Category Archives: Microbrewery Beer

Fuji No Kuni Gastronomic Fair in Fuji City (September 2011)

On September 22nd another “Fuji no Kuni” Gastronomic Fair was held under the auspices of the Shizuoka Prefecture Economy & Industry Bureau at Maison De Anniversaire in Fuji City to support the local food and producers.

As the event started at 7 p.m. I arrived a bit early at Shin Fuji Station where I was greeted by a beautiful sunset!
As the site of the event took place high at the foot of Mount Fuji I did well to reach the Station at 6 p.m.!

Arriving early gave me ample time to greet some friends and acquaintances like Mr. Sano, owner of Sanoman Co. in Fujinomiya City!

It also allowed me to survey the dining room and have a look at the menu and appetizers on my plate before exchanging business cards with many another guest. Actually most guests, representing companies or coming as individuals, had some kind of direct relation with the economy and agriculture of Shizuoka Prefecture.
Incidentally, the appetizers were Mangenton ball in escabeche from Sanoman Co. and the chicken roulade was made with Koshamo chicken from Aoki Farm in Fuji City!

The beer that day was brewed by Stephan Rager at Bayern Meister Beer Co. in Fujinomiya City!

And the Japanese sake was provided by Fuji-Takasago Brewery in Fujinomya City!

A honjyozo called “Raku/楽/Enjoy Yourself!”

Guests including some celebrities taking their seats in all informality.

The MC of the day: Mrs. Kyouko Ishigami, a Shizuoka sake expert!

The dinner started with a vegetable and salmon trout jelly terrine and organic salad!

The salmon trout was bred by Kunugi Fish Farm and all the organic vegetables were grown by Mtsuki Bio Farm, both in Fujinomiya City!

Each producer involved in the preparation of the repast introduced their venture on the mike: Mr. Sano of Sanoman Co.

Beautiful mushroom soup with imo/taro. The mushrooms were cultivated by Mr. Hasegawa in Fuji City!

Madai/Seabream (brought from Yui, Shimizu Ku, Shizuoka City) poelee with a galette of sakura shrimps from the same harbour. The vegetables are of course from Matsuki Bio Farm and the bacon from Sanoman Co.

For a closer view!

Charcoal-grilled Izu Venison Roast from deer meat processed by the Izu City Food Processing Center!

Very French in concept! And delicious!

The representative of Fuji-Takasago Brewery in Fujinomiya City!

The dessert!

Shizuoka Fig Millefeuille with blueberry sauce!


A very interesting dinner indeed introducing all the good ingredients from Shizuoka Prefecture!

I wonder where they are going to hold this monthly event next time!

With a Glass,
Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

Bryan Baird’s Newsletter (2011/02/16)

Baird Beer & Taproom Events Bulletin

Ganko Oyaji Barley Wine 2011 Debut; Barley Wine Beer School @ Nakameguro Taproom

Dear Taproom Friend & Baird Beer Enthusiast:

It is the time of year when the big bear of the Baird Beer world, Ganko Oyaji Barley Wine, emerges from its hibernal rest in the Baird Brewery cellars. Ganko Oyaji Barley Wine 2011 will debut, along with its new brand artwork, on Saturday, February 26 (coinciding with the kick-off of our Nakameguro Taproom Barley Wine Beer School event).

New Baird Beer Seasonal Releases:

*Ganko Oyaji Barley Wine 2011 (ABV 9.5%):

Brewed in June 2010 and packaged upon krausening in July, Ganko Oyaji 2011 sports a grist bill consisting of floor-malted Maris Otter and Bohemian Pils, as well as British crystal malt and 10% Japanese red (akato) sugar. This year we lowered the starting gravity somewhat(23.9 Plato), primarily fermented with an American Ale yeast, increased the hop bitterness (75 IBU), and krausened with our house Scottish Ale yeast. The result is a potently complex yet extraordinarily balanced big beer. Ganko Oyaji is an ideal after-dinner or before-bed restorative; it might even be delicious at breakfast too! It promises to condition nicely for months and years to come.

Ganko Oyaji Barley Wine 2011 will be available on draught at all of our Taproom pubs and at other Baird Beer retailing restaurants beginning Saturday, February 26. Bottles (633 ml) can be purchased direct from our brewery E-Shop and through the fine family of Baird Beer retailing liquor shops in Japan beginning the same day. Vertical tastings of three years of Ganko Oyaji (2008, 2010, 2011) will be possible exclusively at our Nakameguro Taproom. A small number of kegs of the 2008 Ganko Oyaji remain available for retailer purchase.

Upcoming Taproom Events:

*Nakameguro Taproom Barley Wine Beer School (Saturday-Sunday, February 26-27):

This is another in our popular series of Nakameguro Taproom Beer School seminars. Our thematic focus this time will be the historical beer style known as Barley Wine. Two Beer School sessions will be held: an English language version on Saturday, February 26 (3:00 – 5:00 pm) and a Japanese language version on Sunday, February 27 (1:00-3:00 pm). The English language Beer School will be conducted by Baird Beer Lead Brewer, Chris Poel, and Nakameguro Taproom Beer Manager, Marco McFarren. The Japanese language Beer School will be led by Baird Brewer, Tetsuya Kataoka, and Nakameguro Taproom Manager/Chef, Akitsuke Ishikawa. Cost of participation is 3,500 yen and enrollment is limited to 30 people per session. Advanced reservations are required (email: or call/visit the NT directly).

During the Beer School, the following Barley Wine ales will be tasted:

Baird Ganko Oyaji Barley Wine 2008
Baird Ganko Oyaji Barley Wine 2010
Baird Ganko Oyaji Barley Wine 2011
Swan Lake Barley Wine (2011 debut version)
Green Flash Barley Wine
Stone Old Guardian Barley Wine 2009
Iwate Kura Barley Wine (wine yeast fermented)
Additionally, Chef Ishikawa-san and his staff will be serving a wonderful light tasting of speciality dishes matched with various of the Barley Wine ales. This is a beer and food event not to be missed. Please contact the Nakameguro Taproom today to reserve you spot.


Bryan Baird

Baird Brewing Company
Numazu, Japan

The Japan Blog List

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!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
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