Party with Bourgogne Wine Producers at Le Comptoir de Bio-S in Shizuoka City!

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Service: Pro and very friendly
Equipment: Great overall cleanliness and splendid washroom
Prices: Reasonable
Strong points: A palette of Shizuoka Prefecture Products! Great use of organic vegetables, fish and meats from Shizuoka Prefecture. True healthy gastronomy! Excellent wine list!

On Friday February 8th Le Comptoir de Bio-S witnessed the visit of three wine producers from Bourgogne, France, who introduced their creations to wine lovers in Shizuoka in the company of gastronomy based on local products!

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Arnaud Chopin, a fourth generation producer in Nuits Saint-Georges who contributed:
Cotes de Nuits Villages Rouge 2010
Nuits Saint-Georges Les Bas de Combe 2010

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Rodolphe Demougeot, who has been producing wines since the age of twenty in Beaune contributed:
Beaune Clos Sainte Desiree Blanc 2009
Beaune Les Beaux Fougets Rouge 2009

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Georges Lignier, whose family started their trade back in the 19th Century in Morey saint Denis contributed:
Morey saint Denis 2008
Gevrey Chambertin 2009

Quite a palette as you can imagine!
Arnaud, Rodolphe and Georges, ably helped by their interpreter/guide Ms. Emi Tanabe, proved the model of gastronomic ambassadors who helped so much on that night make some very lucky guests discover the marvels of Bourgogne (my home, incidentally!)!
Their wines married splendidly with the repast concocted by the chefs which proved a discovery for the French wine producers themselves!

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Tartare of root vegetables, Suruga Beef and wheat and its green organic salad!

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All organic vegetables are grownin Fujinomiya City by Matsuki Bio Farm whose owner Mr. Kazuhiro Matsuki/松木一浩さん organised the festivities in the company of wine importers!

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Charcoal grilled winter vegetables from Bio Farm in Fujinomiya City!

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The wine producers themselves confided me they were so happy enjoying truly delicious healthy food and discovering Shizuoka’s products!

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Grilled venison, “Honshu Shika/本州鹿1” raised at the foot of Mount Fuji with red wine Balsamico sauce!

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With more splendid organic vegetables!

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A rare dessert!
Organic taro/sato imo ice-cream!

A big thanks to Chef Kouji Okukumura, Mr. Kazuhiro Matsuki, Producers Arnaud Chopin, Rodolphe Demougeot, Georges Lignier and Ms. Emi Tanabe for a truly memorable night!

Le Comptoir de Bio-s by Bio Farm Matsuki
420-0852 Shizuoka City, Aoi Ku, Kooya machi, 12-8, Sankousha Bldg, 1F
Tel./fax: 054-221-5250
Business hours: 11:30~15:00 (Last orders 14:00), 17:00~23:00 (Last orders 22:00)
Closed on Mondays
Credit cards OK
HOMEPAGE (Japanese)
Entirely non-smoking!

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
This is MY LIFE by Ashley Harvey

Shizuoka Expat Blogger: Ashley Harvey telling about his experiences in “This is MY LIFE”

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These days more an more expats write in blogs about their daily life in Japan and naturally Shizuoka.
They share unique life experiences with readers all over the world and offer a true glimpse on life in Japan!
Ashley Harvey hails from New Zealand and is an ardent fan (me too!) of the Crusaders Rugby Team.
He has lived for quite some time in Shizuoka Prefecture working mainly in education.

Do visit his blog : This is MY LIFE!

HARVEYS

He is a lucky man being blessed with Ayako, his sweet wife and a growing family.
He has a lot to tell and share about Japan and Shizuoka from festivals to train sushi, a million crows ambush and Mount Fuji views!

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His hobbies are sports, especially rugby, cricket and soccer, education (I’m taking a risk here! LOL) and taking the mickey out of French men who remind him about rugby history!
he is a good friend of mine, actually!

Leave comments and I’m sure you will discover a fast new friend!

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
This is MY LIFE by Ashley Harvey

The Best Aoshima Mandarines in Japan: Mr. Kuniaki Oishi in Okabe, Fujieda City!

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Mrs. Reiko Oishi/大石礼子さん and Mr. Kuniaki Oishi/大石邦昭さん, Aoshima mandarines producers in Okabe, Fujieda City!

Shizuoka Prefecture, among other products such as green tea, wasabi, strawberries and a lot more, is celebrated all over Japan for its oranges!
The other day my good Australian friends, Nick and Yayoi Shannon, who live in Okabe, Fujieda City called me as they wanted me to meet a neighbor of theirs who had just been awarded the top prize by the Japan Agriculture, Forestry and Fisheries Minister for its Aoshima mandarines!

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The Oishi’s Farmhouse!

Interestingly enough it became a real expedition last Sunday as we were joined by another good friend, Robert Hirai, an American friend who is a photographer when not working as a navigator on ships!

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Time slip!

Mr. Kuniaki Oishi and his wife are the 7th generation of farmers living and working in the mountains of Okabe in Fujieda City, an area celebrated for its great agricultural and wild game. They also represent the 4th generation as Aoshima Mandarines growers.

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Shizuoka Governor Heita kawakatsu/川勝平太県知事 tasting Mr. Kuniaki Oishi’s Aoshima Mandarines!
The paper article mentions that they are 1,000 yen worth (10 US$!) each!

The Oishi’s being used to those foreigners living nearby readily took in their stride this invasion with great smiles and true hospitality!
Interviewing them was more a pleasurable and enriching chat than anything else.
Although he received the 2nd top accolade from Shizuoka Prefecture in 2011 and the very top national prize in 2012, Mr. Kuniaki Oshima (71) struck me with his modesty: “I can only say that I finally started to master my skills at the age of 60”! Farmers certainly could impart a lot of wisdom and humility to us city dwellers!

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The “maturing shed”!

Before visiting Mr. Oishi’s fields, we were invited to have a look inside the maturing shed!
The harvest is done in December, which meant we did not interfere too much with the grower’s work.
Mandarines are stored inside a shed to mature for two months before being marketed.
Incidentally, Aoshima mandarines are a variety born a long time ago in Shizuoka Prefecture!

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Maturing certainly requires skills and precise storing conditions.
The temperature is maintained as low as 5 degrees Celsius and a regular air circulation must be sustained throughout the whole shed where the mandarines are carefully stored in the dark.

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Moreover, the shed must be absolutely clean and dry and totally free of insects!
All the wood inside the shed is “dead”, meaning that insects will not find it amenable to their nefarious activities!
We were kindly offered to taste the mandarines out of their boxes.

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Although sweet, the balance in sweetness, acidity and “umami” was beyond words!
The Japanese, judges and growers alike, are very picky in their survey and Mr. Oishi had to satisfy no less than 12 different criteria from shape and sweetness to biting/chewing impression!
Needless to say that coming top in 6 of them, especially overall taste, helped him acquire the top reward!

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Then we all embarked in one car and a small truck for a visiting expedition of the Oishi’s fields covering one full hectare on very steep slopes over 400-meter altitude in the nearby mountains!

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On the way I noticed these electric wires to keep civets, monkeys, deer and wild boars away!

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Recently wild boars have become a real plague!
This cage trap can catch a female and at least three cubs which will be culled and have their meat distributed around!

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A very Japanese contraption consisting of one “rail” to easily carry harvest inside boxes that descend along terribly steep slopes. They have been used for quite some time now but bear in mind that people still had to walk up and down unpaved roads to reach their fields not so long ago!

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Access to the fields is done by small trucks up tortuous roads but all the work has to be done on foot!

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Although we are at an altitude of only 400 neters the landscape made the climb all the worth for it to us city dwellers!

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It’s lucky that the harvesting is done in winter as the scorching heat in summer allows work only during the first and last few hours of the day!

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For all the size of the mountains, space is limited as sun exposure is vital.
Moreover, a big difference of temperature between daytime and nighttime is the first condition for sweet fruit!

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Organic agriculture is impossible in these conditions but Kuniaki Oishi uses only the strict minimum of pesticides and fertilizers he buys from the local government agricultural offices.

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Even so it is back breaking work as the fields and trees have to be provided with mulch and protected with plastic sheets at various times of the year!
No wonder growers never get fat in this area!
And they are so fit!

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And trees have a limited life.
This twenty-year old tree with almost a ten-centimeter thick trunk will have to be cut and replaced in twenty tears time!

It certainly makes you humble to realize all the work behind those fruit we take for granted!
Mr. and Mrs Osihi, thank you so much for your hospitality, patience and great smiles!

Kuniaki Oishi
Aoshima mandarines Grower/Producer
421-1115 Fujieda City, Okabe Cho, Niufune, 192
Tel.: 054-668-0618
Mr. Oishi’s products are sold at the JA stores and other shos, as well as through a very limited private list of customers.

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

American Gastronomy: Avocado & Salsa Hamburger at Tequila’s Diner in Shizuoka City!

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Service: Shy but very friendly
Equipment & Facilities: Good general cleanliness
Prices: Reasonable to slightly expensive but very good value
Strong points: Tex-Mex gastronomy of superior quality. Doubles up as bar in evenings

Today saw some dog day’s weather with an insistent cold rain to make you feel reaaly reasonable.
That is when I suddenly felt a craving for a hamburger for lunch! I mean a real one!
And there is only one place to go then in Shizuoka City!

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A little time slip…

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keep your eyes open at daytime and nighttime! You will certainly discover something to your liking!

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There is a lot of offerings even for lunch!
This time I tried something new: Avocado n’ Salsa with an extra drink!

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Beer, of course!

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The lunch set also included some coleslaw and cold grilled chicken!

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The Avocado n’ Salsa Hamburger!

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Fresh and tender avocado and more vegetables for appetizing colors!

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The avocado above wipped dressing cream!

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The salsa under the avocado and cream dressing!

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Plenty of fresh vegetables under the meat!
Always appreciated!

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The fried onions add some welcome sweetness to the whole balance!

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And nicely seasoned fried potatoes!

To be continued… naturally! Still more dishes to explore including some yummy hot dogs!

TEQUILA’S DINER
420-0035 Shizuoka City, Aoi Ku, Shichiken Cho, 8-6 (near Aoba Park Street), ACT 7, 1F
Tel.: 054–255-7595
Business hours: 12:00~14:00, 18:00~24:00
Closed on Wednesdays
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

French Gastronomy: Sauteed Oyster on Cauliflower Flan at Pissenlit in Shizuoka City!

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Service: Excellent and very friendly.
Facilities: Great cleanliness overall. Superb washroom (mouthwash and toothpicks provided!)!
Prices: Reasonable to slightly expensive, very good value.
Strong points: Interesting wine list. Great use of local products, especially organic vegetables and Shizuoka-bred meat.

Chef Toru Arima/有馬亨さん at Pissenlit French Restaurant in Aoi Ku, Shizuoka City, came up with a new recipe marrying land and sea!
Cauliflower and oyster!

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The French flan is made with two locally grown cauliflowers, yellow and green!
Unfortunately only some of the green was left for a photograph!

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The very large oyster is of a japanese variety called “Akou/赤穂” and was sauteed/seared and rolled into a mild garam masala sauce before being served astride a French flan and decorated with organic thin leeks/menegi/芽葱..

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The picture above shows the flan once the oyster has been put aside.

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the whole dish was in fact seasoned with the same mild garam masala sauce for a succulent West-East marriage!

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The French flan was made with two kinds of cauliflower as indicated above with the addition of pieces of the same kind of oyster!

Again when health and flavors combine for a gastronomic experience!

PISSENLIT
420-0839 Shizuoka City, Aoi Ku, Takajo, 2-3-4
Tel.: 054-270-8768
Fax: 054-627-3868
Business hours: 11:30~14:30; 17:00~22:00
Closed on Tuesdays and Sunday evening
HOMEPAGE (Japanese)
Credit Cards OK
Entirely non-smoking!

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

Shizuoka Sake Tasting: Kokko Brewery-Tokubetsu Junmai Nakagumi Muroka Genshu “Miyabi no Iki”

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Another great sake from a great brewery with a story for a name!
Kokko Brewery in Fukuroi City is known for its very sake even in this Prefecture where sake are drier than usual!
The name “Miyabi no Iki/雅の粋2 could be translated as “The Essence of Elegance”!

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“Naka Gumi/中汲み” stands for the fact that the sake was directly scooped out of the tank and “Murooka/無濾過” means that the sake was not filtered.

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Rice: Yamada Nishiki 20% + Gohyakumangoku 80%
Rice milled down to 55%
Dryness: + 7
Acidity: 1.5
Amino acids: 1.3
Yeast: Shizuoka Ginjo HD-1
Alcohol: 17~18 degrees
Bottled in December 2012

Clarity: Slightly smoky due to the presence of sake kasu/white lees
Color: Faint golden hue
Aroma: Discreet and elegant. Fruity. Banana
Body: Fluid
Taste: Strong Junmai and sakekasu/white lees attack.
Very and very fruity: Melon, Oranges, lemon.
Disappears fairly quickly on an even drier note.
Complex and difficult to catch.
Varies little with food although turns slightly milder with more melon notes.

Overall: A strong sake by Shizuoka standards and more akin to “traditional sake” found outside our Prefecture, although its dryness will keep it apart from the latter.
Very pleasurable and easy to drink in spite of its high alcohol contents.
Can be enjoyed with any food, especially heavy izakaya food in spite of its elevated status.
At 55% millage, simply extravagant for a sake fit for izakaya cuisine!

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

Bryan Baird’s Newsletter (2013/02/01): Seasonal Release: Carpenter’s Mikan Ale

Baird Beer & Taproom Events Bulletin
bryan-sayuri.gif

Seasonal Release: Carpenter’s Mikan Ale

Dear Taproom Friend & Baird Beer Enthusiast:

For both the fan of American football and the passionate imbiber of Japan craft beer, this time of year means two things: Super Bowl and the Carpenter’s Mikan Ale. The latter is being released today and most certainly will be the beverage of choice for football fans gathering for the live viewing of the Super Bowl on Monday morning at three of our Taproom pubs (Fishmarket, Nakameguro, Bashamichi — doors open at 8:00 am).

It was back in the fall of 2001 that the builder of our Fishmarket Taproom, Nagakura-san, who since had become a stalwart Taproom patron and loyal friend, brought to me in my little backroom brewery a crate of mikan fruit freshly picked from his family orchard. “Can you use these in a beer?” he inquired. “If not, just share them with customers and your family.”

I, like many professional brewers, harbored a prejudice against fruit beers. Why? Because most of the ones available tended to be gimmick beers, brewed not with real fruit but rather processed extracts, that were designed to appeal to people who didn’t like beer to begin with. However, I quickly decided to formulate a beer that incorporated the carpenter’s mikan fruit. Not only did the idea of using a fresh, local, minimally processed ingredient fit perfectly with the Baird Beer philosophy, but the mikan fruit was delicious. It’s vibrant citrus character, I thought, could be combined in a wonderfully complementary way with various citrus-forward hop varieties being cultivated in the western United States.

The first batch of the Carpenter’s Mikan Ale (all 30 liters of it), was poured, with a tiny bit of trepidation, to Fishmarket Taproom customer-friends who had gathered there at 8:30 am on a Monday morning to view the 2002 Super Bowl (a game that pitted the then powerhouse St. Louis Rams against the upstart Tom Brady-led New England Patriots). The Patriots won their first Super Bowl; the Carpenter’s Mikan Ale won the hearts and the drinking loyalty of all who gathered that morning.

New Baird Beer Seasonal Release:
*Carpenter’s Mikan Ale 2013 (ABV 6%):

The mikans used in this brew are fresh, succulent, and local — harvested on the Heda land and by the hand of our carpenter friend, Nagakura-san. The Baird brewers hand-process the harvested mikans, shaving off the outer skin of the peel and pressing the juice. Both peel shavings and juice are added to the brew during wort production and before fermentation. The mikans serve to add depth and complexity to an already sumptuous ale; their role is to complement, not dominate.

Once again the character of this year’s version is marked most notably by the succulent aroma and piquant flavor of sweet-tart mikans and their wonderfully symbiotic interaction with our selected hop varieties (Summit, Nelson Sauvin, Cascade, NZ Cascade).

The Carpenter’s Mikan Ale is available for immediate release in both kegs and bottles (360 ml). It begins pouring at our four Taproom pubs tonight (Friday, February 1). If you visit our Fishmarket Taproom in the coming days, you likely will find the Carpenter perched on his window-counter stool sipping his namesake ale. Be sure to say ‘hello’ and ‘thank 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