A very interesting and reasonable way to taste sake is to acquire one-cup sake!
They also make for cute collection of glasses or cups!
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Continuing the long series of one cup sake in Shizuoka Prefecture I found this one by Hana no Mai Brewery (Hamamatsu City) in Cenova Department Store in Shizuoka City!
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It is called Ieyasu Kun after Lord Tokugawa Ieyasu who has recently been adopted as a mascot of Hamamatsu City, bearing the design of a piano as Hamamatsu City is the biggest piano-producing city in Japan!
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Rice milled down to 60%
Alcohol: 15~16 degrees
Bottled on May 7th, 2015
Clarity: very clear
Color: transparent
Aroma: dry. Dry dark chocolate, biscuits
Body: fluid
Taste: very dry attack.
Roasted biscuits, brown sugar
Lingers on only for a while before departing on an even drier but slightly more complex note with appearance of dry milk tea.
Varies little with food.
Dryness constant all the way through.
Coffee beans and biscuits tend to make a strong comeback with every sip.
Overall: Straightforward, uncomplicated dry sake.
Tends to accommodate any food.
Would do well chilled at a BBQ!
Decidedly, Aoi Brewing Co. in Shizuoka City is evnturing in local agricultural products!
After Shimizu Harumi Oranges, they have just released “Honnori Ocha Ale”, that is an ale concocted with green tea from Shizuoka Prefecture!
The green tea is provided by Yamae Co./山英社, a company in Kakegawa City which buys green tea from local producers before massaging and processing it!
Incidentally the next Shizuoka Prefecture local product beer will feature Suruga Elegant Oranges and Peaches!
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Served on tap
Barley, Maris Otter malt, Pilsner Malt, Topaz hop, Willamette hop, green tea
Unfiltered
Alcohol/ABV: 5.5%
Bubbles: very fine bubbles. Long head. creamy, white
Clarity: slightly smoky (normal considering live yeast and being unfiltered), very clean
Color: orange color
Aroma: very discreet at first. Green tea will surge with the rise in temperature with a mild turn
Taste: refreshing and dry attack.
Complex. Green tea. Pleasant acidity..
Green tea will assert itself with the rise in temperature.
Lingers long enough for a true tasting before departing on a dominant but soft green tea note.
Stays true to first impression all the way through.
Overall: very intriguing craft beer with unusual taste and approach.
The soft acidity will particularly appeal to gentlemen.
Best appreciated on a hot afternoon.
As for food, will happily marry with BBQ meats in particular!
A long seller in the offing!
Beer Junkie MOTEL
420-0035 Shizuoka City, Aoi Ku, Shichiken Cho, 11-5, IMAKKOKO Bldg. 1F
Tel.: 054-253-6558
Opening hours: 17:00~25:00, 17:00~26:00 (Saturday), 15:00~22:00 (Sunday)
Closed on Tuesday
Parties welcome FACEBOOK
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 FACEBOOK
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 FACEBOOK
Some Aoi beers are also available at Aoi Brewery’s restaurant 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 FACEBOOK
Tuesday May 26th saw the visit of Mrs. Fabienne Dony and her husband Samuel, the 2nd generation owner of the Domaine Jean-Pierre Dony in Nuits-Saint-Georges, Bourgogne, France (less than 40 km away from my hometown!) for a wine tasting party organised by Mrs. Hiromi Hasegawa/長谷川浩美さんat La Sommeliere Wines & Sake Bar in Miyuki-Cho, Aoi Ku, Shizuoka City!
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A select 18 guests took part in the tasting party!
It was tight fit but the more convivial for it!
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The bread used for the party had been freshly baked by Trottix in Kita Ando, Aoi Ku, Shizuoka City and included the above buns filled with olives, dry tomatoes and anchovies!
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Two types of beautiful baguette!
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One type was a Trottix’ regular baguette, the other one prepared with rock salt called Salice de Bearn from France!
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Two Cheese from Bourgogne naturally, including a fine Epoisses by Berthaut C. and a Nuits d’Or by Fromagerie Delin, neighbors of the very Domaine jean-Pierre Bony!
We also had a dessert composed of cream cheese and red fruit jam!
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The Domaine Jean-Pierre Bony was originally founded in 1963 by Jean-Pierre Bony.
But his early departure from this world in 2001 forced his daughter, a pharmacist by trade, to take over with the help of her husband, a soy bean farmer.
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Plenty of questions!
After spending some time researching in Australian wineries where she also mastered her fine English ability, she came back to re-haul her father’s business with a view to create a Nuits-Saint-Georges of a purer quality similar to Chambolle and a definitely feminine touch.
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Professor Hirofumi Ando/安藤博文先生 of Shizuoka University was on hand to translate questions, answers and presentation!
It certainly proved quite a challenge raising three daughters and vineyards at the same time!
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In 2005, by favoring quality over quantity, she finally started establishing her name.
Available land being very scarce in Nuits-Saint-Georges, instead of overproducing, she opted to buy top-class grapes from neighboring growers to add fine quality wines to the ones she was already producing, including white and rose Cremant de Bourgogne.
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Great cheese plate to accompany the wines!
Fabienne is now very busy indeed, what with more than 500 clients to keep happy, and tours in England, Italy, the United States and Japan of course, whose visit was the second this time and the first for her husband!
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The wines we tasted on that day!
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Bourgogne Rouge, Pinot Noir, 2013, 12.8% alcohol, from grapes grown on 2.03 ha and matured in barrels (10% of them new) for 13 months.It is a blend of their own grapes from a field located on the east side of the road running along Nuits-Saint-Georges and grapes from a field in En La Perriere Noblot, just south of Nuits-Saint-Georges-Les-Damodes.
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I had little time to delve into a true tasting, what my being busy helping with the translation and what else, but I appreciated this seemingly simple wine for its remarkable bouquet. All the wines tasted on that day were young indeed but everyone knew they would become a bargain by sitting on them for as long as possible!
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Vosne-Romanee 2013, 13%, from a field south of Vosne-Ronanee called Aux-Laviolles, 0.03 ha. Only one barrel for 300 bottles is produced. The vineyard is 40 years old. The barrel is always new and the wine is matured for 12 months and bottled non filtered.
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It was of course still very young but a lot of promises with a bouquet dominated by cassis and red fruit, a dry and fruity attack with plenty of red fruit.
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Nuits-Saint-Georges, Les Damodes 2013 (135)
Grown on a 0.85 ha field, it is matured in barrels (40% new) fro 15 months. The Les Damodes field is located against the Vosne-Romanee slope.
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A light and easy to drink red wine in spite of its youth with a good body but still discreet bouquet.
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Nuits-saint-Georges-Les Damodes 2012 (13%)
Definitely more fruity than the 2013, but still young.
Once again these wines are for keeping for better appreciation.
They marry beautifully with cheese, duck and gibier in particular and enhance sashimi and sushi!
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Fabienne busy signing the bottles purchased by the guests.
It was her second trip to Japan, but her first to Shizuoka City, a city that she and her husband found particularly attractive for its laid-back atmosphere and remarkable gastronomy!
I’m sure she and her husband will grace us again with their persons soon!
A very interesting and reasonable way to taste sake is to acquire one-cup sake!
They also make for cute collection of glasses or cups!
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The other day once again thanks to her husband, my good friend Atsuko Kurata offered me this one cup sake by Shidaizumi Brewery in Shizuoka Prefecture but solely sold in Enoshima, Kanagawa Prefecture! as part of a batch of no less than 8 cups from 6 different Prefectures!
It is another version of the famous “Nyan Cup” registered design by Shidaizumi Brewery in Fujieda City!
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Enoshima is not only famous for its beaches and surfing but also for recreational fishing!
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A lot of visitors combine both!
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Rice milled down to 50%
Alcohol: 16 degrees
Bottled in January 2015
Clarity: very clear
Color: almost transparent
Aroma: assertive, dry and fruity. Custard, bananas, melon
Body: fluid, slightly sirupy
Taste: Very fruity, dry and well-rounded attack backed up with very pleasant alcohol.
Complex. Dry custard,oranges, green coffee beans, dark chocolate.
Lingers for a short while before departing on a markedly drier note with oranges, green coffee beans and herbs.
Varies little with food but for a marked appearance of melon.
Overall: Superb sake, A bit of a waste to sell it in one cups style but will serve as great introduction to the beautiful sake brewed by a Noto Master Brewer at Shidaizumi Brewery!
Elegant in spite of its marked dryness. very complex and keeping you alert for the next facet.
Eminently enjoyable on its own, but would splendidly marry with any salad, vegetable cuisine and cheese.
Do try with dessert.
At its best first slightly chilled and slowly drunk as its temperature rises!
Difficult to equal as a one cup sake!
The other day once again thanks to her husband, my good friend Atsuko Kurata offered me this one cup sake from Gifu Prefecture as part of a batch of no less than 8 cups from 6 different Prefectures!
This particular sake brewed by Miyozakura Brewery is a junmai!
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Now, why a panda? LOL
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Rice milled down to 70%
Alcohol: 15 degrees
Bottled in March 2015
Clarity: very clear
Color: transparent
Aroma: discreet. Coffee beans, rice
Body: fluid
Taste: Dry and fruity attack backed with strong junmai petillant.
More complex than expected. Apricots, macadamia nuts, very dry almonds.
Lingers for a while on palate before departing on an even drier note with hints of coffee beans and roasted nuts.
Turns milder but still very dry with food. Tends to disappear more quickly then.
Overall: A better than average one cup sake for dry sake lovers.
Should marry well with any food!
Lovely design!
Whatever the weather prevailing, one often expects a hearty hot meal back home from a long work day.
I personally cook dinner twice or three times a week at the most, but I can guarantee you that the Dragon does expect a proper meal if I happen to be back home before her!
The problem is that I tend to cook too much, and I consequently end up finishing both plates to the detriment of my waistline! LOL.
In winter and spring reasonably-priced salmon trout is readily available, and taking in account my partner’s inordinate love for salon, it is easy enough to please her!
Here is what I concocted for her the other day:
INGREDIENTS (for 2 to 4 persons depending on your appetite!)
-Salmon trout: a large (~15 cm long) piece/filet. Cut the ends square if needed. The small bits can be put on top wherever to adjust the level of the contents. Pare off all the excess fat as it tends to sog the pie. In any case cooked fish fat is not appealing either in shape or taste!
-Frozen pie sheets: 2 large enough to leave necessary margin around the fish.
-Lemon juice: 1 large lemon juice squeezed into a small glass.
-Fresh basil: 20 leaves, finely chopped/cut.
-Fresh Italian parsley: 10 sprigs, finely chopped/cut.
-White mushrooms (other varieties are fine),: 4 large, finely chopped.
-Fresh shiso/perilla leaves: 12 large. If not available, use 24 salad spinach leaves. Boil them in salted water for 15 seconds. Spread on kitchen paper to suck off as much water as possible.
-Scallops: 4 large, sliced in two.
-Egg: 1 large, beaten.
-Shallot/Echalotte: 1, large, finely chopped.
-Garlic: 2 cloves, finely chopped.
-White wine: 50cc/one quarter cup.
-Olive oil: 2 large tablespoons.
-Salt, pepper, nutmeg to taste. You may add (or do without) spices according to taste and tradition.
RECIPE:
-Pour oil in a non-stick frying pan. Drop in chopped shallots and garlic. On a medium fire, when shallts are becoming transparent, add half of the lemon juice and all the wine. Stir. Lower the fire to gentle, drop in chpped mushrooms, a little sale, pepper, nutmeg and spices. Slowly fry until there is almost no juices left. Take off fire, pour the lot on a flat plate and let cool off.
-Preheat oven to 210 degrees C. (about 420 Degrees F)
-Spread one pie sheet onto a large piece of cooking paper laid over the oven plate.
-Cut salmon trout into 3 equal “sheets/layers” with a large sharp knife. Spread bottom slice on pie sheet. Brush it lightly with lemon juice. Sprinkle a little salt and pepper.
-Spread chopped basil and Italian parsley on top. Then spread fried vegetables, taking care to include as little juice as possible.
-Spread second slice of salmon trout on top. Brush with a little lemon juice and sprinkle a little salt and pepper. Spread half of the perilla leaves (or spinach) on top. Spread the sliced scallops on top. Brush with a little lemon juice. Spread the remaining leaves over the scallops.
-Spread the last slice of salmon trout over the top. Brush with a little lemon juice and sprinkle a littlle salt and pepper.
-Brush beaten egg over th uncovered parts of the pie sheet.
Spread the second pie sheet over the whole, stretching it carefully as to fall equally onto the bottom pie sheet. Press “margins” (I do it with a fork) and roll them so as to “close” the pie.
Brush the whole surface with beaten egg (the more, the better!).
Cook at 210 degrees for 1 5minutes, then lower to 160 degrees (about 290 degrees F) for 15 more minutes. Cook a little while longer if you are not satisfied with the color of the pie.
Served with cream dressing and a tossed salad, it should satisfy any appetite.
Serve with white wine or sparkling wine!
Enjoy!
At long last the new craft beer made with local oranges by Aoi Brewing in Shizuoka City is available on tap at AOI BEER STAND in Miyuki-Cho, Aoi Ku, Shizuoka City!
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Shizuoka Prefecture is one of the largest citruses-producing Prefectures in Japan and grows many local varieties.
One is called “Harumi Mikan” and is grown in Shimizu Ku, Shizuoka City!
Aoi Brewing could come up with this fruit beer thanks to the JA and Shizuoka Government cooperation.
It is a brew limited to 450 liters which necessitated the help of other brewers in Shizuoka Prefecture, a true local product!
Judging from the TV coverage and incredible popularity it will soon disappear, but hopefully it will become a regular annual feature!
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Served on tap
Barley, Maris Otter malt, Pilsner Malt, Australia Galaxy hop, Summer hop, Harumi Mikan ornages
2-step process: 1) orange peels, 2) orange juice
Unfiltered
Alcohol/ABV: 5.4%
Bubbles: fine bubbles.Longish head. White
Clarity: slightly smoky (normal considering live yeast and being unfiltered), very clean
Color: Deep lemon/light orange color
Aroma: fruity and dry. Oranges. Elegant aroma.
Taste: Deep, dry and fruity attack.
Extremely refreshing.
Complex. Oranges, orange peels. Citruses.
Lingers long enough on palate for true tasting with dominant oranges.
Varies little with food.
Stays true to first impressions all the way through.
Overall: very elegant and easy to drink craft beer. Very refreshing. Perfect for a hot afternoon.
Its soft dryness makes for a very satisfying brew that ladies in particular will enjoy, although men did show a keen interest!
Bound to be even more celebrated in the near future!
Top-class fruit beer!
Beer Junkie MOTEL
420-0035 Shizuoka City, Aoi Ku, Shichiken Cho, 11-5, IMAKKOKO Bldg. 1F
Tel.: 054-253-6558
Opening hours: 17:00~25:00, 17:00~26:00 (Saturday), 15:00~22:00 (Sunday)
Closed on Tuesday
Parties welcome FACEBOOK
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 FACEBOOK
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 FACEBOOK
Some Aoi beers are also available at Aoi Brewery’s restaurant 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 FACEBOOK
