Archive for the ‘Shochu’ Category

Shizuoka Green Tea Shochu: Hachijyuhachiya Chakkiri Bushi!

February 12, 2016

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Shizuoka Green Tea has been overused, and this in very dubious ways, all over Japan to create so-called “true Shizuoka Green Tea products” although not made inside our Prefecture and with untraceable ingredients.
Hachijyuhachiya Chakkiri Bushi by Fujinishiki Brewery in Fujinomiya City is the only authentic Shizuoka Green Tea Shochu. Full stop!

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Accordingly Fujinishiki Brewery is the only one to dare advertising it as such in no uncertain terms: 静岡茶焼酎/Shizuoka Cha Shochu/Shizuoka Green Tea Shochu!

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Rice shochu/rice honkaku shochu
Rice white lees
Tokugawa Yukari no Honyama Cha Tea variety only used
Tea leaves: at least 10% of total volume of ingredients.
Single distilling method
Alcohol: 25 degrees

Clarity: very clear
Color: transparent
Aroma: dry and fruity. Green tea.greens
Body: very fluid
Taste: dry and fruity attack.
Very marked green tea leaves.
Lingers for quite a while on the palate with green tea expanding with its temperature rising inside the mouth.
Extremely elegant and easy to drink.

Overall: A rare, elegant and intriguing shochu!
The rare kind that even ladies would drink straight at any time of an evening or of a celebration.
Thoroughly enjoyable at any temperature or on the rocks, although best on its own.
Will beautifully marry with any food.
A splendid gift to offer anywhere in Japan and overseas!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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Shizuoka Shochu: Hamamatsu-Tenjigura Distillery-Shusseijo Chu Kome Shochu 25 Degrees

October 29, 2015
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This is the second kome/rice shochu of the same name produced by Hamamatsu-Tenjingura Brewery in Hamamatsu City but it has the regular alcohol contents, that is 25 degrees!

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Rice
Alcohol: 25 degrees

Clarity: very clear
Color: transparent
Aroma: assertive, dry and fruity. Roses, strawberries, rice
Taste: deep, dry and fruity attack.
Complex: rice, roses, grapes with strong hints of strawberries and faint notes of chestnuts, custard and dark chocolate on the end.
Strong but easy to drink even straight at room temperature.
Varies little with food but for a drier but still fruity general impression.

Overall: very elegant rice shochu!
No wonder is creator is a lady brew master.
Will be eminently enjoyable at all temperatures from chilled on the rocks to blended with hot water, but I still appreciated it most straight at room temperature!
Does marry beautifully with cheese!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Shochu: Hamamatsu-Tenjingura Distillery-Shusseijo Chu

October 19, 2015
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Shochu is becoming increasingly popular with ladies and young people and Hamamatsu-Tenjingura Brewery/Distillery came up with a new product with a lower alcohol content for that purpose!

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Kome/rice shochu
Alcohol: 20 degrees

Clarity: very clear
Color: transparent
Aroma: dry. Rice
Body: fluid
Taste: dry and fruity attack.
    Softer than usual thanks to low alcohol contents, but very solid and pleasant.
Complex: rice, roses, hints of strawberries.
Changes little with food but for more strawberries.
Late appearance of chestnuts once away again from food.

Overall: A shochu for ladies, yes, but gentlemen will also appreciate it.
Somewhat softer and more complex than other rice shochu probably due to the lower alcohol contents.
I tasted it straight at room temperature and I do think it’s the best way to appreciate it!
Also eminently drinkable on the rocks or with a dash of cassis!
Marries splendidly with food!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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

November 12, 2013

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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!

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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!

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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!

RECOMMENDED RELATED WEBSITES

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: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Shochu Tasting: Senju Brewery/Distillery-Ginjo Shikomi Honkaku Shochu 37

September 9, 2013

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Once again Sissi should be interested with this shochu made in Shizuoka!

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it is a shichu made by Senju Brewery/distillery in Iwata City with sake lees.
Apparently making shochu directly from rice requires a different license! Otherwise it still can be called a rice shochu although by law it is a sake white lees shochu!

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Sake (rice) white lees
Yeast: Shizuoka yeast
alcohol: 37 degrees

Clarity: very clear
Color: transparent
Aroma: distinctly fruity and extremely complex. Pears, nuts, vanilla, custard, almonds, umidofu (tofu variety)
Body: fluid
Taste: Very well-rounded and fruity attack.
Strong alcohol but very elegant and easy to drink.
Complex and very difficult to catch.
Dry chestnuts, dry custard, pears, fresh cream.
Stays very dry on the palate but tends to disappear on a sweeter note, this being certainly due to the variety of yeast used to make the sake whose white lees have been distilled into that shochu.
Extremely sophisticated for a shochu!

Overall: Best enjoyed on its own despite the strong alcohol at room temperature.
The distillers advise to enjoy it straight on plenty of ice.
At the most could be mixed with water.
Anything else would be tantamount to infanticide!
Drink it away or before/after a meal!
The perfect nightcap? Mind you it is strong so better use a chaser before hitting the sack!

RECOMMENDED RELATED WEBSITES

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: 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

Shizuoka Shochu Tasting: Sugii Brewery-Saisuke Imo Shochu

August 9, 2013

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Sugii Brewery in Fujieda City not only creates superlative sake renown all over the country, but they also produce a whole range of extravagant shochu made mainly from local products!

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Shizuoka-grown Azuma sweet potatoes
Yeast: Shizuoka NEW-5 (sake yeast!)
Alcohol: 25.5 degrees
Bottled in March 2013

Clarity: very clear
Color: Transparent
Aroma: Dry “sweet Potato”
Body: Fluid
Taste: Assertive but almost shy and dry well-rounded attack.
Complex: Raw sweet potato or potatto without the sweetness!
Dryness tends to expand all over the palate.
Very strong character typical of all sweet potato shochu, but with more elegance than expected.
Drinks superbly poured on plenty of ice, but like all good shochu can be enjoyed with cold green tea, mineral water or with hot water and umeboshi.
Actually, such a good shochu calls for an unlimited number of combinations although I thoroughly enjoyed it on its own!

Overall: The perfect drink for strong and heavy izakaya gastronomy, but I I know a lot of friends including Sissi, would drink it straight or on the rocks!

RECOMMENDED RELATED WEBSITES

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: 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

Shizuoka Shochu Tasting: Fujinishiki Brewery-Kaguyahime no Sasayaki Mugi/Grain Shochu

August 7, 2013

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Fujinishiki Brewery in Fujinomiya City at the foot of Mount Fuji distills the only “Mugi Shochu”, that is a shochu made from grain/barley in Shizuoka Prefecture!

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Extremely-reasonably priced but nonetheless extravagant mugi shochu, it makes for a nice present with its box!

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Grain; Barley
Yeast: grain yeast
Alcohol: 25 degrees

Clarity: Very clear
Color: Transparent
Aroma: Rich and fruity. Faint banana, almonds.
Body: Fluid
Taste: Solid and fruity attack.
Complex and sophisticated: bananas with a late appearance by almonds.
Very refreshing in spite of the the strong alcohol.
But for a beginning on an almost sweetish note, it will abandon you on a drier note with hints of nuts.

Overall: There is no need whatsoever to mix it with water!
Pour it on plenty of ice and sip it slowly!
Can be enjoyed at any time in the afternoon and evening as an aperitif or as a digestif.
Drinks most splendidly on a warm summer night!
Drink it slowly as it is dangerously tempting!

RECOMMENDED RELATED WEBSITES

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: 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

Shizuoka Shochu Tasting; Senju Brewery/Distillery-Wa Ran Nadeshiko/Sho-Chu Carnation

December 10, 2012

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Senju Brewery in Iwata City is one of the ten sake breweries which also produce shochu in Shizuoka Prefecture.
Their shochu are only of the rice/kome variety but they do come with some rare treats!

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This particular shochu is a rare rice shochu limited to one hundred bottles of a shochu which took no less than 8 years to mature!

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The bottle with its cute pink squarish glass design is beautiful but the shochu is of the fiery variety at 43 degrees!

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But it was certainly worth the 8-year wait!

Rice shochu
Alcohol: 43 degrees
Matured for 8 years. Bottled end of 2012

Clarity: Very clear
Color: Transparent

Aroma: Light and pleasant. Hints of flowers. Alcohol
Body: Fluid
Taste: Strong attack with very pleasant and fine petillant bubbling on the palate.
Very clean and flowery taste..
Strong but elegant.
Complex and difficult to catch. Plays cat and mouse over the palate enticing you to the next sip.
Hints of pears, flowers and apple.
Strong alcohol tends to surprise you more and more sip by sip.

Overall: Very strong but elegant shochu!
Extravagant in concept and maturing.
Best drunk chilled and straight or on the rocks at the very limit. Otherwise you kill the baby by losing many fleeting aspects.
Best appreciated as a (dangerous) nightcap.
For lovers of heady drinks anywhere in the world, be you a lady or gentleman!
And the design of the bottle is so lovely in a twisted square taping tower made of tinted pink glass!

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

Shizuoka Shochu Tasting: Takashima Distillery-Brewery: Dai Ippoh

June 5, 2012

Takashima Brewery in Numazu City does not brew only superlative Japanese sake but also distill some incredibly extravagant rice shochu as well!
Their latest jewel is Dai Ippoh!

When you look at the simple calligraphic design you will understand it represents the nearby Mount Fuji!

Dai Ippoh/第壱峰 (old-style calligraphy) means “The First Peak”!

Alcohol: 25 degrees
Ingredients: Rice and rice malt

Clarity: Very clear
Color: Transparent
Aroma: Almost sweetish and spicy. Alcohol. Rice.
Body: Fluid
Taste: At first sweetish and complex attack.
Dry dark cherries.
Turns quickly drier.
Does not linger long in mouth or under palate.
Very clean, elegant and fruity approach.
Alcohol impact relatively soft with fruits appearing with each new sip.

Overall: A very elegant rice shochu which should be drunk on its own first at room temperature without ice or water for a true appreciation and taste discovery.
All the qualities and more of a superlative rice shochu.
Varies little with food.
At the most pour it over a lot of ice but there is no reason to mix with anything!

RECOMMENDED RELATED WEBSITES

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, 47 Japanese Farms Through The Eyes of Its Rural Communities, 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