Category Archives: Shizuoka Prefecture

Shizuoka Cycling Gourmet Ride 1: Shimada JR Station North Exit Area

Cycling has many advantages when searching nice places both on and off the beaten tracks!
You can stop anywhere, any time while moving at an easy pace faster than on foot and with much less strain. Moreover it is a very healthy way to eliminate the extra calories you have been enjoying on the way!
Moreover, cycling is a joy in Shizuoka Prefecture thanks to its mild climate allowing for long sorties any time of the year!
Shimada City is a location rapidly gaining recognition, what with the nearby international airport and the ever increasing influx of tourists, so shall we start by getting off or meeting at the north exit of Shimada JR Station!

SN3O0124

B Cafe is a nice little cafe cum bar very close to the station but along a side street away from the traffic.
The cakes there are all made on site and although food generally is yummy this is my favorite spot for a quiet drip coffee and one of those succulent cheese cakes!

427–0022 Shimada City, Hontori, 1-9-10
Tel.: 0547-35-6538
Opening hours: 10:00 am~~
Closed on Wednesdays, 1st & 3rd Sundays
Entirely non-smoking!
Check the opening hours and other offerings on AYANO ASAOKA on FACEBOOK!

SN3O0449
SN3O0449

Tonbo/とんぼ is a real find when it comes to takoyaki/octopus dumplings, a favorite among tourists and Japanese alike!
This is the genuine article in Osaka-style fashion cooked in front of your very eyes!
And don’t forget the succulent hot plate cooked okonmiyaki, soba Modan and pork egg roll, the whole accompanied by a local Oomuraya Brewery sake!

427-0029 Shimada City, Hinode-Cho, 1-1 ( few minutes’ walk straight from Shimada JR Station North exit)
Tel.: 0547-35-7635
Opening hours: 17:00~22:00
Closed on Sundays and national Holidays.
Orders on the phone and take-out OK!

SN3O3609

SETSUGEKKA/雪月花 is not only a way above average soba/buckwheat noodles restaurant but an establishment specializing in exquisite tempura, all at reasonable prices, served with rare sake from the neighboring oomuraya sake Brewery!
Come early as it tends to be full quickly!

Shimada City, Hontouri, 2-3-4
Tel.: 0547-35-5241
Opening hours: 11:30~14:30, 17:00~22:00
Closed on Monday and third Tuesday
HOMEPAGE (Japanese)
Entirely non-smoking for lunch!

hizuki-11

HIZUKI/ひづき for such a “country city” is just extravagant while very reasonably priced. A French/Japanese style Izakaya, it offers all the classic in a modern manner from juicy chicken karaage to butter-fried scallops and shrimps!
A place to take your “special one” to!

Chef/owner: Akimasa Ooishi/大石明昌さん
Shizuoka Prefecture, Shimada City, Hon Toori, 1 Chome, 9-19
Tel.: 0547-54-5860
Opening hours:17:30~23:30
Closed on Wednesdays

SAKURAI-12

OKONOMIYAKI SAKURAI/お好み焼桜井 is also another favorite both with locals and visitors for serving authentic Hiroshima-style okonomiyaki and this in enormous and reasonbly-priced portions! Take-outs ok!
Satisfaction guaranteed!

Shimada City, Ougi Cho, 11-14
Tel.: 0547-37-6777
Opening hours: 11:30~13:30, 16:30~20:30. 11:30~20:00 on Sundays
Closed on Wednesdays
Take-outs can be ordered on the phone
Parties welcome!

SN3O0573
SN3O0573

din/g.place is another cafe tucked away from the main street but definitely worth a visit, especially in the afternoon if you have a sweet tooth! Enormous dessert plates and fine coffee!

Shimada City, Hon Toori, 1-1-10, Miyanokomichi Passage
Tel.: 0547-35-5005
Opening hours: 11:00~18:00, 08:30~18:00 on week ends. 17:00~21:00 on reservation only (from 5 guests~)
Closed on Mondays
HOMEPAGE (Japanese)
FACEBOOK

SN3O0183

And don’t forget OOMURAYA BREWERY
Sakes internationally recognized and be always on the lookout for extravagant and rare nectars!

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

Now, this is only a fraction of a discovery, but I am sure you will a special pleasure adding to it!
Until then, good cycling and appetite!

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

Advertisements

Vegan & Vegetarian Sushi Bento

Although I’m not a vegetarian I’ve wanted for a long time the Missus to concoct me an entirely vegetarian bento. Not only she complied, but she made it a sushi as well!

She first steamed the rice and prepared it as sushi rice (blending it a little salt, sugar and rice vinegar) before mixing plenty of sesame seeds in.
She then proceeded to cover the lot with vegetables.

She fried sliced lotus roots in spices for a hot addition to the plain boiled green peas in their pods (“snap endo” in Japanese).

Then, keeping in mind the color arrangement and the whole balance, she first added a shredded carrot salad seasoned with gomadare/sesame dressing and crushed peanuts, and next gobo kinpira/stir-fried spicy burdock root (seasoned with chili pepper and black sesame seeds). She finally topped the whole with some sliced plum tomato.

For salad and dessert she prepared a vegan/vegetarian kabocha and black beans salad to which she added fresh lettuce and Akihime strawberries from Shizuoka!

I don’t plan to be a vegan or vegetarian but my sometimes tired body can really appreciate the cuisine now and then! At least this could give good ideas to my vegetarian/vegan friends!

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 Gastronomy on Manhole Covers!

SN3O5522

Yaizu City is the most famous Bonito/Katsuo fishing harbor city in Japan!

Japan is increasingly becoming known all over the world for its gastronomy and more recently for its unequaled manhole covers. Shizuoka prefecture is no exception when it comes to either, or even better, to a combination of the two!

Shizuoka Prefecture has a lot to offer when it comes to gastronomy and is certainly above all when it comes to variety, be it vegetables, fruit or meat when it comes to land and a bounty of seafood when it comes to sea!

SN3O5051

Yaizu City has no less than three different manhole covers depicting Katsuo/Bonito for the simple reason it is the most important fishing harbor in Japan as far as bonito is concerned!

Hirame/Soles or Flounders in Hamamatsu City!

But when it comes to seafood, Yaizu City is only a portion of it all!
Come to Hamamatsu City for example. They managed to make a pun out of their own manhole covers! In Sakana, an area in downtown Hamamatsu City they have no less than four covers representing fish because “sakana” written with a different kanji/Japanese character means “fish”!

“Tara” or Cod!

Another “Hirame”/sole or Flounder!

And “Maguro”/Tuna!

Shall we continue with seafood?
Hatsushima Island is one of the few islands administered by Shizuoka Prefecture. It can be easily reached by ferry boat from Atami City.
It is celebrated for its “Iseebi”/Spiny lobster and “Sazae”/Turbo shell!

Izu Inatori fishing harbor in south west Izu Peninsula is celebrated all over Japan for its “Kinmedai”/Splendid Alfonsino!

At the very tip of Izu Peninsula Minami Izu is also proud of its “Iseebi”?Spiny lobsters!

Heda, in North eastern Izu Peninsula, now part of Numazu City, is known for “Takahashigani”/Japanese Giant Crab, the largest crab in the World!

SN3O5096

And to conclude with seafoods one must visit Yui, Shimizu Ward, Shizuoka City, known all over japan for its “Sakuarebi”/Cherry Shrimps. Actually there two more tiny covers depicting this little gastronomic treasure!

It is about time to switch to land products, and one cannot overlook green tea! Introduced to Shizuoka Prefecture more than 800 years ago, we are still the biggest producer in Japan. Interestingly enough, covers depicting tea are to be found only (that is, for the present!) in Kikugawa City with two different types, one of them representing the “Cha Musume”/Tea leaves handpicking girl/lady!

Shizuoka Prefecture is also renown for its strawberries and one can find them on covers in Nirayama, Izu City, also famous for World Heritage Hansharo and its beautiful views of Mount Fuji!

Hamamatsu City is not only famous for its fish, eels in particular, or oysters, but also for its oranges to be found in Mikkabi!

And we can conclude (that is, for the moment, as there must be others to come in the future, what with the booming tourism!) with a lesser known piece of gastronomy: back to the beginning of the 17th Century when Shogun Tokugawa Ieayasu retired to Sumpu (present Shizuoka City) he discovered “nasu”/egg plants exclusively grown in the Orito area (prensently Shimizu Ward, Shizuoka City) and grew so fond of them that he awarded them the appellation of “Orito Nasu”/Orito eggplants. These are still grown there and are a rare vegetable searched by all sorts of renown chefs!
Can you see it at the bottom right of the manhole cover?

Good search and bon appetit!

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: Bandai Brewery-Shuzenji Monogatari Tokubetsu Honjozo

Shuzenji in Izu City, Izu Peninsula, is witnessing a fast resurgence of its tourism, what with the increasing influx of overseas tourists and the Olympics looming large over the whole Peninsula.
Accordingly local products tend to reflect the local history and folklore more and more for the pleasure of visitors.
Bandai Brewery, the only sake sake brewery in the Peninsula has come out with a brand of its Tokubetsu Honjozo with the name of Shuzenji Monogatari/Shuzenji Story!

Rice milled down to 60%
Alcohol: 15 degrees

Clarity: very clear
Color: light golden hue
Aroma: dry and fruity. Dry plums
Taste: Dry and fruity attack.
Dry plums,loquats.
Lingers for while warming up the palate before departing on note of drier plums.
Turns smoother with food.

Overa;;: solid, dependable and straightforward sake conceived to accompany food.
A lit unusual for Shizuoka for its old fashioned approach.
Will make for a nice souvenir back home though.
Recommended pairings: Japanese yam salad, onsen tamago:hot spring eggs, marinated oysters.

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 Shochu Tasting: Umeera by Bandai Brewery!

This is another schochu by Bandai Brewery in Shuzenji, Izu City in the Izu Peninsula and is the more interesting for using another famous local farm product!

It was also awarded the Izu Peninsula Geopark label!

The name, “Umeera” means “very tasty”!

It is made with fresh water collected in deep sea water currents of the Izu Penisula and New Summer Ornages cultivated in Izu Prefecture!

Classified as liqueur in Japan
Rice white lees shochu, pure rice alcohol, Izu Peninsula New Summer Oranges, sugars, deep-sea fresh water
Single distilling method
Alcohol: 25~26 degrees

Clarity: very clear
Color: transparent
Aroma: dry and fruity. strong summer oranges
Body: very fluid
Taste: dry and fruity attack. Deep new Summer oranges
Lingers for quite a while on the palate with more soft of the same oranges and rice spreading over the palate.
Changes little with food if for a slightly sweeter turn.

Overall: another rare, elegant and intriguing shochu!
Drinks like a fine strong aperitif distilled alcohol or liqueur.
Very elegant liqueur, but low enough in alcohol to enjoy at ease.
Would well poured on a cassata ice cream!
Will do very with asparaguses, salads, and seafood in Western gastronomy!
Another splendid gift to offer anywhere in Japan and overseas!

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 Shochu Tasting: Wasabi Shu by Bandai Brewery

It has been quite some time since I enjoyed the only true shochu made with wasabi in Japan, namely Wasabi Shu (can also be pronounced “Wasabi sake”)!

it is made by the only sake brewery/shochu distillery in Izu Peninsula in Shuzenji, Izu City!

Although made with rice shochu and wasabi essence it is sold as a liqueur for various lawful reasons!

Classified as liqueur in Japan
Rice white lees shochu, wasabi essence (20%)
Single distilling method
Alcohol: 20 degrees

Clarity: very clear
Color: transparent
Aroma: dry and fruity. mild wasabi
Body: very fluid
Taste: dry and fruity attack.
Soft and mild wasabi
Lingers for quite a while on the palate with more soft wasabi and rice spreading over the palate.
Changes little with food if for a drier turn.

Overall: A rare, elegant and intriguing shochu!
The rare kind that even ladies would drink straight at any time of an evening or of a celebration.
Thoroughly enjoyable at any temperature or on the rocks, although best on its own.
Probably best enjoyed on its own as a nightcap but will go with any Japanese food, especially sashimi and light vegetables dishes.
Will do very with asparaguses and oysters in Western gastronomy!
A splendid gift to offer anywhere in Japan and overseas!

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: Hatsukame Brewery-Daiginjo Genshu “Ai”!

haysukame-ai-1

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

haysukame-ai-3

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

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

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

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

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City