Category Archives: Fujieda City

Shizuoka Prefecture Patisserie: Jour Du Muguet with Toshiyuki Nakanishi in Okabe, Fujieda City!

Toshiyuki and kazumi Nakanishi!

Toshiyuki Nakanishi had a lot of courage when he decided to open his own patisserie quite a few years ago in Okabe, Fujieda City with his wife Kazumi whi hais from the same place.
But it handsomely paid off because of the dearth of good cakes in this seemingly off the beaten tracks village part of Fujieda City.

The patisserie looks like a small shop in the French countryside!

Truth to tell, Toshiyuki had already made his name before moving to his wife’s home village, including a winter stint at Chez Allex, a patisserie which earned no less than two MOF in Chalon sur saone, Bourgogne, France!

“Jour Du Muguet” means “Lily of the Valley day”, a celebrated family festival day back in France!

In fact the choice of Okabe proved to be a weapon in disguise as the shop is located near a main thoroughfare and a regular bus station, and has its own car park, meaning that the locals are very happy to ride, walk, drive there to buy cakes they would have to travel far to find the same quality!

The small kids playplace seen from outside1

Although the shop itself is barely bigger than the kitchen, it is big enough even including a small shelf with toys for kids to play with!
And of course it is spotless clean!
Kazumi lokks after the shop while Toshiyuki keeps busy in kitchen!

Note that the place is closed on Tuesdays and on the 3rd or 4th Monday.
Come early as cakes disappear quickly!

half of the fresh cakes are seasonal although they include permanent features such rolled cakes and succuent petit choux/chou cream (definitely for adults)!

Interestingly enough there quite a few expats with a sweet tooth living in the area and don’t be surprised if you suddenly discover a loud speaking Ozzie there!

Classic macarons!

More cakes!

And more cakes!

For the kids while their mothers are having a hard time choosing their cakes!

Toshiyuki’s cakes are simply put first class but a big bonus comes with his bicuits, pound cakes and what other delicacies, either sold individually,…

or in nice wrappings for presents!

And Toshiyuki has the great merit to advertise and sell local products of great quality and originality!

Every visit is definitely worth the long way (in my case, especially!) and I know so many people, Japanese or expats, who agree!

JOUR DU MUGUET

〒421-1131 Shizuoka Prefecture, Fujieda City, Okabe, Uchigaya, 900-4
Tel: 054-667-5104
Opening hours: 10:00~19:00
Closed on Tuesdays and 3rd or 4th Monday
Car Park available
Custom-made cakes orders welcome!

GOOGLE MAP

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

Shizuoka Sake Tasting: Hatsukame Brewery (Okabe, Fujieda City) Daiginjo!

The other day I had the pleasure to be offered a bottle of rare and expensive sake by Hatsukame Brewery in Okabe, Fujieda City!
Hatsukame Daiginjo!

Rice: Yamada Nishiki (Hyogo Prefecture)
Rice milled down to 45%
Alcohol: 16 degrees
Dryness: +5
Amino acids: 1.3
Bottled in March 2019

Clarity: very clear
Color: very faint golden hue
Aroma: discreet, dry, fruity. Faint pineapple, vanilla, melon, traces of nuts.
Tasting: Dry and fruity attack with strong alcohol backup.
pineapple, vanilla.
Lingers longe rthan expected on the palate before disappearing on a drier note.
Very elusive and elegant.
takes on a drier note with food with the appearance of nuts while staying very dry and probably disappearing faster than when drunk on its own.

Comments: extravagant! The more for it that despite its very elevated status beautifully accompanies food, a rarity for daiginjo!
Constantly calls for another sip while staying silky smooth on the tongue and palate.
A dangerous feeling as it can be appreciated at any time away from or with food!
Makes for the perfect aperitif as well as a enticing nightcap!

Recommended pairings: although it should marry well with more foods and dishes than expected , I particularly appreciated it with tomato salad, oysters, cold pasta and steamed fish.

A hint! The drink to enjoy with the perfect companion or on your own away from it all!

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

Shizuoka Sake Tasting: Hatsukame Brewery-Daiginjo Genshu “Ai”!

haysukame-ai-1

The other day I had the rare pleasure to visit again Hatsukame Brewery in Okabe Cho, Fujieda City in the company of a professional farmer consultant from the USA!
Hatsukame Brewery has a special place in my heart for many reasons: it is the oldest single family-owned Sake brewery In Shizuoka Prefecture for more than 380 years!
Interestingly enough it used to be located in the very center of Sumpu City (the old name of Shizuoka City) before moving to its present location during the Meiji Era!
I must admit a special treatment has always been offered to me and my visiting friends and I dare not reveal what presents and services I have been granted there!

haysukame-ai-3

This Daiginjo Genshu (no water blended in) called “Ai” (“Love”) was brewed before Hatsukame Brewery switched from Noto Master brewer to a young talented one from the Nanbu School in Iwate Prefecture!

Rice: Yamada Nishiki (Hyogo Prefecture)
Rice milled down to 45%
Dryness: +3~+4
Acidity: 1.0 (low by Shizuoka standards)
Alcohol: 17 degrees
Bottled in March 2016

Clarity: very clear
Color: light golden hue
Aroma: dry and fruity. Strawberries
Body: fluid, almost sirupy
Tasting: dry, smooth, deep and very fruity attack.
Complex: strawberries, dark cherries.
Lingers for a while before departing on more fruity notes of strawberries.
Very pleasant alcohol all the way through, warming back of the palate.
Turns drier with food with liquorice and mandarines making a late appearance.

Overall: elegant and extravagant sake very much in the tradition of Hatsukame Brewery!
Very smooth in spite of its high alcohol contents.
Continuously entices to the next cup.
At its best on its own slightly chilled, although marries very gracefully with almost any cuisine.
Gentlemen will fight for it, but ladies need not worry about the high alcohol contents!
Makes for the perfect digestif in special company!
Recommended pairings: terrines, dry cured ham, cheese, smoked duck.

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

Sushi Lunch at Uogashi Nagarezushi in Fujieda City!

UOGASHI-FUJIEDA-2

Service: busy but friendly
Equipment and facilities: Overall very clean. Excellent washroom. Non smoking
Prices: reasonable
Strong points: great choice and fast service

If you are in a bit of a hurry but still are hungry Fujieda Station is a practical place to enjoy some reasonably-priced but still tasty sushi.
Uogashi Nagarezushi is located on the second floor of OLE Building just beside Fujieda Station south exit!

UOGASHI-FUJIEDA-3

It is a fairly big place but seats are sufficiently separated for necessary privacy.
This is a “nagaraezushi”, that is a system where orders are coming to your table via a computer service. Very quick and efficient and the staff will come regularly to collect away your empty plates.

UOGASHI-FUJIEDA-4

Plenty of top-class local sake!

What did we have, then?

UOGASHI-FUJIEDA-5

Whale/kujira/鯨 nigiri!

UOGASHI-FUJIEDA-6

A set consisting of horse mackerel/aji/鯵 prepared in four different manners!

UOGASHI-FUJIEDA-7

A set of three white-flesh fish/shiromi/白身 in aburi/seared/炙り style!

UOGASHI-FUJIEDA-8

A mixed set of twelve diffrenet sushi nigiri!
Gizzard/kohada/小肌, grated tuna/negitoro/ネギトロ, boiled sardine whiting/shirasu/白子, crab salad/kani sarada/蟹サラダ, boiled prawn/yudeebi/茹で海老, Japanese omelet/tamagoyaki/卵焼き, Horse mackerel/aji/鯵, bonito/katsuo/鰹, mackerel/saba/鯖, cuttlefish (squid9/ika/烏賊, seabream/tai/鯛, and tuna red lean part/maguro akami/鮪赤身!

UOGASHI-FUJIEDA-9

Large horse mackere/aji/鯵 in aburi/seared/炙り style!

UOGASHI-FUJIEDA-10

And to finish, another set of nigiri in aburi/seared/炙りstyle: horse mackerel/aji/鯵, tuna/maguro/鮪 and cuttlefish tentacles/ika geso/烏賊ゲソ!

All with as much tea and pickled ginger as you want!

Uogashi Nagarezushi/魚がし流れ鮨

Fujieda City, Maejima, 1-3-1, OLE Building (Fujieda JR Station South Exit)
Tel.: 054-634-2880
Opening hours: 10:00~21:00
Credit cards OK
Take-outs OK

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: Sugii Brewery-Junmai Bodaimoto

SUGII-BODAI-1

Sugii Brewery in Fujieda City has made itself a name all over the country when it comes to experimentation in the brewing of sake and their latest nectar is another illustration!

SUGII-BODAI-3

Junmai Bodaimoto!
Bodaimoto/菩提酛 is an old way of making the moto/酛/sake starter dating back to the Muromachi Era (14th~16th Century) with a mixture of steamed and non steamed (raw) rice, natural lactic acid and yeast.

SUGII-BODAI-4

Rice: Shizuoka Prefecture rices
Rice milled down to 60%
Alcohol: 13.8 %
Dryness: + 5.5
Acidity: 2.0
Bottled in February 2016

Clarity: Very clear
Color: Faint golden hue
Aroma: Discreet, elegant and fruity. Green apples, persimmon
Body: sirupy
Taste: Very dry and fruity attack. Little junmai petillant.
Prunes, dry muscat.
Lingers only for a little while before departing on a drier note withdry apricots and persimmon.
Turns drier, more discreet and acidic with food.
Alcohol will surge forth in spite of its low contents.

Overall: A discovery from another era when taste buds were definitely different!
I personally loved its down to earth approach and fully appreciated with food although it might shock people used to milder sake.
A sake to enjoy informally!
Suggested pairings: izakaya heavy food, stews, pickles.

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: Hatsukame Brewery-Hatsukame “En” Honjozo

When it comes to a home party one always looks for a sake which is not only tasty and easy to pair at all temperatures but also reasonably-priced.
The other day I did participate to a big home party with old mates and I had the perfect present to bring with me!

HATSUHON-2

Hatsukame Brewery in Okabe, Fujieda City produces this extravagant honjozo called “En/縁”!
When you read the specs you will realize that some breweries in Shizuoka Prefecture are spoiling their customers!

HATSUHON-3

Rice: Yamada Nishiki
Rice milled down to 65%
Dryness: + 4
Acidity: 1.30
Alcohol: 15~16 degrees
Brewed in September 2015
Bottled in November 2015

Clarity: very clear
Color: faint golden hue
Aroma: dry and fruity. pears, banana, rice, greens
Body: fluid
Taste: Dry and fruity attack.
Complex: oranges, custard, chestnuts.
Lingers only for a short while before departing on a still drier note with oranges, custard and coffee beans.
Becomes milder and lighter with food before finishing on a drier note.
Oranges and custard in particular will come back once again away from food.
At lukewarm temperature/”nurukan”, tends to become lighter and less complex, but still very pleasant on the palate.

Overall: I conducted that tasting in a light-hearted manner with my friends before he alcohol took the best of them. We all agreed it was simply extravagant considering the ridiculously cheap price!
This is the kind of sake you can bring to any party any time of the year when you can savor it on its own or with any food, at room temperature or warmed up!
The kind of sake you won’t let inside the bottle very long and a great introduction to beginners!

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: One-Cup Series 14): Shidaizumi Brewery-Nyan Cup Shidaizumi Junmai Ginjo

A very interesting and reasonable way to taste sake is to acquire one-cup sake!
They also make for cute collection of glasses or cups!

SN3O0472
SN3O0472

Now, this is the sixth tasting of the second batch of Shizuoka Prefecture One Cup Sake I obtained at Matsuzakaya Department Store in Shizuoka City!

SHIDAIZUMI-ONE-CUP-2

Shidaizumi Brewery-Nyan Cup Shidaizumi Junmai Ginjo!
Actually, this is the original Nyan Cup which has now 4 different types all with different sake inside!

SHIDAIZUMI-ONE-CUP-5

If you look at the inside of cup once empty you will find out that the cats look at with different eyes!

SHIDAIZUMI-ONE-CUP-4

Rice: Yamada Nishiki
Rice milled down to 55%
Alcohol: 16 degrees
Bottled in July 2015

Clarity: very clear
Color: very faint golden hue
Aroma: assertive, dry and fruity.
Banana, pears, custard, green apple.
Body: fluid, a little sirupy
Taste: dry and very fruity attack backed up with puissant junmai petillant.
Complex. Bananas, dry oranges, faint almonds.
Lingers only for a little while before departing on a drier note with drier chocolate, custard and mandarin oranges.
Oranges and coffee beans will make a surprise appearance once in a while.
Turns drier with food with faint coffee beans appearing.
Stays dry all the way through with plenty of junmai petillant.

Overall: very elegant and extravagant one cup sake!
     I wonder if people understand its real value as a premium sake and as a splendid souvenir!
To take with you on any trip and to forget the crowds!
No wonder it sells out so quickly!

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