Takashima Brewery in Numazu City is not only celebrated for its inventiveness and daring but also for actively supporting Shizuoka Gastronomy in general!
Not everyone knows, but Suruga Bay is the home of the greatest number of varieties of edible seaweeds.
Takashima Brewery started to introduce the fact on labels since last year!
The present one is called Champalone by its scientific name!
Moreover, Takashima Brewery has always been careful about the design of their labels, real collector’s items!
The present brew also includes Homare Fuji rice grown in Shizuoka Prefecture!
Takashima Brewery-Hakuin Masamune Honjozo
Rice: Homare Fuji 22&
Rice milled down to 60%
Aichi no Kaori: 78%
Rice milled down to 65%
Yeast: Shizuoka NEW-5
Alcohol: 14~15 degrees
Bottled in May 2011
Clarity: Very clear
Colour: Light golden hue
Aroma: Strong. Fruity. Alcohol. Complex. Pineapple, oranges, banana.
Taste: Liquorish attack with a strong alcohol back up.
Starts almost sweetish to disappear with very dry almonds.
Complex. Fruity. A lot drier on the second sip.
Almonds, coffee beans. Faint notes of citrus.
Overall: Typical brew from Takashima brewery who concoct their sake both to marry well and food and satisfy the curiosity of true sake lovers.
A somewhat mysterious sake which will surprise many. Very dry for Shizuoka sake and certainly not obeying the trends!
A favorite of mine!
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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