Kura: Traditional Japanese warehouses in Shizuoka Prefecture 24: Shimada City, Tochiyama

March 31, 2015 dragonlife Leave a comment

“Kura” (in Japanese 蔵 or 倉) means “warehouse” or “Storehouse”.
In traditional Japan, especially during the Edo Era, as most of buildings and urba/village structures were made of wood, fires were the bane of society by and large.
However well-protected a fire would consume a house or buildings and all its properties within minutes.
Hence a special building or warehouse was needed to protect goods and properties against such a catastrophe.
But erecting a storehouse solely made of concrete, stones and some metal cost a vast amount of silver and gold and only rich merchants and nobility could afford them. Even castles could not be built entirely of stone then.

If you get off at Rokugo JR Station (六合駅) and walk towards Shimada City you will discover two kuras before you reach the Tochiyama Bridge (栃山橋) over theOotsuya River (大津谷川).

The Tochiyama Bridge (栃山橋)

You will find the first not halfway from Rokugo Station!

It is standing beside a very large traditional Japanese house which seems unoccupied but the kura itself is in good repair and obviously used by local farmers. It must have been owned by the former rich owners of the house.

The windows were kept open, a sure sign of use!

Back view.

All the walls and roof are in very good repair.

Side view.

Front angled view.

Unfortunately it was very difficult to access.

Very little space between the door and the house!

Beautiful pinion!

Well maintained rain drainage!

I really wished I could have gone inside!

You will find the second one your left just before the bridge!

Very old and slightly derelict it is still very much in use!

It is comparatively very big with a lot of roofing!

It certainly needs a good scrub and re-plastering!

Very long!

I suspect it is being used as a warehouse by local tea growers!

Only the back has been clearly repaired!

Mind you, the whole edifice still looks very very strong!

The original pinion is still there!

I’ve always wondered what these contraptions are for!

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-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
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Fish, Japanese Gastronomy, Seabass

Japanese Fish Species 20: Suzuki/Seabass

March 29, 2015 dragonlife 1 Comment

Suzuki or seabass is a fish so popular with anglers all over the world that a lot of people forget it is also an extremely popular fish for sashimi and sushi in Japan.

“Simple” Sashimi Plate

Here the seabass was first seared before before being sliced for sashimi!

Like any other fish, it bears many names: Madaka, Hakura, Shiibasu.

In the Kanto (Eastern Japan) area, including Shizuoka Prefecture, it is called Seigo when under 25cm. At 3 years of age, when it has attained a length near 60cm, it is called Fukko or Suzuki.
In Kansai (Western Japan) it is called Seigo, Hane, and Suzuki.

A summer fish par excellence, it is caught mainly in Central and western Japan. But it is also caught in winter in Shizuoka waters.

The bigger and the older the fish, the better it is considered. After a decline in the 1980’s, catches have increased recently, reaching more than 9,300 tonnes after 2000.
It has been raised succesfully, thus replenishing stocks.
170.000 seabasses were raised in 1992!

Great as a sushi and appreciated for it natural taste. A little salt and lemon juice are enough.

As a sashimi it can be declined in many ways such as carpaccio!

Raw, it can be combined as a simple and sublime salad with octopus for example.

Italian-style as fritters combined with a salad!

Of course it is a very versatile fish you can appreciate cooked, simmered, or grilled, although it becomes fragile upon being cooked.

Grilled, Japanese style, with a aonori/seaweed coating!

Grilled on its skin and served French style!

And why not eat it simply as steamed fish?

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Japan, Shimada City, Shinto Shrines

Hachimangu Shrine (八幡宮神社) in Shimada City (Rokugo JR Station)!

March 29, 2015 dragonlife Leave a comment

If you get off at Rokugo Station/六合駅 between Fujieda City and Shimada City JR Stations, go out through the south exit and you will find one of the five Shinto Shrines called Hachimangu in Shimada City!

Stone lantern at the main gate

It is quite small but ancient.
Its small park seems popular with the local lovers who don’t have many places to talk in peace in this islated part of Shimada City!

Moon and crescent motif openings of the the front gate stone lanterns!

The roofed hand washing stone basin!

Like any shrine, it is surrounded with old trees, not that remarkable, except for an old cherry tree with pure white blossoms!

The main shrine building!

Different and probably older stone lanterns!

The deer and cloud motifs!

The mountain motif!

Like many other shrines, a more recent building stands in front of the original shrine whose access is guarded.

The money offering box and the praying bell and rope!

A bit too thin rice straw garland, but an interesting wooden motif!

Taking a peek inside!

A side view of both roofs!

I couldn’t figure out what this roof decoration meant!

Classical pinion motif!

Good-bye, Hachimangu shrine!

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sake, Sake Brewery, Shizuoka City

Shizuoka Sake Tasting: Eikun Brewery-Eikun Daidai Junmai Ginjo Muroka Nama Genshu (conducted at La Sommeliere in Shizuoka City)

March 28, 2015 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!

This time we conducted the tasting of a brand new brew by Eikun Brewery in Yui, Shimizu Ku, Shizuoka City:
Eikun Daidai (“orange” for “rnage label”) Junmai (no pure wrice alcohol blended in) Ginjo Muroka (unfiltered) Nama (unpasteurized) Genshu (no pure water blended in)!

Rice: Bizen Ohmachi (Okayama Prefecture)
Rice milled down to 55%
Yeast: Shizuoka HD-101
Alcohol: 17~18 degrees
Dryness: +6
Acidity: 1.6
Bottled in March 2015

Clarity: very clear
Color: faint golden hue
Aroma: dry and fruity. Banana, custard. Hints of pineapple and mango
Body: fluid
Tasting: very dry and fruity attack backed up with strong junmai petillant and pleasant acohol.
Complex. Dark chocolate, chestnuts, cashew nuts, banana.
Lingers for a short while warming up the palate before before departing on notes of dry coffee nuts, dark chocolate and oranges.

Overall: Eminently enjoyable on its own in spite of its strong alcohol.
Would superbly marry with cheese and chocolate in particular.
For all its declared “macho” approach would probably please ladies more.

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 (~20:00 on Sundays and Holidays)
Entirely non-smoking!

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Filefish, Shizuoka, sushi

Kawahagi/Filefish: As Delicious But Cheaper Than Fugu/Puffer!

March 27, 2015 dragonlife Leave a comment

Chef Kenta Birukawa/尾留川健太さん at Sushi Ko/すし幸 Sushi Restaurant in Shizuoka City holding a live filefish before preparing it!

Kawahagi, or Filefish or Leather jacket in the Land of Oz, must be one of the most underrated fish in the World!
Some people go as far as to say that penny for penny it is worth more than overpriced puffer/globefish/fugu!
And moreover it is safer!
Kawahagi or Thread-sail Filefish (or simply Filefish) is an angler’s favorite in summer, although it is caught almost all year round in Shizuoka.
Like any other fishes, it has other names such as “Gihagi, “Hagi”, “Gyuu”, “Subuta” or “bakuchiuchi”.
It is fairly common in Central and South Japan.
It is called Leather jJcket down in Australia where it is considered a pest!

The skin should be rough like that of a shark and brightly coloured.
Avoid sticky skin fish.
The bigger the size, the greater the taste (anglers, enjoy!)

In Kansai area, it replaces Fugu/Globefish when it is out of season for its similarity as sashimi.

It is such an eclectic fish that it can be appreciated as sushi, sashimi, marinated, or cooked, especially deep-fried!
When ordering such a fish at a sushi restaurant always ask it to prepared from a live fish, an easy thing here in Shizuoka Ciy as Sushi Ko Restaurant always two or three varieties swimming in their tanks!
The trick is to ask the chef to serve the whole and single fish in as many presentations as possible!
let me show you what Chef Kenta Birukawa/尾留川健太さん came up with!

The presentation as o-tsukuri/お作り, that is the fish cut in sashimi/slices of raw fish.
It can be cut as thinly as puffer fish and make for as beautiful!

It is served with small sticks of sscallion/negi/葱 that you wrap with thin slices of the fish. A great way to prove your dexterity with chopsticks!

As for the dip or seasoning you do not use soy sauce.
Chef Birukawa will serve you a dip sauce made with the fresh liver of the same fish seasoned with ponzu/lime vinegar and some secret ingredients.
Dip your fish and scallion into it before savoring it.
Do not discard any liver sauce leftover!

Another beautiful presentation of a larger variety!

As for sushi there two main possibilities with the thin slices of the filefish and its raw liver!

A nigiri/握り with chopped thin leeks under the fish topped with its liver!
A little dip in soy sauce will be more than enough!

A “gunkan/軍艦/mother ship” with the sashimi topped with its liver and chopped thin leeks!
Ask the chef to sprinkle with a tiny amount of ponzu!

And the deep-fried jowls of the same fish you eat with your fingers (that you lick later!) to cap it all!
Have I convinced you to look for that fish next time you see it in a good sushi restaurant or in a market?

SUSHI KO

Service: Pro and very friendly
Facilities: Very clean. Excellent toilets
Prices: Reasonable (for sushi!)
Strong points: Great variety of fish and seafood from Shizuoka Prefecture and the rest of Japan. Great list of sake and shochu.

420-0032 Shizuoka City, Aoi Ku, Ryogae-cho, 2-3-1 (Aoba Park Street)
Tel.: 054-251-9701
Business Hours： 17:00~25:00. 17:00~23:00 （Sundays）
Closed on Wednesdays
Reservations recommended
Credit cards OK
HOMEPAGE (in Japanese)
Smoking allowed. Private room can be arranged for non-smoking (4 people)

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Craft Beer, Japan, Tochigi Prefecture

Tochigi Beer Tasting: Ushitora Brewery-Hey! Nenooki Koohii/Wake-up Coffee

March 26, 2015 dragonlife Leave a comment

AOI BEER STAND owned by Aoi Brewery in Miyuki Cho, Aoi Ku, Shizuoka City, has the merit to offer on tap other craft beers from Shizuoka Prefecture and the rest of Japan, but you do have to hurry as they usually served only one keg before switching to another brew!

This time I tasted another interesting craft beer from Ushitora Brewery in Tochigi Prefecture: “Nenooki Koohii/Wake-up Coffee”!

Served on tap
Barley, 4 types of malt including “2 row” malt, Northern brewer hop, live yeast. Coffee beans
Unfiltered
Alcohol/ABV: 4.4 %
IBU: 25
Bubbles: very fine bubbles. Long head. Creamy. Milk coffee color
Clarity: slightly smoky (normal considering live yeast and being unfiltered), very clean
Color: very dark brown
Aroma: light. Coffee beans
Taste: very refreshing and dry attack. Coffee! Hints of bread.
lingers long enough for true tasting before departing with moredry coffee beans..
Varies little with food but for a drier note.

Overall: very light approach for a flavored craft beer.
Very refreshing for all seasons!
It should please anyone, especially on a hot afternoon!

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, Japan, Sillago

Japanese Fish Species 19: Shirogisu/Sillago

March 23, 2015 dragonlife Leave a comment

Shirogisu, or Sillago in English probably has as many Japanese names as English names.
The Sillago found along the Japanese shores is also called sillago japonica, Whiting or Smelt-Whiting in english, Shirogisu, Kisu, Magisu and Kisugo in Japanese.

The best specimen in Japan are caught in Fukuoka (Kyushu) and Ehime (Shikoku) prefectures from Spring to Summer.
It is also a sport angler’s favourite as they come in all sizes, although the everage will not measure much more than 10 cm.

Standard Shirogisu Sashimi

As a sahimi/raw fish it van be prepared in many manners:
Standard sashimi as above.

Shirogisu Konbujime Sashimi.
As konbujime, it will be matured between two sheets of wet konbu/seaweed to attain a sweet taste.

Shirogisu Aburi Sashimi

As aburi/lightly seared, one can enjoy two different textures and tastes at the same time.
Mind you, it is not easy to sear properly as the fillets are very thin!

The greatest part of the sillago catch comes from Indonesia, Korea, Thailand, China and other Asian countries.
Fortunately, here in Shizuoka, we do catch a sizeable amount in Suruga Bay guaranting freshness in season.

Shirogisu Sushi Nigiri.

If absolutely fresh, shirohisu/sillago makes for an interesting morsel, the more for it as it is quite rare in this sushi nigiri form.

Anglers will certainly appreciate it grilled on the stick at a BBQ on the beach with a nice pint of beer!

But the most popular way of savouring it is arguably as tempura or breaded and deep-fried, although the fish taste will vary greatly with freshness!
But if absolutely fresh, don’t forget to deep-fry its bones and head!

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Craft Beer, Tochigi Prefecture, Ushitora Brewery

Tochigi Beer Tasting: Ushitora Brewery-Hey! Pineapple

March 22, 2015 dragonlife Leave a comment

This time I tasted another interesting craft beer from Ushitora Brewery in Tochigi Prefecture: Hey! Pineapple.

Served on tap
Barley, 3 types of malt, hop, live yeast. Real pineapple juice blended in twice.
Unfiltered
Alcohol/ABV: 4.7 %
Bubbles: very fine bubbles. Longish head. Creamy. White
Clarity: slightly smoky (normal considering live yeast and being unfiltered), very clean
Color: dull lemon color
Aroma: light and fruity. Dry pineapple
Taste: very refreshing, dry and fruity attack.
Dry pineapple.
lingers long enough for true tasting before departing with more fruity and dry pineapple but no acidity.
Varies little with food.

Overall: very refreshing and light craft beer.
For flavored beer lovers!
Although produced according to 100% pineapple juice availability, would do splendidly all year round with all genders!
Would particularly do well with BBQ’s!

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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Craft Beer, Niigata Prefecture, Swan Lake Brewery

Niigata Beer Tasting: Swan Lake Brewery-B-IPA

March 22, 2015 dragonlife Leave a comment

This time I tasted another interesting craft beer by Swan lake Brewery in Niigata Prefecture: B-IPA!
“B” stands for “Belgium” as Belgium yeast was used!

Served on tap
Barley, barley malt, hop, Belgian yeast.
Unfiltered
Alcohol/ABV: 7 %
Bubbles: very fine bubbles. Long head. Creamy. White
Clarity: slightly smoky (normal considering live yeast and being unfiltered), very clean
Color: dull orange color
Aroma: dry and fruity. Oranges
Taste: very refreshing, deep, dry and fruity attack.
Complex. Oranges, bread, apricot.
Welcome acidity, particularly strong on ending.
Lingers long enough for true tasting before departing on drier and more acid note, typical of a Belgian beer. Late hints of lemon and citruses.
Stays true to first impressions all the way through.
Changes little with food, but for deeper hints of dry bread.

Overall: solid and elegant craft beer.
Although produced in winter would do splendidly all year round!
For lovers of fruity, dry craft beers with plenty of acidity!

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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Japanese Gastronomy, Shizuoka City, sushi

Sushi Restaurant: Dinner at Sushi Ko (March 2015) in Shizuoka City!

March 20, 2015 dragonlife Leave a comment

Service: Pro and very friendly
Facilities: Very clean. Excellent and spacious washroom
Prices: Reasonable (for sushi!)
Strong points: Great variety of seafood from Shizuoka Prefecture and the rest of Japan. Great list of sake and shochu

O-Toshi/お通し, the snack coming with the first drink. Firefly squid/Hotaru ika/蛍烏賊!

Sushi Ko is a favorite sushi bar/restaurant of mine in Shizuoka City for many reasons:
The prices are clearly indicated (bear in mind though that the o-toshi/snack will be charged). If you ask for a special order the staff will be glad to prepare according to a pre-agreed budget.
The variety of seafood is unequaled in the City thanks to very very strong links with fishermen and fish markets all over Japan. Moreover, it serves a splendid array of local products seasoned with locally-grown fresh wasabi!
Even vegetarians and vegans can be catered for!

We always start with a plate of sashimi, and I can assure you it is always an embarrassment of choices!

Ishidai/石鯛/Striped beakfish or Barred Knifejaw from Suruga Bay!
Did you know that Suruga Bay in Shizuoka Prefecture is the richest sea in seafood varieties in japan?

Katsuo/鰹/Bonito, the fish which made Shizuoka famous all over Japan!
Probably better than maguro/鮪/Tuna!

Yariika/槍烏賊/Spear Squid served as “Ika Soumen”/烏賊素麺/Squid noodles”!

if you don’t like raw squid, do try “Geso karaage/ゲソ唐揚げ/Deep-fried squid tentacles!
A must with any drink!

When it comes to sushi nigiri/寿司握り/sushi served atop a rice ball, we always order “Maguro zuke/鮪漬/tuna marinated in soy sauce, mirin, sake and other ingredients beforehand! Almost a dessert!

In season we can’t resist Hotate/帆立/scallop!

When it comes to Tachiuo/太刀魚/Scabbard Fish or Spear Fish, another fish abundant in Suruga Bay, you can choose from many ways of preparation: raw, seared, pre-seasoned and so on.
Our favorite is to have it served seared on one side first, then seasoned with momiji oroshi/紅葉下ろし/grated daikon mixed with red chili pepper powder, and a dash of ponzu/ポン酢/a citrus-based sauce lighter and tastier than soy sauce!

Amaebi/甘エビ/Sweet shrimps from the North of Japan!

When it comes to rolls, we are very fond of another Shizuoka specialty: Anakyuu/穴キュー/a roll made with raw cucumber (“kyuu”) and broiled conger eel (“ana” from “anago/穴子”!) seasoned with tare/垂れ/japanese broiling sauce!

Another roll I always order that should please all vegetarians and vegans: natto-shiso-ume maki/納豆紫蘇梅巻”!
It is made with natto/fermented soy beans, shiso/perilla leaf and ume/pickled Japanese plum!

Some ingredients are best served in “gunkan/軍艦/Mother Ship Style/ atop a rice ball wrapped in dry seaweed/nori/海苔! Shiroebi/白海老/White Shrimps from Toyama Prefecture!

Sushi Ko is great not only for their sushi and sashimi but also for eminently enjoyable cooked food such as this tempura/天婦羅 plate in the above picture!

To bring the last touch to a delicious dinner we have favorites of our own.
Dragon will always order a ikura ko-donburi/イクラ子丼!Ssmall bowl of sushi rice topped with salmon roe nicely decorated with finely sliced cucumber and seasoned with freshly grated wasabi!

As for me, it is a dessert consisting of tamagoyaki/卵焼き/Japanese omelet!

SUSHI KO/すし幸

420-0032 Shizuoka City, Aoi Ku, Ryogae-cho, 2-3-1 (Aoba Park Street)
Tel.: 054-251-9701
Business Hours： 17:00~25:00. 17:00~23:00 （Sundays）
Closed on Wednesdays
Reservations recommended
Credit cards OK
HOMEPAGE (in Japanese)
Smoking allowed. Private room can be arranged for non-smoking (4 people)

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sake, Sake Brewery, Shizuoka City

Shizuoka Sake Tasting: Suruga Brewery- Tenkou Tokubetsu Junmai Homarefuji (with Hasegawa Wayoushu Co., /7)

March 19, 2015 dragonlife Leave a comment

On March 17th was held a special sake tasting at MIRAIE Community Hall in Shichiken Cho under the auspices of Hasegawa Wayoushu Co., a major wine and sake distributor in Shizuoka City, featuring sake made with Homarefuji rice by the seven breweries located in Shizuoka City!

The seventh tasting was a Tenkou Tokubetsu Junmai Homarefuji by Suruga Brewery in Suruga Ku, Shizuoka City!
Note that the tasting order was made according to the table order of the day!

Rice: Homarefuji
Rice milled down to 60%
Alcohol: 15~16 degrees
Dryness: +4
Acidity: 1.8
Bottled in February 2015

Clarity: very clear
Color: very faint golden hue
Aroma: Heady and fruity. Custard, lemon
Body: fluid
Taste: dry and fruity attack backed with strong junmai petillant.
Complex. Custard, juniper.
Stays dry all the way through.
Lingers on only for a little while before departing on notes of greens, vegetables and dry oranges.

Overall: Straightforward and uncomplicated.
Definitely conceived to be enjoyed with food.
Would particularly do well with grilled red meat or any meat dishes!

HASEGAWA WAYOUSHU/長谷川和洋酒

420-0065 Shizuoka City, Aoi Ku, Shintoori, 1-1–26
Tel.: 054-251-9685
FACEBOOK

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sake, Sake Brewery, Shizuoka City

Shizuoka Sake Tasting: Kumpai Brewery- Kumpai Tokubetsu Junmai Homarefuji (with Hasegawa Wayoushu Co., /6)

March 19, 2015 dragonlife Leave a comment

The sixth tasting was a Kumpai Tokubetsu Junmai Homarefuji by Kumpai Brewery in Suruga Ku, Shizuoka City!
Note that the tasting order was made according to the table order of the day!

Rice: Homarefuji
Rice milled down to 60%
Alcohol: 15~16 degrees
Dryness: -5
Bottled in February 2015

Clarity: very clear
Color: very faint golden hue
Aroma: light, dry. faint banana and melon, flowers
Body: fluid, a little sirupy
Taste: dry and very fruity attack backed with moderate junmai petillant.
Complex: pears, marshmallow, lemon.
Lingers only for a while warming up back of the palate before departing with notes of dry nuts and walnuts.
Faint oranges appearing later.
Really melts on the tongue.

Overall: Elegant and very satisfying.
Drier than expected in spite of its “-5” dryness announced because of its very fruity approach.
Should please all genders!
Would beautifully pair with chocolate!

HASEGAWA WAYOUSHU/長谷川和洋酒

420-0065 Shizuoka City, Aoi Ku, Shintoori, 1-1–26
Tel.: 054-251-9685
FACEBOOK

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sake, Sake Brewery

Shizuoka Sake Tasting: Eikun Brewery- Eikun Tokubetsu Junmai Homarefuji (with Hasegawa Wayoushu Co., /5)

March 19, 2015 dragonlife Leave a comment

The fifth tasting was a Eikun Tokubetsu Junmai Homarefuji by Eikun Brewery in Yui, Shimizu Ku, Shizuoka City!
Note that the tasting order was made according to the table order of the day!

Rice: Homarefuji
Rice milled down to 60%
Alcohol: 15~16 degrees
Dryness: -2
Acidity: 1.3
Bottled in January 2015

Clarity: very clear
Color: almost transparent
Aroma: Heady, dry and fruity
Body: fluid, a little sirupy
Taste: very fruity and dry attack in spite of the “-2” (sweet) dryness announced. Backed with moderate junmai petillant.
Complex: oranges, marshmallow, custard, macadamia nuts.
Lingers on for a little while before departing with notes of dry oranges and apricots.
Late appearance of dry persimmon and coffee beans.

Overall: very elegant and eminently easy to drink.
A lot drier than expected. the “-2” dryness announced tends to be misleading.
Complex with multiple facets appearing late.
Should please ladies in particular!
Should be happily paired with vegetables and salads in particular!

HASEGAWA WAYOUSHU/長谷川和洋酒

420-0065 Shizuoka City, Aoi Ku, Shintoori, 1-1–26
Tel.: 054-251-9685
FACEBOOK

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

sake, Sake Brewery, Shizuoka City

Shizuoka Sake Tasting: Haginishiki Brewery-Haginishiki Junmai Homarefuji (with Hasegawa Wayoushu Co., /4)

March 18, 2015 dragonlife Leave a comment

The fourth tasting was a Haginishiki Junmai Haomarefuji by Haginishiki Brewery in Suruga Ku, Shizuoka City!
Note that the tasting order was made according to the table order of the day!

Rice: Homarefuji
Rice milled down to 60%
Alcohol: 15~16 degrees
Dryness: -2
Acidity: 1.4
Bottled in March 2015

Clarity: very clear
Color: almost transparent
Aroma: dry and fruity. banana, hints of lemon.
Body: fluid
Taste: Almost sweetish and fruity attack. Creamy. Very moderate junmai petillant.
Complex. Citruses, lime, lemon, faint melon.
Late appearance of pears and apples.
Lingers only for a while before departing with hints of coffee beans.
Revealing different facets with every sip.

Overall: Very enjoyable on its own but would definitely emphasize food.
Would happily pair with egg dishes!

HASEGAWA WAYOUSHU/長谷川和洋酒

420-0065 Shizuoka City, Aoi Ku, Shintoori, 1-1–26
Tel.: 054-251-9685
FACEBOOK

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

sake, Sake Brewery, Shizuoka City

Shizuoka Sake Tasting: Kanzawagawa Brewery-Shosetsu Junmai Karakuchi Homarefuji (with Hasegawa Wayoushu Co., /3)

March 18, 2015 dragonlife Leave a comment

The third tasting was a Shosetsu Junmai Karakuchi Homarefuji by Kanzawagawa Brewery in Yui, Shimizu ku, Shizuoka City!
Note that the tasting order was made according to the table order of the day!

Rice: Homarefuji
Rice milled down to 60%
Alcohol: 15~16 degrees
Dryness: + 4
Bottled in January 2015

Clarity: very clear
Color: very faint golden hue
Aroma: dry and fruity. Coffee beans, kinako (dry soybeans powder), nuts, lemon
Body: fluid
Taste:dry and fruity attack backed up with moderate junmai petillant.
Very complex: dry oranges, melon, pumpkin, macadamia nuts.
Lingers on only for a while before departing with notes of dark chocolate and custard.
tends to show different faces with every sip.

Overall: very dry but elegant sake. Eminently drinkable.
Very complex, intriguing and enjoyable.
Would par beautifully with tempura, BBQ and tonkatsu!

HASEGAWA WAYOUSHU/長谷川和洋酒

420-0065 Shizuoka City, Aoi Ku, Shintoori, 1-1–26
Tel.: 054-251-9685
FACEBOOK

RECOMMENDED RELATED WEBSITES