Shizuoka Sake Tasting: Haginishiki Brewery: Suruga Yoi-Junmai-Homare Fuji

Haginishiki Brewery sits on its own well in the Southern part of Shizuoka City, a short way from the sea and has the grace to share its own water for free with the locals!

They produce this particular limited brand in June every year and call it Suruga Yoi/Suruga stands for both the Surugay Bay and Suruga Ku/Ward (south of Shizuoka JR Station) while Yoi means “jolly good drunk”!

This is also a “nama/生, that is, it has not been heat pasteurized.
The rice used is Homare Fuji, a Yamada Nishiki strain exclusively grown in Shizuoka Prefecture!

Rice: Homare Fuji 100%
Rice milled down to 60%
Dryness: + 3
Acidity: 1.4
Bottled in June 2012

Clarity: Very clear
Color: Faint golden hue
Aroma: Assertive and fruity. Vanilla, Macadamia nuts, dark chocolate
Body: Fluid
Taste: Fruity attack backed up by strong junmai petillant and pleasant alcohol.
Complex. needs quite a few cups to catch all the facets.
Oranges, coffee beans, traces of citruses.
Disappears fairly quickly on a deep dry note with nuts.
Turns very dry with food.
Very easy to drink especially with food.

Overall: A great sake for great Japanese traditional food!
Can be enjoyed slightly chilled, at room temperature or lukewarm although my preference was for room temperature in spite of its “nama” status but I suspect many people would appreciate it slightly chilled.
Another great sake for the summer!

RECOMMENDED RELATED WEBSITES

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, 47 Japanese Farms Through The Eyes of Its Rural Communities, 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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), 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

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Today’s Bento/Lunch Box (12/29): Karaage and Burdock Bento!

This is another leftovers bento of the Missus!
At least it is so with the karaage which she “adapted” (according to her own words) from the leftovers of a big batch she had made the night before!

For once the rice came under the form and shape of three musubi/triangular (they can also be round!) balls of steamed rice!

She made two kinds of them, one containing sweet umeboshi/pickled Japanese plum pickled again in honey and wrapped in egoma/large shiso/perilla variety leaves. These are softer in taste and have more flavor than the usual shiso.
The other variety of musubi was rice mixed with nori/dry seaweed and hijiki/sweet seaweed furikake and partly wrapped in dry seaweed.
Both varieties of musubi were sprinkled with golden and black sesame seeds for more crunch.
Pickled cucumber and ginger roots in one corner and pickled carrot and wasabi stem in the other corner completed the main box.

This is the so-called leftovers box!

The Missus first stir-fried large chunks of burdock root and then dropped the leftover karaage in the pan at the last moment adding Thai sweet and hot sauce and black sesame seeds.
Once ready she let them cool down together before placing inside the side box.

The other third of the box contained fried goya and red pimento salad with an onsen-style boiled egg and Ameera Rubbins Pearl Tomatoes for dessert!

Great balance, beautiful and delicious!

RECOMMENDED RELATED WEBSITES

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, 47 Japanese Farms Through The Eyes of Its Rural Communities, 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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), 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

Today’s Bento/Lunch Box (12/28): Scotch Quail Eggs Bento!

Normal eggs would be a bit too big for Scotch Eggs in a bento, so the Missus used quail eggs which are available anytime of the year here!
They are certainly daintier and more attractive!

While the rice was steaming she wrapped ready-boiled quail eggs in pork and beef minced meat seasoned with a little salt and pepper and made more cosnsistent with some breadcrumbs. She then fried the Scotch eggs slowly in olive oil and finished them in a teriyaki sauce of her own before letting them cool down.
Once the rice was properly steamed she just filled a box with it and topped it with plenty of freshly chopped parsley.

For better design she placed two Scotch Eggs cut in halves beside a whole one to also show the teriyaki sauce coating and completed the lot with Kyoto-style red cucumber pickles.

The side dish was conceived to complement the main box both in design and colors and a good supply of vitamins and fibers:
Salad consisting of lettuce, boiled carrot and broccoli, plum tomatoes, avocado, walnut, thin burdock root and pickled mini melons.
And for dessert, American cherries!

Once again plentiful, colorful and succulent!

RECOMMENDED RELATED WEBSITES

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, 47 Japanese Farms Through The Eyes of Its Rural Communities, 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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), 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

Japanese Ladies Fashion in Shizuoka 45: What to wear during all these downpours? “Summer Resort Style”!

For the last two weeks I can’t say we’ve graced with benign weather!
It feels more like becoming more and more tropical by the year with the almost daily pattern of hot and clear morning making place for impossible and unprdictable downpours in the afternoon and evening!

Although this pair of ensmbles has been called “Summer Resort Style”, I find them quite elegant and proper for any kind of party, function or even night out in such weather!

Median prices by European standards but very reasonable here in Shizuoka!

For all the rain falling in the second half of the day you still need some headgear to fend off the sun in the morning!

Worth thinking about it!

RECOMMENDED RELATED WEBSITES

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, 47 Japanese Farms Through The Eyes of Its Rural Communities, 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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), 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

Bryan Baird’s Newsletter (2012/07/03): New Seasonal Releases: Cool Breeze Pils / Belgian Strong Pale Ale

Baird Beer & Taproom Events Bulletin
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New Seasonal Releases: Cool Breeze Pils / Belgian Strong Pale Ale

Dear Taproom Friend & Baird Beer Enthusiast:

July is the month that we annually release a Baird Beer summer seasonal classic: Cool Breeze Pils. Our beer cellar happens to be brimming with other experimental summer seasonal beers also. Today we are pleased to release one of these: Belgian Strong Pale Ale.

Baird Beer Seasonal Releases:
*Cool Breeze Pils 2012 (ABV 5.5%):

Cool Breeze Pils is Bohemian in style, cleanly malty in body, coquettishly floral in aroma, and crisply dry in its snappy bitter finish. Cool Breeze Pils registers on the imbiber like a fresh ocean breeze does on the perspiring body of a mid-afternoon sunbather. Cool Breeze Pils is unfiltered and re-fermented and naturally carbonated in package where it has undergone an extended maturation. The result, we believe, pays handsome tribute to the glorious history of this storied lager beer style.

Cool Breeze Pils 2012 will be pouring from our Taproom taps beginning Wednesday, July 4. It also is available for immediate release in bottles (360 ml) and kegs to Baird Beer retailers throughout Japan.

*Belgian Strong Pale Ale (ABV 8%):

This Belgian yeast-fermented ale is big in gravity (17.4 Plato), strong in alcohol, and hoppily aromatic (dry-hops include six different European varieties — Kent Golding, Styrian Golding, Spalter, Tettnanger, Hersbrucker and Sazz). The bittering units (IBUs), however, are moderate at 30. This is a remarkably refreshing ale given its strength.

Belgian Strong Pale Ale is available for immediate release — in kegs only.

Upcoming Taproom Events:
*Numazu Fishmarket Taproom 12-Year Anniversary Celebration (Friday-Sunday, July 20-22):

Mark your calendar for what promises to be a fantastic birthday celebration. Weekend celebration highlights include:

Debut of two special commemorative brews: Fish-Tap 12-Year Summer Ale and Fire in the Belly — Doug’s Red Ale.
Special food and beer menu with all items priced at 500 yen. We will be selling weekend Baird Beer and food cards with twelve stamps for 5,000 yen (12 beer and/or food items for the price of 10). The cards are valid at the Fishmarket Taproom only during the three-day celebration (July 20-22).
Saturday and Sunday outdoor BBQ at the brewery (1:00 – 6:00 pm). Chris M will be grilling up burgers, dogs and other treats as well as pouring a variety of specially cellared seasonal brews. Beer and food cards can be used at the outdoor barbecue.
Baird Brewery Tours: Brewer-guided brewery tours will be held both on Saturday and Sunday at the following times — 12:30, 2:30 and 4:30. Tours are open to all interested patrons.
CODE reunion concert — 7:00 pm kick-off Saturday evening.
More weekend details will be forthcoming in the next Bulletin.

*Live Irish Music performed by Pat O’Connor and Eoghan O’Sullivan (Wednesday, July 18 at the Bashamichi Taproom and Thursday, July 19 at the Fishmarket Taproom):

Both shows will start at 7:30 pm. There will be a 500 yen music charge — all proceeds going to the musicians. If you enjoy foot-stomping Irish music, you will not want to miss these guys.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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, 47 Japanese Farms Through The Eyes of Its Rural Communities, 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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), 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

Shizuoka Sake Tasting: Doi Brewery-Ryou Ryou Junmai Ginjyou

Doi Brewery in Kakegawa City is an ancient establishment that has been forcefully promoting Shizuoka sake for many years.
Their brewmasters have been coming from Noto Peninsula in Ishikawa Prefecture for a long time and have helped the brewery earn a deserved name far outside the borders of our Prefecture!

Ryou Ryou/涼々 in Japanese means “refreshing”, and this limited brand is made available at the beginning of summer for this very reason!

Doi Brewery-Ryou Ryou Junmai Ginjyou

Rice: Yamada Nishiki 100%
Rice milled down to 55%
Alcohol: 15~16 degrees
Bottled in May 2012

Clarity: Very clear
Color: Transparent
Aroma: Assertive and fruity. Banana, dark chocolate, vanilla.
Body: Fluid
Taste: Very fruity backed strong junmai petillant and pleasant alcohol.
Complex. Vanilla, melon, macadamia nuts, faint almonds.
Disappears fairly quickly warming up back of the palate.
Take a big turn to dryness with food with more almonds and Macadamia nuts.
Marries well with any food.

Overall: A very pleasant and elegant sake conceived for food in spite of its elevated status.
Drinks so easily. Tends to disappear quickly from the bottle!
Perfect sake for the summer as it can enjoyed slightly chilled, especially with food!

RECOMMENDED RELATED WEBSITES

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, 47 Japanese Farms Through The Eyes of Its Rural Communities, 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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), 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