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酒ブログ(日本語)
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Here are the results of the latest Blind tasting of Shizuoka Sake by the Tokyo Geeks:

Etsuko Nakamura notes:
Bottle 1
Brown
OK, I think this one could have thrown me off.
At first, I thought this was Honjozo, but now I’m not sure.
Dry and quick finish, room temperature or even warmed up a bit by holding the glass was good.
Everyone loved this with food. It went especially well with Melinda’s special chicken dish with black beans. (Oh, that was good!)

This is why I am not sure. I cheated and looked at the cap. So, I figured out it was from Hakuin Masamune. Looking at their product line, Honjozo is green bottle, not brown. So, is this Josen? Or am I totally off and this is one of those not-for-sale Yamahai?
Either way, it was good.

Bottle 2
Dark Green Bottle
I thought this was Junmai Nama with a bit of ricey aroma for just one quick second. Everyone mentioned pear or melon which I tasted at the end as I was sipping. So, could it be Ginjo? But, it did not have a really strong Ginjo aroma. Nice well balanced aftertaste. To drink by itself, thiswas my favorite.

Now, I guessed this is either Kunpai or Hatsukame. Kunpai because this was sent after we talked to folks from there and I do remember their sake had really nice balance. I have never had Hatsukame, but you mentioned in your blog that we would get to taste Takegami Toji’s work.
So, am I totally off?

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Melinda Joe’s notes:
#1
A shade darker than #2.
Nose dominated by ricey aroma, but smells dry. Little to no fruit smells.
Definitely dry but heavier than expected.
Alcohol apparent, especially toward the back.
Very ricey, moments of rich flavor but quite restrained.
Smart finish, disappears quickly.
Eats well, not my first choice for drinking alone.
Dry, quiet, elusive.

#2

Pretty clear.
Very fruity nose, smells sweet.
Very smooth texture. Fresh but heavy.
Fruity attack, right up front. Hints of nashi, perhaps green apple skin.
Flavor pushes forward. Sweetness and acidity detectable in the finish.
Alcohol apparent.
Nice as an aperetif, but not as flexible foodwise as #1.
Smooth, dense, maroyaka
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The bottles were:
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#1 is Junmai Ginjo by Takashima Brewery/Hakuin Masamune in Numazu City. Rice milled down to 50%. Mr. Takashima advised us to drink it at least at room temperature. It does have particular characteristics. I personally like it vey much! Interestingly enough, Mr. Takashima confided that he put as little information as possible on his labels! Talking of labels, it is a beautiful one.

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#2 is Junmai Ginjo by Hatskame Brewery in Okabe Cho, Shida Gun. Yamada Nishiki rice 100% (Hyogo Prefecture), Rice milled down to 50%.. I liked it very much, too.