Tag Archives: Shizuoka sake

美食, Drinks, 酒, 静岡県, 静岡美食, 観光, 農業, Fujieda City, Gastronomes, Gastronomy, Japan, Japanese Culture, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Shizuoka Prefecture, Shizuoka Sake, Sugii Brewery, Tourism

Shizuoka Sake Tasting: Sugii Brewery-Junmai Hatsu Shibori Kimoto Shikomi

December 24, 2013 dragonlife Leave a comment

Sugii Brewery in Fujieda City is known as the most experiencing sake brewery in Shizuoka Prefecture and one has to be quick to grab all their limited brews!
Their names also make for good reading:
“Hatsu Shibori” means “First Press”. “Kimoto Shikomi・生酛仕込み” is a bit more difficult to translate as it is an old method that many breweries avoid because it is hard work and very risky as it uses natural/wild yeasts.

Rice milled down to 70%
Alcohol: 14~15 degrees
Bottled in December 2013

Clarity: Very clear
Color: Very faint golden hue
Aroma: Assertive, dry, fruity. Apples, oranges
Body: Fluid
Taste: Very dry attack.
Very light and fruity. Complex, “difficult to catch”.
Apples, dry melon.
Junmai petillant appears on the palate only after swallowing, therefore tends to linger on for a while with lots of dry apples.
As nurukan/lukewarm, reveals totally diffrent facets with a milder attack with hints of dark chocolate and almonds.
marries beautifully with any food, especially heavy izakaya fare.

Overall: For the unusual and dry sake lovers!
Definitely not your standard sake in Shizuoka Prefecture or elsewhere for that matter!
A sake obviously conceived to accompany and emphasize food.
Definitely worth a careful tasting away from the norm!

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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

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Shizuoka Sake Tasting: Suruga Brewery-Abekaido Tokubetsu Honjozo

December 19, 2013 dragonlife 18 Comments

As I mentioned before Suruga Brewery, the “officially” (I do have a bone of contention about that…) second newest brewery in Shizuoka Prefecture preserved the names of the sake brands produced by the defunct Yoshiya Brewery after they acquired their license.
And “Abekaido/The Route Along the Abe River” is one of them!
The label represents a genuine woodblock print made in Edo period when people did travel a lot along the Abe River in Shizuoka City they had to cross along the Old Tokaido Road!
Keep the label!

I acquired this particular 300 ml bottle at Cenova Department Store in Shizuoka City which makes the effort to give enough information!

Rice milled down to 60&
Alcohol: 15~16 degrees
Dryness: + 7
Bottled in November 2013

Clarity: Very clear
Color: Almost transparent
Aroma: Pleasant, dry and fruity. Banana, custard.
Body: Fluid
Taste: Well-rounded and deep attack with soft alcohol.
Complex. Fruity. Custard, with late hints of dry oranges and persimmons.
Lingers only for a little while.
Very elegant and gentle approach for a seemingly “modest” sake.
Changes little with food but for a drier and nuttier note.
Clings solidly to its qualities all along with or without food. Drinks up very quickly!

Overall: A sure value!
The kind of ask you can drink for any occasion. Great with any fod that it will enhance without overwhelming it.
The perfect present/souvenir to a sake-lover beyond our Prefecture for an endless conevrsation topic on Japanese sake, culture and history!

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Shizuoka Sake Tasting: Suruga Brewery-Chumasa Daiginjo Genshu

December 14, 2013 dragonlife Leave a comment

Suruga Brewery in Suruga Ku, Shizuoka City, has certainly come a long way since they acquired the license of defunct Yoshiya Brewery!

Not only they bought the license but kept on producing the former brewery’s names: Chumasa, Tokaido and Oni goroshi!

This particular sake has been awarded the accolade from The Shizuoka Prefecture Government!

Rice: Yamada Nishiki (Hyogo Prefecture9
Rice milled down to 40%
Alcohol: 16~17 degrees
Dryness: ; 7
Acidity: 1.1
Bottled in October 2013

Clarity: Very clear
Color:Faint golden hue
Aroma: Assertive, dry, fruity. Apples
Body: Fluid
Taste: Well-rounded deep, dry, fruity attack. Pleasant alcohol.
Very complex.
Banana, apples, pears, oranges, nuts, hints of dark chocolate.
Disappears fairly quickly with drier oranges and almonds.
Takes on a sweeter turn with each sip to immediately switch back to a drier accent.
Dry banana, almonds and pears making a comeback with every sip.

Overall: A very complex and elegant sake in spite of its high alcohol content.
Although thoroughly enjoyable with any food, is best enjoyed slowly on its own, either chilled or at room temperature.
Especially comforting after a cold winter day as an aperitif, or even better as a night cap.
If you must absolutely drink it with food, enjoy it with salads or fish.
A special nectar!

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Shizuoka Sake Tasting: Hamamatsu-Tenjingura Brewery: Junmai Htsushibori Shinshu

December 4, 2013 dragonlife Leave a comment

Hamamatsu-Tenjingura Brewery’s lady toji/brew master/mistress is busy putting out the new sake of the year!

“Hatsushibori” means “First Press” and “Shinshu”, “New sake”!

Rice: Gohyakumangoku
Milled down to 60%
Alcohol: 15~16 degrees
Bottles in November 2013

Clarity: Very clear
Color: Light golden hue
Aroma: Assertive and fruity: Pears, custard, macadamia nuts
Body: Fluid
Taste: Dry and fruity attack backed by junmai petillant.
Complex. Chestnuts, almonds, macadamia nuts.
Disappears fairly quickly.
Varies little with food, but for a drier note.
Marries well to any food.

Overall: For all its complexity it is a straightforward brew particularly suited to heavy food in izkaya.
Solid and reliable, bring it at a BBQ!

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Shizuoka Sake Tasting: Sanwa Brewery-Garyubai Ginjo 20 Year-old Koshu

December 1, 2013 dragonlife 8 Comments

I was lucky enough the other day to discover this “koshu/old sake” by Sanwa brewery in Shimizu Ku, Shizuoka City!

Such sake are rare, even in Shizuoka Prefecture, and you need luck to find them!
I certainly didn’t hesitate as it would have probably been the last chance to acquire it!

Matured for very long years!

Rice: Yamada Nishiki (Hyogo Prefecture9
Rice milled down to 60%
Alcohol: 15~16 degrees
Dryness: ; 6
Acidity: 1.3
Contents: 300 ml
Brewed in 1993
Bottled in October 2013

Clarity: Very clear
Color: Golden
Aroma: Assertive. Very dry and fruity. Pears, apples.
Body: Fluid
Taste: Very dry attack.
Complex. Reminiscent of a very fry white sherry wine.
Very dry pears, apples, oranges, pineapple.
Disappears quickly on a lasting dry nuts note. Persimmons making a comeback later.
Elegant and intriguing.
Show many new facets with every sip showing hints of nuts and chetsnuts.
Changes little with food.

Overall: A superb aperitif to be enjoyed at the beginning of a special repast.
Thoroughly enjoyable on its own.
Probably best appreciated as a night cap reading a great book or watching a memorable movie after a great meal or sipping it in great company!
More than a discovery, a privilege!

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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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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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,

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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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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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: 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!

RECOMMENDED RELATED WEBSITES

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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!

RECOMMENDED RELATED WEBSITES

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Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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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!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

笑い, 美食, Drinks, 酒, 静岡県, 観光, 農業, Gastronomes, Gastronomy, Hot Springs, Humor, Izu Peninsula, Japan, Japanese Gastronomy, Photography, Shizuoka, Shizuoka agricultural products, Shizuoka Prefecture, Shizuoka Sake, Tourism

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!

RECOMMENDED RELATED WEBSITES

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

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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