Category Archives: Sake Brewery

美食, 酒, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, sake, Sake Brewery, Tourism

Sake Brewery Tours

September 25, 2012 dragonlife Leave a comment

Sake Brewery Tours are 5-day excursions into the world of sake brewing, drinking, and enjoyment, featuring an exclusive seminar with respected expert and author, Mr. John Gauntner. Tour of the breweries and dinners with the brewers truly open doors to the new insights to the brewing tradition. Enjoy sumptuous cuisine, luxurious yet quiet
relaxing time at hot springs, and excursions to fantastic cultural highlights.

In 2013, our special excursions take you to experience the best of the snow country in Akita, and to really immerse yourself in the ancient capitals of Japan in the Kansai region.

Akita: February 23 – 27, 2013 (Saturday – Wednesday) 4 nights/5 days
Take this opportunity to enjoy the best of the snow country, Akita.
Meet the sake brewers, savor simple inaka-style Akita cuisine, and soak in onsen. Some very memorable experiences you will find only with us are: a visit to a brewer’s private historic estate; hands-on soba
making experience at a historic sake brewery; memorable private music performance; and more. On the last day, simply relax at the rustic hot springs in the deep snow far away from the city.
Breweries: (Yuki no Bosha, Ama no To, Mansaku no Haha/Manabito, Kariho)
Get Details: http://www.saketours.com/akita2013.html

Kansai: (Kyoto, Nara, Shiga) March 4 – 8, 2013 (Monday – Friday) 5 nights/5 days
Experience Kansai through the lives of people who have devoted themselves to perfecting ancient traditions. Unlike regular tours, we will meet and discuss sake, food, pottery, and the art and culture of Buddhism with those who know it best. From our base in Kyoto, we will have day excursions in the city and out to neighboring Nara and Shiga.
Explore historic small towns most people have never heard of!
In addition to a chance to visit sake breweries during the brewing season, our special excursions include: a taste of three culinary traditions that are very close, yet, distinctive to each area; sake vessel seminar with Robert Yellin and visits to pottery studios; a different view of Japan’s spiritual backbone through the sacred Goma
fire ceremony at a mountain temple.
Breweries: Tsuki no Katsura, Shichihon Yari, Harushika)
http://www.saketours.com/kansai2013.html
Please visit http://saketours.com for tour information. Group size is
limited to 12.

RECOMMENDED RELATED WEBSITES

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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), 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

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

Shizuoka Sake Tasting: Oomuraya Brewery-Wakatake-Oni Otome Sachi-Tokubetsu Junmai

September 25, 2012 dragonlife Leave a comment

Oumuraya Brewery in Shimada City has been long famed for its “Oni Goroshi/Kill the Goblin” sake brand.
This year they felt that Oni/Goblins should not be confined to males only!
So they came with cute “Oni-Otome/Lady Goblin” series obviously to kill the sake lovers!
This the third one actually, brown color after the previous pink and blue labels. A fourth white label will appear next winter!

Incidentally “Sachi” means “Dry” in this case!

Rice milled down to 60%
Alcohol: 15~16 degrees
Dryness: 1
Acidity: 1.3
Amino acids: 1.2
Bottled in September 2012

Clarity: Very clear
Color: Very faint golden hue
Aroma: Discreet, fleeting. Pineapple, oranges
Body: Fluid
Taste: Dry and fruity attack backed up with alcohol and junmai petillant
Lingers for a while getting even drier with pleasant alcohol warming up the back of the palate.
Complex and fruity.
Almonds, dark chocolate, macadamia nuts followed by drier almonds and faint coffee beans.
For all its sweetish start as indicated + 1 level, the transition to dryness is very accentuated and lasting.
Changes little with food. except with a little rise in sweetness with more coffee beans appearing.
Drinks easily with any food.
Tends to become more complex just after food with new facets.

Overall: A great sake to enjoy with any food, especially izakaya gastronomy.
Changes little with food.
Very pleasurable on its own.
Another sake fit for any food or party.
And that label is so cute!
Kill me with love and sake!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

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

Shizuoka Sake Tasting: Suruga Brewery-Tenko-Choo Karakuchi Natsu Ki Gentei Genshu + 21

September 25, 2012 dragonlife Leave a comment

Suruga Brewery in Shizuoka City like some other breweries in Shizuoka Prefecture tends to come up with limited brews with very long names!
Tenko is the name of Suruga Brewery’s main brand.
“Choo Karakuchi” means it is a very dry sake.
“Natsu Ki Gentei” stands for “limited Summer Brew”.

Now “Genshu” means a sake to which no pure water was not blended.
Since it is also a junmai, no pure rice alcohol was added either.
“+21” stands for the dryness level.
Extremely dry, indeed!

Rice: Biyama Nishiki
Rice milled down to 55%
Yeast: Association No 901
Alcohol: 19~20 degrees
Dryness: + 21
Acidity: 2.7
Bottled in June 2012

Clarity: Very clear
Color: very light golden hue
Body: fluid, sirupy
Aroma: Strong and complex. Alcohol. Dry. Fruity: banana
Taste: Strong attack backed up by puissant junmai petillant, very dry at first, then smooth and sirupy in spite of its dryness.
Complex. Banana, almonds, macadamia nuts.
Lingers for a short while with a lot of junmai petillant with almonds lurking on the palate.
Changes very little with food.

Overall: A very dry sake, indeed, although not as aggressive as expected thanks to its complexity.
Marries perfectly with any food, even sushi!
Another sake I would take to nay house party or BBQ!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

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

Shizuoka Prefecture Gastronomic Guide 1: Sake Breweries

September 22, 2012 dragonlife Leave a comment

Shizuoka Sake Line-Up made with Shizuoka Homare Fuji Sake Rice (Official Shizuoka Brewers HP)

This is the first part of a long series featuring all aspects Shizuoka Prefecture Gastronomy from Restaurants to brwers and Producers which hopefully will serve as a complete guide in the future
This particular article features all the working (and producing their own sake) Sake Breweries in Shizuoka Prefecture:

EASTERN PART:

Bandai Brewery
Izu City, Toshigawa, 34
Tel.: 0558-72-0050

Takashima Brewery (Hakuin Masamune)
Numazu City, Hara, 354-1
Tel.: 055-966-0018

Fuji-Takasago Brewery
Fujinomiya City, Takara machi, 9-25
Tel.: 0544-27-2008

Fujimasa Brewery (Chiyonomine)
Fujinomiya City, Shimojyou, 642-1
Tel.: 0544-58-0003

Makino Brewery (Shiraito, Fujisan)
Fujinon\miya City, Shimojyou, 1037
Tel.: 0544-58-1188

Fujinishiki Brewery
Fujinomiya City, Kamiyuno, 631
Tel.: 0544-66-0005

Negami Brewery (Kinmei)
Gotemba City, Hodozawa, 850-4
Tel.: 0550-89-3555

CENTRAL PART:

Eikun Brewery
Shizuoka City, Shimizu Ku, Yui, Iriyama, 2152
Tel.: 0550-89-3555

Kansawagawa Brewery (Shosetsu)
ShizuokaCity, Shimizu Ku, Yui, 181
Tel.: 054-389-1733

Sanwa Brewery (Garyubai, Hagoromo no Mai)
Shizuoka City, Shimizu Ku, Nishikubo, 501-10
Tel.: 054-366-0839

Haginishiki Brewery
Shizuoka City, Suruga Ku, Nishiwaki, 381
Tel.: 054-285-2371

Masu-Ichi Brewery
Shizuoka City, Suruga Ku, Yamazaki, 2-32, 5
Tel.: 054-278-6005

Kumpai Brewery
Shizuoka City, Suruga Ku, Tegoshi, 302
Tel.: 054-259-3062

Suruga Brewery (Tenko)
Shizuoka City, Suruga Ku, Nishiwaki, 25-1
Tel.:054-288-0003

Hatsukame Brewery
Fujieda City, Okabe Cho, Okabe, 744
Tel.: 054-667-2222

Isojiman
Yaizu City, Negishima, 307
Tel.: 054-628-2204

Sugii Brewery (Sugi Nishiki)
City, Koishikawa Cho, 406-4
tel.: 054-641-0606

Aoshima Brewery (Kikuyoi)
Fujieda City, Aoshima, 246
Tel.: 054-641-5533

Shidaizumi Brewery
Fujieda City, Miyahara, 423-22-1
Tel.: 054-639-0010

Oomuraya Brewery (Wakatake, Onigoroshi, Onna Nakase)
Shimada City, Hontoori, 1-1-8
tel.: 0547-37-3058

WESTERN PART

Morimoto Brewery (Sayogoromo)
Kikugawa City, Horinouchi, 103-3
Tel.: 0537-35-2067

Doi Brewery (Kaiun)
Kakegawa City, Konuki, 633
Tel.: 0537-74-2006

Yamanaka Brewery (Aoitenka)
Kakegwa City, Yokosuka, 61
Tel.: 0537-48-2012

Kokkou Brewery
Fukuroi City, Yamada, 537
Tel.: 0538-48-6405

Senju Brewery
Iwata City, Nakaizumi, 2914-6
Tel.: 0538-32-7341

Hana no Mai Brewery
Hamamatsu City, Kita Ku, Miyaguchi, 632
tel.: 053-582-2121

Hamamatsu-Tenjingura Brewery (Shusseijyo)
Hamamtsu City, naka Ku, Tenjin Cho, 3-57
Tel.: 053-461-6145

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

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

Shizuoka Sake Tasting: Sugii Brewery-Kin No Suke Junmai Natsu Shibori Nakatori Genshu Kimoto Shikomi

September 1, 2012 dragonlife Leave a comment

Sugii Brewery in Fujieda City makes nectars not only famous all over Japan but also comes with very detailed titles for them!
Alright, let’s go through some explanations:
Kin no Suke/きんの介 is the name of that particular series of sake.
Junmai/純米 means no pure sake alcohol was blended in.
Natsu Shibori/夏搾り means it was pressed in the summer

Nakatori/中取り means only the sake in the middle of the pressing was used.
Genshu/原酒 means that there was no pure water added to lower the alcohol level.

Kimoto Shikomi/生もと仕込み basically means that the whole process was done the traditional natural way.

Rice: Blended rice
Rice milled down to 70%
Dryness: + 6
Acidity: 1.7
Yeast: Association No 7
Alcohol: 18~19 degrees
Bottled in July 2012

Clarity: Very clear
Color: Golden hue
Aroma: Strong attack backed with pleasant alcohol. Fruity: Banana, vanilla.
Body: Fluid
Taste: Very dry soft attack in spite of strong and pleasant alcohol.
Disappears quickly on an even drier note.
Complex: Almonds, nuts, greens.
Varies little and stays dry with food. Dark chocolate appears later.
Very reminiscent of sake I used to drink a very long time ago.
Turns sweetish with vinegared foods. Dark chocolate and coffee beans appear with salty foods.

Overall: Another sake obviously conceived to enjoy food!
Although varies little with food, tends to show some very interesting facets depending on the dish.
Definitely takes on a sweeter note for a while just away from food.
Both straightforward and complex, a sake to enjoy with izakaya gastronomy!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

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

Shizuoka Sake Tasting: Sanwa Brewery-Hagoromo no Mai-Junmai Ginjo

August 16, 2012 dragonlife Leave a comment

Sanwa Brewery is located in Shizuoka City, Shimizu Ku.
The name of this long seller sake, “Hagoromo no Mai” is directly related with a famous legend taking place in Miho, Shimizu Ku.
A goddess has to dance (“Mai/舞”) for a local fisherman to reclaim her veil (“hagoromo/羽衣) she had carelessly hung on a branch.

The other day I discovered a nice range of Shizuoka sake sold in 180ml bottles along with some better than usual explanations and decided to start the whole line-up!

Their cards actually gave more information than indicated on their bottle labels!

Rice: Blended rice
Rice milled down to 60%
Alcohol: 15=16 degrees
Dryness: +5
Bottled in April 2012

Clarity: Very clear
Color: Light golden hue
Aroma: Dry. Alcohol. Cherries, greens
Body: Fluid
Taste: Very dry attack backed by alcohol and junmai petillant.
Complex. Cherries, traces of coffee beans and almonds.
Disappears on an even drier note with nuts and oranges peeking out.
Takes a softer turn with food with more coffee beans, almonds and cashew nuts.
Greens making a comeback away from food.
Pleasant and easy to drink, especially with food.

Overall: A sake obviously designed to accompany food.
Definitely for dry sake lovers!
Stays very dry with food.
Ideal to accompany heavy foods and sauces as in izakayas.

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

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

Shizuoka Sake Tasting: Haginishiki Brewery-Minami Alps Tokubetsu Honjozo Nama Genshu

August 15, 2012 dragonlife Leave a comment

Haginishiki Breweries, one of the seven breweries located in Shizuoka City has produced nectars with water coming directly from the Southern Alps for quite some time as Shizuoka City stretches itself up to over 3,000 metres south of the famous mountain chain. Actually more than half of the water used by breweries in Shizuoka Prefecture is directly related to the Southern Alps.

This particular limited brew is a nama/生 meaning it wasn’t pasteurized.

It is also a genshu/原酒 meaning that no pure water was added to dilute the alcohol, although pure sake alcohol was blended in as it is a Tokubetsu Honjyozo.

Rice: Biyama Nishiki (Shiga Prefecture) and Yamada Nishiki (Hyogo Prefecture)
Rice milled down to 55%
Dryness: + 4
Acidity: 1.3
Alcohol: 18~19 degrees
Bottled in July 2012

Clarity: Very clear
Color: Very light golden hue, practically transparent
Body: Fluid
Aroma: Dry, light and fruity. Vanilla, dark chocolate.
Taste: Strong fruity attack backed by pleasant alcohol.
Disappears fairly quickly.
Melon, dry almonds.
Varies very little with food.
Very easy to drink in spite of its high alcohol content.
Marries well with food. Tends to become just a little sweeter with vinegared food.
Holds its own with any food.
Otherwise will turn drier with greens making an appearance with melon.

Overall: A sake obviously conceived to accompany food.
Very pleasant to drink with food in spite of its high alcohol content.
I actually appreciated it on its own.
Can be drunk at any temperature although slightly chilled will bring about the best of it.
A sake I would take to any party (with food)!

RECOMMENDED RELATED WEBSITES

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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

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

Shizuoka Sake Tasting: Negami Brewery-Kaido Maru Daigin Junmai Yamahai

August 3, 2012 dragonlife Leave a comment

Negami Brewery in Gotemba City lies in a privileged location at an altitude of 550 metres on the slopes of Mount Fuji in Gotemba City.
This allows them to brew nectars during an unusual large portion of the year.

This enables them to concoct limited brews far into the year for the greatest pleasure of sake lovers and colectors.
This Yamahai Daigin Junmai is very limited indeed: 300 bottles (720 ml) only!
And the label is a real beauty reminiscing about a famous Japanese lore character!
Anf the label has been intelligently wrapped around the bottle instead of being glued! Needless to say that I carefully unwrapped it for safekeeping!

Negami Brewery-Kaido Maru Daigin Junmai Yamahai

Rice: Yamada Nishiki and Yahan Nishiki
Rice both milled down to: 55%
Yeast: Shizuoka N-2 + brewery’s own yeast
Alcohol: 16~17 degrees (genshu)
Dryness: 0
lImited to 300 bottles
Bottled in June 2012

Clarity: Very clear
Color: Light golden hue
Aroma: Fruity backed by strong alcohol. Almonds, apricots.
Body: fluid and sirupy
Taste: Strong fruity attack alternating from dry to sweet and vice versa before verging on the dry with a puissant alcohol and assertive junmai petillant.
Complex. Vanilla, cofee beans, cherries, almonds, apricots.
Takes on an even drier turn with food although spicy food will bring out a sweet reaction.
Very pleasant to drink.
Disappears quickly along with stronger dry almonds and coffee beans.
Cherries making a comeback away from food.
Dark chocolate taking a late ride accompanied by a fine and deep sweetness.

Overall: A beauty definitely difficult to judge objectively. The fact it is a yamahai makes for even more indecisiveness. Very much a “mistery sake”. Would make blind tasters pull at their hair!
In any case, a rare discovery! Pity I didn’t buy another bottle which I could have hidden in the refrigerator for a special occasion!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

美食, 酒, 野菜, 観光, 魚海の幸, 農業, Fish, Food, Gastronomes, Gastronomy, Izakaya, Japan, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Japanese Izakaya: Takano in Shizuoka City!

July 6, 2012 dragonlife Leave a comment

Service: Very friendly and attentive
Facilities & Equipment: Old fashioned but clean
Prices: Reasonable
Strong points: Authentic traditional izakaya gastronomy. Local seafood and products extensively used. Local sake.

Takano is a venerable establishment which has appeared countless times on many a magazine all over the nation.
First opened in 1922 it is actually the oldest existing izakaya in the whole Prefecture!

Takano/多可能 (pronounce the last”no” short) is also the surname of the fourth generation although with different kanji/Chinese characters in the person of Susumu Takano/高野晋さん. Expats will be happy to learn that he speaks fluent English! (his hobby is rock-climbing!)

They even have their own crest!
Make sure to come early or book in advance as the place is crowded right from the moment the door is open!
There is barely space to move between counter, tables and tatami floors!

Open at 4:30 p.m. it is particularly full of patrons by 5:30 coming from the Prefecture Goverment offices and businessmen keen to confirm contacts around food and drink.
Interestingly enough the place is popular with single ladies of uncertain age!I wonder why…

There are of course many drinks to choose from but the sake exclusively comes from Haginishiki Brewery in Shizuoka City!

Even the bottles and cups come from the brewery!
Unusual and very positive collaboration!

The reason why Takano regularly appears on national magazines is that they serve authentic local food, sometimes very difficult to find such as the above raw shirasu/sardine whiting!

Their sakuraebi/cherry shrimps and vegetables tempura kakiage is a must!

The sake tends to disappear very quickly!
Do try the junmai ginjyou!

The sashimi is mostly local and only seasonal!

Aji/Horse Mackerel from the Suruga Bay!

Iwashi/Sardine and Katsuo/Bonito also from the Suruga Bay. Great summer fish!

Vegetable lovers will appreciate such servings as the Yaki Nasu/Grilled Eggplant/Aubergine!

Deep-fried onions!

Negima/Pork and leeks brochettes!

Tororoage/deep-fried grated yama imo!

More than half of the customers are regulars who sometimes come every night!
The reason is simple enough! They can expect seasonal food every day!

TAKANO
420-0852 Shizuoka City, Aoi Ku, Koya Machi, 5-4 (5 minutes walk from Shizuoka JR Station behind Parco Department Store.
Tel.: 054-251-0131
Business hours: 16:30~23:00
Closed on Sundays and National Holidays

RECOMMENDED RELATED WEBSITES

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, 47 Japanese Farms Through The Eyes of Its Rural Communities, 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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

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

Shizuoka Sake Tasting: Haginishiki Brewery: Suruga Yoi-Junmai-Homare Fuji

July 4, 2012 dragonlife Leave a comment

Haginishiki Brewery sits on its own well in the Southern part of Shizuoka City, a short way from the sea and has the grace to share its own water for free with the locals!

They produce this particular limited brand in June every year and call it Suruga Yoi/Suruga stands for both the Surugay Bay and Suruga Ku/Ward (south of Shizuoka JR Station) while Yoi means “jolly good drunk”!

This is also a “nama/生, that is, it has not been heat pasteurized.
The rice used is Homare Fuji, a Yamada Nishiki strain exclusively grown in Shizuoka Prefecture!

Rice: Homare Fuji 100%
Rice milled down to 60%
Dryness: + 3
Acidity: 1.4
Bottled in June 2012

Clarity: Very clear
Color: Faint golden hue
Aroma: Assertive and fruity. Vanilla, Macadamia nuts, dark chocolate
Body: Fluid
Taste: Fruity attack backed up by strong junmai petillant and pleasant alcohol.
Complex. needs quite a few cups to catch all the facets.
Oranges, coffee beans, traces of citruses.
Disappears fairly quickly on a deep dry note with nuts.
Turns very dry with food.
Very easy to drink especially with food.

Overall: A great sake for great Japanese traditional food!
Can be enjoyed slightly chilled, at room temperature or lukewarm although my preference was for room temperature in spite of its “nama” status but I suspect many people would appreciate it slightly chilled.
Another great sake for the summer!

RECOMMENDED RELATED WEBSITES

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, 47 Japanese Farms Through The Eyes of Its Rural Communities, 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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

美食, 酒, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Shizuoka Cuisine, Tourism

Shizuoka Sake Tasting: Doi Brewery-Ryou Ryou Junmai Ginjyou

July 3, 2012 dragonlife Leave a comment

Doi Brewery in Kakegawa City is an ancient establishment that has been forcefully promoting Shizuoka sake for many years.
Their brewmasters have been coming from Noto Peninsula in Ishikawa Prefecture for a long time and have helped the brewery earn a deserved name far outside the borders of our Prefecture!

Ryou Ryou/涼々 in Japanese means “refreshing”, and this limited brand is made available at the beginning of summer for this very reason!

Doi Brewery-Ryou Ryou Junmai Ginjyou

Rice: Yamada Nishiki 100%
Rice milled down to 55%
Alcohol: 15~16 degrees
Bottled in May 2012

Clarity: Very clear
Color: Transparent
Aroma: Assertive and fruity. Banana, dark chocolate, vanilla.
Body: Fluid
Taste: Very fruity backed strong junmai petillant and pleasant alcohol.
Complex. Vanilla, melon, macadamia nuts, faint almonds.
Disappears fairly quickly warming up back of the palate.
Take a big turn to dryness with food with more almonds and Macadamia nuts.
Marries well with any food.

Overall: A very pleasant and elegant sake conceived for food in spite of its elevated status.
Drinks so easily. Tends to disappear quickly from the bottle!
Perfect sake for the summer as it can enjoyed slightly chilled, especially with food!

RECOMMENDED RELATED WEBSITES

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, 47 Japanese Farms Through The Eyes of Its Rural Communities, 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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

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

“Shizuoka Rice Comes of Age”-On Shizuoka Sake by Marcus Grandon

June 17, 2012 dragonlife Leave a comment

All pictures and Article by Marcus Grandon.

Shizuoka sake has always had a a special place in the hearts of sake fans both foreign and domestic. Every year, a group of Shizuoka producers hosts a dinner party to showcase their latest offerings. This year is no exception, and marked the 20th consecutive year for the gala event, which for the first time was held in the Aoi-tower in downtown Shizuoka City.

Oumuuraya Brewery sake!

The party, attended by over 500 guests, contained a choice selection from a virtual who’s who of sake makers: Hatsukame, Shidaizumi, Isojiman, Kikuyoi (Aoshima Brewery), and Oumuraya (Wakatake) Breweries.

Oumuraya Brewery

While each and every sip from the various makers pretty much melted into the palate like liquid gold one after another after another, a very big piece of news emerged from the event this year. Shizuoka sake is known as the Champagne of Sakes for good reason. One of the key ingredients in making sake is water, and water in Shizuoka Prefecture is among the purest in the entire country. However, usually the rice used in the brewing process for Shizuoka sake comes from a different prefecture.
The Oumuraya sake company wanted to use local rice to create a 100% local product, and in recent years began experimenting with using local rice in their sake. Conventional wisdom says that it takes ten years for sake makers to produce high quality sake with a new rice. Wouldn’t you know that this year is the tenth year for Oumuraya to be making such sake? And guess what? It’s the bomb! I was able to taste the sake in this bottle, and it was a smooth as any sake I’ve ever had!

Ten years is the charm! People flocked around that bottle like white on rice (Sorry, but I just had to). The sad thing is that I missed the really good stuff:

Oumuraya Brewery sake!

By the time I got here, this bottle was all gone. Not to worry though, it can be had at local department stores for ¥10.500 per big bottle. Not cheap for sake, but certainly worth the price for a 100% local product.
My suggestion? Get it while you can!

RECOMMENDED RELATED WEBSITES

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, 47 Japanese Farms Through The Eyes of Its Rural Communities, 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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

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

Shizuoka Sake Tasting: Yamanaka Brewery-Aoitenka-“Jin”-Junmai

May 27, 2012 dragonlife 4 Comments

Yamanaka Brewery and its main brand, Aoitenka, are not much known in Japan and little away from the Western part of our Prefecture, but they certainly deserve all their praise in spite of their rarity!

This particular limited sake is called Jin/陣. “Jin” is a military term meaning “camp” or “position”.
In the old days the “jin” was marked with banners bearing the Arms/”mon” of the army overlord or commander.
The label features some of these “mon” for a beautiful design!

The “mon” represented with the bottleneck label is that of Shogun Tokugawa Ieyasu to retired to Shizuoka (called Sumpu at the time) at the beginning of the 17th Century!

Rice: Gohyakumangoku 100% grown in Shizuoka Prefecture
Rice milled down to 60%
Alcohol: 15~16 degrees
Dryness: + 2.0
Acidity: 1.4
Yeast: No 1401
Bottled in March 2012

Clarity: Very clear
Color: Transparent
Aroma: Fruity and fleeting. Nice alcohol. Cocoa, cherries
Body: Fluid
Taste: Dry and fruity attack backed up by junmai petillant.
Complex. Dark chocolate, coffee beans, oranges.
Starts soft to finish on a very dry note.
Becomes a lot drier with food with a predominance by oranges.
Dark chocolate making a strong comeback away from food, adding a soft note again all over the palate.

Overall: A sake obviously designed to be enjoyed with food but worth tasting both away and with food for interesting comparison.
Could be drunk at all temperatures for more fun and more discoveries.
A solid and dependable sake for all seasons in spite of its limited production!

RECOMMENDED RELATED WEBSITES

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, 47 Japanese Farms Through The Eyes of Its Rural Communities, 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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

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

Shizuoka Sake Tasting: Suruga Brewery-Abekaido Tokubetsu Honjozo

May 26, 2012 dragonlife Leave a comment

“Abekaido” which means “Abe River Route” was part of the old “Tokaido/East Route” which ran from Edo to Kyoto.
People then had no recourse but to cross the Abe River in Shizuoka City, then called Sunpu, unless they wished the country beyond the Southern Alps.

The Abekaido brand was originally created by the defunct Yoshiya Brewery that the present Suruga Brewery acquired upon the retirement of its last sake masterbrewer!

Rice milled down to 60%
Dryness: + 5~; 8
Acidity: 1.0~1.2
Alcohol: 15~16 degrees
Bottled in December 2011

Clarity: Very clear
Color: Transparent
Aroma: Dry and fruity. Banana, dark chocolate
Body: Fluid
Taste: Dry and fruity strong attack backed by pleasant alcohol.
Warming up the back of the palate. Complex.
Lingers for a while on a dry note.
Dark chocoleate, banana, dry almonds, oranges.
Fairly strong but pleasant.
Assertive but attractive.
Gets drier with food with a stronger accent on oranges and almonds with an appearance of lemons.
Dark chocolate reappears away from the food with a sweeter note.

Overall: A sake definitely conceived for food as it doesn’t vary much.
Marries very well with any food, even curry!
A bottle you could keep carrying around as you never know… a B.B.Q., a new friend, an old one, or…

RECOMMENDED RELATED WEBSITES

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, 47 Japanese Farms Through The Eyes of Its Rural Communities, 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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

美食, 酒, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine

Shizuoka Sake Tasting: Masu Ichi Brewery- The Last Bottle? Masu Ichi Junmai Dai Ginjyo

May 14, 2012 dragonlife Leave a comment

Masu Ichi Brewery has not been making sake for the past year and will not ever as his owner/masterbrewer Denjirou Masui/増井伝次郎 just passed away at the age of 49 leaving no successor willing to take over the brewery founded in 1882.

Denjirou Masui

Denjirou was his brewer’s name given by his mentor Denbei kawamura, the godfather of Shizuoka Sake and the creator of the Shizuoka sake yeast. He was one of the only three brewers of the Shida School.
His sake is fast disappearing and this particular one of a series of “last bottles” I’m scouring the Prefecture to get my hands on for posterity!
This is therefore the fourth and maybe last bottle!

This is a Junmai Dai ginjyo, meaning the top premium variety with no alcohol blending!

Rice milled down to 35%
Alcohol: 15~16 degrees
Bottled in March 2012

Clarity: very clear
Color: Very faint golden hue
Aroma: Assertive and fruity. Banana.
Body: Fluid
Taste: Complex, fruity and back of the palate warming attack.
Dry and deep. Banana, dark chocolate, oranges, coffee beans.
Disappears fairly quickly on a drier note with more coffee beans.
Very elegant and pleasant.
Turns even drier on second sip with a slightly stronger junmai petillant.
Tends to show different facets with every sip adding to complexity.
Although originally not really conceived to accompany food, changes little with just more oranges and coffee beans.

Overall: A very elegant sake best enjoyed on its own for a special occasion.
Extravagant millage down to 35%!
Although I enjoyed it much at room temperature it should become ethereal if a little chilled.
A sake for very special occasions!
I certainly felt guilty drinking it up on my own!
The last bottle?
Definitely and I was blessed to discover it!
Out of respect for such a great brewmaster I will not be sad when I finish it. I will be so thankful!

RECOMMENDED RELATED WEBSITES

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, 47 Japanese Farms Through The Eyes of Its Rural Communities, 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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,