Tag Archives: Hatsukame Brewery

Shizuoka Sake Tasting: Hatsukame Brewery (Okabe, Fujieda City) Daiginjo!

The other day I had the pleasure to be offered a bottle of rare and expensive sake by Hatsukame Brewery in Okabe, Fujieda City!
Hatsukame Daiginjo!

Rice: Yamada Nishiki (Hyogo Prefecture)
Rice milled down to 45%
Alcohol: 16 degrees
Dryness: +5
Amino acids: 1.3
Bottled in March 2019

Clarity: very clear
Color: very faint golden hue
Aroma: discreet, dry, fruity. Faint pineapple, vanilla, melon, traces of nuts.
Tasting: Dry and fruity attack with strong alcohol backup.
pineapple, vanilla.
Lingers longe rthan expected on the palate before disappearing on a drier note.
Very elusive and elegant.
takes on a drier note with food with the appearance of nuts while staying very dry and probably disappearing faster than when drunk on its own.

Comments: extravagant! The more for it that despite its very elevated status beautifully accompanies food, a rarity for daiginjo!
Constantly calls for another sip while staying silky smooth on the tongue and palate.
A dangerous feeling as it can be appreciated at any time away from or with food!
Makes for the perfect aperitif as well as a enticing nightcap!

Recommended pairings: although it should marry well with more foods and dishes than expected , I particularly appreciated it with tomato salad, oysters, cold pasta and steamed fish.

A hint! The drink to enjoy with the perfect companion or on your own away from it all!

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

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

Shizuoka Sake Tasting: Hatsu Kame Brewery/Futsushu

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.


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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