Tag Archives: Sake Breweries

Shizuoka Sake Tasting: Oomuraya Brewery-Nanburyu Satoru Hibino 55 Wakatake Junmai Ginjo Nama Genshu Homarefuji

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Satoru Hibino, master brewer at Oomuraya Brewery in Shimada City has come up with a limited edition labeled with his own name!

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Satoru Hibino belomngs to the Nanbu School of brewers which originated in Sendai.

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The whole long name for this particular nectar is:
Nanburyu (Nanbu School of sake brewers) Satoru Hibino 55 (millage) Wakatake (generic name of that particular sake)Junmai (no pure rice alcohol blended in) Ginjo Nama (unpasteurized) Genshu (no pure water blended in) Homarefuji (sake rice grown in Shizuoka Prefecture)!

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Rice: Homarefuji (Shizuoka Prefecture)
Rice milled down to 55%
Yeast: Shizuoka NEW-5
Dryness: + 4
Acidity: 1.4
Amino acids: 1.2
Alcohol: 17 degrees
Bottled in September 2016

Clarity: very clear
Color: almost transparent
Aroma: dry and fruity. Plums
Body: fluid
Taste: dry and very fruity attack backed up by puissant junmai petillant and pleasant alcohol.
Complex: plums, melon, chestnuts, sweet potato.
Lingers for a while before departing on notes of mandarines.
Turns drier and deeper with food.

Overall: splendid sake to be enjoyed on its own or with a meal, at any temperatures although at its best slightly chilled.
Will reveal new facets with rise in temperature.
Can be enjoyed as an aperitif as well as a digestif!
Recommended pairings: foie gras, blue cheese, pickled vegetables.

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: Hana No Mai Brewery-“Kira” Junmai Ginjo “Kura Dashi” Nama Genshu

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I just had the opportunity to taste a very unusual, that is for that establishment, by Hana no Mai Brewery in Hamamatsu City, in my usual not so secret lair!

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The name, ”煌”/”Kira”, could be roughly translated as “bright” and is increasingly used in names.
The sake was sold in Cenova Department Store, Shizuoka City, not in the bottle, but from a tank into a bottle to be closed in front of the customer!
It is a junmai (no pure rice alcohol blended in) ginjo nama (unpasteurized) genshu (no pure water blended in!

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Rice: Yamada Nishiki (Shizuoka Prefecture)
Rice blended to 60%
Alcohol: 18~19 degrees
From the tank on October 1st, 2015

Clarity: very clear
Color: very faint golden hue
Aroma: light, dry and fruity. Discreet. Dry plums, pears
Body: fluid
Taste: dry and fruity attack backed up by puissant junmai petillant.
Complex: dry plums, pears, dry custard.
Lingers for a while warming up the palate before departing on notes of chestnuts, sweet oranges and dry sweet potato.
Varies little with food but for a drier note.
Turns a little sweeter with rise in temperature with sweet potatoes taking the lead.

Overall: a very unusual sake for Hana No Mai Brewery, which should actually appeal more to adults thantheir usual brews.
Best enjoyed slightly chilled on its own.
Would make a superlative aperitif!
Suggested pairings: grilled fish, yakitori.

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: Takashima Brewery-Hakuin Masamune Homarefuji Junmai Shu, “Natsu”

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Summer in Shizuoka Prefecture witnesses the creation of limited or regular editions dedicated to our hot summers and Takashima Brewery in Numazu City is no exception!

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Even if you cannot read Japanese you will easily guess it is a sake to be enjoyed in summer!
Incidentally the rice used is Homarefuji, exclusively grown in Shizuoka Prefecture, and takashima Brewery produces only junmai-style sake (no pure rice alcohol blended)!

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Rice: Homarefuji (Shizuoka Prefecture)
Rice milled down to 60%
Alcohol: 15 degrees
Bottled in June 2016

Clarity: very clear
Color: very faint golden hue
Aroma: dry and fruity. Pears, vanilla, melon
Body: fluid
Taste: very dry, assertive and fruity attack backed up with a reasonably strong junmai petillant.
Complex: lychees, pears, custard.
Lingers only for a short while before departing on more dry notes of custard.
Changes little with food but for a softer note of oranges and more dry custard.

Overall: A strong, fruity, complex and extremely pleasant and satisfying summer sake!
Very elegant in spite of its marked dryness.
A treacherous nectar that will disappear before the end of the meal!
Suggested pairings: salads, marinated vegetables, oden, grilled fish.

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: Eikun Brewery-Eikun Gokugoku Junmai Homarefuji

On Sunday May 22nd, I had the occasion to taste again a nectar by a Shizuoka City brewery, Eikun
On Sunday May 22nd, I had the occasion to taste again a great nectar by Eikun Brewery from Yui, Shimizu Ku, Shizuoka City, at another famous izakaya in Shizuoka City, Kodarumatei, which took part in the annual Shizuoka De Hashigo Sake event!

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Actually the bottle did not bear an official label although all needed information was printed on stickers!

Rice: Homarefuji (Shizuoka Prefecture)
Rice milled down to 60%
Yeast: Shizuoka NEW-5
Alcohol: 14 degrees
Dryness: 0
Acidity: 1.4
Bottled in May 2015

Clarity: very clear
Color: almost transparent
Aroma: very discreet and dry. Faint bananas and pineapple
Body: fluid
Taste: almost sweet and fruity attack backed up with puissant junmai petillant.
Complex: dry bananas, coffee beans, dark chocolate.
Lingers for quite a while on the palate before departing on notes of dry greens.
Turns dry with food with more notes of greens.
Overall: elegant and almost feminine sake.
Sweeter than Shizuoka standards and so easy to drink.
A sake for all seasons.
Suggested pairings: shrimps and seafood, smoked duck, crab salad.

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: Takashima Brewery-Hakuin Masamune Junmai Homarefuji “Mount Fuji Day”

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On Sunday May 22nd, I had the occasion to taste again a nectar by a favorite brewery of mine, Takashima Brewery in Numazu City, at a great izakaya in Shizuoka City, Kin no Okan, which took part in the annual Shizuoka De Hashigo Sake event!

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This particular brand is created every year to be bottled on March 22nd which Mount Fuji Day!
It is a junmai made with a Shizuoka-grown sake rice called Homarefuji!

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Rice: Homarefuji (Shizuoka Prefecture)
Rice milled down to 60%
Dryness: + 3~+ 4
Acidity: 1.3~1.4
Alcohol: 16 degrees
Bottled on March 22nd=23rd, 2016

Clarity: very clear
Color: almost transparent
Tasted as “nurukan” according to Takashima Brewery’s wish
Aroma: light and discreet. Pineapple, banana.
Body: fluid
Taste: strong, dry and fruity attack backed with puissant junmai petillant
Complex: banana, melon, faint lemon.
Lingers for a while on the palate before departing on drier notes of pineapple.
Varies little food but for a drier note.
Very easy and enjoyable to drink as it invites to the next cup and the next one!

Overall: another splendid sake especially suited for “nurukan/about 40 degrees temperature”!
It would useful to know that Takashima Brewery produces only junmai-type sake these days!
A sake to enjoy with higher-class izakaya cuisine!
Suggested pairings: BBQ, kusaya, sausages, yakitori.

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: Sanwa Brewery-Hagoromo no Mai Junmai Ginjo

The other day, while shopping at Cenova Department Store I felt attracted by a old regular nectar by Sanwa Brewery in Shimizu Ku, Shizuoka City.
Being a 300ml bottle it is very practical for keeping chilled in the fridge in these increasingly warm days!

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Although Sanwa Brewery is mostly known now for its Garyubai Label, Hagoromo no Mai/The Light Veil Dance in commemoration of a famous legend occurring on Miho Beach in Shimizu Ku, is still produced after many years of existence.

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It is completely different from the Garyubbai labels and I thought it was time to taste this year’s nectar!

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Rice milled down to 60%
Alcohol: 15~16 degrees
Bottled in March 2016

Clarity: very clear
Color: golden
Aroma: Assertive, dry and fruity. Pineapple, custard.
Body: fluid
Taste: very dry and strong attack backed with puissant junmai petillant.
Complex: coffee beans, almonds, faint oranges.
Lingers for a short while on the palate before departing on dry notes of smoked almonds and walnuts.
Takes an even drier turn with food with strong notes of smoked nuts.

Overall: strong, solid, old fashioned sake untypical of Shizuoka Prefecture.
Obviously conceived to accompany food, especially heavy izakaya fare.
For traditional dry sake lovers!
Suggested pairings: broiled meats, Nabe/Japanese pot-au-feu, BBQ, blue cheese.

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: Oomuraya Brewery-Wakatake Premium Junmai Daiginjo Genshu Homarefuji (conducted at la Sommeliere in Shizuoka City)

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I don’t mind repeating it all the time but I prefer conducting sake tastings in the right environment but not many places are propitious for that exercise or willing to help.
But La Sommeliere in Miyuki Cho, Aoi Ku, Shizuoka City is certainly becoming a habit as not only I can conduct my tasting in the best conditions possible but also exchange views at the same time!

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This time we tasted a very special and extravagant sake by Oomuraya Brewery in Shimada City!

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Wakatake Premium Junmai Daiginjo Genshu Homarefuji!
This is still the only Junami Daiginjo made with Shziuoka Prefecture-grown Homarefuji sake rice in the whole Prefecture!

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It was conceived by Master Brewer Wataru Hibino/日比野哲杜氏!

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Rice: Homarefuji (Shizuoka Prefecture)
Rice milled down to 40%
Alcohol: 17 degrees
Single pasteurization
Dryness: + 3
Acidity: 1.3
Amino acids: 1.1
Yeast: Shizuoka HD-1
Bottled in April 2016

SOM-PREMIUM-7

Clarity: very clear
Color: faint golden hue
Aroma: Assertive and fruity. Lychees, faint pears, melon and banana.
Body: fluid. Slightly sirupy
Taste: Strong, dry and fruity attack backed with beautiful junmai petillant.
Complex: oranges, lychees.
Lingers for a while on the palate before departing on drier notes of oranges and apricots.
Lychees make a constant comeback with every sip.
Very pleasant alcohol but not overwhelming in spite of its high contents. Will actually milder with rise of temperature.

Overall: Extravagant, elegant and really masculine despite its complexity.
Will of course please ladies thanks to its superlative balance in strength and elegance.
A sake which ought to be tasted and enjoyed on its own but if you must absolutely pair it I would recommend blue cheese, chocolate, foie gras or broiled conger eel.
Definitely a high class digestif!
At its best slightly chilled, but beware of its alcohol contents! LOL

LA SOMMELIERE

420-0857 Shizuoka City, Aoi Ku, Miyuki Cho, 7-5, Aiseido Bldg, 1F
Tel. & Fax: 054-266-5085
Opening hours: 11:00~22:00, 12:00~18:00 on Sundays & National Holidays
FACEBOOK (Japanese)
Entirely non-smoking!

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