Shizuoka Sake Tasting: Sugii Brewery-“Yaoyorozu”Yamahai Junmai Homarefuji


Sugii Brewery has been brewing this particular brand for some time and it is noteworthy for more than reason.
First of all it is a Yamahai, a variety of sake than many breweries conscientiously ignore as it is difficult to master its natural fermentation.
Interestingly enough “Shizuoka Yamahai” is tarting to get some deserved attention from the rest of Japan as many Shizuoka breweries have made it their challeng to tackle it.
And the results are certainly striking!


Another interesting aspect is that the rice is Shizuoka-grown Hoamrefuji, which is steadily earning its lettres de noblesse (fame)!


Rice: Homarefuji
Rice milled down to 70%
Dryness: + 5
Acidity: 2.0
Bottled in Novemeber 2013

Clarity: Very clear
Color: Light golden hue
Aroma: Dry and fruity. bananas, custard.
Body: Very fluid
Taste: Dry deep attack.
Little junmai petillant.
Complex. Tends to show new facets in slightly wild and unpredictable fashion.
Fruity: dry oranges. Later dark chocolate and milk coffee.
Welcome acidity.
Disappears quickly enough with hints of dry coffee beans.
Becomes momentarily drier and deeper with food.
Takes on a sweeter turn immediately after food with strong hints of milk coffee.
Superbly marries with any food.

Overall: Although obviously conceived to be drunk with food, it is a thoroughly enjoyable sake on its own with intriguing facets enticing you to the next cup and the nest one beyoond.
A very dangerous sake in a sense as you don’t tire of it and feel obliged to discover a new facet!
A challenge, and a successful one at that be it on the brewer’s side or the drinker’s!


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, 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: 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

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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