Tag Archives: Sake Breweries

美食, Drinks, 酒, 静岡県, 静岡美食, 静岡市, 観光, 農業, Japan, Japanese Gastronomy, Kikugawa City, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Shizuoka Sake Tasting: Morimoto Brewery-Premium Yuzuki 2013, Junmai Ginjo, Tokubetsu Gentei Hibaihin

November 27, 2013 dragonlife Leave a comment

This is the season when Morimoto Brewery in Kikugawa City comes up with very limited brews as shown in the definition “Tokubetsu Gentei Hibaihin”/”Specila Limited For Reserved Clients”!

Incidentally “Yuzuki” is the tradtional Japanese name for “November”!

Rice milled down to 55%
Alcohol: 15 degrees
Bottled in November 2013

Clarity: Very clear
Color: Light golden hue
Aroma: Fruity: Custard, macadamia nuts
Body: Fluid, slightly sirupy
Taste: Assertive, dry and fruity attack backed by pleasant alcohol and puissant junmai petillant.
Complex. Dry almonds, persimmons, macadamia nuts, custard.
Disappears quickly.
Makes for a drier turn with food. Junmai petillant still strong with food. In spite of its normal content alcohol stays strong and pleasant all the time.

Overall: Very &”macho” sake by Shizuoka standards, but typical of Morimoto Brewery which always bound to concoct something different.
A sake to be enjoyed by dry but complex sake lovers.
Would marry n\magnificently with any food as very close to a well-rounded dry wine!

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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, Pierre.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

美食, Drinks, 酒, 静岡県, 静岡美食, 観光, 農業, Gastronomes, Gastronomy, Gotemba City, Japan, Japanese Culture, sake, Sake Brewery, Shizuoka, Shizuoka Cuisine, Shizuoka Prefecture, Tourism

Shizuoka Sake tasting: Negami Brewery-Kinmei Tokubetsu Junmai Genshu Nama

November 21, 2013 dragonlife 3 Comments

Negami Brewery in Gotemba City have always been ahead of the other breweries in Shizuoka due to the fact they practically brew all year round at an altitude of 550 metres on the slopes of Mount Fuji, hence this very early shiboritate/just pressed sake!

the bottle as it is marketed!

Not only it is a tokubetsu junmai but it is also a genshu and nama, meaning it hasn’t been “manipulated”!

Rice milled down to 50% for koji rice and 60% for kake rice
Dryness: + 4
Alcohol: 16~17%
Bottled in November 2013

Clarity: Very clear
Color: Light golden hue
Aroma: Dry and very fruity. Pears
Body: Fluid
Taste: Dry and very fruity attack backed up with pleasant alcohol and puissant junmai petillant.
Complex.
Pears and custard with hints of dry nuts/macadamia.
Disappears quickly on a drier note.
Almonds appearing with later sips with notes of grapes, dark chocolate and coffee beans.
Gets very dry with food.
Junmai petillant stays strong all along.
Calls for the next sip. Drinks like a dry white wine.
easy on the palate and tongue in spite of the high alcohol content

Overall: A superb and complex sake typical of Negami Brewery!
Will drink as a wine although the alcohol content is high.
Preferably drink it with solid food.
A sure value!

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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, Pierre.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:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

美食, Drinks, 酒, 静岡県, 静岡美食, 観光, 農業, Gastronomes, Gastronomy, Gotemba City, Japan, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Shizuoka Sake, Tourism

Shizuoka Sake Tasting: Negami Brewery: Kinmei Yamahai Tokubetsu Junmai Hiyaoroshi Genshu

November 17, 2013 dragonlife Leave a comment

Now is the season for “Hiyaoroshi” that is the outpu of sake that have been pasteurized only once.
They could be considered as halfway between nama/unpasteurized and normally twice-pasteurized sake.

Due to its location at more than 500 metres on the slopes of Mount Fuji in Gotemba City Negami Brewery brews practically all year round, and this Yamahai was conceived during the summer partly with rice from Hiroshima and mainly from Shizuoka Prefectures!

The fact that it is a genshu/no water added and a junmai:no alcohol blended in means that this particular brew is the genuine product!

Rice:
Koji rice: Hatan Nishiki (Hiroshima Prefecture) milled down to 50%
Kake rice: Iwamizu (Shizuoka Prefecture) Milled down to 55%
Yeast: k901
Dryness: + 2
Acidity: 2
Alcohol: 18~19 %
Bottled in November 2013

Clarity: Very clear
Color: Golden
Aroma: Assertive, dry and fruity. Almonds, persimmons, chestnuts
Body: Fluid
Taste: Very dry and fruity attack backed by pleasant alcohol and puissant junami petillant. Welcome acidity.
Complex. Oranges, persimmons,
Lingers for a while late hints of pears and coffee beans.
Varies little with food but for getting drier with more persimmons. Dark chocolate and milk coffee appear with later sips.
Marries well with food, especially heavy izakaya fare.

Overall: A very solid sake unusual by Shizuoka standards.
Obviously designed to accompany food, especially izakaya fare.
Although only a + 2 dryness is stated, it does feel far drier probably due to the comparatively high acidity.
A “macho” sake by Shizuoka standards to be enjoyed with oden for example!

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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Shizuoka Shochu Tasting: Takashima Brewery-TBL Eau-de-vie Rice Shochu

November 12, 2013 dragonlife 2 Comments

Takashima Brewery, which is primarily a sake brewery in Numazu City, Eastern Shizuoka Prefecture, Is making itself another name with its superlative shochu. Using thier sake white lees, they have already put no less than four different brands on the market!
TBL stands for Takashima Brewery Limited and Eau-de-vie (“Life Water”) is French for Life Spirits!

At 255 alcohol (not 25 degrees) it is pretty heady but normal as far as alcohol content is concerned!
My dear friend Sissi will be glad to hear about another shochu from Shizuoka Prefecture!

Rice Shochu made with ginjo sake white lees as well as rice and rice kouji.
Yeast: Shizuoka NEW-5
matured for 1 year
Alcohol: 25%

Clarity: Extremely clear
Color: Transparent
Aroma: Comparatively mild and discreet. Dry. Fruity: notes of bananas and custard.
Body: Fluid
Taste: Strong well-rounded dry attack warming up back of the palate.
***Tasted at room temperature: Dry and fruity.
Complex. Faint bananas and dry almonds.
Strong and pleasant alcohol.
very elegant approach. Disappears quickly on a softer note with more dry almonds.
***Tasted on ice: Reveals new facets as it gradually warms inside the mouth.
Bananas, macadamia nuts, hints of dark chocolate.

Overall: Extremely elegant sake white lees (riceis a different license!), typical of Takashima Brewery!
Can be thoroughly enjoyed on its own or poured over plenty of ice.
Great with Perrier or any high quality mineral water.
No need to mix it with anything else!
A shochu for all seasons and both genders! Shochu loving ladies will find it very elegant!

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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, Pierre.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: 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

美食, 酒, 静岡県, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Shizuoka Prefecture, Tourism

Shizuoka Sake Tasting: Negami Brewery-Kinmai Yamahai Tokubetsu Junmai Origarami Nama Genshu

November 10, 2013 dragonlife Leave a comment

When you are looking for Negami Brewery you need to be on a constant look out and still benefit from a lot of luck!
I found it in S Pulse Dream Plaza of all places and there were two different types, one of nigori/white lees and one of ogarami/little white lees. As there was only one bottle of the latter I didn’t hesitate.

The other interesting aspect was the label which described the brewing in great detail!

The only indication of the Negami Brewery Brewery Negami brand is found in the seal at the bottom left of the label!

Rice: Yamada Nishiki
Milled down to 50% for the koji rice and 60% for the sake rice
Genshu: No water added
Nama; Unpasteurized
Yeast: Shizuoka yeast and brewery yeats
Alcohol: 16~17 degrees
Shubo/Starter: June 28th~August 6th 2013
Moromi/Main mash: August 6th~September 11th
Pressed on Septmebr 11th 2013
Bottled in September 2013

Clarity: Very clear
Color: Golden
Aroma: Discreet and elegant. Alcohol. Fruity: plums, dry persimmons
Body: Fluid, slightly sirupy
Taste: Strong well-rounded attack backed up with pleasant alcohol and puissant junmai petillant.
Dry and complex.
Disappears fairly quickly.
Very fruity: plums, dry persimmons with notes of custard, dark chocolate and raisins.
Surprisingly stands up to food with a sweeter note, but definitely more enjoyable on its own.
Both delicate and assertive in spite of high alcohol content.
Overall: A discovery! And such a rare sake to boot!
Extremely enjoyable and sophisticated.
Makes for a superb aperitif best drunk at room temperature to discover all its changing facets.
Would do brilliantly with cheese and desserts, too!
Pity it is so limited!

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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Shizuoka Sake Tasting: Fujinishiki Brewery-Izu Yama Yama Nama Honjozo

November 4, 2013 dragonlife Leave a comment

I found this limited edition at the station of Izu Nagaoka along the Izu Hakane Railway Line runnning from Mishima City to Shuzenji.
The same brand is sold all over the Izu Peninsula as a regional private brand.
Izu Yama Yama means the Mountains of Izu!

I actually conducted this tatsing session by the side of an open hot spring bath in our room at the Yoshiharu Sap Resort Hotel!

Rice nilled down to 65%
Alcohol: 15~16 degrees
Nama/Unpasteurized
Bottled in October 2013

Clarity: Very clear
Color: Transparent
Aroma: Assertive and fruity. Dry almonds
Body: Fluid, slightly sirupy
Taste: Well-rounded fruity attack.
Complex. Lots of nuts, macadamia nuts.
Disappears quickly with fruity nuts, hints of custard and notes of apples and chestnuts.
Drier and drier almonds appear on back of the pl\alate with every sip.
Very easy to drink.
I especially enjoyed it a good hour after dinner as a solid and eminently elegant night cap.

Comments: Very pleasurable sake.
Unpretentious but still elegant and so satisfying.
Will please beginners and veterans, ladies and gentlemen alike.
Best appreciated chilled.
Would make for a beautiful and lighter digestif.
You must try it with cheese!
Will surprise many a person with its ever-changing facets!
Since it is sold in small bottles only, it would make a nice present to be enjoyed after a great meal!

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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Shizuoka Sake Tasting: Kumpai Brewery-Kosha No Mori Tokubetsu Honjozo

November 4, 2013 dragonlife Leave a comment

Kosha No Mori is another regular brand that Kumpai produces every year!
Kosha no Mori/木柘の森 means “Japanese Box Forest” as for the tree called Japanese Box!

Rice milled down to 60%
Alcohol: 16 degrees
Bottled in August 2013

Clarity: Very clear
Color: Faint golden hue
Aroma: Dry and fruity. Alcohol. Custard, macadamia nuts, persimmon.
Body: Fluid
Taste: Very dry attack backed up by pleasant alcohol.
Complex.
Very dry fruits. Almonds, custard, with hints of banana and dark chocolate.
Disappears quickly.
Changes little with food except for an accentuated alcohol and a new surge of almonds.
Actually marries well with food, especially izakaya fare.

Overall: A sake obviously conceived to accompany food.
Very dry but fruity and complex making it eminently enjoyable on its own.
A sure value!
Most recommended for BBQ’s!

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

美食, Drinks, 酒, 静岡県, 静岡市, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Shizuoka Sake, Tourism

Shizuoka Sake Tasting: Kumpai Brewery-Tenryou no Taki Junmai

November 3, 2013 dragonlife Leave a comment

Tenryou no Taki is one of the regular brand names brewed every year by Kumpai Brewery in Shizuoka City.
Tenryou no Taki/天領の瀧 means “Heavens World’s Waterfall”!

Rice: Biyama Nishiki (Shiga Prefecture)
Rice milled down to 55%
Dryness: 0
Alcohol: 15 degrees
Bptt;ed in July 2013

Clarity: Very clear
Color: Very faint golden hue
Aroma: Dry and fruity. Discreet, difficult to catch. Faint pears and custard
Body: Fluid
Taste: Well-rounded attack with puissant junmai petillant warming up back of the palate .
Very pleasant alcohol.
Very fruity and slightly sweetish.
Complex and rich.
Custard, macadamia nuts, pears, chestnuts.
Disappears fairly quickly on a very pleasant and smooth note with plenty of nuts.
Changes little with food but for a drier and almost spicy note.
Calls for the next cup in spite of its sweetness by Shizuoka standards.
At its best slightly chilled.
Actually takes on a much drier tone with sweet food.

Overall: Elegant and “kind” sake, typical of Kumpai brewery.
Extremely pleasant, especially chilled.
Beautiful on its own, although it marries lovingly with any food, even spicy.
Could be either enjoyed as a magnificent chilled aperitif or digestif!
Pefect with cheese!

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Japanese sake and Hot Springs: Enjoying Fujinishiki at Yoshiharu Hot Springs in Izu Peninsula!

October 31, 2013 dragonlife Leave a comment

What could beat a great sake enjoyed in a top-class hot spring resort in Izu Penisula?

I took this picture yesterday before enjoying a bottle of sake brewed by Fujinishiki Brewery (Fujinomiya City) while having a bath inside a private outdoors tub at Yoshiharu Hot Spring Resort in Izu Peninsula!

Reports on both coming soon!

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Shizuoka Sake Tasting: Kumpai Brewery: Oni Goroshi Honjozo

October 29, 2013 dragonlife Leave a comment

Interestingly enough, the name “Kumpai/君盃” is not of Japanese origin but came from China where it means “A Drink In Great Friendship”.
The label above represents the crossing of the Abe River by the side of which is located Kumpai Brewery!

Rice milled down to 65%
Alcohol: 15~16 degrees
Bottled in August 2013

Clarity: Very clear
Color: Light golden hue
Aroma: Dry. Apples, greens, alcohol
Body: Fluid
Taste: Strong fruity attack backed up by very pleasant alcohol.
More complex and deeper than expected.
Disappears fairly quickly with plenty of nuts and almonds.
Changes little with food.
Stays very fruity all the time with appearance of very dry oranges and nuts.
Tends to become more and more complex with the next sip.

Overall: A surprising sake by Kumpai Brewery.
I understand now why a seemingly simple honjozo has been their trademark in spite of the beutiful premium sake they produce.
A sake for all seasons, all occasions, all temperatures!
A sure value I would recommend to beginners and veterans alike!

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Shizuoka Sake Tasting: Suruga Brewery: Tenkou Tokubetsu Junmai

October 28, 2013 dragonlife Leave a comment

After acquiring the defunct Yoshiya Brewery (Shizuoka City, Aoi Ku) license and continuing their brands such as Chumasa, Oni Goroshi and Tokaido, Suruga Brewery in Suruga Ku, Shizuoka City adopted the brand name of “Tenkou/天虹” meaning “heaven rainbow”!

It is a tokubetsu junmai!

Rice: Biyama Nishiki (Shiga Prefecture)
Rice milled down to 60%
Alcohol: 15~16 degrees
Dryness: + 2
Acidity: 1.9
Bottled in October 2013

Clarity: Very clear
Color: Very faint golden hue
Aroma: Strong. Pears, apples.
Body: Fluid
Taste: Strong attack backed up by assertive junmai petillant and pleasant alcohol and welcome acidity.
Complex and fruity. Pears, custard.
Disappears quickly on an even drier note with more custard and nuts and faint greens.
Takes a back step with food but reasserts itself quickly once away from it again.

Overall: A typical Shizuoka sake with all the usual facets, although stronger in approach than most.
The comparatively higher acidity makes it utterly enjoyable on its own.
Another sure value to keep in mind at all times of the year!

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: Sanwa Brewery-Garyubai Junmai Ginjo

October 26, 2013 dragonlife Leave a comment

Sanwa Brewery in Shimizu Ku, Shizuoka City has this famous label for one of its Junmai Ginjo representing two drinkers of the Edo Period and I know a lot of people who like to collect it!

Most of their sake are called Garyubai these days, a name which can be traced back to a local temple!

Rice: Gohyakumangoku (Toyama Prefecture)
Rice milled down to 60%
Alcohol: 15~16 degrees
Dryness: + 3
Acidity: 1.4
Bottled in August 2013

Clarity: Very clear
Color: Faint golden hue
Aroma: Dry and fruity. Pears, macadamia nuts, custard
Body: Fluid, slightly sirupy
Taste: Very dry attack backed up by puissant junmai petillant.
Very nutty at first with hints of oranges and custard.
Lingers for a while warming up back of the palate and tongue.
Mellows somewhat with food.
Turns quickly back to strong dryness away from food.

Overall: Straight forward dry sake best suited for food, especially heavy izakaya food.
Sake concept very different from mainstream shizuoka brews. The toji/brewmaster is of the Nanbu School from Iwate Prefecture and never uses the Shizuoka yeasts.
can be enjoyed at all temperatures in spite of its elevated status. Would do well at a BBQ!

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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Shizuoka Sake Breweries: The One That Disappeared-Yagi Brewery (Tanchou/丹頂) in Shimada City!

October 17, 2013 dragonlife Leave a comment

During My visit to the Shimada Obi Festival last Monday I walked past a small private museum/display of Shimada craftsmen’s tools and artifacts.
I made an interesting discovery proving that you can’t overlook anything!
The photo above is taht of a sake bottle bag printed with the word “Tanchou/丹頂” the brand name of the late sake Brewery called “Yagi Brewery/八木酒造”
The brewery disappeared some ten years ago before I really started delving into Shizuoka sake history.
The reasons for its demise are quite simple: the brewery was basically making sake on order for the big breweries in Nada (Kobe) region. When the sake boom of the 70’s receded the orders decreased and finally stopped. On the other hand the other brewery in Shimada City, namely Ooumuraya brewery/大村屋酒造 famous all over Japan for its brand names such Onna Nakase/女泣かせ, Onigoroshi/鬼殺し and Wakatake/若竹 was striving as it has opted for a local market for some time and stopped producing for the Nada breweries a long time ago.

This is when I realized that their shop, Tanchou Honten/丹頂本店 was just across the road!

The ground floor of the decrepit building is still used as a bike shop!
An article for my friend at Abandoned Kansai?

RECOMMENDED RELATED WEBSITES

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: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-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

美食, 酒, 観光, 農業, Gastronomes, Gastronomy, Hamamatsu City, Japan, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Shizuoka Sake Tasting: Hana No Mai Brewery-Tokubetsu Junmai Cenova 2nd Anniversary

October 13, 2013 dragonlife Leave a comment

hanan No Mai, located in Hamamatsu City, is the largest sake brewery in Shizuoka Prefecture and makes a good use of all events in our Prefecture to well their products.

Cenova Department store in Shizuoka City just celebrated its 2nd Anniversary and like for the opening and 1st Anniversary hana no Mai produced a tokubetsu Junami limited to 100 numbered bottles. I got No 11!

“Local Souvenir”!

Hana No Mai Brewery has a habit of printing the exact bottling date on their labels!

Rice locally grown
rice milled down to 55%
Alcohol: 15~16 degrees
Bottled on September 30th 2013

Clarity: Very clear
Color: Light golden hue
Aroma: Assertive and fruity. Custard
Body: Fluid, lightly sirupy
Taste: Soft attack at first, immediately followed by puissant junmai petillant warming up back of the palate.
Fruity and dryish. Custard, macadamia nuts, almonds, oranges.
Lingers for a while before softly disappearing with more macadamia nuts and ornages.
Takes a small back step with food on a slightly drier note with more dry oranges.
Away again from food sees a solid appearance by chestnuts.

Overall: A typical sake from Hana No Mai Brewery with a comparatively soft approach.
A sake probably best enjoyed before food.
Should please younger people and ladies alike.
A sake fit for beginners, too.
Would make for a beautiful sweet aperitif when chilled!

RECOMMENDED RELATED WEBSITES

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: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-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

美食, Drinks, 酒, 静岡市, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Culture, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism

Sake Kegs at Sengen Shrine in Shizuoka City

October 2, 2013 dragonlife Leave a comment

One noticeable difference between Buddhist Temples and Shinto Shrines (Shinto is the native religion) in Japan is that shrines exhibit the empty kegs of sake offered by believers (the original meaning of “Sake” is “food of the gods”) whereas Buddhist Temples don’t.

Sengen Shrine in Shizuoka City which is one of the most important in the Prefecture does exhibit quite a few.
Not all are sake made inside Shizuoka Prefecture, though.
At least investigating the one produced inside Shizuoka Prefecture provide quite a few insights!
Therefore it will be a pleasure to help you discover them!

“Kaiun/開運” is the brand name of the sake produced by Doi Brewery/土井酒造 in Kakegawa City/掛川市 in central-western Shizuoka Prefecture.

“Garyuubai/臥龍梅” is the brand name of Sanwa Brewery/三和酒造 in Shimizu Ku, Shizuoka City/清水区静岡市 in central Shizuoka Prefecture.

“Aoitenka/葵天下” is the brand name of the sake produced by Yamanaka Brewery/山中酒造 in Kakegawa City/掛川市 in central western shizuoka Prefecture.

“Hana No Mai/花の舞” is the brand name of Hana No Mai Brewery/花の舞酒造 in Hamamatsu City/浜松市 in western Shizuoka Prefecture.

“Senju/千寿” is the brand name of Senju Brewery/千寿酒造” in Iwata City/磐田市 in western Shizuoka Prefecture.

“Kumpai/君盃” is the brand name of Kumpai Brewery/君盃酒造” in Shizuoka City/静岡市 in central Shizuoka Prefecture.

“Haginishiki/萩錦” is the brand name of Haginishiki Brewery/萩錦酒造 in Shizuoka City/静岡市 in Central Shizuoka Prefecture.

“Takasago/高砂” is the brand name of Fuji-Takasago Brewery/藤高砂酒造 in Fujinomiya City/富士宮市in eastern Shizuoka Prefecture.

Now, this keg belonged to a defunct brewery!
“Chuumasa/忠正” was the brand name of Yoshiya Brewery/吉屋酒造 in Shizuoka City/静岡市 in central Shizuoka Prefecture.
Their license was bought some two years ago by a new brewery called Suruga Brewery/駿河酒造 also in Shizuoka City. As for the Chuumasa brand name it is still used by Suruga Brewery.

As for this brewery, there are a lot questions marks left! (would you believe that one of my Japanese-side relatives is actually working there!)
“Kihei/喜平” is the brand name of Hikari Brewery/平喜酒造 in shizuoka City/静岡市 in central Shizuoka Prefecture.
Now, Hiraki Company which originally (and still is) a liqueurs and drinks distributor originating from Kakegawa City bought Hiraki Brewery in Okayama Prefecture in 1956 and then established their headquarters in Shizuoka City to sell the sake made in their brewery in Okayama Prefecture.
Two years ago, having acquired the license of defunct Dogatsuru Brewery in kakegawa City they started their second brewery called Shizuoka-Hiraki Brewery/静岡平喜酒造. When interviewed the Association of Sake Brewers in Shizuoka Prefecture assured me that they would only market sake made in Shizuoka City inside Shizuoka Prefecture. Unfortunately it was completely untrue! Moreover their representatives or master brewers never appear at events featuring their brand!

“Fukki/富貴” of the eponymous brerwey is from Shizuoka Prefecture but they produced pure sake alcohol to be blended with jumai sake in Shimizu Ku, Shizuoka City. They were an official member of the Association of Shizuoka sake Brewers until two years ago. They haven7t been mentioned there since then. I wonder why… actually I know!

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