Shizuoka Craft Beer: Aoi Brewing-Harumi (2016 version-2nd Batch)

AOI-HARUMI-B-2

Last year Aoi Brewing produced its first Harumi craft beer, a fruit craft beer made with real mikan/mandarin oranges grown in Shimizu Ku, Shizuoka City called “harumi mikan”. Following its great success it will be brewed every year although the quantity is limited due to the restricted availability of the mandarins!

AOI-HARUMI-B-3

This year’s Harumi will actually be brewed into 3 different batches which are bound to taste differently according to the very difference between the harvested mikan.
The harumi used in this second batch were comparatively bigger and more juicy than in the first batch.
Moreover the yeast was different.

Served on tap
Barley, Pilsner Malt, Maris Otter malt, Topaz hop, Sapphire hop, Belgian HJ yeast
Unfiltered
Natural carbonation
Acohol/ABV: 5.5 degrees
IBU: 17
Production: 450 l
Bubbles: longish head, very fine bubbles, creamy, white color
Color: orange
Aroma: dry and fruity. Stronger than first batch. Dry oranges
Taste: deep, dry and fruity attack.
More complex with plenty of green mandarin oranges and citruses.
Lingers long enough on palate for true tasting before departing on notes of oranges with late appearance of pleasant acidity..
Mandarin oranges will surge even more strongly with further sips and acidity will also increase
Changes little with food but for the appearance of more and more dry mandarin oranges.

Overall: very elegant fruit craft beer.
Simply extravagant, and even better than the first batch!
Should please ladies and dry fruit beer lovers in particular.
A craft beer for all seasons.
Suggested pairings: vegetable salads, mixed nuts.

Beer Junkie MOTEL

420-0035 Shizuoka City, Aoi Ku, Shichiken Cho, 11-5, IMAKKOKO Bldg. 1F
Tel.: 054-253-6558
Opening hours: 18:00~25:00
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

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

Advertisements

Fern & Bamboo Shoots Picking and BBQ in Higashi Mine, Shizuoka City wth Marufuku Seicha Co.!

WARABI-2

The other Sunday I was invited by my good friend, ms. Asami Iti/伊藤麻美さん, owner of a very progressive green tea company, Marufuku Seicha Company in Shizuoka, to a “warabi” picking party!
“Warabi/ワラビ/fern” is a typical Japanese wild mountain vegetable picked up in the nature in late March here!

WARABI-3

Asami has a land developed by her late father up in the mountains of Higashi Mine in Aoi Ku, Shizuoka City, up the Abe River at about 1,000 meters altitude where she grows organic Japanese plums.

WARABI-4

The highest altitude green tea fields in Japan!

I go there quite a few times every year, but it is always quite an expedition as after reaching the end of the road we have to walk down quite a ways a steep mountain slope!

WARABI-5

Cherry trees and others were still blooming up there!

WARABI-6

Spring flowers everywhere!

WARABI-7

We finally reached the tradtional Japanese house that Asami’s father had built piece by piece as a “mountain retreat”!

WARABI-8

The land in front of the house is lined with dozens of plum trees and the occasional cherry tree.
The land has not seen any fertilizer or agrichemicals for at least 20 years, making a real organic environment!
The “only problem” is that the land is roamed with wild deer who have the bad habit of leaving leeches in the soft soil!

WARABI-9

The whole space in front of the house is also covered with fern or bracken, called “warabi” in Japanese. The plant needs some preparation before cooking but it is certainly worth it!

WARABI-10

Yuichi Shiozawa, a friend who had joined us, proud of his first harvest!

WARABI-11

Harvesting the traditional Japanese way!

WARABI-12

We also took the opportunity to clean the whole land before organizing the BBQ inside and outside the house!

WARABI-13

Part of the warabi harvest!
We had enough to share between five people!

WARABI-14

We also got some bamboo shoots in nearby land!
As for the fern it does take some preparations but it is so much worth it!

WARABI-15

We organised the BBQ inside the house around a “irori/traditional Japanese fireplace”!

WARABI-16

As lighting charcoal takes quite a while on the irori I prepared plenty outside!

WARABI-17

We had some homemade traditional Japanese cakes, “wagashi”, to help us wait!

WARABI-18

Another friend of ours, Junko Horie helped with the fire!

WARABI-19

Starting getting serious with preparation of the food (and the drinks!)!

WARABI-20

Plenty of food and drinks after the hard work!

WARABI-21

Asami had brought a portable smoking apparatus!

WARABI-22

The “smoke” of the day!

WARABI-23

Smoking away!

WARABI-24

i opened it just in time to prevent the cheese from running through the grill!

WARABI-25

Complete with rice balls/musubi!

WARABI-26

The crowd of the day: Naomi Yokota, ,Junko Horie, Asami Ito and Yuichi Shiozawa!

WARABI-27

And then it was back up the slope carrying our bounty!

WARABI-28

We left just before it started to rain! See you there again in June for organic plums picking!

Marufuku Tea Factory (Owner: Ms. Asami Itoh/伊藤麻実さん)
420-0006 Shizuoka Shi, Aoi Ku, Wakamatsu, Cho, 25
Tel.: 054-271-2011
Fax: 054-271-2010
Mobile: 090-3250-4188

CHA-O (Director, Ms. Asami Itoh/伊藤麻実さん)
420-0006 Shizuoka Shi, Aoi Ku, Wakamatsu Cho, 94
Tel: 054-253-8421
Fax: 054-253-8413
HOMEPAGE

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

Shizuoka Sake Tasting: Oomuraya Brewery-Wakatake Junmai Ginjo Homarefuji (conducted at la Sommeliere in Shizuoka City)

SOM-WAKA-1

On Friday, April 22nd, A special sake tasting party was held at La Sommeliere in Shizuoka City, Aoi Ku, Miyuki Cho, with Master Brewer Wataru Hibino/日比野哲杜氏 who brought four different sake all made with Shizuoka-grown homarefuji sake rice!

SOM-WAKA-6

The four sake!
All Junmai (that is no pure rice alcohol blended in!)!

SOM-WAKA-10

Our fourth tasting was a Junmai Ginjai would eventually be called Wakatake Junmai Ginjo!

Rice: Homarefuji (Shizuoka Prefecture)
Rice milled down to 55%
Dryness: + 2
Acidity: 1.4
Amino acids: 1.2
Yeast: Shizuoka NEW-5
Alcohol: 16 degrees
Bottled in March 2016

Clarity: very clear
Color: almost transparent
Aroma: Dry and fruity. Banana
Body: fluid
Taste: dry and fruity attack backed up with puissant junmai petillant.
Complex: banana, vanilla, almonds, lychees.
Lingers for a while before departing on notes of sweetish lychees.
Varies little with food but for some oranges.

Overall: Another elegant and intriguing sake!
Would do do well with any vegetable-based food although eminently enjoyable on its own!
Suggested pairings: Shrimps salad, bamboo shoots dishes.

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, 12:00~18:00 on Sundays & National Holidays
FACEBOOK (Japanese)
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

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: Oomuraya Brewery-“Take No Kaze” Junmai Daiginjo Homarefuji (conducted at la Sommeliere in Shizuoka City)

SOM-WAKA-1

On Friday, April 22nd, A special sake tasting party was held at La Sommeliere in Shizuoka City, Aoi Ku, Miyuki Cho, with Master Brewer Wataru Hibino/日比野哲杜氏 who brought four different sake all made with Shizuoka-grown homarefuji sake rice!

SOM-WAKA-6

The four sake!
All Junmai (that is no pure rice alcohol blended in!)!

SOM-WAKA-9

Our third tasting was Junmai Daiginjo which will be called “Take no Kaze/Wind in the Bamboos” when it is bottled!

Rice: Homarefuji (Shizuoka Prefecture)
Rice milled down to 50%
Dryness: + 4
Acidity: 1.2
Amino acids: 1.0
Yeast: Shizuoka NEW-5
Alcohol: 16 degrees
Bottled in April 2016

Clarity: very clear
Color: almost transparent
Aroma: dry and discreet. Pears.
Body: fluid
Taste: very dry and dry fruity attack backed up a little junmai petillant.
Lingers for a little while before departing on drier notes of lychees, and coffee beans.
Turns a little sweetish with food at first but quickly switches back to dryness.

Overall: Intriguing sake.
But a dangerous ones as it slyly entices you to try the next cup and the next cup!
Just superb!
Suggested pairings: light vegetable stews.

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, 12:00~18:00 on Sundays & National Holidays
FACEBOOK (Japanese)
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

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: Oomuraya Brewery-“Oniotome Koi” Tokubetsu Junmai Nama Homarefuji (conducted at la Sommeliere in Shizuoka City)

SOM-WAKA-1

On Friday, April 22nd, A special sake tasting party was held at La Sommeliere in Shizuoka City, Aoi Ku, Miyuki Cho, with Master Brewer Wataru Hibino/日比野哲杜氏 who brought four different sake all made with Shizuoka-grown homarefuji sake rice!

SOM-WAKA-6

The four sake!
All Junmai (that is no pure rice alcohol blended in!)!

SOM-WAKA-8

Our second tasting was the summer edition of the now famous “Oniotome/The Goblin’s Fiancee” seasonal series called “koi/Falling in Love”!
It is a Tokubetsu Junmai (no pure rice alcohol blended in) Nama (unpasteurized)

Rice : Homarefuji (Shizuoka Prefecture)
Rice milled down to 60%
Dryness: + 1
Acidity: 1.4
Amino acids: 1.3
Alcohol: 16 degrees
Yeast: Shizuoka NEW-5
Bottled in March 2016

Clarity: very clear
Color: almost transparent
Aroma: dry and fruity. Banana, vanilla, lychees
Body: fluid
Taste: Dry and fruity attack backed up with pleasant junmai petillant.
Complex: lychees, oranges.
Very soft on the palate.
Lingers for a while before departing on drier notes of oranges.
Tends to get drier with food.

Overall: Another sake for all seasons in spite of the fact it is a summer edition!
Definitely becoming a classic!
Best enjoyed on its own, although it will marry easily with food!
Suggested pairings: Sashimi, vegetable salads.

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, 12:00~18:00 on Sundays & National Holidays
FACEBOOK (Japanese)
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

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: Oomuraya Brewery-Wakatake Premiun Junmai Daiginjo Genshu Homarefuji (conducted at la Sommeliere in Shizuoka City)

SOM-WAKA-1

On Friday, April 22nd, A special sake tasting party was held at La Sommeliere in Shizuoka City, Aoi Ku, Miyuki Cho, with Master Brewer Wataru Hibino/日比野哲杜氏 who brought four different sake all made with Shizuoka-grown homarefuji sake rice!

SOM-WAKA-6

The four sake!
All Junmai (that is no pure rice alcohol blended in!)!

SOM-WAKA-7

We started with the sake made with Homarefuji rice milled down to 40%!

SOM-WAKA-11

It is not actually on sale yet but will soon hit the market under the name of Wakatake Premium Junmai Daiginjo!
It is moreover a genshu (no pure water blended in)
Incidentally this is the only Junmai Daiginjo made with Homarefuji Rice in Shizuoka Prefecture!

Rice: Homarefuji (Shizuoka Prefecture)
Rice milled down to 40%
Alcohol: 17 degrees
Dryness: + 4
Acidity: 1.2
Amino acids: 1.0
Yeast: Shizuoka NEW-5
Single pasteurization
Bottled in March~April 2016

Clarity: very clear
Color: almost transparent
Aroma: slightly sweet and fruity. Banana, melon, pears, lychees.
Body: fluid
Taste: dry and fruity attack backed with puissant junmai petillant.
Complex: melon, banana, honey.
Lingers for a short while before departing on notes of melon and soft lychees.
Varies little with food but for a drier note.

Overall: very elegant and intriguing sake!
The kind of sake you shouldn’t bother eating food with.
For special occasions only!
Suggested pairings: salads, asparaguses.

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, 12:00~18:00 on Sundays & National Holidays
FACEBOOK (Japanese)
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

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Oomuraya Brewing Sake Tasting Party at La Sommeliere in Shizuoka City!

SOM-WAKA-2

Saké Sommeliére Hisae Tsujimura/辻村尚江さん, Chef Noboru shooji/庄司昇親方, and Owner Hiromi Hasegawa/長谷川浩美さん!

On Friday, April 22nd, was held a very special sake tasting in La Sommeliere, in Miyuki Cho, Aoi Ku, Shizuoka City!

SOM-WAKA-1

Oomuraya Brewery (Shimada City) Master Brewer, Wataru Hibino/日比野哲杜氏 had come to introduce 4 new sake all made with Shizuoka-grown Homarefuji rice!

SOM-WAKA-3

Over 16 sake-knowledgeable guests from all kinds fields participated to the event!

SOM-WAKA-3b

An the menu to accompany the sake was exclusively japanese-style!

SOM-WAKA-5

The water served came directly from Oomuraya brewery well!

SOM-WAKA-6

The 4 sake of the day, some still unlabeled as not yet put on the market!

SOM-WAKA-7

The first sake was Junmai Daiginjo Genshu which will eventually be called Wakatake Premium Junmai dDaiginjo!

SOM-WAKA-4

To accompany a o-toshi/appetizer made with a combination of two leeks, surf clam and “shiraga” spikenard!

SOM-WAKA-8

The second sake was Tokubetsu Junmai Nama called Oniotome (Summer Season greetings)!

SOM-WAKA-12

Accompanying tuna and seabream sashimi and vegetable plate!

SOM-WAKA-9

The third sake was Junmai Daiginjo called “Take no Kaze”!

SOM-WAKA-13

Accompanying simmered young bamboo shoots, sweet simmered shrimp, giant butterbur and japanese pepper sprouts!

SOM-WAKA-10

The final sake was a Junmai Ginjo eventually to be called Wakatake Junmai Ginjo!

SOM-WAKA-14

Accompanying a mixed steamed rice!

Individual tasting reports on each sake of the day coming soon!

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, 12:00~18:00 on Sundays & National Holidays
FACEBOOK (Japanese)
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

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City