Category Archives: 観光

美食, Drinks, 酒, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Shizuoka Sake Tasting: Kumpai Brewery-Momiji Junmai Ginjo Genshu

September 28, 2013 dragonlife Leave a comment

Kumpai Brewery in Shizuoka City for all its being the smallest one in the Prefecture is a brewery you have to keep a constant eye on because of its superlative seasonal and limited products!
Fall is about to come and soon the Japanese maples trees/momiji/紅葉 will turn red, hence the name of this brew!

Actually, the hiragana writing “もみじ” makes for an evenb better design!

Rice: Biyama Nishiki
Rice milled down to 50%
Dryness: – 5 (very sweet by Shizuoka standards!
Alcohol: 17 degrees
Bottled in September 2013

Clarity: Very clear
Color: Light golden
Aroma: Light, fruity and complex: pears, apples.
Body: Fluid, slightly sirupy
Taste: Well-rounded and fruity attack.
Complex. Fruity and sweetish: pears, almonds, apples, macadamia nuts.
Sweetish at first but takes a leave on a drier note with little haste.
Tends to veer onto a drier turn with food.
Very easy to drink in spite of the high alcohol content.
The junmai petillant is discreet, too, making for a sake eminently enjoyable on its own.

Overall: An intriguing sake by Shizuoka standards which do not usually offer negative dryness.
Chilled, it would be enjoyed as a great aperitif, at room temperature would turn out as a beautiful digestif.
Eminently enjoyable both with salty food, especially cheese, and sweet food, notably with chocolate.
Greta with food but I’m convinced it should be enjoyed on its own especially as a night cap if you sleep on your own or as a great love drink with special company!

RECOMMENDED RELATED WEBSITES

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, Pierre.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: 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!
-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

レシピ, Bonito, 美食, 野菜, 静岡市, 観光, 魚, 魚海の幸, 農業, Fish, Food, Food Health, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Shizuoka Seafood, Tourism

French Gastronomy: Bonito-Katsuo at Pissenlit in Shizuoka City!

September 27, 2013 dragonlife 2 Comments

Service: Excellent and very friendly.
Facilities: Great cleanliness overall. Superb washroom (mouthwash and toothpicks provided!)!
Prices: Reasonable to slightly expensive, very good value.
Strong points: Interesting wine list. Great use of local products, especially organic vegetables and Shizuoka-bred meat and caught fish. Very inventive French gastronomy.

Shizuoka Prefecture boasts many seafood varieties as its specialties: Sakura Ebi/Cherry Shrimps, Shirasu/Sardine Whiting, Tachiuo/Scabbard Fish, Takahashi Gani:the largest crab in the world. and so on, but the fish it is most proud of is arguably katsuo or bonito!

We are very much in season is coming through the Suruga Bay and along our shores back to colder waters. We call it “Modori Katsuo/Bonito on his way back”!

Chef Toru Arima/有馬亨さん often serves as a sublime appetizer in tataki form with organic vegetables, jelly and matcha tea and curry powder for a last seasoning touch!

Bonito fillets are first seared on all sides before being plunged in icy water to stop the cooking.
Once completely cooled down it is cut in thick slices across the fillet.
Note the edible and so cute shiso/perilla flowers for a simple and so elegant touch!

Viewed from the other side you can admire the bed created with pieces of organic vegetables and more bonito!

Such gastronomy becomes a photographer’s pleasure!

No this is not pasta, but thin egg plant vermicelli!

Considering the comparably simplicity of the ingredients this true gastronomic artistry!
And the taste? Just sublime!

PISSENLIT
420-0839 Shizuoka City, Aoi Ku, Takajo, 2-3-4
Tel.: 054-270-8768
Fax: 054-627-3868
Business hours: 11:30~14:30; 17:00~22:00
Closed on Tuesdays and Sunday evening
HOMEPAGE (Japanese)
Credit Cards OK
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

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Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, 野菜, 観光, 農業, Food, Food Health, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism, vegetables, Vegetarian cuisine

French Gastronomy: Vegetables Palette at Tetsuya Sugimoto Restaurant in Shizuoka City!

September 26, 2013 dragonlife Leave a comment

Service: Highly professional and friendly
Facilities: Great overall cleanliness. Beautiful washroom
Prices: Appropriate
Strong points: Freshest produce and ingredients only, mainly from Shizuoka Prefecture. Organic vegetables, top-class Shizuoka-bred meat and Suruga Bay seafood. Seasonal food only.

Map (Japanese)

There are times when you feel you ought to take a very long look at a dish to leave an indelible image in your brain.
Tetsuya Sugimoto, owner-chef of the eponymous restaurant in Shizuoka City, Aoi Ku, tries never to interfere with the natural colors of the vegetables he utilizes in his superlative dishes.

It becomes a photographic challenge when the plate comes in front of you at first and generally speaking the first photograph as above is rarely the best one!
So you start turning the plate around and take pictures from every possible angle.
Although Tetsuya does not mind at all, keep in mind that the dish, even served on a hot plate, will eventually cool down, so do hurry! (And you had better be alone, as the dragon will always start making snide remarks about my lack of concern for her or our company!)!

Testuya’s technique is both simple and sophisticated. he will add almost no seasoning or sauce and will use the natural juices of the vegetables for the sauce with the addition of a little lemon juice and secret vinegar both to preserve the color.

As for perfect cooking I know that he makes almost invisible incisions with a very thin and sharp knife inside the pieces of vegetables when they are thick to achieve a uniform cooking.
Incidentally all his vegetables are organic and grown in Shizuoka Prefecture.
And on request he can make such a dish purely vegan!

Tetsuya SUGIMOTO
420-0038Shizuoka City, Aoi Ku, Umeya,2-13,1F
Tel./Fax: 054-251-3051
Opening hours：11:30~14:30,17:30~21:30
Holidays: undecided (do make a call first!)
Credit cards OK
HOMEPAGE (Japanese)
Entirely non-smoking!

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, Desserts, 観光, 農業, Food, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

French Desserts at Pissenlit French Restaurant in Shizuoka City!

September 25, 2013 dragonlife Leave a comment

For all its French concept I very much doubt you will find such a dessert in France! See below.

I have always had a sweet tooth and a weakness for desserts although I do not appreciate over sweet dishes. I’m always looking for something more natural combining inventiveness with classical concepts.
I Always make a point to order desserts at Pissenlit French Restaurant in shizuoka City, Aoi Ku, as Chef Toru Arima/有馬亨さん is always bound to come up with unexpected and sublime desserts which will not tax your health!
Here is a succinct selection of what I \had the pleasure to enjoy recently!

This two-tier dessert was created with “croquignolles”, both very soft and crisp biscuits made with plenty of egg whites.

Home-made ice creams, caramel at bottom and Darjheling Te in between with seasonal fruits!

It was certainly a rare pleasure to open the whole and admire it before devouring it!

here is another example of the same cake with strawberry ice cream.
The sauces are custard and raspberry!

As I said above I very much doubt you will find this concept back in France?
Now, what is this blanc-manger made of?

Black sesame (no pun intended!) with black sesame and pear sorbets, and decorated with custard and raspberry sauces!

Although it does look very familiar the concept probably doesn’t exist in France either!

The mousse cake is made with kinako/dry soy bean powder!

The ice-cream is also made with kinako and local brown cane sugar!
Sorry for the blurry pic. I had to hurry before it melted away!

Looking for more! LOL

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

美食, Drinks, 酒, 観光, 農業, Gastronomes, Gastronomy, Hamamatsu City, Japan, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Shizuoka Sake Tasting: Hana No Mai Brewery-Homare Fuji Junmai Sekai Isan

September 23, 2013 dragonlife Leave a comment

Although Mount Fuji is far from Hamamatsu City, as Hamamatsu City is inside Shizuoka Prefecture they also felt compelled to mark the event, Sekai Isan/World Heritage!

This sake is 100% Shizuoka-made with Shizuoka-grown Homare Fuji rice, local water and Shizuoka yeast!

The brewery advertised this particular brew as slighly dry and light in approach!

Rice: Homare Fuji (Shizuoka-grown)
Rice millled down to 60%
Alcohol: 15~16 degrees
Bottled on August 1st, 2013

Clarity: Very clear
Color: Very light golden hue
Aroma: Discreet, hard to catch. Fruity. Rice
Body: Fluid
Taste: Dry fruity well-rounded attack.
Complex.
Almonds, coffee beans, vanilla, apricots.
Very light in approach, almost feminine.
Disappears quickly.
Tends to take a step back with food with a drier character.

Overall: A typical Hana No Mai Brewery sake who tends to produce sake to attract a younger or feminine clientele.
As they do export a lot to the States and Canada in Particular, their sake, including this one, are conceived for a wide-ranging market.
very pleasant and easy to drink at all seasons, preferably slighly chilled.

RECOMMENDED RELATED WEBSITES

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Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

美食, Drinks, 酒, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism

Shizuoka Sake Tasting: Sanwa Brewery-Garyubai Hoosu Muroka Junmai Ginjo Nama Genshu

September 23, 2013 dragonlife Leave a comment

Sanwa Brewery, in spite of being the local sake brewery in Shizuoka Prefecture not using one of the Shizuoka yeasts nonetheless produces some remarkable nectars including this yearly limited production called Hoosu.

The same brewery also tends to put long names on their sakes!
“Garyubai” is the main brand and “Hoosu” is the name of this particular brew.
“Murooka” means “unfliltered, “Junami” means that no pure alcohol was added, “Ginjo” is the premium grade level, “nama” means “unpasteurized” and “Genshu” means that no water was added. All this to mean that this sake has not been “tempered with” whatsoever!

Rice: 100% Yamada Nishiki (Hyogo Prefecture)
Rice milled down to 55%
Alcohol: 16~17 degrees
Dryness: + 4
Acidity: 1.4
Bottles in August 2013

Clarity: Very clear
Color: Very light golden hue
Aroma: Fruity and sweetish. Pears (La France pears)
Body: Fluid
Taste: Assertive attack back up by strong junmai petillant warming uo back of the palate.
Strong alcohol but easy and pleasant to drink.
Very fruity.
Complex: Pears, oranges, apricots.
Lingers for a while before departing on a slightly drier note.
Very refreshing for an unpasteurized and practically unaltered sake.
Not changing noticeably with food, except for more dry pears.

Overall: In spite of its “rough” approach, a very enjoyable sake for all genders at all times, temperature, with or without food.
A pity it is only a limited brew!
The kind of sake to keep you deliciously warm in winter!

RECOMMENDED RELATED WEBSITES

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Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

American Gastronomy: Hot Dog at Aoi Beer Stand in Shizuoka City!

September 21, 2013 dragonlife 2 Comments

Service: Easy-going and friendly
Facilities: Very clean overall. Beautiful washroom inside Den Bulding.
Prices: Reasonable
Strong points: Craft beers only!

Yesterday, after a long and hot work day I decided to start the night with a couple of craft beers at Aoi Beer Stand in Aoi Ku, Shizuoka City.

But all that had made me hungry. too!

I took the opportunity to have a go at the hit dog announced on the menu blackboard!

The hot dog!
Actually I could have called Heisse Hund as the onions had been replaced with sauerkraut heated with sausage!
A great combination as the fried sauerkraut will have lost just enough of its water!

Now the large (for a hot dog!) sausage is a real beauty!
Naoki Mando order them at a local delicatessen. Not only they are big, but they have a great crunchy bite (not the cheap soft canned kind!) and a very deep and complex taste!
Th bread on the hand is exactly like the traditional hot dogs found in the US!

With the right amount of ketchup and soft mustard, a full satisfying and yummy meal!

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

RECOMMENDED RELATED WEBSITES

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Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Bars, Beer, Beer Brewery, 美食, Drinks, 酒, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Beer, Shizuoka Cuisine, Tourism

Bryan Baird’s Newsletter (2013/09/20): Fall Seasonal Release — Yabai-Yabai Strong Scotch Ale

September 21, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Fall Seasonal Release — Yabai-Yabai Strong Scotch Ale

Dear Taproom Friend & Baird Beer Enthusiast:

As is most often the case, summer in Japan gets blown out and autumn ushered in by the winds of a tempestuous typhoon. We are welcoming fall with today’s release of a beer that has become synonymous with the fall season: Yabai-Yabai Strong Scotch Ale.

New Baird Beer Seasonal Release:
*Yabai-Yabai Strong Scotch Ale (ABV 7.5%):

Scotland, an historically important center of beer brewing, has a cool climate that favors cultivation of the hardy barley plant. Scottish Ales, thus, tend to feature the rich and robust flavor of malted barley. Baird Yabai-Yabai Strong Scotch Ale is, in a word, opulent! The color is a deep mahogany brown and the head is dense, creamy and tan. The aroma is one of soft fruit esters and warm fusel alcohols. The body is chewy and the flavor exhibits notes of molasses, caramel apples, rum cake and pit fruit. One glass is enough to take the bite out of the evening autumn chill. Two glasses will leave you toasty and blissfully warm. Three glasses and …. YABAI!

Yabai-Yabai begins pouring from our Taproom taps tonight (September 20) and is available in both kegs and bottles for immediate release to Baird Beer retailers throughout Japan.

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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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, Pierre.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:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

観光, Festivals, Japan, Japanese Culture, Shimada City, Shizuoka, Tourism

Coming Festival: Shimada Obi Matsuri (October 12th, 13th, 14th, 2013)

September 15, 2013 dragonlife 4 Comments

Shimada Obi Matsuri Statue at Oi Shrine in Shimada City!

Every city worth its salt in Japan has a major festival to boast from.
Shimada City not only has one, but it has been officially named one of the so-called three most unusual festivals in Japan!: the Shimada Obi Matsuri and its Daimyo Procession.

This is a major festival in japan!

Not only it is a major festival but although this year will see its 107th edition, it is staged only every 3 years!
So do not miss it! It was held for the first time in 1609.
Some incredible pictures to be taken!

The poster in front of Shimada JR Station!

The procession will take place in the north half of the city, so do get off the Station from the North Exit!

The 300-year old Daimyo Gyoretsu imitates the procession of a grand jumangoku (one hundred thousand koku, units of rice) daimyo, and a total of 250 marchers stretch over 500 meters. Particularly striking is the presence of oyakko who walk gracefully, carrying an obi for safe delivery of babies on the tip of a wooden sword.
The procession is held every three years, in the years of the tiger, snake, monkey and wild boar.

Here are samples of pictures you could take on that day!

SHIMADA TAISAI WEBSITE

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-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
The Wine Wankers by Stuart in Australia!
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-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

レシピ, 美食, 野菜, 静岡市, 観光, Food, Food Health, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism, Vegan, Vegan Cuisine, Vegan Dessert, Vegan Restaurant, vegetables, Vegetarian cuisine

Vegan Restaurant & Shop in Shizuoka City: Rama 4.5 Organic Cafe & Shop!

September 14, 2013 dragonlife 4 Comments

Service: Friendly, smiling and helpful
Facilities: Overall very clean. Washroom a bit small but clean.
Prices: Reasonable
Strong points: Exclusively vegan cuisine. A great scope of vegan ingredients on sale. Entirely non-smoking!

The (small) Rama Group which has been serving for some time vegan food inside the home of some of their members in the south of Shizuoka City at last on August 6th opened a real Cafe & Shop in Gennan Street, Gofuku-Cho, Aoi Ku, in the middle of the city for the pleasure of all vegans and health food lovers!

I’m no vegan myself, but I do appreciate it from time to time, and I’m really happy for my friends and visitors to Shizuoka City who have such priorities!

The shop itself offers an enormous (by Japanese standards!) array of vegan, organic and macrobiotic foods including home-made jams….

and pickles made with fruit and vegetables locally and organically grown.

It is all set in a beautiful and very natural environment, the more for it as it is open as a Cafe all day long!

The general design makes use of a lot of wood.
You can either sit a t tables, or in my case at the counter overlooking the street outside!

The young owners at work1
Mr. Tomonari Maki/牧知成さん and Mrs. Miho Maki/牧美穂さん!

As for the food served the lunch is unique but changes regularly depending on the seasonal ingredients.
They serve all kinds of drinks, including organic beer!
If you don’t speak Japanese speak slowly in English and I’m sure mutual understanding will be easy!

The lunch of the day!
Very appetizing, indeed!
As far as I know this is the sole truly vegan restaurant in town, and probably in the whole prefecture

The hot soup!
No dairy products is used whatsoever!

It is not only healthy but has a beautiful cachet attached to it!

Whatever the angle it is definitely tempting!

Home-made vegan bread!

Home-made jam/chutney!

Plenty of natural spices!

I’m glad to admit that the deep-fried vegetables patty was delicious!

The kinako/roasted soy bean powder jelly dessert and herb tea!

Not only a very healthy dessert but also a traditional Japnese one!

Rama 4.5 Organic Cafe & Shop
420-0031 Shizuoka City, Aoi Ku, Gofuku Cho, 2-4-5
Tel.: 054-266-3845
Business hours: 10:00~19:00
Closed on Wednesday
Entirely non-smoking

Will soon interview their other home-restaurant at:

Rama
422-8052 Shizuoka City, Suruga Ku, Midorigaoka, 19-6
Tel.: 054-260-5186
Business hours: 11:00~23:00
Closed on Wednesday
HOMEPAGE (Japanese)

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美食, Drinks, 酒, 観光, 農業, Fujinomiya City, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Shizuoka Cuisine, Torigai

Shizuoka Sake Tasting: Fuji-Takasago Brewery-Junmai Ginjo “Nama”

September 14, 2013 dragonlife 2 Comments

It’s been a long time since I enjoyed a “nama”/unpasteurized sake by Fuji-Takasago Brewery in Fujinomiya City!
If you don’t want to spend or drink too much it is always a good idea to buy smaller bottles containing only 180 ml, or even drink two them if you want variation in low quantities!

I can recommend Cenova Department Store in Shizuoka as they take the pains of adding extra information!

Rice milled down to 60%
Alcohol: 14.5 degrees
Dryness: + 4
Bottled in May 2013

Clarity: Very clear
Color: Light golden
Aroma: Assertive. Dry and fruity. Pineapple, citruses.
Body: Fluid
Taste: Very dry attack wit strong junmai petillant.
Complex.
Lots of nuts.Oranges.
Lingers for a little while warming up the back of the palate.
Ends up on an even drier note with oranges, nuts, almonds, chestnuts.
tends to take a back step with food although junmai petillant is still very strong and dryness more accentuated with more nuts.

Overall: A sake for dry sake lovers!
Enjoyable with and away from food.
Strong in spite of normal alcohol content.
Tends to take a mellow turn once away fro food again.
Although I appreciated it on its ow, it is probably conceived to be drunk with heavy izakaya food.

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

美食, Drinks, 酒, 観光, 農業, Gastronomes, Gastronomy, Iwata City, Japan, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Shizuoka Sake Tasting: Senju Brewery-Oo Kara Kuchi-Kyoku +20 Honjozo

September 14, 2013 dragonlife Leave a comment

I already tasted this limited sake from Senju brewery in Iwata last year and am always looking frward to tasting it again every year as sake is never the same!
+ 20 means it is extremely dry, probably the record in Shizuoka Prefecture!

In any case they almost overstate it: Oo (very) Kara Juchi (dry) Kyoku (exceptional)!
This is an honjozo meaning that it needed a lot of work blending it with pure rice alcohol!

Rice milled down to 65%
Alcohol: 14~15 degrees
Bottled in August 2013

Clarity: Very clear
Color: Very light golden hue
Aroma: very light. Pears, custard. Dry and fruity
Body: very fluid
Taste: Very dry attack.
Complex, hard to “catch”.
Greens, nuts.
Marries exceptionally well with heavy izakaya food.
Disappears quickly on dry nutty note.
Always seems to incite you into the next cup!

Overall: A sake for izakaya food. Full stop.
Not the kind of sake you really want to extol on, but just drink!
Its extreme dryness makes for a great experience though.
Could be enjoyed at any temperatures but it should definitely be enjoyed lukewarm!

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Events, 観光, Festivals, Japan, Japanese Culture, Mage Festival, Shimada City, Shizuoka, Tourism

Coming Festival: Mage Matsuri-髷祭 in Shimada City (September 15th, 2013)!

September 13, 2013 dragonlife 2 Comments

if you have the chance to be in Shimada City this Sunday do not miss this unusual Festival!
It is called the Shimada mage Festival!
Mage means “Hair bending” ( a poor English translation I must admit!), that is the tradtiional way to set hair in Japan!

Even little girls participate!

This very peculiar festival is held on the third Sunday, shine or rain, of September every year.
This year will the 56th edition!

It was first held on September 9th, 1933!
Some ladies wear wigs, but most participants spend the morning setting their at a local “hairdresser”!
Yo will be able to admire them between roughly 13:00 and 16:00 at Oi Shrine (大井神社), in front of Shimada Hospital and Udaji Temple (鵜田寺).

For more (very interesting pictures) consult the following BLOG!

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Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

観光, Humor, Japan, Japanese Culture, Photography, Shimada City, Shizuoka, Tourism

Hungry Goblin!

September 13, 2013 dragonlife Leave a comment

What is that goblin ogling at for the top of a roof with a sake flask in his hand?

A big fat green worm!

Oumuraya Brewery poster at Shimada JR Station.

If you want to take your own picture, go down at Shimada City Station, take the north exit.
Oumuraya Brewery is only 10 minutes away by foot!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Bars, Beer, Beer Brewery, 美食, Drinks, 酒, 観光, 農業, Gastronomes, Gastronomy, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Beer, Shizuoka Cuisine, Tourism

Bryan Baird’s Newsletter (2013/09/12): Baird Beer Seasonal Release: Kellerbock

September 12, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Baird Beer Seasonal Release: Kellerbock

Dear Taproom Friend & Baird Beer Enthusiast:

There is enough diversity inherent in the flavor of beer for a brewer to be able, theoretically, to brew and release a different and distinctive beer every day of the year. Beer truly is the gift that never stops giving. Today’s beer gift is Baird Kellerbock.

New Baird Beer Seasonal Release:
*Baird Kellerbock (6.5%):

Bock is a strong, malt-centric lager of German origin. Bock beers have historically been associated with special occasions — religious festivals and whatnot. They also enjoy a long history of being brewed and consumed by Bavarian monks as a source of nutrition during times of fasting.

Baird Kellerbock is an unfiltered and secondarily fermented version of this old German style. It is chestnut-brown in color, richly luxuriant in texture, and hugely malty in flavor. It is a beautiful beer to imbibe in this season of dropping temperatures and shortening days.

Baird Kellerbock is available for immediate release in kegs only (no bottles). It begins pouring from the taps of our Taproom pubs tonight (Thursday, September 12).

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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