Tag Archives: sake

Baird Beer, Bars, Beer, Beer Brewery, 美食, Drinks, 酒, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Bryan Baird’s Newsletter (2013/01/16): Seasonal Release: Imperial Wheat Porter

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Baird Beer & Taproom Events Bulletin
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Seasonal Release: Imperial Wheat Porter

Dear Taproom Friend & Baird Beer Enthusiast:

Strength, innovation, tradition. These are three words commonly associated with the artisanal beers of modern craft brewers. They perfectly describe the winter seasonal ale we are releasing today: Imperial Wheat Porter.

New Baird Seasonal Beer Releases:
*Imperial Wheat Porter (ABV 7%):

Porter is a traditional dark ale dating back to the 18th century where it was commonly brewed in London. It was the hearty and malty beverage of the laboring classes. It was a barley malt based ale, however. Our innovation is to feature wheat as the primary malt ingredient (using three varieties in addition to un-malted roast wheat — base wheat, caramel wheat, chocolate wheat). And to render it a suitably warming libation for enjoyment on a frigid winter evening, we up the starting gravity (to 17.7 plato), thereby increasing the alcohol content ( to 7%).

Imperial Wheat Porter is a fine example of the many unique ales and lagers available to today’s beer drinkers; ones that sit at the intersection of strength, innovation and tradition. Enjoy!

Imperial Wheat Porter is draught-only. It is available for immediate release.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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

レシピ, Baird Beer, Bars, Beer, 美食, 酒, 観光, 農業, Japan, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Bryan Baird’s Newsletter (2013/01/11): Seasonal Release: Dark Sky Imperial Stout

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Baird Beer & Taproom Events Bulletin
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Seasonal Release: Dark Sky Imperial Stout

Dear Taproom Friend & Baird Beer Enthusiast:

Happy New Year! We welcomed the dawn of 2013 with a lovely Imperial Pilsner (Hatsujozo 2013); we continue in the same celebratory mood with today’s release of another boldly characterful brew: Dark Sky Imperial Stout 2013.

New Baird Beer Seasonal Releases:
*Dark Sky Imperial Stout 2013 (9%):

This foreboding stout is a beer lover’s winter dream. It is pitch-black in color, unctuous in body, elusively complex in flavor, warming in alcohol and piquantly hoppy. This 2013 version is different from previous primarily in two respects: (1) more crystal malt in the grist and less kokuto sugar (lowering the attenuation somewhat, beefing up the body and contributing flavor notes of toffee and caramel), and (2) a totally revamped hop regime in which stars two of our favorite New Zealand hops — Nelson Sauvin and NZ Cascade. The hop character is brisker and brighter than was the case when we hopped primarily with floral and earthy European varieties. As with all our big beers, we krausen at packaging to produce a secondary fermentation, natural carbonation and continued flavor evolution in bottle or keg. If you want to take the nip out of winter, this is your brew!

Dark Sky Imperial Stout is available for immediate release both in kegs and bottles (360 ml) and is pouring from the taps of each of our Baird Beer Taproom pubs. And by stopping into a Taproom, you will be in for an additional beer treat — fresh casks of a special small-batch real ale pulled through our handpumps which features exclusive hopping with Cascade (and some Magnum) hops grown organically in the home garden of our draught beer manager, Chris Madere. Chris’ Garden Cascade Hop Ale (ABV 4.9%) is a light and fragrant session ale brewed with just base malt (barley and wheat), Chris’ Japan garden hops, and soft Numazu water. Simple is often best! Come and taste for yourself.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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

Beer, 美食, Drinks, 酒, 観光, 農業, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Tourism

Bryan Baird’s Newsletter (2012/12/27): Kicking off the New Year Right: Hatsujozo 2013 Imperial Pilsner

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Baird Beer & Taproom Events Bulletin
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Kicking off the New Year Right: Hatsujozo 2013 Imperial Pilsner

Dear Taproom Friend & Baird Beer Enthusiast:

It has become a Baird Beer tradition to greet the dawn of each new year with a special “First Brewed” (Hatsujozo) seasonal specialty beer. At the stroke of midnight on the evening of December 31, we — along with a host of other Baird Beer retailing establishments in Japan — pour this commemorative Hatsujozo and share it with our fellow beer enthusiasts in a toast to the New Year.

New Baird Beer Seasonal Release:
*Hatsujozo 2013 Imperial Pilsner (ABV 6.5%):

This year’s “First Brewed” is a muscular and hoppy pilsner-like lager (we’ll call it an imperial pils)! The grist bill combines floor-malted English Maris Otter and German pilsner malt in almost equal portions, and contains an unique dollop of 10% rye malt. 80 IBUs of hops in the kettle (Magnum, Galena, Motueka, Wakatu, Saaz, Spalter, Tettnanger) followed by two rounds of dry-hopping in the conditioning tank (Motueka, Wakatu, Saaz, Spalter, Tettnanger) leaves no doubt about our passionate commitment to hop character in beer.

Hatsujozo 2013 is available this year both in kegs and bottles (360 ml). Please join as at one of our Taproom pubs (Numazu Fishmarket, Nakameguro or Bashamichi) for fun and festive countdown parties on Monday, December 31. We will be pouring complimentary taster glasses of Hatsujozo 2013 to all patrons for our New Year toast.

Kampai to 2013!

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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

Baird Beer, Bars, Beer, Beer Brewery, 美食, Drinks, 酒, 観光, 農業, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Tourism

Bryan Baird’s Newsletter (2012/12/20): Wishing You a Jubilant Holiday Season!

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Baird Beer & Taproom Events Bulletin
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Wishing You a Jubilant Holiday Season!

Dear Taproom Friend & Baird Beer Enthusiast:

Life is a fleeting thing. Each of us is here but a very short time. The older we get, the more clearly we comprehend this inexorable reality. And despite the sometimes awful travails and the always regular monotony of life, it remains a mysteriously beautiful thing. The end-of-the-year holiday season provides wonderful occasion for reflection and appreciation of the joy of living.

At Baird Brewing, 0ur appreciation of this joy is manifested in a celebratory Christmas-New Year season holiday ale which we call Jubilation Ale.

New Baird Beer Seasonal Releases:
*Jubilation Ale (ABV 7.5%):

This malty rich, festively red-hued ale derives its special character primarily from the addition of two wonderful indigenous ingredients: (1) fully ripened Japanse figs (ichijiku) and (2) cinnamon twigs culled from a local Japanese nikki tree. The full bodied character combined with the attendant alcohol strength will warm the flesh just as it brings jubilation to the soul.

Jubilation Ale is available for immediate release in both kegs and bottles (360 ml). It begins pouring at our Taproom taps on Thursday, December 20.

Taproom O-shogatsu Schedules:

*Numazu Fishmarket Taproom: Countdown party December 31. Closed on January 1 and 2. Open for special O-shogatsu service on January 3 (noon to midnight). Resumes normal hours on January 4.

*Nakameguro Taproom: Countdown party December 31. Closed January 1-2. Open for special O-shogatsu service on January 3 (noon to 9:00 pm). Resumes normal hours on January 4.

*Harajuku Taproom: Closed on December 31 (Tokyo countdown party @ Nakameguro). Open for special O-shogatsu service on January 1-4 (noon to 8:00 pm). Resumes normal hours on January 5.

*Bashamichi Taproom: Countdown party December 31. Closed January 1-2. Open for special O-shogatsu service on January 3-4 (noon to 8:00 pm). Resumes normal hours on January 5.Holiday Season Cheers!

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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

Bars, Beer, Beer Brewery, 美食, Drinks, 酒, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Tourism

Bryan Baird’s Newsletter (2012/12/13): Seasonal Release: Brewmaster’s Nightmare Rye IPA

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Baird Beer & Taproom Events Bulletin
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Seasonal Release: Brewmaster’s Nightmare Rye IPA

Dear Taproom Friend & Baird Beer Enthusiast:

Craft beer enthusiasts, including us, have a love affair with the hop. It’s character, be it fruity or floral, spicy or herbal, provides good beer its panache. India Pale Ale, of course, is the beer style that reigns in the kingdom of hops. Today, with the craft beer renaissance in full swing, there exist myriad takes on and interpretations of an IPA. We are happy to announce the release of one such Baird version: Brewmaster’s Nightmare Rye IPA.

New Seasonal Beer Releases:
*Brewmaster’s Nightmare Rye IPA 2012 (ABV 6.7%):

We love the flavor of rye malt in beer. It lends a spicy, dry character that we find especially pleasing when combined with large doses of piquantly bitter and pungently aromatic hops. The problem with using significant portions of rye malt in the mash is that it tends to make the wort more viscous and gummy, thus rendering lautering (separation of liquid wort from particle grain material) slow and difficult. This year, in an act of prudence trumping bravado, we dialed down the additions of rye malt to the mash from a nightmarish 50% of the grist last year to a more reasonable 25%. Sure enough, the lauter time was cut back to a more traditional 90 minutes or so, compared with 5 hours previous. We ended our brewer’s nightmare while still preserving the dream flavor combination of peppery rye malt and fruit-forward hops.

This year’s hop bill consists of an all-star lineup of five U.S. varieties (Columbus, Summit, Simcoe, Santiam, Glacier) added in multiple dosings to the kettle boil, the whirlpool, and, but of course, to the conditioning tank for two rounds of dry-hopping. Do you like hops? Do you fancy yourself an IPA drinker? Merry Christmas!

Brewmaster’s Nightmare Rye IPA begins pouring at our Taproom pubs today (Thursday, December 13), and is available for immediate shipment to craft beer retailing pubs, restaurants and sakaya throughout Japan.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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

Baird Beer, Bars, Beer, Beer Brewery, 美食, 酒, 観光, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Tourism

Bryan Baird’s Newsletter (2012/11/28): Seasonal Release: Bakayaro! Ale

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Baird Beer & Taproom Events Bulletin
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Seasonal Release: Bakayaro! Ale

Dear Taproom Friend & Baird Beer Enthusiast:

The end of 2012 is in sight; the bonenkai-Christmas-shogatsu holiday season is upon us. For all of us beer enthusiasts, there is much to celebrate — it simply is a wonderful time in the world to be a lover of flavorful beer. Yet much else in the world is not glorious nor celebratory. In fact, no one could be blamed for feeling a good deal of angst with the state of the world. Fortunately, however, in this blossoming time of beer diversity and flavor, there exist ale and lager antidotes to these feelings of frustration. We are pleased to release today a Baird version of one such brew: Bakayaro! Ale.

New Baird Beer Seasonal Releases:
*Bakayaro! Ale 2012 (ABV 8.5%):

This insolent, snotty and mean-spirited brew is pungently hoppy and wickedly strong. High in malt gravity (18.0 Plato), bitter in hoppiness (90 IBU), aggressive in aroma (double dry-hopping with five varieties: Nugget, Summit, Nelson Sauvin, NZ Cascade, Cascade), Bakayaro! Ale just doesn’t give a rat’s ass. We invite you to come in, have a pint and let those around know exactly how you feel.

Bakayaro! Ale 2012 is available both on draught and in bottles (360 ml), which can be purchased direct from the brewery E-Shop or through one of the fine Baird Beer retailing liquor shops in Japan.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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, 観光, 農業, Fujinomiya City, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Shizuoka Sake tasting: Fujimasa Brewery-Junmai

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Usually I’m not really keen to acquire “souvenir sets” when it come to sake, but Fujimasa Brewery in Fujinomiya City, whose sake are not easy to buy in Shizuoka City, put out an interesting set I could not resist!

Instead of the difficult to handle one-cup sake they offered their products in 180 ml bottles making it so practical for individual tasting of 3 different sake instead of having to buy the bigger bottles.

Cute design representing the brewery!

You are invited to compare the three different tastes!

The third bottle: Junmai!

Rice milled down to 60%
Alcohol: 15~16 degrees
Bottled in August 2012

Clarity: Very clear
Color: Golden hue
Aroma: Dry and fruity. Very dry bananas, almonds
Body: Fluid
Taste: Very dry attack backed by a little junmai petillant.
Very nutty flavors: almonds, macadamia nuts, and faint oranges.
Disappears very quickly with faint notes of oranges and more nuts.
Very easy to drink.
Constantly calls for the next cup.
Stays dry and very smooth with every cup.
Take an even drier turn with food.
Changes little with food but tends to take a back seat then with more oranges and nuts.
Tends to become a little sweeter on the palate when away from food again.

Overall: A junmai obviously designed for food.
Shows little of the characteristics of a junmai but is nonetheless very pleasant and marries well with food.
Even though, being very dry, it could be drunk best as an aperitif. A dry sherry?
Definitely for dry sake lovers!

RECOMMENDED RELATED WEBSITES

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: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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, 観光, 農業, Fujinomiya City, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Shizuoka Sake Tasting: Fujimasa Brewery-Honjozo

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Usually I’m not really keen to acquire “souvenir sets” when it come to sake, but Fujimasa Brewery in Fujinomiya City, whose sake are not easy to buy in Shizuoka City, put out an interesting set I could not resist!

Instead of the difficult to handle one-cup sake they offered their products in 180 ml bottles making it so practical for individual tasting of 3 different sake instead of having to buy the bigger bottles.

Cute design representing the brewery!

You are invited to compare the three different tastes!

The second bottle! A honjozo!

Rice milled down to 65%
Alcohol: 15=16 degrees
Bottled in August 2012

Clarity: Very clear
Color: Light golden hue
Aroma: Strong, fruity and spicy. Green apples, melon, almonds and faint notes of banana.
Body: Fluid
Taste: Well-rounded attack with a strong and pleasant alcohol bak up warming up the palate.
Complex. Dry, fruity and spicy.
Almonds, dark chocolate, chestnuts.
Lingers for a little while before leaving the stage on a dry and spicy note.
Easy to drink on its own away from food in spite of its dry and spicy nature.
Dry almonds make a strong comeback with the second cup.
Varies little with food, persevering with its delicious spiciness. Actually tends to take on a softer turn inside the palate with a wealth of nuts.
Oranges, macadamia nuts, almonds and chestnuts combine for a very pleasant nutty sweetish taste away from food.

Overall: Another sake obviously designed for food, but eminently enjoyable on its own.
A sake one could bring to any izakaya, BBQ or outdoors party!
The spicy nutty taste will surprise and please quite a few, especially for the fact it tends to reveal new facets from the third glass onward!

RECOMMENDED RELATED WEBSITES

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: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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

Baird Beer, Bars, Beer, 美食, Drinks, 酒, 観光, 農業, Food, Fujinomiya City, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Beer, Tourism

Bryan Baird’s Newsletter (2012/11/21): Thanksgiving Day Release: West Coast Wheat Wine 2012

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Baird Beer & Taproom Events Bulletin
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Thanksgiving Day Release: West Coast Wheat Wine 2012

Dear Taproom Friend & Baird Beer Enthusiast:

The onset of cooler weather and shorter days announces the arrival of the season for the enjoyment of hearty, warming and complexly potent ales. We are pleased to greet the season with the Thanksgiving Day release of our 2012 version of West Coast Wheat Wine.

New Seasonal Baird Beer Releases:
*West Coast Wheat Wine 2012 (ABV 9.5%):

Wheat Wine is a beer style born on the U.S. West Coast in the 1980s, thought to have been originally brewed at the Rubicon brewery-pub in Sacramento, California. It has as its progenitor the British Barely Wine style. A Wheat Wine, generally, is characterized by a rich and hearty complexity that is lightened and made a touch sprite by a predominantly wheat, rather than barley, malt base. It is a style representative of the irreverent creativity and unrelenting passion that are hallmarks of craft brewing on the West Coast of the United States. Baird West Coast Wheat Wine is crafted in annual homage to the skilled brewing artisans and fearless beer entrepreneurs who have pioneered craft brewing on America’s great West Coast!

This 2012 version of West Coast Wheat Wine contains no character malt whatsoever and thus appears in a wonderfully hazy hue of sunset gold. The flavor is characterized by a deep, layered wheat malt complexity that is punctuated by 80 BUs of clean and crisp hop character (exclusive use of U.S. West Coast hops: Magnum, Galena, Sterling, Perle, Vanguard). At packaging, West Coast Wheat Wine is krausened in order to add further flavor complexity and to produce a piquant but soft all-natural carbonation.

West Coast Wheat Wine 2012 is available for shipment immediately (kegs as well as 360 ml bottles) and begins pouring from our Taproom taps on Thursday, November 22 (Thanksgiving Day in the U.S.).

In addition to West Coast Wheat Wine, two new small-batch seasonal brews also will debut at our Taproom pubs this Thursday. One is a handpump-dispensed American-style robust porter (American Porter; 6.1%), which brims with American hop character (Columbus, Simcoe, Cascade) without losing its rich malt opulence. The other (Thanksgiving Harvest Amber Ale; 5.1%) is an autumn foliage-colored ale that combines three malted grains (rye, wheat, barley) to produce a hearty yet intricately nuanced malt character. The hopping features American Glacier, a wonderfully spicy and herbal hop. American Porter and Thanksgiving Harvest Amber Ale are available only on tap and exclusively at the Baird Beer Taproom pubs.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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, 観光, 農業, Fujinomiya City, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Tourism

Shizuoka Sake Tasting: Makino Brewery-Fujisan Junmai Ginjo

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Makino Brewery might be a small brewery in Fujinomiya City but it is the only in Prefecture calling one one of its brands “Fujisan/Mount Fuji/富士山”!

Their sake are not easy to find in Shizuoka City, but for once I managed to get my hands on their Junmai Ginjo!

Rice milled down to 60%
Alcohol: 15 degrees
Bottled in September 2012

Clarity: very clear
Color: Very faint golden hue
Aroma: Fruity and light. Pineapple, green apples
Body: Fluid
Taste: Dry and smooth attack immediately followed by puissant junmai petillant.
Rapidly disappears on an even drier note.
Fruity and complex. Almond, pears, macadamia nuts.
Ends up on very dry almonds.
Insistently calls for the next cup.
Faint coffee beans appearing later.
Very easy to drink in spite of its very dry nature.
Changes little with food but tends to disappear more quickly then.
Strong comeback by coffee beans away from food.

Overall: In spite of its elevated ginjo status, it is a sake highly enjoyable with food.
Because of its dryness it can be also appreciated at any temperature.
A sake for dry sake lovers, it seemed very attractive to my lady friends!

RECOMMENDED RELATED WEBSITES

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: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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

Baird Beer, Beer, 美食, Drinks, 酒, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Tourism

Bryan Baird’s Newsletter (2012/11/15): Annual Seasonal Release: Country Girl Kabocha Ale

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Baird Beer & Taproom Events Bulletin
bryan-sayuri.gif

Annual Seasonal Release: Country Girl Kabocha Ale

Dear Taproom Friend & Baird Beer Enthusiast:

For many Japan craft beer enthusiasts, an annual autumn rite of passage is the release of a deliciously down-to-earth Baird Beer: Country Girl Kabocha Ale. Country Girl marks her 11th annual debut on Friday, November 16. This beer is inspired by and brewed for my urbane yet wonderfully country-spirited mother, Sally Eshelman Baird.

*Country Girl Kabocha Ale 2012 (ABV 6.5%):

Kabocha is a Japanese pumpkin-like squash the taste of which is elegantly sweet. The kabocha we use is grown in the Heda garden of our carpenter-partner-friend, Nagakura-san. We first cook it in order to gelatinize it, then we add it to our mash where the enzymes from the malt help to further break it down into simple fermentable sugars. Several characterful varieties of malted barley produce a hearty wort that when married to the kabocha yields a flavor partnership of great depth and balance. After fermentation, re-fermentation and conditioning, the result is an earthy, rustic beer that manages to deliver an extraordinarily sophisticated yet subtle complexity of flavor. It is, to many resident beer enthusiasts, the flavor of fall in Japan!

Country Girl Kabocha Ale 2012 begins pouring from the taps of our Taproom pubs on Friday, November 16. It will debut at other fine Baird Beer retailing pubs and restaurants in Japan on Saturday, November 17. Bottles (360 ml) can be purchased direct from our brewery E-shop and through the family of Baird Beer retailing liquor shops in Japan.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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, 観光, 農業, Fujinomiya City, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Shizuoka Sake Tasting: Fujimasa Brewery Genkotsu Honjozo

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Usually I’m not really keen to acquire “souvenir sets” when it come to sake, but Fujimasa Brewery in Fujinomiya City, whose sake are not easy to buy in Shizuoka City, put out an interesting set I could not resist!

Instead of the difficult to handle one-cup sake they offered their products in 180 ml bottles making it so practical for individual tasting of 3 different sake instead of having to buy the bigger bottles.

Cute design representing the brewery!

You are invited to compare the three different tastes!

The brewery design is repeated on the first bottle!
Incidentally the name “genkotsu” means “fist” to describe the “brutal” approach! LOL

Rice milled down to 65%
Alcohol: 15~16 degrees
Bottled in August 2012

Clarity: very clear
Color: Golden hue
Aroma: Dry and strong. Alcohol. Fruity: custard.
Body: Fluid
Taste: Very dry attack.
Unusual strong approach for a Shizuoka Prefecture sake.
Strong dry almonds and oranges.
High acidity helping warming up back of the palate.
Lingers only for a while with dry almonds and custard peeking out.
Tends to grow milder with food bringing about faint notes of macadamia nuts, oranges and coffee beans.

Overall: A sake obviously designed as a dry and solid beverage although it tends to grow milder after the initial aggressive impression.
Holds the interesting capacity to first shock the palate into acceptance to finally tame the latter into acceptance and enjoyment by rewarding it with concealed dry and fruity facets.
For the strong and the bold!
Would make for an intriguing marriage with dark chocolate!

RECOMMENDED RELATED WEBSITES

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: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Kakegawa City, sake, Sake Brewery, Shizuoka, Shizuoka Cuisine, Tourism

Shizuoka Sake Tasting: Doi Brewery-Kaiun Hare no Hi Honjozo

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Doi Brewery in Kakegawa City is becoming more and more appreciated in Japan as well as abroad thanks to its master brewers from the Noto Peninsula, but also because of their efforts to promote Japanese traditions in the most positive way!

They naturally produce exquisite premium sake but also create some extravagant honjozo for people who enjoy their sake with food.
“Hare no HI” means “Bright Day”, a great name for a great occasion with friends!

Rice milled down to 60%
Alcohol: 15~16 degrees
Dryness: + 6
Acidity: 1.4
Bottled in October 2012

Clarity: Very clear
Color: Faint golden hue
Aroma: Fruity and discreet. Melon, pineapple
Body: Fluid
Taste: Well-rounded and very dry attack.
Fruity and complex. Dry melon.
Fleeting and difficult to catch.
Very elegant in spite of its honjozo status.
Disappears quickly on a softer but still dry note with oranges.
Calls for the next cup.
Varies little with food with a little custard peeking out.
Dry almonds and macadamia nuts appearing as soon as away from food.

Overall: Another sake obviously designed to be enjoyed with food.
Changes very little with the latter.
Vastly more elegant than usual honjozo.
It was very popular with the ladies that helped me taste it!

RECOMMENDED RELATED WEBSITES

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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), 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: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism, Yui

Shizuoka Sake Tasting: Kanzawagawa Brewery-Shosetsu-Tokubetsu Junmai-Bizen Omachi Rice

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Kanazawagawa Brewery in Yui, Shimizu Ku, Shizuoka City in front of the sea, has been attracting a lot of attention nationwide for producing high quality premium sake to be enjoyed with food. It is actually more difficult than it sounds as usually premium sake are conceived more for tasting than accompanying food.

Rice Bizen Omachi
Rice milled down to 60%
Alcohol: 15~16 degrees
Bottled in October 2012

Clarity: Very clear
Color: Almost transparent
Aroma: Strong and fruity. pears, green apples.
Body: Fluid. Slightly syrupy.
Taste: Well-rounded attack backed by pleasant alcohol and junmai petillant.
Fruity and complex: custard, pears, apples, faint notes of macadamia nuts, almonds and coffee beans.
At times it reminded me a little of amazake/sweet sake (no あｌcohol and made with sake white lees).
Changes little with food if a little drier.
Disappears fairly quickly.
Drinks so easily and marries so well with food.

Overall: A sake obviously created for food.
The perfect complement to izakaya gastronomy.
Mind you, I would take it to nay party, BBQ or simply keep it at home within my grasp at all times!

RECOMMENDED RELATED WEBSITES

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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), 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: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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, 観光, 農業, Gotemba City, Japan, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Tourism

Shizuoka Sake Tasting: Negami Brewery-Kinmei Junmai Ginjo-Sunshu Gotemba-Fujisanroku No Jizake

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What I particularly like about Negami Brewery in Gotemba City is that they try hard promoting localculture and economy!

And their labels are both cute retro and artistically modern!
This time it is definitely retro with a beautiful Mount Fuji indicated under the name “Fuji Sankoku no Jizake/富士山麓の地酒, that is a sake made on Mount Fuji and the nearby mountains!

A beautiful Japanese crane for luck!
They also mention the region name, Sunsyu Gotemba/駿州御殿場!

They also take the pain to announce its junmai ginjo on top of the bottle!

Rice milled down to 55%
Alcohol: 15~16 degrees
Bottled in June 2012

Clarity: Very clear
Color: Light golden hue
Aroma: Assertive. Fruity. Pears, banana, green apples.
Body: Fluid. A little sirupy
Taste: Well-rounded attack backed with strong junmai petillant.
Complex and fruity: starts with pears and banana to finish with strong green apples. Faint coffee beans and dark chocolate peeking out on further sips.
Takes a flight on a very dry note.
Marries well with food. Varies little but gets even drier with an appearance from macadamia nuts and almonds.

Overall: In spite of its elevated status, this is a sake that can be enjoyed equally on its own or with food, although it will gets markedly drier with the latter.
I drank it both slightly chilled and at room temperature.
Chilled, it would make for a beautiful fruity aperitif, especially if combined with with light taste appetizers such as asparagus.
Complex facets would surge out more easily at room temperature, though!
Another sake so worthy of discovery!

RECOMMENDED RELATED WEBSITES

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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), 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: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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