Archive for June, 2007

Shizuoka Shochu Tasting 4/4: Imonii by Fujinishiki

June 26, 2007

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sake, shochu and sushi

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Here is another high-quality shochu brewed by Fujinishki Brewery/Distillery in Shibakawa cho, Fuji Gun in the eastern part of Shizuoka Ken.

Although this is a shochu made from imo/tuber, instead of the strong yam (imo) smell such shochu are usually associated with, its aroma is more ricey, probably due to the use of rice yeast.

As for the taste, it is surprisingly complex, almost sweet with a short life on the palate, but refreshly strong as it reaches the back of the mouth. I tasted it straight and did not overwhelmed by the standard 25 degrees of alcohol.

Particularly goes well with cheese and fruit. Would recommend it straight in small sips!

Fujinishiki Brewery to step up production

June 18, 2007

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sake, shochu and sushi

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Due to an ever growing popularity of its kuromai/Black rice shochu, Hyakucho No Ikki, Fujinishiki Brewery (Shibakawa Cho) will have to raise the production of this particular brew as sales have shot up twofold from 6,000 to 12,000 since last year!

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Tomitaya Saketen

June 18, 2007

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sake, shochu and sushi

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Tomitaya is an old traditional “saketen” located in one of the old parts of Shizuoka City near local supermarkets replete with local produce.
Mr. Masataka Kurodaa, the present 3rd generation is providing great service with the help of his son, and is always ready for a chat about the history of sake and shochu in Shizuoka Prefecture. He even revealed the name of a Brewery back before WWII I had never heard about.

As for the Shizuoka Shochu on sale, he has quite a few: Sugii Brewery/Suginishiki rice/kome and imo,Tuber, Tenjigura Brewery/Doman rice/kome and a beauty in Fujinishiki Brewery/Hyakutyo Ikki kuromai/black rice

Tomitaya saketen
420-0042 Shizuoka City, Aoi Ku, Komagata Doori, 4-11-21
Tel.: 054-2530482
Fax: 054-2718892

Homepage (Japanese)

Umeshu Season!

June 12, 2007

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sake, shochu and sushi

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This is Umeshu making season in Shizuoka!

I decided to make my own, even if I am breaking all the rules!

Here how I proceeded in the secrecy of my office (even my better-worse half does not know about it!):

Bought 1 kg of green “ume” (Japanese plums) from a local grocery, 1kg of “koorizato” (“Ice sugar”) at Tomitaya Saketen.
To which I added in the most extravaganta manner:

1 bottle (720ml) of Kumpai Meguriai Honjyozo (Kumpai Brewery/Shizuoka City)

1 bottle (720ml) of Sugii Shodai Saisuke Kome/Rice shochu.

I cleaned the ume/plums, dropped them in jar especially conceived for home-made shochu, added all the sugar and poured in the above two bottles.

I closed it tight, marked the date on the lid, put in a cool area away from the light and will wait until next winter!

Shizuoka Shochu Tasting 6: Sugii Brewery/Distillery

June 12, 2007

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sake, shochu and sushi

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Saisuke (Kome/rice) is a typical example of an extravagant Rice Shochu brewed/distilled by a Shizuoka Sake Brewery!

The ingredients were:
leavened rice milled down to 65% added to unleavened rice milled down to 70%
Yeast: Shizuoka NEW-5 (sake yeats)
Alcohol content: 25.5 degrees
Distilled in December 2006

Aroma: ricey

Taste: deep, almost sweet. Tasted like a semi sweet sherry

Overall: Lots of character/complex.
Should be drunk on its own at room temperature

Shizuoka Shochu Tasting 4/3: Hyakushyou Ikki by Fujinishiki

June 2, 2007

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sake, shochu and sushi

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Fujinishiki Brewery decidely comes up a variety of great shochu!
This one is special in many ways:

It is made both from normal rice and black rice grown in Matsuzaki/Izu peninsula
At 25 degrees of alcohol, you could say it is standard shochu.

in fact it is more than that: The aroma is ricey and comparatively soft.
As for the taste, it is definitely elagant, sharp, almost sweet with a ricey background.
It drinks like a soft single malt whiskey.
I enjoyed it most straight at room temperature with fresh fruit!


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