Gastronomic Destinations: France-Bretagne (3): Le Jardin d’Ete in Quimper City!

Service: Very friendly and informative
Facilities & Equipment: Very clean overall. excellent separated washrooms. Entirely non-smoking
Prices: Reasonable
Strong points: Excellent set menus marrying products of the land and the sea. Excellent oysters and beautiful desserts.Excellent reasonably priced wine list. English spoken.

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Beautiful local oysters served with seaweed pearls!

In a city replete with crepe restaurants Le Jardin d’Ete provides a great escape to other Bretagne cuisine in a cosy interior in the old city!
To add to the decor customers seem to be of a very convivial sort!

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Oysters of course are a must but do try the fish and scallops gratin!

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Enormous scallops brochettes are a beauty, too!
Unpretentious, delicious and so generous!

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They do serve specialties from other regions such as home-made canard confit/preserved duck!
Absolutely tender and elegant!

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But keep an eye and a space for the desserts!

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Meringue and red fruit sauce and sorbet!

Although lunch is attractive enough, definitely a reliable address for dinner, but you had better reserve!

Restaurant Le Jardin D’Ete

15, rue du salle, Quimper, 29000
Tel.: 0298953300
Credit cards OK
Entirely non-smoking
Reservations recommended

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

Shizuoka Beer Tasting: Aoi Brewing-Pale Ale (3rd batch)

Aoi Brewing is finally starting serving its third batch at Aoi Beer Stand in Shozuoka City, Aoi Ku, Miyuki Cho!

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Incidentally, Aoi Brewing will open their brew pub near Sengen Shrine on the same premises by mid-October!
Expect the tasting being conducted there!

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Served on tap
Barley, barley hops, live yeast
Unfiltered
Alcohol: 4~5 degrees
Clarity: slightly smoky (normal considering live yeast and being unfiltered), very clean
Color: dark orange/persimmon
Bubbles: very fine. shortish head, white
Aroma: dry oranges
Taste: Dry, light attack. Very refreshing.
Oranges, bread, persimmons.
Lingers on long enough with some welcome acidity at the end.
Stays soft and dry all the time.
Not affected by food.

Overall: A high quality thirst quencher. Very similar to the second batch with a little more body.
Eminently enjoyable on a late hot afternoon.
Like the second batch, drinks very fast, so be prepared for a bigger glass!

AOI BREWING

Temporary address:
AOI BEER STAND
Shizuoka City, Aoi Ku, Miyuki Cho, 4-6, Den bill, 1F
Tel.: 054-260-5203
Opening hours: 11:00~23:00
Credit cards OK

Aoi Beers are also available at Aoi Brewery’s two more restaurants in Shizuoka City, namely

GROWSTOCK

420-0852 Shizuoka City, Aoi Ku, Koyamachi Naka Building, 5F
Tel.: 054-293-9331
Opening hours: 17:00~25:00 (Mon.~Thurs.), 17:00~27:00 (Fri & Sat.), 17:00~24:00 (Sun.)
Parties welcome (reserve!)
Credit Cards OK

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

Gastronomic Destinations: France-Bretagne (2): Saturday Market in Rennes

Rennes in Bretagne is a big city and is considered the capital of the whole region!
It a big population to feed and a big market is held there every Saturday with more than 300 shops selling their wares indoors and outdoors!
It is definitely worth a slow visit!
Let’s have a look at what could be found during the last Saturday of August!

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Melons from Southern France!
Of course, not all products were local, but they were all French!

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Mirabelles from Lorraine!

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Nectarines from the Gard!

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Local vegetables!

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Garlic and echalottes!

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Bretagne is the biggest producer of artichokes!

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Black figs from the South!

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Watermelons from the South!

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Tomatoes!

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Celeriac!

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Lettuce!

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Olives from the South!

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Dried fruit!

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Pimentoes and paprika!

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Onions!

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Cauliflower!

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Broccoli and romanesco!

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Potimarron pumpkins!

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Bretagne was the first to grow strawberries domestically in the World in the 18th Century!

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More pumpkins!

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More pimentoes and paprikas!

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Wild cep mushrooms form the South!

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Wild chanterelles!

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Violet turnips, celeriac and frizzled cabbage!

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Cheese!

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Pork!

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More cheese!

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Quiches!

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More pork!

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Pizzas and pies!

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Terrines!

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Rabbit (center!)!

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Beef!

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Sausages!

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More terrines and sausages!

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More of the same!

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Chinese cuisine!

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Couscous!

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Local craft beers!

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Whole roasted chickens!

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Traditional bonbons!

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Incredible cheese!

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Local traditional jams!

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Traditional confectioner in Breton costume!

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Beignets!

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Candied fruit!

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Looked so delicious!

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Rock crabs!
More than half of Bretagne is washed by the sea!

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Busy stand!

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Lobsters!

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Mussles!

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Seafood galore!

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Pumpkins and zucchini of all shapes!

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Beautiful eggplants!

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Fish galore!

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Crabs and lobsters!

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More cheese!
So elegant!

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Escargots!

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Bio bread!

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Street music!

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Succulent plants! Not for food!

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More succulent plants!

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Cacti!

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Traditional Breton cakes!

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And radishes to take away!
Mind you there also a lot of flowers on sale!

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

Gastronomic Destinations: France-Bretagne (1): An Disquiz in Quimper City

Service: Very friendly
Equipment & facilities: Correct cleanliness. Basic washroom. Entirely non-smking
Prices: Reasonable
Strong points: Great variety of galettes and crepes. Cidre/Cider

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Great local cider served in bolees/bowls!

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Local andouillette galette!
An Disquiz (“the place to relax in”) offers an enormous array of buckwheat galettes both salted and sweet called ble noir/black wheat/buckwheat and sweet crepes.
The interior is intriguing and cute.
Excellent for lunch

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Country-style galette!

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Sweet apple buckwheat galette!

AN DISQUIZ

12, Rue Freron, Quimper, 29000
Tel.: 0298955570
Reservation recommended
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

From my Recipe Book: Hasegawa Garden’s Portabella Mushrooms (3)!

I was given a few enormous Portabella Mushrooms the other day during an interview!

Mr. Mitsushi Hasegawa/長谷川光史さん

They are grown by Mr. Mitsushi Hasegawa in Fuji City at Hasegawa Garden/長谷川農園.

They were truly enormous!

To give you a better idea!

After last week’s stuffed mushroom-style recipe, I came up a different recipe: “Ton toro” pork sauteed with Portabella Mushrooms and Yuzu Koshio!

“Ton toro” means that it is pork of higher quality, quite whitish in color, reminiscent of tuna “toro”!
I first started frying the sliced ton toro pork with a little olive oil and yuzu koshio/lime and pepper paste.
I then added one sliced mushroom when the pork had started changing color. I fried the whole until the mushroom was properly cooked. The juices of the mushroom mixing with those of the pork meant there was no need for extra seasoning as the yuzu koshio paste contained enough salt.

Served with chopped leeks/scallions, a great appetizer (or main dish!)!

As we were left with one more mushroom, I cut it in small quarters, fried it in olive oil and a little white wine, salt and pepper before adding the finishing touch with chopped parsley.
Simple and so delicious!

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

From my Recipe Book: Hasegawa Garden’s Portabella Mushrooms (1 & 2)!

I was given a few enormous Portabella Mushrooms the other day during an interview!

Mr. Mitsushi Hasegawa/長谷川光史さん

They are grown by Mr. Mitsushi Hasegawa in Fuji City at Hasegawa Garden/長谷川農園.

They were truly enormous!

To give you a better idea!

So, last night I found myself busy devising recipes for them to be served at dinner.
For the first recipe, I thaought up a steamed syu-mai style.
I prepared a filling with minced chicken, chopped onions and carrots, the chopped mushroom stem, a little Japanese sake, salt and pepper.
I filled one Portabella Mushroom with it and covered the meat with syu-mai “skin strips”.

I steamed the whole, then. Interestingly enough, a lot of juices oozed out of it (she steamed syu-mai with the juices later!)!

I cut it carefully once out of the steamer.

Simple, juicy and very tasty!

For the second recipe I decided to prepare it French/Italian style.
Instead of steaming it, I put the portabella Mushroom stuffed with the same syu-mai filling on a little olive oil on a non-stick pan but with nothing on top at first. She kept a glass lid over the fry pan so as not let juices evaporate. I fried it for a little while before adding some white wine and covering it with the lid again. Once the filling was cooked she placed cheese and tomato sauce on top and cooked it until the cheese has spread down to the bottom of the pan.

Simple, juicy and tasty again!
Sorry for the picture blurred by the steam coming out of the filling!

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

Japanese Fish Species 6: Katsuo/Bonito

Bonito or “katsuo” in Japanese are extensively caught by fishermen from Numazu, Shimizu, Yaizu and Omaezaki Harbours (all Shizuoka Prefecture). The main fishing areas are Shizuoka, Mie, Kochi & Miyazaki Prefectures.
It is also called “katsu” (Tohoku Region), “Honkatsuo” (Kyushu Island), “Magatsuo” (Shikoku and Kyushu Islands. N.B.: the same name designates another fish in other parts of Japan!), “Suji” (Yamaguchi & Wakayam Pref.).
It appears on the markets early Spring~Autumn as “sho gatsuo” (first bonito in Spring) and “modori gatsuo” (return bonito end of Autumn).
They are traditionally line-caught but nets have been used extensively in recent years.

It can be appreciated raw, as sashimi with its skin or without it, preferably served with a saucer of soy sauce (shoyu) mixed with thin slices of fresh garlic, or with wasabi, a touch of lemon and shoyu,

or as nigiri topped with grated fresh ginger a thin slice of garlic, unless you prefer grated fresh ginger with chopped thin leeks.

The same is done with lightly grilled/aburi (or tataki) bonito as sushi nigiri.

Another very popular way to eat it that will please Europeans and North Americans alike, is “tataki”.

The fish is first seared/grilled over charcoal until it is lightly cooked on the whole outside then plunged into iced water to stop it from cooking any longer. It is then cut into large slices and served with freshly chopped garlic and thin leeks, “shiso” leaves (perilla/beefsteak plant) and wasabi.

Note 1: in restaurants specify whether you want the skin or not when ordering sashimi.

Note 2: the same fish is a staple food in Sri Lanka where it is first smoked and then prepared as soup or curry!

It is one of the most versatile fish in Japan.
It can be appreciated in many ways:
As a simple donburi/on a bowl or rice at home (see above picture),

Lightly seared and served as carpaccio,

as bogata sushi/whole fish stuffed with sushi rice,

as oshizushi/pressed sushi,

but my favourite is probably as zuke/marinated in soy sauce, mirin, sake, etc. before being served with a slice of garlic!

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

Shizuoka Sake Tasting: Sanwa Brewery-Garyubai Junmai Ginjo Hiyaoroshi Genshu

Sanwa Brewery in Shimizu Ku, Shizuoka City, has produced this famous brand for some time.
The word “Garyubai” actually for the name of celebrated garden inside a temple in Okitsu, Shimizu Ku!

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Sanwa Brewery is arguably the first brewery in Shizuoka Prefecture to put its “Hiyaoroshi/pasteurized only once” on the market in August!
At 16~17 degrees of alcohol, it can considered a “genshu/no water added”, making it an unaltered sake since it is also a junmai/no pure rice alcohol added!

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Incidentally, the tasting was conducted at la Sommeliere Wine & Sake Bar in Miyuki Cho, Aoi Ku, Shizuoka City!

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Rice: Yamada Nishiki (Hyogo Prefecture)
Rice milled down to 55%
Alcohol: 16~17 degrees
Dryness: + 1
Acidity: 1.4
Bottled in August 2014

Clarity: very clear
Color: faint golden hue
Aroma: Dry and fruity. Pleasant alcohol. Pears, banana, hints of melon
Body: fluid
Taste: Dry, fruity and well-rounded attack backed by puissant junmai petillant and pleasant alcohol
Drier than expected.
Custard, macadamia nuts.
Lingers for a while ending with pleasant acidity.
Becomes slightly sweeter with food with dark chocolate and coffee beans making an appearance.
Marries beautifully with any food.

Overall: Elegant for such a strong alcohol sake. Surprisingly drier than expected.
Beautiful on its own although at its best with food. I tasted it with a French Croque-Monsieur for a great marriage.
It just proves that great sake holds its own to any great wine!

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