Tag Archives: 美食

Bryan Baird’s Newsletter (2010/09/27)

September 29, 2010 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Seasonal Debut: Baird Fest Lager; Seeking Restaurant Industry Professionals

Dear Taproom Friend & Baird Beer Enthusiast:

Autumn has arrived with an unexpected suddenness this year. We are pleased to welcome it with the debut release of a German Oktoberfest-inspired seasonal lager: Baird Fest Lager.

New Seasonal Releases:
*Baird Fest Lager (ABV 5.2%):

The German Oktoberfest celebration held annually in Munich each fall is perhaps the largest and most storied celebration of beer in the world. For those of us who can’t make the pilgrimage to Munich this year, we thought we would offer a flavor of the celebration that can be experienced and enjoyed right here in Japan.

Baird Fest Lager is brewed with an all-German grist which features at its core the Vienna malt. The color derived from the malts is a deep amber reminiscent of the fall foliage. The flavor is rich, bready and layered in its malt complexity. The texture is one of velvet silkiness. I can think of no other beverage more conducive to pleasurable imbibing on a crisp autumn day. Prost!

Baird Fest Lager will be available on draught and in bottles (633 ml) through the fine family of Baird Beer retailers in Japan beginning Wednesday, September 29. Individual consumers can purchase bottles direct from the brewery via our online E-Shop: <a href="http://bairdbeer.com/en/shop/ .

Job Opportunites at our Taproom Pubs:
Sayuri and I launched the Baird Brewing Company in the format of a brewery-pub back in 2000. From day one we have been committed equally to two endeavors: brewing world-class beer and operating first-class beer pubs. Today we operate directly three Taproom pubs: Numazu Fishmarket Taproom, Nakameguro Taproom and Harajuku Taproom. We plan to open a fourth in the near future. The likely location of this new Taproom is Yokohama.

We thus are actively on the lookout for passionate and dedicated pub-restaurant industry professionals. We have potential positions (full- and part-time) at each of our locations. If you are interested in a career (or part-time work) in the craft beer world at one of our Baird Beer Taproom pubs, please have a look at our Job Opportunities web page: <a href="http://bairdbeer.com/en/news/recruit . Submit a cover letter and resume to jobs@bairdbeer.com and we will be in touch with you.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

The Japan Blog List

———————————
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
——————————–
Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Uncategorized

Bryan Baird’s Newsletter (2010/09/16)

September 16, 2010 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

10-Year Commemorative Fall Seasonal Release

Dear Taproom Friend & Baird Beer Enthusiast:

Our ten year business anniversary has provided our brewery added incentive for creative experimentation. Yet another of the fruits of this experimental brewing is being released on Friday, September 17: Berry Big 10-Year Brown Ale.

New Seasonal Release:
*Berry Big 10-Year Brown Ale (ABV 7%):

The idea here is simple: combine the big, rich, luxuriant taste of malt with the piquant, tart flavor of fresh strawberries. A fairly high gravity Brown Ale grist provides the former and hand-picked Shizuoka strawberries from the Nirayama fields of our friends at Serizawa Saketen the latter. A berry-like fruitiness from English East Kent Golding and New Zealand Motueka hops helps to round out the flavor profile.

For more on the brewing of this fabulous ale, please check out our official Brewer’s Blog: http://bairdbeer.com/en/blog_numazu/. Berry Big 10-Year Brown Ale is available both on draught and in bottles (633 ml) through the fine family of Baird Beer retailers in Japan (including our own Taproom pubs). Individual consumers can purchase bottles direct from the brewery via our online E-Shop: http://bairdbeer.com/en/shop/.

Special New Beers on Tap:
Lambics are spontaneously fermented ales terrifically tart and sour in character which are brewed by artisanal breweries in an area of Belgian near Brussels. We have long admired these traditional ales and thanks to the fancy footwork of beer importer Andrew Balmuth, we are featuring several unique varieties on tap at our Nakameguro and Numazu Fishmarket Taprooms.

The Lambics which we are featuring were brewed in Belgian by the noted 3 Fonteinen brewery, then shipped on to Rome, Italy where innovative brewer Alex Liberati of Revelation Cat Craft Beer has dry-hopped them with various European and American hop varieties. We will be serving the following Single Dry-Hopped Lambics over the coming days and weeks:

*Nakameguro Taproom (Hallertau Tradition and Centennial)

*Fishmarket Taproom (Styrian Golding and Amarillo)

You also will not want to miss our latest small-batch, handpump-dispensed Real Ale on tap exclusively at our Taproom pubs: American Dream Red Ale. This is a lovely fall season ale rich in malt character and redolent with American hop flavor and aroma.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

—————————————-
日本語のブログ
—————————————-

Uncategorized

Bryan Baird’s Newsletter (2010/09/02)

September 9, 2010 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

First Ever Seasonal Releases

Dear Taproom Friend & Baird Beer Enthusiast:

Beer, as you know, is our passion. We enjoy drinking it everyday and in some quantity. Our aim is pleasure from flavor enjoyment, though, not inebriation. To this end, we are great fans of flavorful beers that sport a moderate to low alcohol content. Today we are releasing two first time seasonal brews that pack powerful flavor without undo alcohol strength.

New Seasonal Beer Releases:
Eastern Wind Session Ale (ABV 4.8%): Session Ales are moderate to low alcohol content beers that enjoy full flavor and are meant for imbibing the duration of the social session. Eastern Wind is brewed with a variety of wheat malts, rye malt and floor-malted barley. It delivers moderate hop bitterness but tons of hop flavor and aroma from generous late hopping with equal portions of three aromatic varieties (Tettnanger, Santiam, Saaz). It then is fermented with a Belgian yeast strain which lends a wonderfully tart and fruity character. Eastern Wind Session Ale is available on draught and in bottles (633 ml) through the fine family of Baird Beer retailers in Japan. Consumers can purchase direct from the brewery through our online E-Shop.
NZ Cascade Single Hop Ale (ABV 5.0%): We love to experiment with different hop varieties. In this single-hopped version of an English-style Pale Ale, we employ the New Zealand varietal version of a classic American hop — Cascade. While the aromatics tend to be somewhat restrained, the bitterness is firm and clean and the hop flavor has great depth in its piquant fruitiness. NZ Cascade Single Hop Ale is available only on draught and exclusively at our own Taproom pubs.
If you are planning a session drinking outing to one of our Taprooms soon, you also will find one additional beer gem: Hop Burst Brown Porter. We are serving the lowish gravity English-style Brown Porter as Real Ale on hand pump. Generally, Brown Porters tend to be low in hop character but this is not so with Hop Burst, which enjoys terrific hop flavor and aroma with restrained bitterness. “Hop bursting” is our practice of making only late flavor and aroma hop additions and forgoing early bittering additions. Come in for a pint and see for yourself what that tastes like.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

—————————————-
日本語のブログ
—————————————-

Uncategorized

Bryan Baird’s Newsletter (2010/08/24)

August 24, 2010 dragonlife 2 Comments

Baird Beer & Taproom Events Bulletin

Two New Seasonal Releases

Dear Taproom Friend & Baird Beer Enthusiast:

As you know, fruited ales are close and dear to our brewing hearts despite the fact the fruit beers tend generally to be vapidly cloying and concocted with gimmickry foremost in mind. There is no gimmickry in the crafting of Baird fruited ales; we use only fresh, locally harvested fruit; we painstakingly process the fruit by hand; we subject the fruit to the fermentation process; and we weave the fruit into the matrix of the recipe so that it complements, rather than dominates, the beers other underlying flavors.

Today we are excited to release two fruited summer ales, one an annual mainstay (Asian Beauty Biwa Ale) and one a new creation (Biere du Biwa). These ales should be available at your favorite Baird Beer retailer beginning Wednesday, August 25.

Asian Beauty Biwa Ale 2010 (ABV 5.6%):
Biwa is “the small, yellow, edible, plum-like fruit of the loquat tree.” We had no idea what it was until our partner-friend-carpenter-farmer, Nagakura-san, brought some in several years ago for us to taste and then brew with. It is an extremely subtle fruit that harmonizes sweetness with tartness. Asian Beauty Biwa Ale is coyly fruity, spritely effervescent and yet delicately firm — like a true Asian Beauty!

Asian Beauty Biwa Ale 2010 is available both on draught and in bottles (633 ml) at Baird Beer retailers throughout Japan. Individual consumers also can purchase bottles direct from our brewery via our online E-Shop.

Biere du Biwa (ABV 5.7%):
Biere du Biwa is brewed with the same recipe and processing parameters as Asian Beauty with one major exception: We ferment it with a Belgian ale yeast rather than our house ale yeast. The resulting flavor difference from this single variable change is profound. If you ever wanted to isolate and discover the character that a Belgian yeast strain imparts to a beer, this is the chance.

Biere du Biwa feels tarter and drier on the palate than Asian Beauty. The phenolic character imparted by the yeast is strong and almost defining. After imbibing a glass, the overall impression is one of supreme refreshment.

Biere du Biwa is available on draught only at fine Baird Beer retailing pubs and restaurants throughout Japan.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

—————————————-
日本語のブログ
—————————————-

Uncategorized

Shizuoka Sake Rice: “Azekura Ishin” by Sugii Brewery

July 30, 2010 dragonlife 4 Comments

“Sakamai/酒米”, or sake rice in Japanese is a variety of riice only exclusively in the making of Japanese sake. You will never find it on your table at a meal.
Sakamai has been traditionally grown only in some regions of Japan.
Shizuoka, for all being arguably the best when coming to Japanese sake, had to “import” its sakamai from other regions.
The problem is that such rice production is not only declining but also unpredictable when it comes to quality.
For example, if the grains of rice are split or broken one cannot make good-quality Japanese sake. The quality of rice will be assessed only upon receipt with the consequent problems if unsatisfactory.
Accordingly, Shizuoka Breweries have gradually come to encourage and rely on Shizuoka-grown sakamai with various success, especially their own brand of Yamanishiki rice or a local hybrid called Homare Fuji.

Sugii Brewery in Fujieda City who has always been willing to experiment, especially in old-style (forgotten) methods, came up with an original (limited) brand.
This sake is made with sakamai exclusively grown by Fujieda farmers.
But since the various batches of rice came in grains of different size, Mr Sugii could not really define his sake. It would qualify as a junmai if the grains were of similar size.
The process, dating back to the Meiji Area is the equivalent of “Yamahai” method, a way avoided by many breweries for its difficulty.

Sugii Brewery: Azekura Ishin

Rice milled down to 70%
Alcohol: 15.5 degrees
Dryness: +2
Acidity: 2.1 (high for Shizuoka!)
All rice being harvested in Fujieda in 2009

Clarity: Very clear
Colour: Golden hue
Aroma: Fruity backed by alcohol. Nuts.Custard, Memories of banana and vanilla
Body: Fluid
Taste: Strongish attack, warming back of the palate. Lingers for a short while with a welcome acidity.
Complex: Custard and macadamia nuts. memories of coffee beans/dry grapes/dry cherries.
Stay lighter than expected on its own or with food.

Overal: Very difficult to define. hence a very intriguing and inteesting sake. Completely “out of range” as a Shizuoka sake.
Deserves a second, third and more glasses. Strong ut pleasurable sake. Probably best appreciated as “nurukan/lukewarm”, although it would become drier.
Great with any food, although can be truly appreciated on its own.
definitely a sake deserving plenty of interest!

Please check the new postings at:
sake, shochu and sushi

Uncategorized

Bryan Baird’s Newsletter (2010/07/28)

July 28, 2010 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Latest Seasonal Releases; Harajuku Taproom 1-Year Anniversary Party

Dear Taproom Friend & Baird Beer Enthusiast:

Our summer beat-the-heat beer parade continues with the release of two new seasonal brews: 10-Year Sour Fruit Ale and Export Lager.

New Seasonal Releases:
10-Year Sour Fruit Ale (ABV 5%): Continuing with our series of 10-year anniversary commemorative ales, we are releasing today an extraordinarily unique summer session beer. Mild in gravity and alcohol content, this snappy summer ale is infused with only one 15-IBU flavor addition of NZ Cascade hops. Its key attribute, a tartly sour fruitiness, stems from generous additions of fresh amanatsu citrus fruit (peels and juice) picked in the orchard of our Carpenter.
Export Lager (ABV 5.5%): Brewed in the tradition of Dortmund-style export lagers, Baird Export Lager combines depth of flavor with a brisk and refreshing character. Less fragrant in hop character but brawnier in malt body than a pilsner, Baird Export Lager is a supreme thirst quencher. Drink it side by side our Cool Breeze Pils and your tastebuds will experience a demonstration in subtle flavor differentiation that simply can’t be conveyed in words. Our soft Numazu water really stands out in this lager.
Both of these seasonal brews will be available on draught and in bottles (633 ml) beginning Thursday, July 29. They can be enjoyed at one of our Taproom pubs or at one of the many fine establishments retailing Baird Beer in Japan. They also are available for purchase direct from the brewery via our online E-Shop.

Upcoming Events:
*Harajuku Taproom 1-Year Anniversary Party (Sat-Sun, August 7-8):

We opened the doors of our third Taproom pub, the Harajuku Taproom, last August in our first attempt to marry the culture of craft beer with traditional Japanese pub cuisine. Thanks to your enthusiastic support, the Harajuku Taproom enjoyed a very successful maiden year. The Harajuku Taproom will be throwing itself a birthday party on the weekend of August 7-8 (doors opening at noon each day). Highlights of the celebration include:

Numazu-priced Baird Beer (700 yen pints and 500 yen half-pints)
Debut of HT Anniversary Lager (Dekopon Bock)
A smorgasboard of tasty beer fare all for 500 yen or less (one-coin cuisine)
The Anniversary Lager, Dekopon Bock, is a traditional German-style Bock brewed with the unusual addition of fresh dekopon citrus fruit (peels and juice). It has been conditioning in kegs for several months and was absolutely delightful at packaging. Dekopon Bock will be available exclusively on draught only at the Harajuku Taproom.

Kindly mark your calendar and plan to help manager Naruoka-san and his terrific team celebrate their 1-year birthday in fantastic style.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

—————————————-
日本語のブログ
—————————————-

Uncategorized

Fruit Cocktails by Wataru Matsumoto 11: grapefruit

July 23, 2010 dragonlife 2 Comments

Service: very professional and friendly.
Facilities: great washroom, great cleanliness overall.
Prices: reasonable, good value.
Strong points: Fruit cocktails. Cozy and a comfortable, for ladies and gentlemen alike.

This is the eleventh recipe of a (hopefully long) series of cocktails concocted by Wataru Matsumoto, owner/bartender at BOTANICAL (Comfort bar) in Shizuoka City.
No worries about copyrights as Mr. Matsumoto is only too happy to share his secrets!

INGREDIENTS:

-1 Whole grapefruit
-Fresh whole rosemary: 1 sprig
-Vodka: 3 measures (will need only 1 for the cocktail itself!)

RECIPE:

-Let rosemary soak into vodka for a good hour before usage.

-Cut grapefruit in half. Cut out the core (bitter!). Press grapefruit juice out.

-Pass fresh rosemary along the rim of a large glass. Pour some salt on a plate and coat the rim of the glass with the salt. You couls also first grind salt and fresh rosemary in mortar with a pestle first and coat the glass with the mixture!

-Drop a large sphere of ice inside the glass.

-In a stir glass pour the grapefruit juice and 1 measure of rosemary vodka. Stir. pour over ice into the glass.

-Serve.

-Great and refreshing in summer! Perfect as an aperitif, too!

BOTANICAL (Comfort Bar)
420-0082 Shizuoka City, Aoi Ku, Ryogae-cho, 1-6-13, Shade Bldg, 1F
Tel.: 054-221-8686
Opening hours: 17:00~01:00
Closed on Mondays.
Credit Cards OK

————————-
英語を読めれば次のブログを是非ご覧になって下い！
Shizuoka Sake
Shizuoka Shochu
Shizuoka Sushi
Shizuoka Gourmet

Uncategorized

Fruit Cocktails by Wataru Matsumoto 10: Organic Tomatoes Bloody Mary

July 14, 2010 dragonlife Leave a comment

Wataru Matsumoto in action (in the dark!)!

This is the tenth recipe of a (hopefully long) series of cocktails concocted by Wataru Matsumoto, owner/bartender at BOTANICAL (Comfort bar) in Shizuoka City.
No worries about copyrights as Mr. Matsumoto is only too happy to share his secrets!

Bio Farm Matsuki Organic Tomatoes bought at Parco, Shizuoka City!

Now today’s recipe has more than one twist!
1) Real tomatoes are used instead of tomato juice!
2) The tomatoes are organic!
3) The tomatoes are local as they are grown at Bio Farm Matsuki in Shibakawa, Fujinomita City, at the foot of Mount Fuji!

INGREDIENTS:

-Plum tomatoes: medium-small x 6~8, medium-large x 3
-Vodka (Smirnoff in this case): 1 measure
-Rock salt a little

Keep it simple so as to preserve the real taste of the tomatoes!

RECIPE:

-“Grate” the juice out the tomatoes. Wataru uses a ceramic grater. Do not use a mixer or blender. You will lose to many nutriendt and end up with a “soup”!

-Wataru uses two tumblers of different sizes to shake the whole. In the smaller tumbler pour the tomato juice over a minimum of ice. Add salt and vodka. “Cap” the smaller tumbler with the larger one and shake only lightly.

-Pour through strainer into semi-long glass over a couple of glass cubes and serve as it is.
Simple is best!

Makes for a great aperitif in summer!
Ladies will love it!

BOTANICAL (Comfort Bar)
420-0082 Shizuoka City, Aoi Ku, Ryogae-cho, 1-6-13, Shade Bldg, 1F
Tel.: 054-221-8686
Opening hours: 17:00~01:00
Closed on Mondays.
Credit Cards OK

BIO FARM MATSUKI
〒419-0303 Shizuoka Prefecture, Fujinomiya City, Ooshikakubo, 1158-36
TEL 0544-66-0353
FAX 0544-67-0098
HOMEPAGE (Japanese)

————————-
英語を読めれば次のブログを是非ご覧になって下い！
Shizuoka Sake
Shizuoka Shochu
Shizuoka Sushi
Shizuoka Gourmet

Uncategorized

Bryan Baird’s Newsletter (2010/07/13)

July 13, 2010 dragonlife 2 Comments

Baird Beer & Taproom Events Bulletin

Summer Seasonal Releases: Cool Breeze Pils & Tap 10 Anniversary Ale

Dear Taproom Friend & Baird Beer Enthusiast:

The 10-year anniversary celebration of our Numazu Fishmarket Taproom is just around the corner and we are gearing up for up with the release of a fantastic summer libation: Cool Breeze Pils 2010.

New Seasonal Beer Releases:
*Cool Breeze Pils 2010 (ABV 5.5%):

Brewed annually, Cool Breeze Pils is Bohemian in style, cleanly malty in body, coquettishly floral in aroma, and crisply dry in its snappy bitter finish. Cool Breeze Pils registers on the imbiber like a fresh ocean breeze does on the perspiring body of a mid-afternoon sunbather. Cool Breeze Pils is dry-hopped, unfiltered, and re-fermented and naturally carbonated in package where it has undergone an extended maturation. The result, we believe, pays handsome tribute to the glorious history of this storied lager beer style.

Cool Breeze Pils 2010 will be available on draught and in bottles (633 ml) at Baird Beer retailing pubs, restaurants and liquor shops throughout Japan beginning Wednesday, July 14. Also, we have lagered a small number of bottles from both the 2008 and 2009 batches for the purpose of vertical taste comparison. These will be available for purchase on our website E-Shop.

*Tap 10 Anniversary Ale (ABV 7.5%):

We will be kicking off our Fishmarket Taproom 10-year anniversary festivities in Numazu this Saturday with the tapping of a special commemorative ale: Tap 10 Anniversary Ale. This is a sort of strong golden ale that carries a lovely hue of hazy orange produced by additions of both Japanese red sugar (akato) and the juice and peels of freshly picked local daidai citrus fruit. The beer’s strength is masked ominously, and beautifully, by a light body and snappy citrus character. This is about as potent as refreshment gets!

Tap 10 Anniversary Ale will also be available on draught and in bottles (633 ml) at non-Taproom retailers of Baird Beer beginning Saturday, July 17. Consumers can purchase direct from the brewery via our online E-Shop.

Please plan to join us in Numazu for the weekend anniversary festivities. The celebration details are re-printed below:

Numazu Fishmarket Taproom 10-Year Anniversary Extravaganza (July 17 – 19, Sat-Mon):
Sayuri and I opened the doors of our Numazu Fishmarket Taproom on Saturday, July 20, 2000. This July, then, is our 10-year birthday and we intend to celebrate in vigorous style. Please plan to join us for the three-day holiday weekend of July 17-19 (Saturday – Monday). This 3-day anniversary celebration will feature the following (with the Fishmarket Taproom opening each of these days at noon sharp):

Debut Release of a special commemorative Baird Beer: Tap 10.
Delicious 1,500 yen all-you-can-eat Taproom buffet (Sat & Sun: noon – 9:00 pm; Mon: noon – 7:00 pm)
500 yen Baird Beer bura bura cups for all beer styles sold at each venue
Brewery BBQ & Open House (1:00 – 6:00 pm Sat & Sun at the brewery — 500 meters from the Taproom)
Taproom sidewalk BBQ (3:00 – 8:00 pm Sat & Sun; 1:00 – 5:00 pm Mon)
Guided Brewery tours on Monday (1:00 pm and 4:00 pm)
Live Taproom music (Sat 8:00 – 10:00 pm; Mon 7:00 – 9:00 pm)
Open Mic Night performances (Sun 8:00 – 10:00 pm)
As you can see, we will have beer and food available at three separate locations most of the time and thus there will always be a place to escape with your bura bura cup should the Taproom become a bit crowded. Numazu is at its best in the summer months. The surrounding beaches are lovely; fishing, hiking and other activities are aplenty; and fresh fish market sushi beckons. Most compelling of all, though, will be the extraordinary gathering of an eclectic mix of wonderful beer enthusiasts who have made the 10-year journey of the Fishmarket Taproom and Baird Beer possible.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

—————————————-
日本語のブログ
—————————————-

Uncategorized

Fruit Cocktails by Wataru Matsumoto 9: Peach

July 12, 2010 dragonlife 2 Comments

This is the ninth recipe of a (hopefully long) series of cocktails concocted by Wataru Matsumoto, owner/bartender at BOTANICAL (Comfort bar) in Shizuoka City.
No worries about copyrights as Mr. Matsumoto is only too happy to share his secrets!

INGREDIENTS:

-1 medium-size peach
-Monin Peche syrup: 1 dash
-Monin Grenadine: 1 dash
-Pernod: a few drops
-Mumm Champagne: 45 cc/ml + 45 cc/ml

RECIPE:

-Peel only half of the peach. The other half will go into the cocktail and provide good nutrients!
Cut in rough quarters, Get rid of the seed!

-In a blender drop all the ingredients without the champagne.
Add some crushed ice and blend well.
Add 45 cc/ml of champagne in the blender. Hand mix inside the blender.

-Choose a medium size globe glass and drop a cube of ice inside.

-Pour the blender contents on top of the ice.

-Slowly pour 45 cc/ml more of Mumm Champagne to allow some foam to form on the top.

-Serve wit a star anise floating on top.

It’s nothing else but a variety of Bellini cocktail!
Makes for a beautiful sour and sweet combination.
Tends to disappear quickly, so think about the next one!

BOTANICAL (Comfort Bar)
420-0082 Shizuoka City, Aoi Ku, Ryogae-cho, 1-6-13, Shade Bldg, 1F
Tel.: 054-221-8686
Opening hours: 17:00~01:00
Closed on Mondays.
Credit Cards OK

————————-
英語を読めれば次のブログを是非ご覧になって下い！
Shizuoka Sake
Shizuoka Shochu
Shizuoka Sushi
Shizuoka Gourmet

Uncategorized

Fruit Cocktails by Wataru Matsumoto 8: Watermelon

July 8, 2010 dragonlife 8 Comments

This is the eighth recipe of a (hopefully long) series of cocktails concocted by Wataru Matsumoto, owner/bartender at BOTANICAL (Comfort bar) in Shizuoka City.
No worries about copyrights as Mr. Matsumoto is only too happy to share his secrets!

INGREDIENTS:

-Salt
-Lime: 1/2
-Vodka (Smirnoff): 1 measure
-Watermelon: as appropriate
-Large ice cube

RECIPE

-Choose a tulip glass with a wide enough rim. Coat the rim with lime juice with a half cut lime.
Pour good quality salt on a saucer. Turn the glass upside down onto the saucer so as to allow enough salt to coat the glass rim.

-Drop a large enough ice cube in the glass. Pour the vodaka over it.

-Cut enough watermelon and blend lightly so as to preserve the “crunchy bite” of the watermelon.
Pour over the ice and stir gently with a long spoon.

-It is nothing else but a watermelon salty Dog!

Drinks, “eats” very quickly, so have a care! LOL

BOTANICAL (Comfort Bar)
420-0082 Shizuoka City, Aoi Ku, Ryogae-cho, 1-6-13, Shade Bldg, 1F
Tel.: 054-221-8686
Opening hours: 17:00~01:00
Closed on Mondays.
Credit Cards OK

————————-
英語を読めれば次のブログを是非ご覧になって下い！
Shizuoka Sake
Shizuoka Shochu
Shizuoka Sushi
Shizuoka Gourmet

Uncategorized

Bryan Baird’s Newsletter (2010/07/06)

July 6, 2010 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Debut – Baird 10-Year Summer Ale; Fishmarket Taproom 10-Year Anniversary Celebration

Dear Taproom Friend & Baird Beer Enthusiast:

The season of sweltering heat and prodigious perspiration has once again arrived. The best way we know to beat the heat is with a refreshing pint in a cool pub. We are busy providing both. The newest in our parade of quenching brews is Baird 10-Year Summer Ale.

New Seasonal Baird Beer Releases:
*Baird 10-Year Summer Ale (ABV 4.8%):

10 years in craft brewing is reason for celebration. Most commemorative or celebratory beers tend to be big, strong and heavy in character. This is not a requirement, however. What is important is character that is special and worthy of celebration. We deliver just that to you in this brisk and fragrant commemorative 10-year summer ale.

The starting gravity of Baird 10-Year Summer Ale is on the low side (11.7 P), its bittering units are moderate (25 IBU) and its alcohol strength mild (4.8%). The ale bursts forth from the pint glass, though, with a provocatively refreshing character. The gorgeously fragrant aroma is courtesy of dry-hopping with a combination of Styrian Golding and Santiam hops. A simple base-malt grist bill of Maris Otter, floor-malted pils and wheat (raw and malted) supply a bright and subtly tart flavor stage for the hop performance. No need to limit yourself to just one of this terrifically quenching session ale.

Baird 10-Year Summer Ale is available both on draught an in bottles (633 ml). We will be serving it in traditional Real Ale form from the hand pumps at our various Taproom pubs while supplies last.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

—————————————-
日本語のブログ
—————————————-

Uncategorized

Shizuoka Sake Tasting: Morimoto Brewery/Sayogoromo Chouki Ikusei Shikomi Junmai

June 26, 2010 dragonlife 2 Comments

Hidetoshi Morimoto, owner and brewmaster at Morimoto Brewery in Kikugawa City, is at it again! That is, he just will not “follow the lines” and call his brews as others, more traditionally-minded, would…
This sake, which should have been simply called a “Yamahai” finds itself slated as “Chouki Ikusei Shubo Shikomi Junmai, meaning a “junmai which has nurtured for a long time in my sake factory”!
Well, I don’t mind Hidetoshi’s idyosincracies as long as he creates these marvels!

Rice milled down to 60% (koji/fermented rice) and 65% (plain rice)
Alcohol: 15~16 degrees/genshu/no water added
Bottled in May 2010
Contents: 1.8 l

Clarity: very clear
Colour: transparent
Aroma: Fruity, complex, sweetish. Banana, vanilla with memories nuts and coffee beans.
Body: Fluid
Taste: Dry attack backed with some alcohol. Warms up the back of the palate.
Dry pineapple.
Disappears fairly quickly with memories of nuts, macadamia nuts and custard.
Stays very dry with food with more pineapple.
Surprising “gap” between aroma and taste.

Overall: A typical sake from Morimoto Brewery!
Hidetoshi Morimoto cares little about “pleasing people”… His sake, in spite of making use of Shizuoka yeast are “off the norm” in this Prefecture.
A sake for all seasons and all meals, although eminently enjoyable on its own.
Definitely on the “macho side”, uncompromising!

—————————————-
日本語のブログ
—————————————-

Uncategorized

Shizuoka Sake Tasting: Hatsu Kame Brewery/Futsushu

June 26, 2010 dragonlife 2 Comments

Sake can be truly extravagant in Shizuoka Prefecture, when you realize that futsushu/regular sake accounts for only 18% of its total production as compared to over 60% nationwide.
Not only this but futsushu made here uses rice that has been polished down to 70% and even less!

Hatsukame Brewery/Futsushu
Rice milled down to 65%

Clarity: very clear
Color: transparent
Aroma: discreet, fruity, almonds, nuts
Body: velvety
Taste: Sweetish attack. Shortish tail. Fruity: almonds, nuts, bitter chocolate.
Keeps well with any food.
Overall: Pleasant on the palate and tongue. Eminently drinkable.
Simply extravagant for a futsushu.
Great with food. Drinks up very quickly.
Can be savoured chilled, at room temperature or lukewarm (“nurukan”).
Certainly qualify for more than as futsushu/regular.

—————————————-
日本語のブログ
—————————————-

Uncategorized

Bryan Baird’s Newsletter (2010/06/24)

June 24, 2010 dragonlife 2 Comments

Baird Beer & Taproom Events Bulletin

Shizuoka Summer Mikan Ale 2010 Debut

Dear Taproom Friend & Baird Beer Enthusiast:

The onset of sultry summer weather is a call for refreshment. Baird Beer is responding with the release of Shizuoka Summer Mikan Ale 2010.

*Shizuoka Summer Mikan Ale 2010 (ABV 5.5%):

A summer mikan (natsumikan) is a grapefruit-like citrus fruit that is tart and sweetly sour in flavor and wonderfully aromatic. The only fruit to make it through the doors of the Baird Brewery, of course, is fresh whole fruit recently plucked from the land. Our summer mikans are Shizuoka-grown, right in the Heda orchard of our carpenter-partner-friend, Mitsuo Nagakura. The bounty of fruit is painstakingly hand-processed by the Baird Brewery team before its introduction into the brewhouse. The 2010 natsumikan harvest was particularly good and you can taste all of its glory in each sip of this extraordinarily zesty brew.

The refreshing citrus character of Shizuoka Summer Mikan Ale is not supplied by fruit alone. The natsumikans are complemented beautifully by deft additions of three citrusy American hop varieties: Simcoe, Centennial and Amarillo. The quenchingly brisk and tart result is summer paradise in a glass!

Shizuoka Summer Mikan Ale 2010 will be available on draught and in bottles (633 ml) beginning Friday, June 25. Individual consumers can purchase bottles direct from the brewery via our online E-Shop: http://bairdbeer.com/en/shop/.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE