Category Archives: Numazu City

Shizuoka Sake Tasting: Takashima Brewery-Hakuin Masamune Tokubetsu Junmai (conducted at la Sommeliere in Shizuoka City)

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I don’t mind repeating it all the time but I prefer conducting sake tastings in the right environment but not many places are propitious for that exercise or willing to help.
But La Sommeliere in Miyuki Cho, Aoi Ku, Shizuoka City is certainly becoming a habit as not only I can conduct my tasting in the best conditions possible but also exchange views at the same time!

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This time we tasted a nectar concocted by Takashima Brewery in Numazu City!
Hakuin Masamune Tokubetsu junmai!

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Rice: Homarefuji (Shizuoka Prefecture)
Rice milled down to 60%
Alcohol: 15~16 degrees
Bottled in June 2016

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Clarity: very clear
Color: light golden hue
Aroma: dry and fruity. Custard, banana, dry passion fruit, gardenia jasmin, almonds, immature persimmon
Body: fluid, slightly sirupy
Taste: dry and very fruity attack with only a little junmai petillant.
Complex: dark chocolate, coffee beans, almonds.
Lingers for a while before departing on drier notes of almonds an apricots.
Oranges perk up with rise in temperature.

Overall: dry but so elegant!
Drinks more like a complex white wine than a sake!
Tends to show new facets according to its temperature.
Almost tropical aroma.
Can be enjoyed with any food. Chilled, would make a supreme aperitif while becoming a soft digestif at room temperature.

Suggested pairings: Chilled-Aquapaza, flatfish or cuttle fish sashimi (seasoned with salt, not soy sauce!), sakamushi, chawanmushi, scallops.
At room temperature-yakitori (seasoned with salt, not soy sauce!)

LA SOMMELIERE

420-0857 Shizuoka City, Aoi Ku, Miyuki Cho, 7-5, Aiseido Bldg, 1F
Tel. & Fax: 054-266-5085
Opening hours: 11:00~22:00, 12:00~18:00 on Sundays & National Holidays
FACEBOOK (Japanese)
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: Takashima Brewery-Hakuin Masamune Junmai Homarefuji “Mount Fuji Day”

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On Sunday May 22nd, I had the occasion to taste again a nectar by a favorite brewery of mine, Takashima Brewery in Numazu City, at a great izakaya in Shizuoka City, Kin no Okan, which took part in the annual Shizuoka De Hashigo Sake event!

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This particular brand is created every year to be bottled on March 22nd which Mount Fuji Day!
It is a junmai made with a Shizuoka-grown sake rice called Homarefuji!

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Rice: Homarefuji (Shizuoka Prefecture)
Rice milled down to 60%
Dryness: + 3~+ 4
Acidity: 1.3~1.4
Alcohol: 16 degrees
Bottled on March 22nd=23rd, 2016

Clarity: very clear
Color: almost transparent
Tasted as “nurukan” according to Takashima Brewery’s wish
Aroma: light and discreet. Pineapple, banana.
Body: fluid
Taste: strong, dry and fruity attack backed with puissant junmai petillant
Complex: banana, melon, faint lemon.
Lingers for a while on the palate before departing on drier notes of pineapple.
Varies little food but for a drier note.
Very easy and enjoyable to drink as it invites to the next cup and the next one!

Overall: another splendid sake especially suited for “nurukan/about 40 degrees temperature”!
It would useful to know that Takashima Brewery produces only junmai-type sake these days!
A sake to enjoy with higher-class izakaya cuisine!
Suggested pairings: BBQ, kusaya, sausages, yakitori.

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 Restaurant: Uogashi Sushi Minato Ten (Harbor Shop) in Numazu City!

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Service: A bit shy and busy but very friendly!
Equipment & Facilities: Overall very clean. Excellent washroom
Prices: Reasonable
Strong points: Very fresh fish and seafood directly from Numazu harbor for the main part. Also features other Japanese cuisine. Good drinks list

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Some of the fish is still alive an d kicking!

I had the other day the occasion to visit one of Uogashi Sushi restaurants, a chain which originated in Numazu City and now has establishments as far as Yokohama.
They serve a good array of fish and seafood at comparatively (for sushi restaurants) reasonable prices. They can be classified as median regarding the standards of quality in Japan but they have the merit to serve some of the freshest produce in the country!
Here is what we had the other day:

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Kawahagi o-tsukuri/whole filefish/leather jacket sashimi plate!

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They have their own label sake!

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A Honjozo Nama called “Otoko no Mondashi/漢の問出” by Hana no Mai Brewery in Hamamatsu City!

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The first plate of sushi!

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The second plate of sushi!

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Vegetable tempura!

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Ikura/salmon roe!

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Negitoro/grated tuna roll and scallops/hotate/nigiri!

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Grilled sanma/saury pike nigiri to finish!

They have a lot, lot more, a very practical place for families and big parties!

Numazu UOGASHI SUSHI Minato Ten/沼津魚がし鮨港店

420-0844 Numazu City, Kasuga Cho (inside the harbor), 47-1
Tel.: 055-963-4090
Opening hours: 11:00~21:00
Credit cards 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: Takashima Brewery-Hakuin Masamune Yamahai Junmai

I felt it was about grand time I tasted this year’s Yamahai Junmai by Takashima Brewery in Numazu City as it is increasingly being recognized all over Japan!

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A great place to taste such a nectar is A Votre Sante in Shizuoka City, Aoi Ku, Cha Machi, not nly because you can buy and taste it on site by the glass but also combine it with a superb cheese such as the Sakura, a splendid raw cow’s milk cheese created in Hokkaido!

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kazutaka Takashima/高嶋一孝, a 34-year old brew master is steadily becoming the focus of many sake pundits all over Japan as witnessed by his regular appearances in top magazine, and the name “Hakuin Masamune/白隠正宗” has become a must in sake tasting events! When it comes to Yamahai he is simply heads and shoulders above everyone thanks to passionate research and incredible dedication.

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Rice: Ginfukuyuki/吟吹雪
Rice milled down to 65%
Alcohol: 15~16 degrees
Yeast: Shizuoka NEW-5
Dryness: + 3
Acidity: 1.5
Bottled in February 2015

Clarity: very clear
Color: light golden hue
Aroma: assertive and fruity. Cherries, marshmallow, macadamia nuts
Body: fluid
Taste: well-rounded and Very fruity attack backed up with puissant junmai petillant.
Complex. Macadamia nuts, almonds, dark chocolate, dark cherries.
Lingers only for a while before departing with more nuts, custard and dry milk coffee.
Varies little with food but for a sweeter note with more milk coffee.
The dark cherries tend to make an insistent comeback with every sip.

Overall: A superb sake in spite/or because of its yamahai status.
Very complex with ever-changing facets. Will stump many a sake sommelier!
Eminently enjoyable on its own, although I have to confess it will become difficult to eat cheese without it!
The perfect present for a sake lover away from Shizuoka Prefecture!

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: Takashima Brewery-Hakuin Masamune Karakuchi Junmai

These days Takashima Brewery is receiving a lot of accolades from all over Japan for its top-class premium sake, but I also have a weakness for their more humble brews!

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One of them is simply called “karakuchi/dry junmai”, but it worth all its (low) price!

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Rice milled down to 65%
Alcohol: 15 degrees
Bottled in October 2014

Clarity: very clear
Color: Faint golden hue
Aroma: dry and fruity. Almonds, macadamia nuts, oranges, walnuts
Body: fluid
Taste: very dry and fruity attack with only a little junmai petillant.
Complex: Almonds, walnuts, chestnuts with hints of oranges.
Lingers for while with a dry, fruity and pleasant finish.
Stays dry all the time. New facets appear with the second sip: dark chocolate, more nuts.
Varies little with food. Stays faithful to the first impression even with heavy food.

Overall: Obviously a sake devised to marry with heavy food, especially izakaya fare. Actually enhances the food.
Nonetheless eminently eminently enjoyable on its own. I would definitely drink it all evening and night, although this might turn up into a dangerous proposition.
A sake for all seasons, especially for dry sake lovers!
Don’t get fooled by its seemingly humbleness!

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: Takashima Brewery-Hakuin Masamune Yamahai Junmai Hiyaoroshi Genshu

I finally had the chance to taste an old favorite of mine by Takashima Brewery in Numazu City.
Owner/Master Brewer Kazutaka Takashima uses this label to advertise the fact that Shizuoka Prefecture produces the greatest number of natural edible seaweed in Japan!

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This time I conducted this tasting at A Votre Sante Wine, Sake and multi store shop in Aoi Ku, Shozuoka City!

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As it is a standing bar it is the perfect place for a tasting!
The brew made for another long name!
Hakuin Masamune Yamahai Junmai (No pure alcohol blended in) Hiyaoroshi (pasteurized only once) Genshu (No water blended in)!

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Rice: Ginfubuki
Rice milled down to 65%
Alcohol: 16~17 degrees
Dryness: +6
Acidity: 1.5
Bottled in Septmebr 2014

Clarity: very clear
Color: faint golden hue
Aroma: Fruity and assertive. Pears, custard
Body: fluid, slightly sirupy
Taste: very assertive and fruity attack backed up with puissant junmai petillant and beautiful alcohol.
Deep and complex.
Coffee beans, dark chocolate.
Lingers on for a while warming up the palate before leaving on a drier and even deeper note with strong hints of roasted coffee beans.
Tends to show more facets with following sips.

Overall: I didn’t taste this sake with any food, and it is probably for the best.
A great sake with a character rarely found in Shizuoka Prefecture.
Makes for the perfect aperitif, but I suspect it would really enjoyable with cheese or pork meats!
Would definitely perform better than many vaunted wines.
A discovery!

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

Shizuoka Sake Tasting: Takashima Brewery-Hakuin Masamune Tokubetsu Junmai Homarefuji

Back to one of my favorite sake breweries in Shizuoka Prefecture:
Takashima Brewery in Numazu City!

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Actually I made a mistake on Facebook when I first announced I was preparing myself to drink it and Owner Brew Master Kazutaka Takashima was all around my neck. A figure of speech as he holds a judo 5th dan black belt!

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Would you believe it obtained a top accolade in Japan as a sake one should enjoy in a wine glass?
Incredible!

Rice: Homarefuji (Shizuoka-grown)
Rice milled down to 60%
Dryness: +3
Alcohol: 15~16 degrees
Bottled in April 2014

Clarity: Very c;ear
Color: Very faint golden hue
Aroma: Dry and fruity. Bananas
Body: Fluid, slightly sirupy
Taste: Sweetish and fruity attack backed by puissant junmai petillant.
Complex. banana, nuts.
Disappears fairly quickly on a drier notes with hints of coffee beans, almonds, dark chocolate, cherries and oranges.
Take a drier turn with food with the appearance of chestnuts and ranges.
Marries superbly with food.

Overall: A splendid sake to enjoy with meals. Very complex. Contributes facets to the dishes shared with it.
I personally enjoyed most at room temperature, although it would make for a splendid aperitif if chilled.
But being what I am I would drink it with cheese or chocolate!
bring it to a impress everyone!

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