely of stone then.

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thanks to the directions of my good friend, Atsuko Kurata, I found, atthe second attempt, this kura hidden along the Hon Tori Street in Aoi Ku, Shizuoka City!

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

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Can you distinguish the small white door on the left?

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

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

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but the roof needs to be weeded!

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For a better view beside the owners’ house!

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On the other hand , the back looked pretty decrepit!

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Cement plastering flaking away…

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The back door lock is crudely blocked with cement.

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

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How long is it going to survive?

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

Non gastronomy must-see sites by Shizuoka Residents

TAKAHASHIGANI

Japanese Crab Species 3: Japanese Spider Crab/Takaashigani (expanded)

Wikipedia definition:
The Japanese spider crab (高脚蟹 takaashigani, lit. “tall-footed crab”), Macrocheira kaempferi, is a species of marine crab that lives in the waters around Japan. It has the largest leg span of any arthropod, reaching up to 3.8 metres (12 ft) and weighing up to 19 kilograms (42 lb). It is the subject of small-scale fishery which has led to a few conservation measures.

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Takaashigani/高足が二, literally meaning “Tall Legs Crab” is the largest crab in the and is caught almost only around Japan especially in the Suruga Bay In Shizuoka Prefecture and Izu Islands, but numbers of the crab have diminished over recent years, and there are many efforts to protect them. In Shizuoka Prefecture, people even help them grow from the eggs before returning them to the sea!

Fully grown it can reach a leg span of almost 4 m (13 ft), a body size of up to 37 cm (15 inches) and a weight of up to 20 kg (44 lb). The crab’s natural habitat is on the bottom of the Pacific Ocean (some 300 to 400 m deep) around Japan, where it feeds on dead animals and shellfish. It is believed to have a life expectancy of up to 100 years.

The Japanese spider crab has 10 legs. The front two legs have been adapted into claws. It has an orange body with white spots on its thin legs. In males, the limbs on which the claws are located become longer than its other limbs, and a large male can widen them to more than 3 m. The oval-shaped and vertically rounded shell can reach 30 cm in width and can be up to 40 cm long. The compound eyes are situated on the front, and two thorns stick out between them. Younger specimens feature hair and thorns on the shell, and their frontal horns are longer, but these gradually atrophy as the crab ages.

In Japan it is considered a delicacy and prices can easily jump!
The Japanese spider crab is caught using small trawling nets, and is often eaten salted and steamed.

TAKAASHIGANI-BOILED

Interestingly enough, when bolied/steamed, not only the shell but also the flesh turns red.

TAKAASHIGANI-SUSHI

They do make for impressive sushi!

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 Beer tasting: Baird Beer-Red Rose Amber Ale

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

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

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

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

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

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

Non gastronomy must-see sites by Shizuoka Residents

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Japanese Ladies fashion in Shizuoka 54: Summer Heels!

It does not matter if it is hot or not, Shizuoka ladies have some set minds when it comes to shoes and heels!

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Whatever they wear, they tend to wear shoes with heels of varying height and styles!

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When ladies are blessed with long legs they want to show as much of them as possible!

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And summer does prevent them from overdressing if it can emphasize the perceived beauty of their legs!

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When legs are of the average length, ladies will go to any other lengths to increase that very length!

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The result is always of the wanted kind!

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It is not always easy!

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But some ladies are more proficient at the art!

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 Beer Tasting: Orache Wind Valley Beer-Limited Seasonal Pils

Shizuoka Beer Tasting: Orache Wind Valley Beer-Limited Seasonal Pils

The other day I had the chance to find one of the very few seasonal craft beers produced by Orache Wind Valley beer in Kannami Cho, Tago Gun, Shizuoka Prefecture (between Mishima and Atami)!

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Wind Valley/Kaze no Tani/風の谷 is actually the name of the place the brewery chose to establish itself!

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Announced as an “Extravagant Pils”!

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Product: Orache Brewery Limited Seasonal Pils
Draught/nama Beer, unfiltered
Ingredients: Barley Malt, barley, hops. Live yeast.
Contents: 360 ml

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Clarity: Very clean if somewhat a bit smoky (normal as it is unfiltered)
Alcohol: 5.5 degrees
Color: Deep gold
Foam: Fine bubbles. Very long head
Aroma: Assertive. Fruity. Oranges, bread
Taste: Very deep refreshing attack.
    Complex. Oranges, persimmons.
Lingers nicely on the palate.
Disappears on a drier note with subtle acidity and orange peels.
Changes little with food.

Overall: Very pleasant and elegant. Fruity and dry with great balance.
Insistently calls for the next sip.
Although great with food, eminently pleasurable on its own, especially on a hot afternoon/evening!

ORACHE WIND VALLEY BEER

Orache, originally a dairy products company was the first to produce organic microbeers in Japan!
It produces 4 regular brews and seasonal ones, too.
Tago Gun, Kannami Cho (south of Mishima City), Tanna, 349-1
〒419-0105 静岡県田方郡函南町丹那349-1
Tel.: 055-974-4192
Business hours: 09:00~17:30
HOMEPAGE (Japanese only)

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