Osaka Beer Tasting: Minou Beer Brewery-W.IPA

October 28, 2014 dragonlife Leave a comment

The great thing about AOI BEER STAND in Miyuki Cho, Aoi Ku, Shizuoka City, is that they not only serve their own craft beers, that is those brwed by Aoi Brewing Co., but also offer all kinds f other Japanese craft beers on tap!

This time they served on tap an IPA by Minou Beer Brewery in Osaka named W.IPA!
“W” stands for “doubke” in Japanese, meaning that this particular IPA is a lot stronger than usual ones!

Served on tap
Barley, malt, hop, yeast
Unfiltered
Alcohol: 8 %
Clarity: slightly smoky (normal considering live yeast and being unfiltered), very clean
Color: deep orange
Bubbles: very fine bubbles, creamy, long head, light orange color
Aroma: very fruity. Oranges
Taste: very deep and strong attack.
Very fruity and complex: oranges, apricots, persimmon.
Welcome acidity
Stays long on the palate. Very steady and reliable.
varies little with food.

Overall: Strong, heady and delicious beer you don’t need any food to accompany.
Complex and original.
Frankly speaking there is no need to chill it.
Higher class strong beer!

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

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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

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Beer, Beer Brewery, Yamaguchi Prefecture

Yamaguchi Prefecture Beer Tasting: Yamaguchi Jibiru Brewery-Genpei Dannoura Stout

October 26, 2014 dragonlife Leave a comment

The other day a good friend of mine was kind enough to bring me this beer form the other side of Japan in Yamaguchi Prefecture!

As its sale is limited to its own production region, that is, Shimonoseki City, Yamaguchi Prefecture, it’s the more valuable and I would found remiss if I didn’t report on its tasting!

Product name: Genpei Dannoura Stout
Ingredients: Barley malt, hop, yeast
Alcohol: 5’%
Unfiltered
Contents: 330 ml
Clarity: slightly smoky (normal considering live yeast and being unfiltered), very clean
Color: very dark brown
Bubbles: very fine bubbles, creamy, long head, milk coffee color
Aroma: light and dry, bread, caramel
Taste: very refreshing and deep attack ending on a dry note with welcome acidity.
Dry caramel, bread, roasted oats, dry coffee beans.
Stays long enough on palate for true tasting before departing on a drier and more acid note.
Does not vary much with food.

Overall: Very refreshing for a stout. Straightforward and reliable.
Very satisfying. Great acidity.
A beer for all seasons for stout lovers.
Can be enjoyed slightly chilled or just below room temperature.

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Izakaya, Japanese Gastronomy, Shizuoka City

Japanese Gastronomy: “Shun no Kai” Dinner at Togaji, Shizuoka City!

October 26, 2014 dragonlife Leave a comment

Service: Friendly and attentive
Equipment and facilities: Very clean overall. Beautiful “Magic” washroom
Prices: Appropriate
Strong points: true Shizuoka and Japan traditional seasonal gastronomy. Great sake!

“Shun no Kai/旬の会” means “Seasonal Gastronomy Association”. Its initiator, Mr. Toshiyuki Iwasawa, a senior official in the Shizuoka Prefecture Government Agriculture and Forestry Department who knows all the farmers and their products in the Prefecture is constantly promoting the products and gastronomy of our Prefecture on a purely volunteer basis by organizing all kinds of dinners, events and seminars in local restaurants, whenever his busy work permits.

I finally had the pleasure to take part in one of his dinner parties with 15 other guests at a new Japanese Restaurant/high level izakaya called “Tokaji/とか路”. Actually the real name is “Ryouri to Sake Tokaji/料理と咲けとか路/Gastronomy and Sake (the last is a pun also signifying “flowering”!).

It is located in the heart of Shizuoka City, Aoi Ku, along the Aoba Street!

The Master of the House, Mr. Naoto Togashi/冨樫直人さん who opened this new restaurant one year ago!

A very traditional izakaya-sryle Japanese restaurant with a long counter and tatami/rice straw mat room for a total of 16~18 seats!

Plenty of Shizuoka sake available!

The little details that make it so Japanese!

Toshiyuki Iwasawa had provided tons of information on the food and ingredients of the day!

The Shizuoka Prefecture sake served on that day were all brewed by Negami Brewery in Gotemba City!

“Kinmei Junmai Ginjo, Limited brew/金明純米吟醸（限定)”!

“Kinmei Tokubetu Junmai Omachi/金明特別純米雄町”, “Kinmmei Junmai Ginjyo Hiyaoroshi/金明純米吟醸ひやおろし”, and “Kinmei Karakuchi Junmai Shu, Aki Agari/金名辛口純米咲け秋あがり”！

Even the water was provided from the well of Negami Brewery located at an altitude of 550 meters up the slopes of Mount Fuji!

And now the succulent dinner!

Ingredients:
Amago trout raised in Shimoyama farm in Shuzenji, Izu Peninsula
Mushrooms: Masujima Farm in Izu no Kuni City, Izu Peninsula
Wild venison from Izu Shika Monya in Izu Peninsula
Wasabi: Ida Farm in Izu Peninsula
Jaboticaba: Farm Cafe Jaboticaba, Mariko, Shizuoka City

Amago trout and mushrooms light soup!
お椀(下山養魚場のアマゴ真丈と増島農園のキノコ)

Amago Trout sashimi and Roasted venison with wasabi pickles!
お造り(アマゴの刺身とイズシカ問屋の伊豆鹿のローストを飯田農園の山葵で)

Amago trout and seasonal vegetables baked in a crust of salt!
焼き物(アマゴの塩釜焼き)

The same, exquisitely served!

“Lily root cake stuffed with minced venison, steamed and simmered, served with ankake sauce!
煮物(菊花蕪の伊豆鹿射込み)

The same with the venison stuffing!

Deep-fired taro roots and mushrooms, and venison croquettes!
揚げ物(はの字のキノコのさつま揚げ・伊豆鹿コロッケ)

Rice steamed with mushrooms!
食事(キノコの出汁でキノコの炊き込みご飯、アマゴの粕汁)

Amago trout soup cooked with sake white lees!

Sake White lees Mousse cake and Jaboticaba!
甘味(和風金名の酒粕のムースと農園カフェcafe Jaboticabaのジャッボチカバ)

A true feast!

TOKAJI/料理と咲けとか路

Shizuoka City, Aoi Ku, Shichiken-cho, 9-5, Trends Bldg, 1F.
Opening hours: 17:00~22:30.
Tel.: 054-273-5218
Closed on Sundays.

“Shun no Kai/旬の会”
Mr. Toshiyuki Iwasawa
静岡県志太榛原農林事務所　　岩澤敏幸
〒４２７－０００７　静岡県島田市野田１１２０－１
ＴＥＬ　０５４７－３７－１１６０
ＦＡＸ　０５４７－３７－１１６３
携帯　０９０－４２６１－３４９２
E-mail: toshiyuki1_iwasawa@pref.shizuoka.lg.jp

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Japanese Gastronomy, Philately, sushi, Tempura

Japanese Gastronomy on stamps: Sushi and Tempura!

October 25, 2014 dragonlife Leave a comment

Japanese gastronomy lovers and philatelists rejoice!
The Japanese Post is going to issue two very important stamps on October 30th!

The stamps will be issued in sheets of ten stamps, priced at 18 yen each.
This has become necessary with the consumption tax raise!

Although the size, format and design of the stamps and min-sheet might be that of commemorative stamps, they are actually a temporary regular stamps!

Sushi and tempura!

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Cakes, French gastronomy, Shizuoka City

French Dessert: Savarin at Patina in Shizuoka City!

October 23, 2014 dragonlife Leave a comment

Service: Very friendly and smiling
Facilities: Very clean. Beautiful washroom.
Prices: Reasonable
Strong points: A true cafe and bistro where to relax and enjoy a good light meal any time of the day. Interesting reasonable wine and cider list. lunch & Dinner menus regularly change.

It has been some time since I visited one of my favorite cafe/bistro, namely Patina in Tenma-Cho, Aoi Ku, Shizuoka City. The chef and consequently the menu have changed and a check had been on the cards for some time!

Among the noted changes, cakes are now in force and can even be taken out!
I still have to eat lunch and dinner again there but a cake and cappucino were just perfect on that afternoon!

Tarte au citron and baked cheese cake!

Apple tart and pistachio mousse tart!

Tiramisu!

But I ordered another cake with my cappucino!

I definitely recommend Patina’s cappucino!

Carefully designed as usual!

Now, this savarin has a different design!

Actually this new concept makes for an easier enjoyment!

The savarin has been directly imbibed in white rum out of the oven inside its ramequin, then cooled down and coated with cream!

Spoon it carefully!
Light and delicious!

I wonder what cake I will choose next time unless I have lunch!

Look forward to next report!

PATINA, Café & Bistro
Shizuoka City, Aoi Ku, Tenmacho, 17-9
Tel.: 054-266-9500
Opening hours: 11:00=22:00 (last orders, 21:30)
Lunch: 11:00~14:30
Dinner: 17:00~22:00
Closed on Mondays and 3rd Tuesday of the month
Take-out OK!
Parties welcome!

FACEBOOK
BLOG (Japanese)
Non-smoking until 15:00
Credit Cards OK

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Beer, Beer Brewery, Shizuoka City

BEER GARAGE Pub in Shizuoka City!

October 22, 2014 dragonlife Leave a comment

Service: Very friendly and easy-going
Equipment & Facilities: Very clean overall. Spacious and excellent washroom
Prices: Reasonable~slightly expensive
Strong points: Aoi Brewing craft beers on 6 taps. Pub food

At long last the first true Brew Pub in Shizuoka City has opened: BEER GARAGE!
I had the occasion to take part in their opening party and report!

It is located in the same building as Aoi Brewing Company, the latest craft beer brewery in Shizuoka Prefecture.
It stands away from the busy center in a quiet spot parallel to Sengen Street leading to Sengen Shrine.

They presently serve on tap 6 different beers, all from the brewery at the back.

Although the craft beers are bound to change regularly, they presently serve English Pale Ale, Litbitter Stout, Alt, Pale Ale, Golden Ale and IPA.
Beers come at 750 yen the glass, 950 yen the pint and 1,700 yen the jug
Soft drinks are available at 400 yen apiece.

Party food!

As for the food, the menu includes marinated vegetables, fried potatoes, German potatoes, cheese plate, raw ham, Roast lamb, Buffalo chicken, Nankotsu age, Smoked beef tongue, garlic shrimps, Fish & chips, Chorizo rolls (from Beer Yokota), Farmer’s market salad, cob salad, Grilled lamb chops, Lamb susages, Lamb steak, Cajun chicken, Stripped loin steak, Club sandwich, Suruga Gyu beef burger SPDX, Sakura shrimps fish burger, Teriyaki chicken mayo basil pizza, American peparoni pizza, Jambalaya rice, Classic brownies and Old fashion cheese cake!

Expect regular reports!

BEER GARAGE

Aoi Brewing Co.,Shizuoka City, Aoi Ku, Miyagasaki Chyo, 30
Tel.: 054-294-8911
Opening hours: 17:00~23:00 (Monday~Friday), 15:00~23:00 (Saturday), 15:00~22:00 (Sunday)
Closed on Tuesdays
COD, Cash On Delivery only for all orders.
MAP

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Shizuoka Sake Tasting: Sanwa Brewery-Garyubai Junmai Ginjo Homarefuji Genshu (conducted at La Sommeliere in Shizuoka City)

October 19, 2014 dragonlife Leave a comment

I don’t mind repeating it all the time but I prefer conducting sake tastings in the right environment but not many places are propitious for that exercise or willing to help.
But La Sommeliere in Miyuki Cho, Aoi Ku, Shizuoka City is certainly becoming a habit as not only I can conduct my tasting in the best conditions possible but also exchange views at the same time!

Now, which sake did I taste this time!

Another sake with a long name by Sanwa Brewery in Shizuoka City, Shimizu Ku!

Garyubai Junmai Ginjo (no pure rice alcohol added) Homarefuji (rice name) Genshu (no pure water added)

Rice: Homarefuji (grown in Shizuoka Prefecture)
Rice milled down to 55%
Alcohol: 16~17 degrees
Dryness: + 4
Acidity: 1.4
Bottled in July 2014

Clarity: very clear
Color: faint golden hue
Aroma: Fruity and dry. Assertive. Alcohol. pears, green apples, custard
Body: fluid, slightly sirupy
Taste: Very fruity and deep attack, backed up by puissant junmai petillant and pleasant alcohol.
Complex: custard, lychees with hints of oranges.
Lingers on the palate for a short while before departing on a drier note with hints of almonds, coffee beans and dark chocolate.

Overall: I didn’t bother to drink with food!
Very elegant despite higher alcohol content.
Would make for the perfect digestif, especially for ladies who would prefer a late nightcap with less alcohol.
At times drinks like a dry Sauternes!

LA SOMMELIERE

420-0857 Shizuoka City, Aoi Ku, Miyuki Cho, 7-5, Aiseido Bldg, 1F
Tel. & Fax: 054-266-5085
Opening hours: 11:00~22:00
Closed on Sundays & National Holidays
Entirely non-smoking!

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Fish, Japanese Fish, Japanese Gastronomy

Japanese Fish Species 6: Kampachi/Amberjack

October 19, 2014 dragonlife Leave a comment

With the first days of Autumn upon us, Kampachi or Amberjack is appearing on our plates in Japan!

The fish seems to have so many names in any language: Amberjack, Purplish Amberjack, Yellowtail, Greater Yellowtail, and Ruderfish in English, whereas in Japanese it is called Kampachi, Akahana, Kampa, or Shokko among others, not accounting for regional names!.

It is caught along Central and South Honshu Island, including a lot in Suruga Bay in Shizuoka Prefecture!
It is a very popular fish as it happens to come just in between Hiramasa/Young Japanese Amberjack-Five ray Yellowtail in Summer and Buri/Mature Japanese Amberjack-Five Ray Yellowtail in Winter, making a favourite for the season, but bringinga lot of confusion on foreign tables because of the similar names.
Kampachi (Seriola dumerili (Risso) in Latin) and Buri (Seriola quinqueradiata Temminck and Schlegel in Latin) are very similar but their season is different. Beware of scams! Actually the meat looks different.

Kampachi vs Buri Sushi nigiri

Natural Kampachi is quite rare in Japan these days whereas human-raised are plenty.

Claasic way to present a kamppachi sushi nigiri.

Kampachi is savoured in many ways: Sashimi & Sushi, Grilled (Yakimono), Simmered (Nizuke), Meuniere and fried.
Choose comparatibely small specimens. Beware of the large cheap specimens!
Ask for a variation in Sushi called “Kampachi Aburi”?kampachi lightly grilled on one side: a beauty!

Kampachi ramen!

Kampachi Donburi!

Grilled kampachi!

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sake, Sake Brewery, Shimada City

Shizuoka Sake Tasting: Oomuraya Brewery-Junmai Jyuubei

October 16, 2014 dragonlife Leave a comment

Oomuraya Brewery in Shimada City has the enormous merit to promote local farmers by using locally grown sake rice. St the same time they ensure that rice will be available in case of unssen events!

They even have a special name for it: Jyuubei/重兵衛!

This sake is made with 100% gohyakumangoku rice grown in Shimada City!

It is grown by no less than 10 farmers!

Rice: hyakumangoku (Shimada city grown)
Rice milled down to 60%
Alcohol: 15~16 degrees
Bottled in may 2014

Clarity: very clear
Color: faint golden hue
Aroma: assertive. fruity and sweetish. banana, macadamia nuts, apples
Body: fluid, slightly sirupy
Taste: Dryish and very fruity attack backed up with pleasant junmai petillant.
Complex: Banana, melon, sweet almonds, macadamia nuts.
Lingers for a little while before departing on a sweeter note.
Late appearance of drier almonds, chestnuts and dark chocolate.
At times reminds of a sweet white Port.
Varies little with food but for a deeper and a little drier note.
Superbly marries with any food.

Overall: A remarkably elegant sake for such a modest type of sake rice.
More complex than expected and sweeter than most sake in Shizuoka Prefecture.
Superbly accompanies any food, although eminently enjoyable on its own.
At its best at room temperature, although turn into a very interesting aperitif if chilled.
My own preference is to enjoy it on its own, although I’m tempted to drink it with cheese and salty snacks

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Craft Beer, Tazawako Beer

Akita Prefecture Beer Tasting: Tazawako Beer-Kölsch

October 16, 2014 dragonlife 1 Comment

This time they serve on tap a Germnan-style Kölsch craft beer produced by tazawako Beer Co. in Akita Prefecture!

Served on tap
Barley, malt, hop, yeast
Unfiltered
Alcohol: 5 %
Clarity: slightly smoky (normal considering live yeast and being unfiltered), very clean
Color: light orange
Bubbles: very fine bubbles, creamy, longish head, white
Aroma: light and refreshing. Bread
Taste: very light, fresh and fruity attack.
Bread, oranges.
Ends up on a drier note with a little welcome acidity.
Tends to become fruitier with food.

Overall: very refreshing beer for all seasons, unlees you prefer to drink it chilled in summer Frankly speaking there is no need to chill it.
Higher class thirst quencher which should appeal to both genders!

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

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Fish, Japanese Fish, Japanese Gastronomy

Japanese Fish Species 5: Ishigarei/Stone Flounder

October 15, 2014 dragonlife 2 Comments

Ishigarei, イシガレイ、石鰈 in Japanese, is another popular flatfish/flounder in this country. For the specialists the Englidh name is stone flounder, and its Latin name Kareus bicoloratus. Interestingly enough these fishe are commonly called flatfish in Englisｈ, whereas the Japanese write them as “leaf Fishes”!

In Japan, depending upon the region it will be called other names, such as Ishimochi, Ishimochigarei or Shirogarei.
Their season is mainly in Summer in Hokkaido and Eastern Japan, although they might appear a lot earlier in Shizuoka.

Ishigarei is considered the best of all flounders in this country. People generally avoid to catch them during the female egg incubation, but the same egg-bearing fish are a delicacy in Tokyo.

Always choose “lively” specimens when buying them as the taste will soon deteriorate if the fish is not dressed quickly first.
If angler-friend of yours calls on the phone with one of them, don’t discuss and buy the fish!

Stone flounders make for such superlative sashimi that it becomes a bit of a waste to consume it in another way.

But who would pass such a Japanese-style carpaccio?

Or an Italian Carpaccio?

Sushi lovers will appreciate it as a sushi nigiri!

A truly extravagant sushi nigiri display. Eat it quickly!

Alright, you were not lucky enough to get it absolutely fresh.
In this case simmer it the Japanese way as Ishigarei Ni (Ni stands for simmer) with soy sauce, sake, mirin and ginger!

Or do it the Italian way with olive oil and dry tomatoes!

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sake, Sake Bar, Sake Brewery, Shizuoka City

Shizuoka Sake Tasting: Eikun Brewery-Tokubetsu Junmai Hiyaoroshi (conducted at La Sommeliere in Shizuoka City)

October 15, 2014 dragonlife Leave a comment

Another sake with a long name by Eikun Brewery!
Tokubetsu Junmai Hiyaoroshi (pasteurized only once) and also called “Aki Junmai/Autumn Junmai”!
It actually also a “genshu/no pure water added”!

Rice: Goyakumangoku (Fukui Prefecture)
Rice milled down to 60%
Alcohol: 16~17 degrees
Yeast: Shizuoka HD 101
Dryness: + 4
Acidity: 1.5
Bottled in September 2014

Clarity: very clear
Color: very faint golden hue
Aroma: fruity. pears, green apples
Body: fluid
Taste: soft, fruity and dry attack backed up by just a little junmai petillant.
Very pleasant alcohol.
Complex: coffee beans, dark chocolate.
Lingers on only for a little while.
Varies little with food but a slightly drier turn.

Overall: very elegant sake for such a high alcohol content. Actually the pleasant alcohol is very welcome.
Very complex with an unexpected difference between aroma and actual taste.
Superb on its own. To be enjoyed with very special food if you absolutely want to drink it at a repast.
Would well both as an aperitif and a digestif.
Try it with nuts, cheese or dark chocolate!

LA SOMMELIERE

420-0857 Shizuoka City, Aoi Ku, Miyuki Cho, 7-5, Aiseido Bldg, 1F
Tel. & Fax: 054-266-5085
Opening hours: 11:00~22:00
Closed on Sundays & National Holidays
Entirely non-smoking!

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Craft Beer, Pub, Shizuoka City

Aoi Brewing BEER GARAGE PUB (pre-interview) in Shizuoka City

October 14, 2014 dragonlife Leave a comment

Aoi Brewing Co. is about to open their brand new pub/brewery pub in Miyagasaki Cho, near Sengen Shrine, Aoi Ku, Shizuoka City!

The staff was already busy announcing it at the Sengen Street Festival last Sunday!

The staff at AOI BEER STAND didn’t either miss an opportunity to announce it loud and clear, too!

It is built inside the brewery precinct with a different entrance!

It will exactly be opened at 17:00 on the 20th of October!

Both modern and traditional it offers more than 20 seats at a large counter and two tables but patrons may stand drinking (even outside on the pavement!)

The tables by the window will surely become popular!

Only Aoi Brewing Co.’s beers will be served at the 6 taps!

Look forward to the first report on Sunday before the grand opening!

BEER GARAGE
Aoi Brewing Co.,Shizuoka City, Aoi Ku, Miyagasaki Chyo, 30
Tel.: 054-294-8911
Opening hours: 17:00~23:00 (Monday~Friday), 15:00~23:00 (Saturday), 15:00~22:00 (Sunday)
Closed on Tuesdays
MAP

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Shizuoka Beer Tasting: Aoi Brewing-IPA

October 12, 2014 dragonlife 1 Comment

At long last, the long-awaited (a bit insistent, sorry!) new craft beer by Aoi Brewing is being served on the tap at AOI BEER STAND in Shizuoka City, Aoi Ku, Miyuki-cho!

IPA!

Actually, the news are that the fourth batch being brewed will include Alt, pale Ale, IPA, and one more new beer, Golden Ale all to be served on tap end of October or beginning of November!

And one more beer, Christmas Ale also being brewed!

Reasonably priced (in Japan)!

Served on tap
Barley, Australian Galaxy hop and Kent Golding (English) hop, crystal malt and maris otter malts, live yeast
Double hopping with a repeat of Kent Golding
Unfiltered
Alcohol: 6.3 %
Clarity: slightly smoky (normal considering live yeast and being unfiltered), very clean
Color: dark orange, persimmon
Bubbles: fine bubbles. longish head, light orange hue
Aroma: light, pleasant, deep, bread
Taste: very fruity, smooth, deep, dry and refreshing attack.
Complex: apricot, dry oranges, bread
Very pleasant acidity.
Lingers long enough on palate before departing on a drier note for true tasting.
New “facets” appearing with next sips.

Overall: At last an IPA by Aoi Brewing!
Excellent result for a first batch!
Very deep an complex. Should appeal to anyone, whatever the gender

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

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Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Green Tea, Japanese Gastronomy, Tea

Japanese Tea Sommelier in Japan: Florent Weugue

October 10, 2014 dragonlife Leave a comment

Florent Weugue Japanese Tea Instructor, a resident in Japan since 2005, was the first French national to be certified “Nihoncha (Japanese tea) Instructor” in Japan.

Do visit his splendid blog at JAPANESE TEA SOMMELIER

Working in Japanese tea business since 2009, he is now in charge of the research and selection of teas and accessories for Thes-du-Japon online shop.
He wants to share authentic Japanese teas, from single estate, providing informations on producing areas, cultivar, producers, etc. He also wants to share correct knowledge about Japanese tea.

His English blog and French blog are the reference sites for a true study and knowledge of Japanese Tea that anyone seriously wishing to challenge!

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Japanese Tea Sommelier by Florent Weugue
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