Category Archives: Sake Brewery

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

Shizuoka Sake Tasting: Fuji-Takasago Brewery-Shiboritate Diamond Fuji Tokubetsu Junmai

April 27, 2012 dragonlife Leave a comment

Fuji Takasago Brewery in Fujinomiya City chose a Diamond as their emblem some time ago and they are producing a whole series with their mark on labels.

You will find it even on their caps!
Actually the emblem is a Diamond with Mount Fuji inside!

The pink color and the small label across the bottle are definitely celebrating the cherry blossoms!

Rice milled down to 60%
Dryness: + 5
Alcohol: 15~16 degrees
Pasteurized inside the bottle
Limited production
Bottled in February 2012

Clarity: Very clear
Color: Almost transparent
Aroma: Assertive and fruity. Banana, melon. Sweet alcohol
Body: Fluid and slightly syrupy
Taste: Strong junmai petillant attack with a lot of fruit.
Complex. Turning very dry inside the palate.
Melon, oranges, almonds. Disappears on an ever drier note
Dry oranges take the upper hand with food.
Stays very dry with food.
Stays dry but acquires more fruitiness once away from food with a comeback by nuts and oranges.

Overall: A very pleasant sake probably best appreciated slightly chilled.
Typical Shizuoka sake for all seasons.
Equally enjoyed on its own or with food.
The strong junmai petillant and oranges make for a heady sake!

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,

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

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

Shizuoka Sake Tasting: Takashima Brewery-Hakuin Masamune-Junmai Daiginjyo Yamahai

April 19, 2012 dragonlife 2 Comments

Yamahai is a traditional way of making sake which leaves a lot to nature.
It is difficult to master and most breweries avoid even mentioning the name!

But Takashima Brewery in Numazu City are extremely proud of their Yamahai and do not hesitate to advertise it clearly for all to see on their labels!

And making a top-premium Junmai Daiginjyo out of a Yamahai is not only extravagant, it is also a true tour de force!
One ought to enjoy such nectar slowly out of an high quality earthenware sake cup!

Takashima Brewery-Hakuin Masamune-Junmai Daiginjyo Yamahai-Genshu

Rice: Komachi
Milled down to: 45%
Alcohol: 16~17 degrees (genshu/no pure water added)
Yeast: Shizuoka NEW-5
Dryness: + 4
Acidity: 1.5
Bottled in February 2012

Clarity: Very clear
Color: Faint golden hue
Aroma: Assertive and fruity. Bananas, oranges
Body: Fluid and a little liquorish
Taste: Fruity attack, sweetish at first but turning quickly dry.
Strong junmai petillant.
Banana backed by dark chocolate and sweet nuts with a late appearance from oranges.
Lingers for a while warming the back of the palate and throat.
Complex. Dark chocolate asserting itself with the second sip with further attack from junmai petillant and dry almonds.
So pleasant and easy to drink.
Gets drier with food with very strong junmai petillant and oranges.

Comment: A discovery!
To turn a Yamahai in such a superlative sake is simply a mark of the extraordinary skills of Takashima Brewery!
Can be indifferently enjoyed on its own or with food, a feat not easily done with Junmai Daiginjyo!
Will definitely rate as one of best 5 sakes drunk in 2012 even by April!

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

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

April 5, 2012 dragonlife 2 Comments

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 is the first of a series of “last bottles” I’m scouring the Prefecture to get my hands on for posterity!
This is therefore the second bottle! (More coming!)

That beautiful bottle cap is also going to disappear…

It is a junmai ginjyo, meaning no alcohol was blended in and that is a premium sake of ginjyo level!

Rice milled down to 50 %
Alcohol: 15~16 degrees
Bottled in March 2012

Clarity: very clear
Color: Transparent
Aroma: Assertive and fruity. Complex.
Melon. Liquorice. Pleasant alcohol.
Body: Fluid
Taste: Very deep attack backed with junmai petillant. Fruity. Complex.
Almonds, melon and faint oranges.
Disappears on a dry coffee beans note.
Varies little with food with a strong accent on oranges and dry almonds.
Coffee beans and dark chocolate make a strong comeback once away from food.

Overall: A very dry but elegant sake!
Very enjoyable on its own but particularly pleasant with vegetables.
Actually happily marries with any food, be it Japanese or Western gastronomy.
Would also make for a great aperitif, although its dryness would be the perfect match for chocolate!

RECOMMENDED RELATED WEBSITES

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:

-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!, CATCHCARRI
-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, Shizuoka, Tourism

Shizuoka Sake: 2012 Shizuoka Prefecture New Sake Tasting Annual Meet

March 27, 2012 dragonlife Leave a comment

All pictures credited to MARCUS GRANDON

On the 26th of March 2012 was the 2012 Edition of the Shizuoka New Sake Tasting Annual Meet (in Japanese 静岡県清酒鑑評会出品酒きき酒会) held on the 4th floor of Aoi Tower in front of Shizuoka JR Station.

I still managed to go to the wrong building and arrived late. But my good friend Marcus Grandon I have succeeded in turning into a true Japanese sake fan saved my day and had started taking pictures! For once I didn’t have to worry about this aspect of reporting as Marcus is a professional photographer!

This kind of event has become quite a big affair and the organizing Shizuoka Prefecture Sake Breweries Association does have to limit numbers!
Professionals, amateurs, bloggers and sake lovers were already in the midst of serious tasting business and quite a few were taking notes!

A dedicated taster!

A great opportunity to meet some old and new friends!

Kokkou/国香, one of the vaunted Shizuoka sake!
The event, although based on personal (some people did crash, though!) invitations was free of charge and each guest was provided with a tasting glass and pamphlets describing the sake on display!

The brewers were also on hand to answer the questions asked by true sake officionados!

Guests poured the sake themselves!

And certainly enjoyed it!

Naturally the ladies took the opportunity to share some light talk!

The next event is for June in Yaizu City!
Don’t miss it!

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The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India
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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: Masu Ichi Brewery- The Last Bottle? Masu Ichi Honjozo Suruga No Kuni Shida Brewmaster

March 19, 2012 dragonlife 2 Comments

Denjirou Masui

It is a honjozo, meaning that it was blended with water and pure sake alcohol after pressing.
Its name “Suruga no Kuni” means the “Country of Suruga”. Suruga is also the name of the wide bay off Shizuoka Prefecture.

Rice milled down to 60%
Alcohol: 15~16 degrees.
Bottled in March 2012

Clarity: Very clear.
Color: Transparent.
Aroma: Assertive, fruity and dry. Complex. Banana, dark chocolate, vanilla.
Body: fluid, somewhat sirupy.
Taste: A very distinct attack, fruity and dry. Very complex.
Starts almost sweetish to take a very dry turn with a solid and pleasant alcohol backup.
Green apples, nuts.
Disappears fairly quickly while warming up the back of the palate with dry nuts, walnuts and chestnuts finish.
Dark chocolate and coffee beans tend to peek out later.
Changes little with food, although more dryness will appear later.
Marries beautifully with any food.

Overall: A very solid but elegant sake perfect for food, especially izakaya gastronomy and Western meat fare although it is thoroughly enjoyable on its own.
At 60% millage it is simply an extravagant honjozo!
A sake for all seasons, very macho in approach by Shizuoka standards!

RECOMMENDED RELATED WEBSITES

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, Izakaya, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Shochu, Tourism

Shizuoka Sake Bar: Sachiho in Shizuoka City!

March 10, 2012 dragonlife 2 Comments

Some famous Shizuoka Sake!

Service: Very friendly and informal
Facilities: Very clean overall. Superb washroom
Prices: Reasonable
Strong points: Shizuoka Sake of course!

At long last a bar that offers a wide range of Shizuoka sakes as a theme was opened last December in Shizuoka City!
And it is entirely non-smoking!

Mind you, since it opens at 5 pm, it is not always easy to take pictures outside or inside if you do not want to bother people with a flash!

It is conveniently tucked away in Takajo, Aoi Ku, a very busy place at night.
It also has the merit to be patronized both by ladies and gentlemen, mostly real Japanese and Shizuoka sake connoisseurs!

Ms. Sachiho Nagasawa/長沢佐線帆さん has shochu with her own label!

Plenty of sake on display but I know for a fact there are some hidden (better become a regular customer! LOL)!

There are only 7 seats at the counter.
No risk of a noisy crowd, although it might be a good idea to reserve!

The system is pretty simple:
Between 05:00 and 10:00 you must choose between the menus at 1,500 yen or 2,500 yen, all home-style food.
After 10:00 only drinks is ok!

A nice message on your paper napkin!

Now I like that! The sake is served in wine glasses for proper tasting!
Do confer with Sachiho San before choosing your sake!

All typical local homey food!
Shizuoka oden!

Salad.
Sorry for the fuzzy pictures.
It was my first visit and my “camera” did not agree with me!
In any case I will come again soon and I promise better pics!

Simmered sardine.

Stewed chicken and vegetables.

Savory salad.

Japanese pickles.

Don’t worry, I’ll be back there very soon!
I’m actually thinking of conducting some real tasting late at night there!

To be continued…

Sachiho Japanese Sake Bar
420-0389 Shizuoka City, Aoi Ku, Takajyo, 1-49
Tel.: 054-255-6767
Opening hours: 17:00~24:00
Closed on Sundays & Mondays

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Shizuoka Sake Tasting: Oomuraya Brewery-Tokubetsu Junmai-Oni Otome Yume

March 8, 2012 dragonlife 2 Comments

She looks cute, doesn’t she?
Actually, you should beware…
Oomuraya Brewery in Shimada City is celebrated for its brand “Oni koroshi/Kill a Goblin”, meaning that the sake is so good it would overwhelm a Japanese ogre.
Now, the brewery has come up with a dangerous “partner”, “Oni Otome”/ “The Goblin’s Sweetheart” and topped it with “Yume/Dream”! Brrrr….

Rice milled down to 60%
Alcohol: 16 degrees
Dryness: + 2
Acidity: 1.3
Amino acids: 1.2
Bottled in February 2012

Clarity: Very clear
Color: Faint golden hue
Aroma: Assertive, fruity, sweetish and flowery.
Pineapple, vanilla, oranges.
Body: Fluid, slightly liquorish
Taste: A little dry attack backed up by junmai petillant.
Fruity and complex. Elegant. Pineapple, oranges, faint dark chocolate.
Lingers for a while warming up the palate.
Ending on a softer dry note with almonds and cherries.
Turns on a lighter note with food along an accent on oranges.

Overall: A sake probably best enjoyed on its own or as an aperitif.
Light and easy to drink.
Tends to a back seat with food.
A sake which should please the younger generation and ladies in particular.

RECOMMENDED RELATED WEBSITES

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

Shizuoka Sake Tasting: Oomuraya Brewery-Wakatake Risshun Asa Shiborit Junmai Ginjo Nama Genshu

March 6, 2012 dragonlife 8 Comments

Another long name for an annual limited nectar by Oomuraya brewery in Shimada City!

Now, what does “Oomuraya Brewery-Wakatake Risshun Asa Shiboritate Junmai Ginjo Nama Genshu” stand for?
“Wakatake” is the name of Oomuraya Brewery’s main brand name.
“Haru Asa Shibori” means this sake had just been pressed on a Spring morning.
“Junmai Ginjo” is a premium level for a sake to which no alcohol was added.
“Nama” means it was not pasteurized.
“Genshu” means that no water was added.
A sake as it came out of the pressing!

The paper envelope attached to the neck contains a five yen coin for good luck!

Rice milled down to 55%
Alcohol: 17~18 degrees
Bottled in December 2011

Clarity: Very clear
Color: Faint golden hue
Aroma: Puissant. Flowery. Fruity, banana, Macadamia nuts, vanilla. Pleasant alcohol
Body: Fluid
Taste: Strong attack backed up by pleasant alcohol and junmai petillant.
Fruity and complex: banana, oranges, vanilla, pears.
Lingers for a while warming up the palate.
Disappears on a dry note with almonds and macadamia nuts.
Great balance between fruit and acidity.
Changes little and drinks well with any food.

Overall: A traditional limited brew typical of Oomuraya Brewery’s approach.
A very solid and strong sake, but nonetheless elegant in its superlative balance between fruit and acidity.
A sake perfect with izakaya gastronomy!

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

Shizuoka Sake Tasting: Negami Brewery-Kinmei Shiboritate Junmai Genshu

February 13, 2012 dragonlife Leave a comment

Negami Brewery has the particularity to be situated at a height of 550 meters on the slopes of Mount Fuji!
This means the water used for brewing their sake gushes out of the very mountain!

I love the traditional Japanese design!
The crane and turtle/tortoise in Japan are symbols of good luck!

Rice milled down to 55% (extravagant!)
Alcohol: 16~17 degrees
Bottled in December 2011

Clarity: Very clear
Color: Faint golden hue
Aroma: Strong, sweetish and fruity. Elegant. Oranges and nuts
Body: fluid
Taste: Dry and fruity attack backed up with soft junmai petillant and pleasant alcohol.
Complex. Oranges tend to dominate with some nuts and dark cherries.
Disappears fairly quickly on a drier note.
Varies little with food, although make a short turn to sweetness but will turn back again very swiftly to a drier note once away from food backed up with more oranges and dark cherries.

Overall: A very pleasant sake, if a bit strong, to enjoy on its own or with any food.
Despite its extravagant millage (55% for a junmai!) it is a sake most suited for food thanks to its high alcohol contest!
A sure value at any time!

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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, Gastronomy, Hamamatsu City, Japan, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Tourism

Shizuoka Sake Tasting: Hana No Mai Brewery-Homare Fuji Junmai-Designating Mt. Fuji as a World Cultural Heritage Site

January 29, 2012 dragonlife Leave a comment

This must have been the longest title for introducing a sake made in Shizuoka Prefecture!
There are plenty of reasons for that! LOL

Hana No Mai Brewery in Hamamatsu City made a point to tell everyone this is a true local sake as the rice is Homare Fuji sake rice grown only in Shizuoka Prefecture and as the water and yeast are also all from our Prefecture!

The Homare Fuji Sake Rice label was originally designed in the shape of Mount Fuji by a University student!
Hana no Mai Brewery is also advertizing the fact that Japan has applied for recognition of Mount Fuji as a World Heritage Site, both in English and Japanese!
Incidentally, February 23rd has been designated at Mount Fuji Day!

Rice: Homare Fuji 100%
Rice milled down to: 60%
Alcohol: 15~16 degrees
Bottled on October 12th, 2011

Clarity: Very clear
Color: Very faint golden hue
Aroma: Light and fruity. Vanilla, macadamia nuts, dark chocolate
Body: Fluid
Taste: Fruity attack backed by strong junmai petillant and pleasant alcohol.
Well-rounded, soft and straightforward.
Slightly liquorish.
Varies little with food except for turning a little drier.
Junmai petillant makes a strong comeback with oranges and coffee beans after food.

Overall: A sake obviously designed for food.
Typical of Hana no Mai Brewery in that it will please young people and ladies.
No wonder it is a popular sake in local izakayas patronized by young people!
A sake to be appreciated chilled, at room temperature or lukewarm/nurukan!

RECOMMENDED RELATED WEBSITES

Five Euro Food by Charles
With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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, Gastronomy, Japan, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Tourism

Shizuoka sake Tasting: The Last Bottle? Yoshiya Brewery-Chuumasa Daiginjo

January 26, 2012 dragonlife Leave a comment

Almost two years ago the owner of Yoshiya Brewery in Shizuoka City invoked the retirement of his Brewmaster, Mr. Haruki Nakajima from the Nanbu School in Iwate Prefecture, as a reason to stop production and sell his license to the new Brewery in town called Suruga Brewery. The truth is that his wife had wanted him to leave the trade for a long time and develop their big property into a large apartment building.. (How do I know that? She told me in person during an interview!)
The whole 250 years old brewery has disappeared from the surface of the earth to leave way to ugly development, but fortunately Suruga Brewery not only bought all the sake created by Masterbrewer Haruki Nakajima with the license but also continued using the brand names of Chuumasa, Abekaidou and Onigoroshi!

Suruga Brewery bottled this Chuumasa sake created by Brewmaster Haruki Nakajima in 2007 in November 2011!
Unfortunately I already know that it has been practically sold out…

Rice: Yamada Nishiki from Hyogo Prefecture
Rice milled down to 40%
Brewmaster: Haruki Nakajima (Nanbu School)
Dryness: + 5
Acidity: 1.3
Alcohol: 16~17 degrees
Brewed in 2007
Bottled in November 2011

Clarity: Very clear
Color: Very faint golden hue
Aroma: Fruity and elegant. Pears, oranges.
Body: Fluid
Taste: Fruity and liquorish.
Complex with pleasant alcohol attack (practically a genshu).
Oranges, almonds, pears, dark chocolate and coffee beans
Elegant and softer than expected in spite of its high alcohol content.
Quickly disappears.
Gets drier with food with a big kick from the alcohol.
Tends to make a sweet comeback with more oranges away from food.
Surprisingly marries well with any food.

Overall: Very elegant sake.
Complex and ever pleasant.
A rarity in the sense that it is a daiginjo that ladies should find to their liking for its soft approach in spite of the high alcohol content.
Unfortunately a sake masterpiece that will live in the past…

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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

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Chicken, 美食, Dessert, 酒, 野菜, 茶, 観光, 魚, 農業, Fish, Fuji-Takasago Brewery, Fujinomiya City, Gastronomy, Japan, Japanese Festivals, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Tourism, 地酒, 富士宮市

Japanese Gastronomy: Fuji-Takasago Brewery Public Opening with Sanoman Delicatessen in Fujinomiya City!

January 16, 2012 dragonlife 2 Comments

Some happy participants!

For the last 8 years or so Fuji-Takasago Brewery has been holding a Brewery Public Opening Day on their premises in Fujinomiya City with the collaboration of Sanoman Co., the largest delicatessen company in the Prefecture.
The event is attracting a lot of attention from the whole of Shizuoka Prefecture as demonstrated by thousands of visitors from all corners of the Prefecture!
The joint event has become a reference for an ever-growing number of similar festivals in Shizuoka!

The train saw a lot of people going down at Nishi Fujinomiya Station at a walking distance from the Brewery. Some of them took the opportunity to eat hot pork soups at Sanoman Co. which stands on the other side of the street!

The soups on offer!

They were the more welcome by the cold weather!

I had a quick look inside Sanoman Co. as I knew quite a few of their products would be on sale on the Brewery premises!

And then we had only the street to cross to enter Fuji-Takasago Brewery!

The whole staff with their young owner were busy welcoming everyone!

Take note of the Fuji-Takasago sake kegs!

Quite a few notable visitors were already enjoying themselves including Kenya Yoshimura, owner of Uzu Restaurant in Shizuoka City!

Sakekasu/sake white lees were on sale for customers who will use them for amazake/sweet sake or nabe/hotpot back home!

Fujinomiya Yakisoba!

Visitors were even treated to a show by local folklore dance groups!

A keen crowd!

Cute kids taking part in the dance!

Slightly tired performers!

But my first destination was the sake served for free by the brewmasters (Noto School) themselves!

Directly from the brewing tanks!

Many local producers were selling their products!

Strawberry jams and cakes!

But the cold weather required plenty of hot food: Delicious croquettes by Sanoman Co.!

Baked sweet potatoes!

Hot tonjiru soup!

It certainly brought smiles on many faces!

Even so, quite a few visitors gathered around one of the many fires!

Another method to keep away from the cold was to queue for more free sake!

What with visitors coming from far away the brewery staff was busy selling their nectars!

It was a battle to reach the bottles!

Sake is fine but one can’t drink on an empty stomach, so it was back to the food stands!

Mind you, there was plenty of green tea on offer!

Home-made natural yeast bread!

Tonjiru soup and karaage chicken!

Now, what is this freshly made anko/sweetmeats for?

Dorayaki!

Apart of Fuji-Takasago Brewery and Sanoman Delicatessen, there were two more stars present!
First Kunugi Rainbow Trout Farm from Fujinomiya City!

It was non-stop work for the Kunugis!

Couldn’t wait for these beauties to be ready!

Yummy!

Very happy visitors!

A very rare treat: Red caviar from the land, Rainbow trout Roe!

Another rare treat: canned raibow Trout!

The other star was yakitori by Aoki Chicken Farm in Fuji City!

They certainly needed a lot to satisfy the enormous demand!

Absolutely non-stop work again!

I can guarantee you they were worth the wait!

I’ll have to come earlier next year!

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Shizuoka Sake Tasting: Kansawagawa Brewery-Shosetsu Daiginjo “Shizuoka Aoi Premium Nama” Gentei

January 9, 2012 dragonlife Leave a comment

December and January are very productive months of the year at sake breweries!
Most of the sake put out then are “shinshu/New Sake” and “Gentei shu/limited edition sake”.
It is a great time for experimenting and looking for new flavors!

This particular brew concocted by Kansawagawa Brewery in Yui, Shimizu Ku, Shizuoka City is a limited edition. They accordingly came up with the name “Shizuoka Aoi Premium” to differentiate it from other brews.
It is a daiginjo of extravagant proportions when you consider the rice has been milled down to as little as 35%.
The fact it is also a “Nama/unpasteurised” sake means there was little manipulation!

Rice: Yamada Nishiki
Rice milled down to 35%
Dryness: + 4~+ 6
Acidity: 1.1~1.3
Alcohol: 15~16 degrees
Bottled in December 2011

Clarity: Very clear
Color: Transparent
Aroma: Fruity: dry bananas, pears, apples.
Body: Fluid
Taste: Dry fruity attack backed up by pleasant alcohol.
Lingers only for a little while warming up the palate and disappearing on a sweetish impression and then back on a dry note.
Complex. Banana, apples. Grows even drier on second sip and even drier again with food.
Some oranges, dry nuts and faint coffee beans peeking out later.
Overall: Although a very sophisticated and deep sake, it will definitely appeal more to dry sake loving gentlemen than to ladies, but you never know…
Intriguing and aggressive sake, unusual by Shizuoka standards.
I cannot count the times the bottle called me back from the refrigerator for an extra cup…
A “provocative untamed sake”, or a “one-night only lover”?

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Memorable Gastronomy with Shizuoka Products in 2011!

January 3, 2012 dragonlife 2 Comments

Fujiyama Wagyu Beef, Utogi Wasabi and Ameera Rubbins Pearl Tomatoes!

2011 was an eventful year for many reasons, some unwanted, even dreadful, and others more conducive to social happiness. I would prefer to remember the latter to help nurture a positive attitude towards a future we cannot predict! Being a convinced agnostic hedonist does help but I’m sure that gastronomes, whatever their credo, will realize how lucky we are in Shizuoka to be able to attain to ever-growing pleasures with seemingly simple local ingredients!
Here is a proposal for a full course, albeit a long one, representative of a dinner I would have enjoyed in 2011!

APPETIZERS/STARTERS:

Rainbow Trout Sashimi Plate!
These rainbow trouts are raised by Mr. Kunugi in Fujinomiya City!

in any repast drinks are most important as they are they insure the link between the dishes!
Japanese sake brewed by Takashima Brewery in Numazu City!
These labels are of a particular interest as they advertized the edible seaweed varieties found in Shizuoka Prefecture!
Note: For friends who may not drink alcohol I would recommend ginger ale made with Shizuoka-grown ginger or Shizuoka green (and black!) tea under various forms!

Tomato Tempura!
Uzu Izakaya in Shizuoka City serves it regularly with organic tomatoes seasoned with home-made yuzu koshio paste!

Sakekasu tempura!
Setsugekka Soba Restaurant in Shimada City serves this tempura concocted qith sake lees produced by their neighbors at Oomuraya Brewery!

Carrot Soup and Carrot Leaves Mousse on a Tomato Bed!
All vegetables are organic served at Pissenlit in Shizuoka city making use of the whole vegetables!

Vegetables in Banya Cauda style!
As served at Piatto in Shizuoka City! All vegetables are organic and grown in Shizuoka!

FISH & SEAFOOD

Steamed Black Bass/Suzuki/鱸 from Suruga Bay and vegetables by Mr. Furuya in Asabata, Shizuoka City!
As prepared and served by Cham Chinese Izakaya in Shizuoka City with a light warm vinaigrette!

True Seabream/Madai/真鯛 with cockles and vegetables, all from Shizuoka!
As served Italian-style by Il Castagno in Shizuoka City!

Imperial Prawn/Sakura ebi/車海老 Tempura!
As served by Setsugekka Soba Restaurant in Shimada City!

MEAT

Fujiyama Wagyu Beef, Utogi Wasabi and Ameera Rubbins Pearl Tomatoes!
As prepared by the Missus and I!
Fujiyama Wagyu is one of the thirteen varieties of wagyu bred in Shizuoka Prefecture which positively compare to Kobe Beef!
The wasabi is grown by Maruichi Farm in Utogi, the birthplace of this most remarkable ingredient!
The Ameera Rubbins Pearl Tomatoes are grown in Iwata City!

Foie gras poele on Corn Galette with Madeira Sauce!
This can qualify as an extravagant appetizer too!
The galette was concocted at Pissenlit in Shizuoka City with high-grade Kankanmusume Corn grown by Chouchou Farm in Iwata City!

Jidori Chicken Poêlé served with a Old Mimolette Cheese topping!
Fuji City is famed for its Jidori Chicken and Gentil in Shizuoka City serves it in extravagant simplicity with a topping of 24-months old Mimolette Cheese!

DESSERTS

Soy sauce and Brown Sugar Mousse Cake, Frozen Organic Mandarine and Lemon Sorbet!

Tetsuya Sugimoto in Shizuoka City is a master of off the beaten track desserts!
The soy sauce is created by Amano Company in Gotemba City and the brown sugar is made with sugarcane grown in Kakegawa City. As for the mandarine and lemon, they are of course organic!

Carrot Crème Brulée and Mandarine Caramelisée!

As served at Pissenlit in Shizuoka City. Both the carrot and mandarine are organic!

Organic Carrot ice Cream!
This could be served as an appetizer, a refresher between dishes or a dessert at Comptoir de Bios in Shizuoka City!

Pheasant Egg Pudding and brown Sugar ice Cream!
Again created by Tetsuya Sugimoto in Shizuoka City with pheasant eggs produced in Hamamatsu City and brown sugar made from sugarcane grown in Kakegawa City!

Naturally I still have missed a lot and I sincerely hope I will be able to introduce other discoveries by the end of this year!

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Shizuoka Sake Tasting: Sugii Brewery-Suginishiki Nama Moto Junmai Nakatori Genshu

December 29, 2011 dragonlife Leave a comment

What I like about Sugii Brewery in Fujieda City is that they are never short of words when it comes to explaining the manufacture and the ingredients of their nectars!

“Nama” means that it was not pasteurized.
“Nakatori” means that the sake was collected some time after the beginning of the pressing and only until some time before the end, meaning basically the best part of the pressed sake.
Finally “genshu” means that this is original sake with no later addition of pure water.

“Nama moto” means that the sake was made according to old traditions with natural lactic acid.

Rice: Shizuoka-grown Yamada Nishiki 100%
Rice milled down to 60%
Alcohol: 17~18 degrees
Dryness: + 4.5
Acidity: 1.5
Yeast: Shizuoka HD-1
Bottled in December 2011

Clarity: Very clear
Color: Faint golden hue
Aroma: Sharpish, fruity and complex. Pears, oranges, dark chocolate and banana.
Body: Fluid
Taste: Dryish, fruity and complex attack backed up with a pleasant combination of alcohol and junmai petillant.
Very deep pleasurable acidity.
At first reveals oranges and a faint note of dark chocolate while warming up the palate.
Lingers on for a while before disappearing with dry mandarines. Coffee beans peek out later in further sips with a junmai petillant comeback along with notes of greens and dry almonds.
Varies little with food. Marries well with izakaya-style or European stew-like food.

Overall: Unusual by Shizuoka standards, but eminently drinkable on its own. Marries well with food.
Does not linger that long, thus inviting you to the next glass.
A sake perfect for hot winter food!
Its deep and pleasant acidity combining with complex fruitiness define its character.
A sake for people who love the izakaya gastronomy!

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