Tag Archives: 美食

Fruit Cocktails by Wataru Matsumoto 7: Mango

June 22, 2010 dragonlife 9 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 seventh 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!

Apple Mango from Mexico.

INGREDIENTS:

-Apple Mango (Mexic): 1/4, peeled and cut into small pieces
-Iced tea: 50 cc/ml
-Orange juice (freshly pressed): 30 cc/ml
-White Rum: 1 measure (Bacardi)
-Monin Mangue (Mango) syrop (syrup): 1 dash
-Ice: 1/2 cup, 100 cc/ml

Summer Snow Tea by Mariage Freres (France)

Make tea in large glass. Drop some tea and pour hotwater over it.
When tea is ready, pour over ice in a large stir glass and stir until chilled.

Pour the tea into a medium-sized white wine glass.

In an electric mixer drop the ice, cut mango, white rum and mango syrup.
Process until you obtain a smoothie-type mixture.

Pour the smoothie delicately over the iced tea, taking care not to mix the two. Use a spoon to let the smoothie “slide” onto the tea.
Top with a sprig of fresh mint and serve with one or two thin straws.

Drink it “through”!

The combination of the tea and the mango decreases the cloyness of the mango and the acidity of the tea, making for a great smooth marriage!

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

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Shizuoka Sake
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Bryan Baird’s Newsletter (2010/06/16)

June 16, 2010 dragonlife 12 Comments

Baird Beer & Taproom Events Bulletin

Zamamiro! Ale 2010

Dear Taproom Friend & Baird Beer Enthusiast:

We originally brewed Zamamiro! Ale back in April, 2008 to commemorate our 1000th batch of Baird Beer. When we started Baird Brewing back in 2000, the prevailing “wisdom” in the ji-biiru sector generally ran against us. Very few industry players embraced the idea of highly characterful beer brewed in limitless diversity on a minuscule scale and then dispensed with as much care and attention to detail (appropriate temperatures and carbonation levels, etc.) as was devoted to brewhouse activity. Fortunately for us, though, Japan was home to a strong cadre of sensitive, open-minded and discerning drinkers who steadfastly supported passionate beer artisans like ourselves. To those who didn’t get it, and perhaps still don’t, we say once again, good naturedly: Zamamiro! (loosely translated as, “Hey, I told you so!”).

We have decided to brew Zamamiro! Ale as an annually released seasonal beer. Today we unveil the 2010 version.

*Zamamiro! Ale 2010 (ABV 8%):

The concept here is a strong, golden ale that enjoys a clean, crisp and easy smoothness while still packing a powerful flavor and alcohol punch. The brewing inspiration is very Belgian — we use only base malts and raw wheat; we jack up the gravity with lots of sudakito sugar; we keep the bittering units at a reasonable level (35); and we accentuate aroma by dry-hopping with spicy, herbal hop varieties (CZ Saaz and US Glacier). The one thing Belgian we don’t do is ferment with a phenolic-character Belgain yeast strain (we use our main house ale strain). The result, we think, is a beer that combines supreme drinkability with quiet audacity.

Zamamiro! Ale 2010 will be available at Baird Beer retailing pubs and liquor shops (draught and 633 ml bottles) throughout Japan beginning Thursday, June 17. Individual consumers may also 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

The Japan Blog List

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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
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Umeshu Season in Shizuoka (2010)!

June 16, 2010 dragonlife 14 Comments

June is not only a month for the brides but the right time for making umeshu/梅酒 in Shizuoka, and in the whole of Japan!
Ume/Japanese plums hav appeared since the last week of May as this is also the season for makeing umeboshi/梅干/pickled Japanese plums.

First of all one has to buy his/her plums green, clean and firm. Choose a batch with no scars on the skin.
Lay them in a dry place (no need to put them under the sun) on a piece of cloth until they ripen to a nice yellow/red.
Gently clean them under running cold water. Pick off the stem petal part and wipe them dry. If you want your ume wrinkled and small, use them as they are. Now if you want your plums fat and juicy to eat out of the umshu as dessert, prickle them with a clean toothpick in 5 or 6 spots. That will allow the plums to soak in the umeshu!

As for sugar, buy some good koorizato/ice-sugar/氷砂糖 if you are in Japan. Abroad, choose a clean white sugar, although brown sugar could prove very interesting, but I cannot guarantee the colour!

As for the proportions, this is my personal preference (experiment!):
-Sugar: 1 kg
-Plums: 1 kg
-Shochu: 2 bottles (720ml each/4 “go” in Japanese)
-Japanese sake: 2 bottles (720ml each/4 “go” in Japanese)

If you live in Japan, try to keep it local as much as you can!
Cheap umeshu is made with “white liqueur”. I avoid it like the plagure for two reasons: 1) very low alcohol contents, 2) it is nothing less than “reprocessed alcohol” and simply doesn’t know how, when and with what it is made!
Be a bit extravagant and create a potent and sweet nectar with the accompanying dessert (the plums!)!

Above is what I used this time (from left to right):
-Tokubetsu Honjyozo sake, Kikuyoi, by Aoshima Brewery in Fujieda City.
-Tokubetsu Honjyozo sake, Suginishiki, by Sugii Brewery in Fujieda City.
-Shochu (rice), En, by Takashima Brewery in Numazu City. This shochu is made with the white lees of premium sake and then matured for 2 years inside sherry casks imported from Spain!
-Shochu (rice), Acha no Tsubome, by Hana no Mai Brewery in Hamamatsu City.

RECIPE:

-Drop the sugar in the glass “jug”.

-Place all the plums delicately on top. Don’t throw them in!

-First pour all the shochu.

-Top with all the sake.

-Tighly close the jug.

-Store the umeshu in a dark place away from high temperature sources. Do not leave in the fridge. Ambient temperature of 15~25 degrees Celsius is best (in my opinion!).

The sugar will take at least 6 months to completely dissolve.
The plums will slowly sink to the bottom.
Move the contents around gently once a month by swirling the jug (do not open it!).
Once the sugar is completely dissolved, the plums have all sunk to the bottom and have become the same colour as the liqueur (about 8~10 months), it is then ready to be savoured although one could wait even longer for better maturity!

Enjoy on plenty of ice.
Naturally it can be used in many recipes from sauces to desserts!
I have a special fondness for fat and juicy umeshu plums!
Bazooka Gourmet will most feel compelled to comment! LOL

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Bryan Baird’s Newsletter (2010/06/11)

June 11, 2010 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Rainy Season Black Ale; World Cup Soccer; Fish Tap 10-Year Extravaganza

Dear Taproom Friend & Baird Beer Enthusiast:

The 2010 rainy season is right upon us. Given the amount of rainy weather we experienced this spring, though — particularly in the early stages, I am not anticipating an overly downcast season. I am a brewer and not a weather forecaster, of course, and the rainy season means just one thing to me as a professional — the annual brewing and release of a very hoppy dark ale: Rainy Season Black Ale.

New Seasonal Baird Beer Releases:
*Rainy Season Black Ale 2010 (ABV 6.1%):

A torrential down-pouring of hops define this otherwise roasty, toasty, espresso-like powerful black ale. 55 BUs of clean American (Warrior, Magnum, Horizon, Glacier, Santiam) lupulin as well as dry-hopped character from the spicy-peppery combination of Glacier and Santiam coat the tongue with a resinous stickiness that is pungently pleasurable. This is the Baird Beer antidote to the rainy season funk.

Rainy Season Black Ale 2010 will be available in both draught and bottle (633 ml) form throughout Japan at pubs, restaurants and liquor shops that constitute our wonderful and growing network of Baird Beer retailers. Check out the expanding list of Baird Beer retailers on the retailer’s page of our website: http://bairdbeer.com/en/bairdbeer/retailers. Of course, Each of our own Taproom pubs will be pouring Rainy Season Black Ale also, and individual consumers can order online direct from the brewery via our website E-Shop: http://bairdbeer.com/en/shop/.

*Setting Sun ESB (ABV 5.2%):

In case of much sun and fair skies this rainy season, we have prepared a beery complement to that also in the form of and English-style Extra Special Bitter (ESB). We concoct this quintessentially English style ale, however, with our own irreverent twists: addition of German base malt (Munich), hopping with a combination of American (Cascade) and New Zealand (Hallertau Aroma) varieties, and fermentation with an American ale yeast. If you want to ponder a beautiful early summer sunset with contemplative bliss, this ale will get you there.

Setting Sun ESB will be pouring exclusively in Real Ale form from the hand pumps of our three Taproom pubs. Please stop in for a pint while quantities last.

World Cup Soccer Kicks Off at the Taproom Pubs:
The soccer World Cup is about to kick off and we will be showing games live and with sound at each of our Taproom pubs. Just as beer is best imbibed in a socially convivial setting, so too is soccer best viewed. Our Numazu Fishmarket Taproom will be staying open late to show 11:00 pm kick-off matches in their entirety. Please feel free to contact any one of our Taproom pubs regarding the World Cup viewing schedule or to make special group reservations and/or requests.

-Numazu Fishmarket Taproom: fishmarket-tap@bairdbeer.com

-Nakameguro Taproom: nakameguro-tap@bairdbeer.com

-Harajuku Taproom: harajuku-tap@bairdbeer.com

Numazu Fishmarket Taproom 10-Year Anniversary Extravaganza:
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 mark your calendar 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 9:00 – 11:00 pm; Mon 7:00 – 9:00 pm)
Open Mic Night performances (Sun 8:00 – 10:00 pm)
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. The Baird Beer won’t be bad either!

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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18th Shidabeya Bishu Monogatari Sake Festival 2010 In Yaizu City

June 4, 2010 dragonlife 2 Comments

On the 3rd of June 2010, like every first Sunday of June for the last 18 years, six breweries from Central Shizuoka Pefecture held their Shidabeya (Shida Country) Bishoku (Beautiful Sake) Monogatari (Story) Festival at Shofukaku Hotel in Yaizu City atop the cliff overlooking the Suruga Bay.

I had the pleasure to find some old acquaintances at the Guests’ Table including good old John Gauntner with whom we shared beutiful sake and some good food, including a dessert made with sake kasu/sake white lees!

The six breweries taking part were Oomuraya Brewery from Shimada City and Shidaizumi Brewery from Fujieda City.

Aoshima Brewery in Fujieda City.
Mr. Aoshima asked to convey his warm regards to Melinda!

Sugii Brewery in Fujieda City.

Hatsukame Brewery in Okabe Cho (the name has changed unfortunately! I mean the city!).

Isojiman Brewery which won two gold medals in London last month!

400 guests were present to share the fun. Seats are increasingly difficult to obtain as they are usually all booked a year in advance!

Looking forward to sampling all those great sake again next year!

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Bryan Baird’s Newsletter (2010/06/04)

June 4, 2010 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Two New Experimental Seasonal Brews

Dear Taproom Friend & Baird Beer Enthusiast:

Over the past ten years we have brewed an almost countless variety of characterful seasonal beers. Our reservoir of energy and enthusiasm for continued experimentation in brewing a diverse array of beer remains full to overflowing. Please welcome the newest members of our seasonal beer club.

*Biere du Japon (ABV 5.8%):

This fantastically original beer is an unique combination of Belgian brewing tradition and Japanese ingredients. The brewing grist incorporates English malted barley as a minority ingredient (49%); the others are all indigenous Japanese material (raw wheat, genmai rice, akato sugar). We borrow the Belgian brewing penchant for use of unusual spices by flavoring Biere du Japon with the following local ingredients: shoga (ginger), sansho peppercorns, and lemons (fresh peels and a little squeezed juice). Fermentation is handled by a Belgian Wit beer strain. The result is a wonderfully quenching taste of springtime in Japan.

Biere du Japon will be available on draught at Baird Beer retailing pubs and restaurants throughout Japan beginning Saturday, June 5 (including our own Taproom pubs). It also will be available for purchase in 360 ml bottles through our fine network of craft beer retailing liquor shops in Japan. Consumer purchases direct from the brewery are possible through our online E-Shop (http://bairdbeer.com/en/shop/) — visit the 360 ml bottle year-round beer section.

*White Wheat Ale (ABV 4.6%):

White Wheat Ale is a somewhat more standard interpretation of a classic Belgian-style Wit beer, which is a white hued ale brewed with large amounts of wheat (raw and malted). These zesty and refreshing brews often are subtly spiced with coriander and orange peel. We leave out the coriander but do add a bit of orange juice to lend an nice touch of acidic fruitiness. White Wheat Ale is the perfect accompaniment to tangy salads and fish dishes of all sorts.

White Wheat Ale is a small batch brew available exclusively on draught and only at our three Taproom pubs (Numazu Fishmarket, Nakameguro and Harajuku). Please stop in for a glass or two while quantities last.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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Shizuoka Sake Tasting: Sogatsuru-Hagi No Kura Brewery-Kazutoyo

June 3, 2010 dragonlife Leave a comment

This could very well be the last bottle I drink from Sogatsuru-Hagi No Kura Brewery in Kakegawa City as Hagi No Kura Brewery has definitely left Sogatsuru after buying Yoshiya Brewery’s license and moved to Shizuoka City this April although they could have done it last year!

Sogatsuru-Hagi No Kura Brewery, “Kazutoyo” kakegawajyo/Kakegawa Castle Junmai Ginjo

Alcohol: 15~16 degrees
Rice milled down to 55%
Bottled in March 2003

Clarity: very clear
Colour: transparent
Aroma: Fruity. Alcohol. Pineapple, banana.
Body: Fluid
Taste: Fruity and soft attack backed up with junmai petillant.
Dissipates quickly.
Complex. Almonds, nuts with memories of banana and coconuts.
Dry finish. Welcome acidity.
Holds its well with any food.

Overall: Despite its ginjo level, a sake fit for food.
Straightforward and unpretentious sake. Thoroughly enjoyable.
Delicious combination of sweetness and acidity.

Will miss that grand name, although I can expect the same from the new brewery!

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Bryan Baird’s Newsletter (2010/05/20)

May 20, 2010 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

New Seasonal Releases; Great New Baird Beer Pub in Hamamatsu

Dear Taproom Friend & Baird Beer Enthusiast:

We brewers of Baird Beer tend to love the citrus character imparted by pungent American hop varieties. We also are fortunate to have access to a wide variety of fresh local citrus fruit here in Numazu. We combine this love and this fortune every year in the brewing of a special seasonal beer: Pacific Century Citrus IPA.

Pacific Century Citrus IPA 2010 (ABV 6.8%):

This 2010 version is stronger than ever at 70 bittering units and 6.8% alcohol by volume. In it we combine loads of citrusy American hops (Simcoe, Cascade, Ahtanum) with the tart, piquant and highly aromatic local citrus fruit called daidai. The result is an unique India Pale Ale defined by citrus character derived from ingredients from both sides of the Pacific.

Pacific Century Citrus IPA 2010 is available in limited quantities in both bottles (633 ml) and kegs. Consumers can purchase bottles direct from our brewery online E-Shop (http://bairdbeer.com/en/shop/).

We also are releasing a special experimental beer that we brewers make for our own edification and enjoyment. It will be available on draught only and exclusively at our Taproom pubs to those who know the brewer’s secret handshake! Come in for a pint soon before the brewers drink it all.

Beer House Tir nan-Og Opens in Hamamatsu:

We are thrilled to announce the opening on May 15 of a terrific new Baird Beer-dedicated pub in Hamamatsu called Beer House Tir nan-Og. This warm and sociable pub is the labor-love of our good friends and business partners Yoshiko and Hiro Oishi. This wonderful couple wondered in to our Fishmarket Taproom for the first time way back in September 2000 (before Baird Beer even was available). They immediately became close friends of ours and were smitten with the good beer and pub bug. Ten years later, they have opened the first non-Taproom 100% Baird Beer-dedicated pub in Japan (and the first to retail Baird Beer at all in the city of Hamamatsu). Please pay them a visit at the earliest opportunity and drink a pint to their future success and continued good health. Contact details are below:

Beer House Tir nan-Og
Tel/Fax: 053-450-6006
329-8 Maruman Bldg. 81
Nakaku Tamachi, Hamamatsu
Business Hours:
Weekdays (from 6:00 pm)
Saturday, Sunday, National Holidays (from 3:00 pm)
Closed Tuesdays

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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Isojiman Brewery awarded 2 Gold Medals at International Wine Challenge 2010!

May 20, 2010 dragonlife Leave a comment

(Courtesy of Shizuoka Shinbun, May 20th, 2010)

Great news for Shizuoka Sake!
Isojiman Brewery in Yaizu City, Shizuoka Prefecture has been awarded 2 Gold Medals at the International Wine Challenge 2010 announced on May 19th 2010.

The two Gold Awards were won in the following categories:

-Junmai: Isojiman Omachi Tokubetsu Junmai

-Junmai Ginjo & Junmai Daiginjo: Isojiman Dai Ginjo Junmai

The sake section was inaugurated in 2007.
This year saw a total of 405 entries representing 176 breweries from all over Japan in 5 different divisions.

Last year, for their first participation, Isojiman had already garnered a siver medal in the Ginjo & Daiginjo Division.

Congratulations!

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Vegan Japanese Cuisine: Ko Imo No Nimono

May 19, 2010 dragonlife Leave a comment

In Jpanese Ko Imo/小芋 means small taro tubers, and Nimono/煮物 can be loosely translated as stew.
Imo are great for vegans as they are fulfilling and so healthy!

Ko Imo No Nimono: Small Taro Tubers Stew

INGREDIENTS: For up to 3 people

-Ko Imo/small taro tubers: 15
-Vegan Dashi: 1 cup/200 cc/ml. Check RECIPE.
-Mirin/Sweet sake: 1 tablespoon
-Japanese sake: 3 tablespoons
-Salt: a little less than 1/2 teaspoon
-Sugar: 1 large tablespoon
-Light soy sauce: 1/2 tablespoon
-Fresh string beans: as many as you want
-Yuzu/Lime

RECIPE:

-Wash the the ko imo/taro tubers throroughly. Cut off both hands and peel “straight” so as to form six distinct sides. Was in clear running water and drain.

-Drop the imo in a large pot and cover completely with water. add a little rice (it will add taste). Cook until you can pass a wooden skewer through the imo.

-Bring the pot at a slant under the water tap and let the cold water flow into the pot and out with the hot water. This simple techenique will get the imo rid of unwanted stickiness. Throw all water out, but keep the imo inside the pot.

-Pour all the sauce ingredients onto the imo. Switch on fire and simmer the imo over a weak fire long enough for the imo to “suck in” the sauce.

-Cut the extremeities off the string beans and boil in salted water until tender enough. The Japanese like them only lightly boiled and crispy.

-Let imo and string beans cool completely. Transfer the string beans with the imo. Chill if necessary.

-Serve in a dish as shown on picture above and press some lime/yuzu over it!

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Fruit Cocktails by Wataru Matsumoto 6: Dekopon

May 19, 2010 dragonlife Leave a comment

This is the sixth 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!

Dekopon (デコポン) is a seedless and highly sweet citrus fruit, a hybrid between Kiyomi and ponkan , developed in Japan in 1972. While dekopon was originally a brand name, it has become a genericized trademark and it is used to refer to all brands of the fruit; the generic name is shiranuhi or shiranui (不知火). Dekopon is quite distinctive due to its sweet taste, large size and the large protruding bump on the top of the fruit.

In Brazil, dekopon is marketed under the brand name of Kinsei which derived from the Japanese word for Venus. Brazilian farmers have succeeded in adapting the variety to tropical to temperate climate in the highlands of São Paulo state. The work is done by Unkichi Taniwaki, a farmer of Japanese origin. Kinsei is easily harvested from May to September. In the high season for kinsei, each fruit costs around 0.50 USD at the Brazilian street market and supermarkets.

In Korea, dekopon is called hallabong (한라봉) named after Hallasan the mountain located in Jeju-do, where it is primarily grown.

The following cocktail could also be named “Dekopon Mimosa”!

INGREDIENTS:

-Dekopon: 1 (freshly pressed)
-Ice
-Mumm Champagne

RECIPE:

-In a large mixing glass pour the freshly pressed dekopon juice over a large ice cube. Stir to chill the juice, then take out ice and discard.

-Pour the juice in a wine glass.

-Add chilled Mumm Champagne. Stir gently and serve.

Makes for a great soft acidity!

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

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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
Sizuoka Gourmet

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Shizuoka Sake Tasting: Kanzawagawa Brewery-Shosetsu Futsushu

May 12, 2010 dragonlife Leave a comment

Kanzawagawa Brewery is also an old establishment located very near the sea at Yui, Shimizu Ku, Shziuoka City along the old Tokaido Road.
They have the merit to still make absolutely extravagant “futsushu/regular sake” at ridiculous prices.

Like most of all futsushu (only 18% of the total production, probably the lowest in Japan), the bottles are adorned with old traditional designs!. As they are easy to conserve thy would make the perfect souvenir back home in the rest of world!

Kansawa Brewery: Shosetsu Futsushu

Alcohol: 15~16 degrees
Rice milled down to 70%
Bottled in January 2010

Clarity: very clear
Colour: transparent
Aroma: Strong attack upon opening the bottle. Tends to dissipate quickly.
Fruity. Bitter chocolate, banana, macadamia nuts
Body: fluid
Taste: Dry attack backed up by delicious alcohol and a basket of dry nuts and bananas.
Complex/not straightforward for a fustushu.
Pleasantly warming up back of the palate with plenty of dry almonds, finishing on a pleasant acid note.
Holds its own well with any food with an accentuated dryness.

Overall: A sake for all meals, although eminently drinkable on its own.
Certainly not the “image” of the futsushu, but futsushu are simply extravagant in Shizuoka Prefecture, considering that the rice millage would qualify it as premium sake!

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Shizuoka Sake Tasting: Eikun Brewery-Eikun Futsushu

May 12, 2010 dragonlife Leave a comment

Eikun Brewery is an old establishment “lost” in the mountains facing the sea at Yui, Shimizu Ku, Shziuoka City.
They have the merit to still make absolutely extravagant “futsushu/regular sake” at ridiculous prices.

Eikun: Futsushu
Alcohol: 15~16 degrees
Rice milled down to 70%
Bottled in January 2010

Clarity: very clear
Colour: transparent
Aroma: Fruity, ricey
Body: Fluid
Taste: Dry and soft attack. Discreet.
Fruity and nutty: macadamia nuts, almonds, coconuts.
Disappears quickly with dry nuts.
tends to come up with new facets with the second and third sip (glass).

Overall: Very elegant and extravagant for a futsushu.
Goes well with any food.
A sake for everyday home drinking!

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Red Miso Dip Sauce

May 12, 2010 dragonlife 2 Comments

This posting has also been prompted by my new friend, Maggie Lam, who wanted to get some information for a red miso dipping sauce.
It is only a suggestion open to infinite variations!

INGREDIENTS: For 2~3 people

-Japanese sake (if inavailable, replace with dry white wine): 1 tablespoon
-Red miso: 2 tablespoons
-Sugar: 1 tablespoons
-Ground sesame seeds: 1 tablespoon
-Oyster sauce (vegan and vegetarians can replace it with soy sauce): 1 teaspoon
-Sesame oil: 1 teaspoon

RECIPE:

-In a small pan, heat the Japanese sake to have the alcohol evaporate. Do not boil. Add all other ingredients and mix well.

-Let cool completely before using it.

NOTES:

This sauce is especially welcome in summer.
Combine white miso withe red miso for a different colour and taste!
If consumed by adults only, use chili pepper sesame oil!

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Red Miso Dressing

May 12, 2010 dragonlife 6 Comments

This posting has been prompted by my new friend, Maggie Lam, who wanted to get some information for a red miso dipping sauce.
Although this particular recipe is more a dressing than anything else, it could be used as a dipping sauce if you mixed in fresh cream. Th cream will solidify when combined with oil.
Unfortunately it will not qualify as a vegan recipe.
I wonder if soy milk cream exists!

INGREDIENTS:: for 60 ml/cc of dressing

-Red miso: 1.5 tablespoons
-Soy sauce: 1/2 tablespoon
-Rice vinegar: 1.5 tablespoons
-Sugar: 1 tablespoon
-Salad oil of your choice: 3 tablespoons
-Ground sesame seeds: 1.5 tablespoons
-Freshly grated ginger: a little
-Freshly grated garlic: a little

RECIPE: