Category Archives: Drinks

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

Shizuoka Sake Tasting: Fujinishiki Brewery-Fujinishiki Fuji Sekai Bunka Isan Junmai

August 7, 2013 dragonlife Leave a comment

As I said before, with the advent of Mount Fuji and Matsubara Beach being chosen as the New UNESCO World Culture Heritage, the sake breweries have been scrambling to put on sale brews commemorating the event!
Fujinishiki Brewery located in Fujinomiya City at the foot of Mount Fuji, came up with a beautiful label representing Mount Fuji in different seasons!

The small label on the bottle neck states the recent registration and election of Mount Fuji and Matsubara Beach as a new UNESCO World Cultural Heritage!

Rice milled down to 65 degrees
Alcohol: 15~16 degrees
Bottled in June 2013

Clarity: Very clear
Color: Very faint golden hue
Aroma: Fruity. Coffee beans, nuts, loquats.
Body: fluid, slightly syrupy
Taste: Sweetish attack backed up with assertive junmai petillant.
Fruity and complex.
Nuts, chestnuts, loquats, apricots, notes of coffee beans.
Linger for a while before disappearing on a drier note.
Tends to mellow with food.
Marries beautifully with food, although it tends to take a back step.

Overall: A typical sake from Fujinishiki Brewery conceived to marry beautifully with food, especially izakaya food, although it tends to make itself discreet then.
Eminently drinkable on its own at all temperatures.
Take it to great BBQ outdoors or as a present!

RECOMMENDED RELATED WEBSITES

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: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

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

Shizuoka Sake Tasting: Fuji-Takasago Brewery-Takasago Homare Fuji Junmai

August 7, 2013 dragonlife Leave a comment

As I said before, with the advent of Mount Fuji and Matsubara Beach being chosen as the New UNESCO World Culture Heritage, the sake breweries have been scrambling to put on sale brews commemorating the event!
Fuji-Takasago Brewery being located on the slopes of Mount Fuji had just to join in with a beautiful retro-style label!

Rice: Homare Fuji (Shizuoka Prefecture)
Rice milled down to 60%
Alcohol: 15~16 degrees
Bottled in June 2013

Clarity: Very clear
Color: Golden hue
Aroma: Assertive and fruity. Pears with notes of banana. Alcohol.
Body: Fluid
Taste: Well-rounded fruity attack backed up with some palate-warming junmai petillant.
Complex: pears, chocolate, persimmon.
Disappears quickly on a strong nutty note.
Mellows with food for a great marriage.

Overall: A typical sake from Fuji-Takasago Brewery.
Shizuoka Prefecture-grown Homare Fuji sake rice seems to come into many intriguing guises demonstrating that the same rice with basically the same water and yeasts can give birth to a great variety of bectars!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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

Bryan Baird’s Newsletter (2013/08/05): Two Summer Seasonal Releases: Japan Tale Ale & Asian Beauty Biwa Ale

August 5, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Two Summer Seasonal Releases: Japan Tale Ale & Asian Beauty Biwa Ale

Dear Taproom Friend & Baird Beer Enthusiast:

One of the great gifts of the summer season surely is nature’s bounty of fresh fruit and vegetables. Two local fruits, harvested in early summer, are of particular appeal to us because of their usefulness as adjunct ingredients in beer: ume and biwa. Fresh, whole, non-processed fruit that is added to either wort or beer and then subject to the fermentation process can lend wonderfully bright, yet subtle and nuanced, flavors to the final brew.

We are thrilled to share our enthusiasm for this type of locally harvested, in-season fruit beer brewing with you through the release of two classic Baird Beer summer seasonals: Japan Tale Ale and Asian Beauty Biwa Ale.

New Baird Beer Seasonal Releases:
*Japan Tale Ale 2013 (5.5%):

Brewed with a host of indigenous Japanese ingredients (un-malted wheat, korizato sugar, fresh ume plums and, of course, lovely soft Numazu water) Japan Tale Ale is lightly hopped, pleasantly tart and extremely refreshing. It’s hazy, milky-white color and snow-white foam collar are reminiscent of a Belgian witbier. It drinks, though, like a beer version of a well-made ume sour (a popular drink served in traditional Japanese pubs that is made with distilled shochu and plums and served carbonated on ice).

We are now accepting orders for Japan Tale Ale 2013. Shipments from the Numazu brewery will begin Tuesday, August 6. It will begin pouring from the taps of our Taproom pubs tonight (Monday, August 5). It is available in limited quantity in both kegs and bottles.

*Asian Beauty Biwa Ale 2013 (5.5%):

Biwa is “the small, yellow, edible, plum-like fruit of the loquat tree.” We had no idea what it was until our partner-friend-carpenter-farmer, Nagakura-san, brought some in several years ago for us to taste and then brew with. It is an extremely subtle fruit that harmonizes sweetness with tartness. Asian Beauty Biwa Ale is coyly fruity, spritely effervescent and delicately firm — like a true Asian beauty!

We are now accepting orders for Asian Beauty Ale 2013. Shipments from the Numazu brewery will begin Tuesday, August 6. It will begin pouring from the taps of our Taproom pubs tonight (Wednesday, August 7). It is available in limited quantity in both kegs and bottles.

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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, Japan, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Beer, Shizuoka Cuisine, Tourism

Bryan Baird’s Newsletter (2013/08/01): Harajuku Taproom 4th Anniversary

August 5, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Harajuku Taproom 4th Anniversary
Dear Taproom Friends and Baird Beer Enthusiasts,

Thank you all for helping us celebrate the Fishmarket Taproom’s 13th anniversary last month. But don’t put down those glasses yet! Harajuku Taproom will be celebrating its 4th Anniversary this weekend (Saturday, August 3rd and Sunday, August 4th)! Events are rare for our youngest taproom, so we always plan to go big for our anniversary bash! First, we have the release of Harajuku Taproom’s Special Anniversary Lemon Lager, which will be followed by a list of seasonal Baird favorites including:
Bakayaro Strong Ale
Temple Garden Yuzu Ale
Cool Breeze Pils
The one-keg only early release of Japan Tale Ale
The Harajuku Taproom and Alias Collaboration Beer: Second Strike Apple Ale
Summer Mikan Ale
And of course, Baird Brewing’s full lineup of year-round beers!

Many of these are one-keg only, so don’t miss your chance to get a taste of these fantastic seasonal treats!

The kitchen will also be preparing special anniversary dishes. This year, our famous anniversary gyoza will feature Iberico pork! Portions are limited, so we apologize if we run out early! Besides our delicious yakitori, kushi-katsu and sashimi are just a couple of the special dishes we will have to offer this weekend, so make sure to grab a bite with your beer!

In order to accommodate as many guests as we can, we will create standing-only sections as well. We thank you for your cooperation! So come on down to Harajuku and help us celebrate our 4th! The Taproom staff are ready to make sure you have a great time!

See you there!

Bryan

Harajuku Taproom
Harajuku 4th Anniversary
Saturday, August 3rd and Sunday, August 4th
Open from 12:00 – 24:00

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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

Bryan Baird’s Newsletter (2013/07/19): Seasonal Release: Fish-Tap 13 Aroma Hop Ale; FT 13th Birthday Celebration

July 23, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Seasonal Release: Fish-Tap 13 Aroma Hop Ale; FT 13th Birthday Celebration

Dear Taproom Friend & Baird Beer Enthusiast:

It is hard to believe that thirteen years have passed since Sayuri and I opened the doors of the Numazu Fishmarket Taproom on July 20, 2000. We had no Baird Beer on tap (our brewing license was yet to be granted), only Hoegaarden White and Guinness. We were excited and nervous, optimistic and fearful. The implications of pursuing a dream and not succeeding were too dark to fully contemplate. The first customers of the day were, to no one’s surprise, the carpenter, Nagakura-san, and his wife Shoko-chan. Their presence was both calming and reassuring. The first beer poured was Hoegaarden White; the first food delivered was Sayuri’s Parmesan chicken salad. We were officially in the restaurant and beer business!

The path to sustainable success though would prove long and arduous, more so than we ever imagined. While a deep passion for and conviction in the business helped to sustain us through the very lean early years, the real source of our fortitude was the extreme high quality of our small but loyal customer base. Our Taproom customers became our friends and cheerleaders and literally willed the business forward. Thank you for your long-time support and friendship. You are an integral part of the Baird Beer family.

In celebration of the Fishmarket Taproom’s thirteenth birthday we we have brewed a special beer — Fish-Tap 13 Aroma Hop Ale.

New Baird Beer Seasonal Release:
*Fish-Tap 13 Aroma Hop Ale (6.5%):

This quenching and stealthily strong golden ale is brewed exclusively with low- to medium-level alpha-acid hops that are known not for their bittering potential but rather for their aromatic quality. The six varieties used are US Cascade, NZ Motueka, English East Kent Golding, Slovenian Styrian Golding, German Spalter and Czechoslovakian Saaz. Calculated kettle IBUs from these aroma hop additions come to 40. Double dry-hopping in the post-fermentation conditioning tank, though, is what contributes the glorious bouquet — herbal, floral and just a touch earthy. The earthiness is enhanced by fermentation with our Belgian yeast strain, which leaves the beer bone-dry in the finish.

Fish-Tap 13 Aroma Hop Ale will begin pouring at all of our Taprooms on Saturday, July 20. It is available also for immediate shipment to Baird Beer supporting pubs and restaurants throughout Japan. This birthday beer is draught-only (no bottles — sorry!). Our brewery is small and, as always, quantities are limited. Orders will be fulfilled on a first-come, first-serve basis.

Upcoming Taproom Event:
*Numazu Fishmarket Taproom 13-Year Birthday Celebration (Saturday-Sunday, July 20-21):

Please join us this weekend in Numazu for a two-day birthday celebration. The festivities kick off at 11:00 am Saturday in the brewery parking lot with the tapping of the final keg of Morning Coffee Stout 2012. Barbecuing in the parking lot will begin at noon, at which time the Fishmarket Taproom will open its doors. The first brewery tour also will start at noon. Weekend party highlights include:

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, Desserts, Drinks, 酒, 静岡市, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Mirin, Organic Vegetables, Recipes, sake, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Shochu, Tourism, Umeshu, 梅酒

Umeshu: Umeshu with Organic Plums Harvested in Shizuoka City!

July 15, 2013 dragonlife 3 Comments

The other day I received a phone call a phone call from my good friend, Ms. Asami Itoh who just succeeded in her father’s steps as the new president and owner of Marufuku Tea Factory in Shizuoka City. She is a very busy lady as she is also active in producing tea bags at her other venture, CHA-O Company.

She was inviting me to join her and her sister, Aya, in the harvesting of organic Japanese plums growing on trees inside a property that her family owns up in the mountains in Umegashima!

Although Umegashima is located inside Shizuoka City, it took us more than an hour of driving up the mountains away from civilization up to a point located at 1000 meters altitude where the road ended in front of a small Shinto Shrine!

At that very spot you will discover the highest altitude green tea fields in Japan!

From there we had to walk down a precipitous lane for about 15 minutes while Asami was carrying down the necessary equipment on a rail cart that most farmers use in Shizuoka Prefecture where a lot of agriculture is conducted on the sheer slopes across the Japanese Southern Alps.

We soon reached a Japanese traditional farm house that Asami’s father had completely refurbished. I just can’t imagine how they brought up all this wood, pillars, rafters, beams and whatever else in that spot completely isolated from car roads!
But the house itself is already worth the expedition. I can imagine many of my artist and writer friends falling in love with this abode away from everything where mobile phones don’t work, although the place is equipped with electricity, gas, toilets and bathroom!

Safety lamps in case of a blackout!

The place contains a mountain of antiques gathered over the year by Asami’s father and I can guarantee you that the place is safely locked away. What with intruders regularly stealing valuable mountain vegetables growing on the property!

There is plenty of room for sleeping but this hammock just feels great in the heat of summer! Incidentally it snows up there in winter!

Japanese antique tansu/箪笥/chest!

More authentic antique tansu!

Antique rice straw rain gear!

A real Japanese antique irori/囲炉裏sunken hearth!

Even the stairway and hand rail are antiques!

An array of authentic antique kokeshi dolls/コケシ all signed up by artists!

The three of us spent a good 4 hours harvesting Japanese plums overhead as the lower branches ahd been eaten out by wild deer!
I made a mistake not to wear boots in the muddy ground and I was beaten by a leech! Yes, a leech at 1000 meters altitude!

We first dropped the plums into individual wicker baskets secured around the waist.

There were (unfortunately inedible) mushrooms everywhere!

Japanese plums are best harvested just before they start changing color!

Naturally the crop was carried up to the small car park via the rail tractor!

Apparently this year’s crop was not very good but we must have collected 50 kg of them!

Although I was asked to take more with me I was allowed to choose enough of the bigger ones to bring back home to make umeshu.
Usually people use cheap white liqueur and koorizato/crystal sugar, last year I made them with local shochu, sake and koorizato, but this time I used only sweet potato shochu and a bottle of the only mirin/sweet sake made in Shizuoka Prefecture by Sugii Brewery in Fujieda City!

You will not find such an extravagant umeshu in any shop!

I still had enough left for Dragon (my worse half!) to make (from left to right): plums in fruit vinegar and honey, plum soy sauce and white wine umeshu!

She even made plum chutney!

Looking forward to tasting this great umeshu in winter. And of course it will be a rare treat to eat or use the plums in recipes!

Marufuku Tea Factory (Director, Ms. Asami Itoh)
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)
420-0006 Shizuoka Shi, Aoi Ku, Wakamatsu Cho, 94
Tel: 054-253-8421
Fax: 054-253-8413
HOMEPAGE (Japanese)

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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

Shizuoka Sake Tasting: Makino Brewery-Fujisan Junmai

July 15, 2013 dragonlife Leave a comment

With the advent of Mount Fuji and Matsubara Beach being chosen as the New UNESCO World Culture Heritage, the sake breweries have been scrambling to put on sale brews commemorating the event!

The red tag makes sure you understand the purpose of this particular sake brewed in Fujinomiya City by Makino Brewery at the foot of Mount Fuji.
Actually the brand name “Fujisan” is owned by only two breweries, one in Yamanashi Prefecture and by Makino Brewery!

Rice milled down to 70%
Alcohol: 15 degrees
Bottled in June 2013

Clarity: Very clear
Color: Very faint golden hue
Aroma: Light and fruity. Rice, banana.
Body: Fluid
Tasting: Very well-rounded dry attack, fruity with a muted junmai petillant backup.
Lingers for a while warming up back of the mouth.
Complex.
Loquats, almonds, apricots, macadamia nuts, apples.
Changes very little with food but for a drier note. Actually marries well with any food, especially izakaya fare.
Better enjoyed with food as it “nags” you into the next cup.

Overall: A typical sake from Shizuoka Prefecture with a lot of complexity, fruit and dry but smooth attck.
Whenever enjoyed with food or not, it insistently pulls you back into the next cup, a sure sign of an eminently drinkable sake!
The kind of sake to bring to any party including food, be it a bbq or a sophisticated affair!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Bryan Baird’s Newsletter (2013/07/12): Seasonal Release: Shizuoka Summer Mikan Ale

July 12, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Seasonal Release: Shizuoka Summer Mikan Ale

Dear Taproom Friend & Baird Beer Enthusiast:

That zesty Lemon Wit we recently released really hits the spot on these sultry summer days, doesn’t it? Well, so to does our fruited Shizuoka Summer Mikan Ale which we are happy to release today.

New Baird Beer Seasonal Release:
*Shizuoka Summer Mikan Ale 2013 (ABV 5.5%):

A summer mikan (natsumikan) is a grapefruit-like citrus fruit that is tart and sweetly sour in flavor and wonderfully aromatic. The only fruit to make it through the doors of the Baird Brewery, of course, is fresh whole fruit recently plucked from the land. The natsumikan fruit we use is home-grown here in Shizuoka prefecture. The bounty of fruit is painstakingly hand-processed by the Baird Brewery team before its introduction into the brewhouse and then again in the cellar. You can taste the freshness and wholesomeness of the natsumikan fruit in each sip of this extraordinarily piquant brew.

The refreshing citrus character of Shizuoka Summer Mikan Ale is not supplied by fruit alone, however. The natsumikan fruit is complemented beautifully by deft additions of four citrusy-spicy American hop varieties: Summit, Simcoe, Citra and Centennial. Additions of wheat (malted and unmalted) to the grist helps to further accent the natural fruit character. The quenchingly brisk and tart result is summer paradise in a glass!

Shizuoka Summer Mikan Ale 2013 is available in both kegs and bottles (360 ml) for immediate release.

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Bryan Baird’s Newsletter (2013/07/05): New Summer Seasonals; Fish-Tap Turning 13

July 12, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

New Summer Seasonals; Fish-Tap Turning 13

Dear Taproom Friend & Baird Beer Enthusiast:

Although the rainy season lingers here in Japan, the summer heat and humidity are not proving deferential — they have crashed the party. We greet these summer weather twins with the perfect beer antidote: Baird Lemon Wit.

New Baird Beer Seasonal Release:
*Baird Lemon Wit (4.5%):

A ‘Witbier’ is a Belgian ale style whose hallmark ingredient is unmalted wheat. In addition to lending a light and wholesome taste character, unmalted wheat also contributes a hazy white color to the beer (’wit’ literally meaning ‘white’). Belgian-style witbiers also tend to be spiced, most commonly with curacao orange peel and coriander. The result is a sprite, quenching and playfully effervescent brew that is an ideal summer session ale.

Baird Lemon Wit is brewed in this Belgian tradition only with a local twist — we spice with Japanese sansho rather than coriander and use the peels (and juice) of locally grown lemons rather than curacao oranges. The unmalted wheat we use (as 25% of the grist) is grown domestically in Chiba prefecture. The taste? Bright and tart, crisp and refreshing.

Baird Lemon Wit is available both in kegs and bottles for immediate release. It begins pouring from the taps of our Taproom pubs tonight (Friday, July 5). Those visiting a Taproom pub this weekend will also be greeted by two other new and limited release (Taproom-only, draught-only) seasonal specials — Faded Glory Pale Mild (3.2%) and Shohei’s First (5.8%). The former is a classic English-style Mild pulled as you would expect in real ale fashion through our Taproom hand-pumps. Faded Glory is the ultimate session ale. The latter is the first go at a bit of recipe formulation by the newest member of our brewing team — Shohei Taguchi (formerly of Yoho Brewing in Nagano prefecture). Shohei’s First is a sort of hoppy Golden Ale that features Southern hemisphere (New Zealand) hops — Motueka, Wakatu, Nelson Sauvin and Cascade (dry-hopping with Motueka and Wakatu). It you happen across our lanky new brewer enjoying his namesake brew this weekend, give him a pat on the back and welcome him to the Baird Beer family.

Upcoming Taproom Event:
*Numazu Fishmarket Taproom 13-Year Birthday Celebration (Saturday-Sunday, July 20-21):

Sayuri and I first opened the doors of the Fishmarket Taproom on Saturday July 20, 2000. It is hard to believe that our baby is about to become a teenager! Despite her increasingly sassy impertinence, we still love her and will be celebrating her birthday next weekend. Celebration highlights include:

11:00 AM (Saturday 7/20) kick-off in the brewery parking lot with the tapping of Morning Coffee Stout 2013
Brewery parking lot BBQ (11:00 AM – 5:00 PM Saturday; Noon – 5:00 PM Sunday)
Brewer-guided brewery tours at noon, 2:00 and 4:00 each day
Special tappings of various cellared brews (Daidai IPA, Carpenter’s Mikan Ale, Bakayaro!, Second Strike Apple Ale, Kiwi IPA, Saison Sayuri and more!)
Debut of Fish-Tap 13 Anniversary Ale
Phenomenal lineup of celebration food and BBQ delights
The doors of the Fishmarket Taproom will open each day at noon (food last order @ 22:00; drink last order @23:30). All beer and food items will be 500 yen (beers to be served in our take-out bura-bura cups). Kindly mark your calendar and plan to join us for what promises to be a most festive birthday celebration!

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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

Bryan Baird’s Newsletter (2013/06/28): Seasonal Debuts: Kellerpils and Old Brown Ale

July 1, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Seasonal Debuts: Kellerpils and Old Brown Ale

Dear Taproom Friend & Baird Beer Enthusiast:

Germany and Belgium share at least two things in common: a border and world-renowned beer cultures. Yet their respective brewing traditions could hardly be more disparate. The Germans are methodical, scientific brewers who eschew any beer ingredient save four: malt, hops, water and yeast. The lagers and ales of Germany tend to be clean, round and highly drinkable. The Belgians also are traditional brewers but with a more open and intuitive approach, incorporating a wide range of ingredients including uncultured yeast and wild micro-flora. The ales of Belgium tend to be funky, complex and often refreshingly sour.

We are pleased today to release two new seasonal beers, one inspired by Germany (Kellerpils) and the other by Belgium (Old Brown Ale).

New Baird Beer Seasonal Releases:
*Kellerpils (4.5%):

The term ‘Kellerbier’ translates literally to ‘cellar beer.’ It refers to a type of German beer that is not clarified or pasteurized and contains some of the original yeast of fermentation. This methodology, of course, is the one we use for all Baird Beer. Pilsner is the world’s most popular lager beer style, being crisply quenching and bracingly refreshing.

Baird Kellerpils is a simple brew comprised of two German malts (Pilsner and Sour) and four classic continental hops (Magnum, Spalter, Tettnanger, Saazer). The nose contains a pleasant hint of sulfur from the secondary lager yeast fermentation; the flavor is nutty and bready; the finish is dry with a balanced bitterness. This truly is an old school Pils. It is available in kegs only.

*Old Brown Ale (4.5%):

Belgian beer styles run a very large gamut and their definitions tend to be broad. A regular bruin (brown) ale would be darker than amber in color, less sour than a Flemish Brown Ale, and less strong than a classic Abbey/Trappist Dubbel.

Baird Old Brown Ale is brewed to moderate gravity, 12.8 Plato, and enjoys a typically eclectic Belgian grist bill which includes both malted and un-malted wheat as well as malted rye. Hop bittering is moderate at 22 IBUs while hop aroma is little to none. Fermented warm with a Belgian yeast strain, the flavor manages at once to be sweet and a touch tart. The overall character is perhaps best described as sessionably complex. Old Brown Ale is available in both kegs and bottles (360 ml).

Both beers begin pouring from our Taproom taps tonight (Friday, June 28) and both are available for immediate release to craft beer retailing establishments throughout Japan.

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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Wine Bar & Restaurant: Kichi To Naru Kitchen in Shizuoka City!

June 28, 2013 dragonlife Leave a comment

Service: Smiling, friendly and easy-going
Equipment & Facilities: Great cleanliness overall. Superb washroom
Prices: Reasonable
Strong points: Very fresh local vegetables. Healthy and filling fusion bistro food. Wines served all day long

There is a new very welcome trend of new restaurants coming to town not only to please all budgets but also making a maximum use of local products ensuring freshness and taste at reasonable prices inside a modern and easy-going environment

The latest addition in Shizuoka City, Kichi To Naru Kitchen, is actually the third establishment opened by Kichi To Naru Co. which originally hails from Fuji City.

The place is extremely clean and comfortable tucked away from the heat of the summer and the cold of winter.

The gastronomy is markedly Italian-inspired although it is more fusion than anything else comprising typical Japanese and French bistro fare.

If you are on your own sit at the counter and enjoy the sight of young chefs working in an open kitchen!

Even at lunch the menu offers quite some choice.
For my first lunch I chose the Milky rice (risotto-style) with curry sauce and mushrooms cultivated by Mr. Hasegawa in Fuji City!

It comes with fresh greens and beans salad,…

and potage.

The milky rice risotto and (mild) curry sauce, a very Japanese concept!

I must admit that the milky rice risotto was a bit of discovery! It was perfectly married to the curry sauce!

For my second lunch I sampled the pasta with fried eggplants in mildly hot tomato sauce!

Very Italian in concept!

Very healthy and tasty al dente spaghetti!

And home-made tiramisu for dessert!

Expect more visits at tea-time and dinner!

Kichi To Naru Kitchen
Chef: Ryo Ogihara
Shizuoka City, Aoi Ku, Shichiken-Cho, 5-8, Miraie Shichiken Cho Bldg. 1F
Tel.: 054-255-5036
Opening hours: 11:00~23:00 (until 24:00 on Saturdays & Sundays)
Closed on Mondays
HOMEPAGE (Japanese)

Other establishments:
Kichi To Naru Kitchen
Fuji City, Takane Cho, 11-9
Tel.: 0545-57-0111

Kichi To Naru Izakaya
Fuji City, Urijima Cho, 108
Tel.: 0545-53-0187

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French Gastronomy: Dinner at La Fillette in Shizuoka City!

June 27, 2013 dragonlife Leave a comment

French Andouillette!

Service: Friendly and a bit shy
Facilities & Equipment: Very clean overall, pleasant washroom
Prices: Reasonable to slightly expensive
Strong points: French restaurant doubling as a wine bar. Traditional French Bistro gastronomy. Good range of wines.

La Fillette (meaning “young/little girl) has the enormous merit to double as a wine bar (you may drink beer, lol) which allows you to sit comfortably in front of a h[glass at any time of the evening.

It used to be a Spanish restaurant before it opened 6 years ago and the decor outside has changed very little!

have a good look at the blackboard outside! Take your time and read it! I personally found an item that any Frenchman worth his salt has to sample!

Actually, it is not one but two blackboards you will have to check before entering!

A great feature of the place is that hey have their own cave/cellar which you can peek inside. I can garantee you you will discover some memorable bottles !

if you are on your own, you would do better to sit on a high stool at the bar counter, but if you are with a special company take a table in a cozy corner!

They have some very reasonable champagnes for the connoisseurs!

The menu is very traditional French bistro gastronomy with many a little surprise such as the above cheese creme brulee for appetizer!

As a Burgundian I couldn’t resist the escargots/snails!

The single item I would kill for!
French andouillette (pork tripes sausage)!
Home-made (not easy) and serve with succulent mashed potatoes!

Oysters gratin to damn a New Englander!

Ox jowl wine stew!

Another view of this traditional French Bistro fare you would find anywhere back home!

Home-made pistachio ice-cream!

but for me it was a succulent cheese plate!

With the perfect garlic toasts!

Looking forward to my next visit! There are too many many morsels I had to ignore! LOL

LA FILLETTE
Shizuoka City, Aoi Ku, Hitoyado-Cho, 2-1-4 (along Showa Street)
Tel.: 054-251-6018
Opening hours: 17:30~24:00 (from 15:00 on Saturdays)
Closed on Sundays
Credit cards OK

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Shizuoka Sake Tasting: Yamanaka Brewery- Enshu Yokosuka Aoitenka Homare Fuji Junmai Ginjo Limited Edition

June 24, 2013 dragonlife Leave a comment

Homare Fuji sake rice grown in Shizuoka Ptrefecture doesn’t need much to be introduced any longer, but the difference is that many local breweries are tackling the more difficult ginjo level with it and successfully at that!

More than two thirds of the Shizuoka Prefevture breweries are creating sake with Homare Fuji!
With the recent inclusion of Mount Fuji as a World Heritage will tempt collectors!

Rice: Homare Fuji 100%
Rice milled won to 55%
Yeast: Association N0 1501
Alcohol: 15~16 degrees
Dryness: + 1.5
Acidity: 1.7
Bottled in June 2013 (limited edition)

Clarity: Very clear
Color: Faint golden hue
Aroma: Strong, dry and fruity. Banana, apricot, almonds
Body: Fluid, slightly sirupy
Taste: Strong dry attack backed up by puissant junmai petillant.
Complex.
Bananas, oranges, nuts, almonds, walnuts.
Disappears fairly quickly on a very dry nutty note.
Changes little with food.
For all its seemingly announced little dryness, the sweetness is counterbalanced by the high acidity, for a beautiful balance.

Overall: A strong dry fruity nutty and very assertive sake.
Drinks superbly with any food.
Probably bets appreciated slightly chilled.
Although eminently enjoyable on its own, this is a typical sake from Yamanaka brewery (Kakegawa City) with intriguing complexity and fruitiness, making it the perfect sake to enhance food, especially of the better kind, be it Japanese or Western.
Shizuoka-grown Homare Fuji sake is definitely coming of age!

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Bryan Baird’s Newsletter (2013/06/06): Three Single-Hop Seasonal Releases

June 10, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Three Single-Hop Seasonal Releases

Dear Taproom Friend & Baird Beer Enthusiast:

Hops are the spice of beer; they provide the bitter balance to the malt sweetness and infuse the brew with varying attributes of flavor and aroma. There are many varieties of hop, all imparting different character notes. Hops sharing the same name and genetic lineage often manifest characteristics dramatically different from their brethren grown in other regions of the world. Hops are, in a word, fascinating.

The best way to understand the comprehensive character of an individual hop variety is to brew a beer exclusively with that hop. This is called single-hop brewing. We have been busy single-hop brewing over the past several months and are happy to begin releasing some of these experiments. Up today: (1) Sorachi Ace Single-Hop Ale, (2) Santiam Single-Hop Ale, and (3) Northern Brewer Single-Hop Ale. All three of these varieties were grown in the United States. The recipes for these beers are identical, except of course for the hop variety. Calculated IBUs stand at 30. All are dry-hopped.

New Seasonal Baird Beer Releases:
*Sorachi Ace Single-Hop Ale (5%):

Sorachi Ace is a hop variety apparently from China but then shipped to and grown in Japan where it became known as a Japanese hop. It’s pedigree is a cross between Brewer’s Gold and Saazer. The Sorachi Ace we are using was grown in the United States. We have never seen, used nor tasted Sorachi Ace grown in Japan. This is our first experience with it period. It is noted for a lemon-like character. Alpha acid content for the 2012 crop is 15.3%. What do you think?

*Santiam Single-Hop Ale (5%):

This hop was released in the U.S. in 1997 and is a cross between Tettnanger and Hallertau Mittlefruh. It thus is noted for it’s ‘noble’ aroma, often described as spicy and floral. Santiam is one of the key hops in our year-round Single-Take Session Ale. Alpha acid content for this 2011 crop sample is 9.2%. How do your tastebuds respond?

*Northern Brewer Single-Hop Ale (5%):

Originally bred in England in 1934 from a Canterbury Golding female hop and a male hop known as OB21. It is held as a quintessentially ‘dual-purpose’ hop: equally good for its bittering potential and its aromatics. We are using the U.S. grown version here. We first got to know this hop as a signature hop in the Anchor Steam beer. Alpha acid content for this 2012 crop is 9.4%. We used to use Northern Brewer way back and featured it in our Bay Steam beer (a forerunner to Red Rose Amber Ale) — remember that? This is our first go with it in several years. What say you?

All three of these single-hop ales begin pouring tonight at our Taproom pubs. They also are available for immediate release to Baird Beer retailing pubs and restaurants in Japan. Please note, these are small-batch brews, keg only (no bottles), and thus very limited in supply. Orders will be fulfilled on a first-come, first-serve basis.

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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Shizuoka Sake Tasting: Sanwa Brewery-Garyubai Kaibin Jyuuri Ni Kaoru Junmai Daiginjo

June 10, 2013 dragonlife 2 Comments

Sanwa Brewery in Shimizu Ku, Shizuoka City is a bit of a maverick in Shizuoka Prefecture as they are the only one brewery in Shizuoka Prefecture not using the Shizuoka yeast.

Moreover they do not participate to sake competitions organised by the Association of Shizuoka Brewers in spite of their membership.

The result is that their sake, although celebrated beyond our borders, are difficult to obtain even in Shizuoka as they are distributed only by a few sake shops.
I nonetheless, and especially the Missus and ladies in general, like them and am always looking for limited brews such as this one!

Rice: Aiyama (Hyogo Prefecture) 100%
Rice milled down to 40%
Alcohol: 16~17 degrees (genshu)
Dryness: + 1
Acidity: 1.3
Bottled in March 2013

Clarity: Very clear
Color: Very faint golden hue
Aroma: Complex and elegant. Pears, rice, pineapple
Body: Fluid, slightly sirupy
Taste: Dry, well-rounded fruity attack backed up with puissant junmai petillant.
Complex and fruity, almost sweet
Disappears fairly quickly on a somewhat drier note.
Apricots, nuts, almonds, macadamia nuts, faint hints of coffee and dark chocolate.
Insistently calls for the next cup.
Very easy to drink in spite of its high alcohol contents.
Although obviously to be enjoyed on its own drinks well with food with little change.

Overall: A beautiful, almost mysterious sake.
Splendid aperitif although I suspect it would make for the perfect night cap with a special chocolate.
To be drunk only in the company of connoisseurs or lovers!

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