Posts Tagged ‘Fujieda City’

Shizuoka Shochu Tasting: Sugii Brewery-Saisuke Imo Shochu

August 9, 2013


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!


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!


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


A new Shochu is born!: Hamakomachi by Sugii Brewery

October 21, 2008

The Japan Blog List

Please check the new postings at:
sake, shochu and sushi


Sugii Brewery in Fujieda City are always ready to answer requests for new shochu, whatever the risks and work involved.

This new shochu was announced on the Shizuoka Shinbun and other newspapers such as the Chunichi Shinbun when an Association for the Promotion of Hamakomachi Yam and its derived products visited the office of the Shizuoka Prefecture Governor to have him taste their latest creations.

As you can see on the above picture, the local farmers in the west of the Prefecture are growing the Hamakomachi Yam not only for shochu, but also for cakes and ice creams! It is especially rich in beta carotin vitamins, another reason for indulging!

Sugii Brewery/Distillery: Hamakomachi Honkaku Imo Shochu

Hamakomachi Satsuma Imo
Rice ferment
Alcohol: 25 degrees

Clarity: Very clear
Colour: Transparent
Aroma: Strong, almost sweet, very distinct and pleasant.
Taste: Shortish tail. Great attack. Fruity. Distinctive taste..
Reminiscent of persimmons with a hint of sweet nuts.
Pleasant and easy to drink.

Overall: A surprisingly soft and fruity shochu.
Very easy to drink, even straight.
Could easily take the place of a whisky in spite of its lower alcohol contents!
Stays smooth all the way through.
Distilled with a sake concept, enticing you into the next sip.

A new Schochu is born!: Imo Otoko

October 7, 2008

The Japan Blog List

Please check the new postings at:
sake, shochu and sushi


(Shizuoka Shinbun)

Sugii Brewery/Distillery in Fujieda City has just produced a new shochu from tuber called Yamato Imo, a variety of Satsuma Imo grown in Nagaizumi-Cho in the Eastern part of Shizuoka Prefecture.

It will be put on sale from the 10th of October at seven liquor shops in Nagaizumi-Cho
The name is “Imo Otoko”.
The first batch of 690 bottles (720 ml) were distilled from 510 kg of tuber.
Alcohol contents are a standard 25.5 degrees.
Price: 2,200 yen a bottle.

Looking forward to tasting it!