Shizuoka Sake Tasting: Oomuraya Brewery-Junmai Jyuubei

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!

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

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

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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

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

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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