Posts Tagged ‘Shochu Distilleries’

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

December 10, 2012


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!


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!


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


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!


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 4-8: Fujinishiki Distillery: Chakkiri Bushi

September 25, 2008

The Japan Blog List

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


Fujinishiki Brewery/Distillery has always been willing to explore all facets of Shochu Distilling.
It also has the merit to use entirely local ingredients whenever possible.
I have seen a lot of Shochu “made with Shizuoka Tea” all over Japan, and none is the true product.
Fujinishiki Distillery is the only one in Japan to use real Shizuoka Tea. Full stop.
This particular brand, Chakkiri Bushi commemrates history and Kunoyama Toshogun in Shizuoka City, formerly Sunpu City, the home f the Tokugawa Shogunate.

Chakkiri Bushi

Raw tea leaves: more than 10%. Tokugawakei Ukari No Honyama Variety exclusively grown in Shizuoka Prefecture.
Rice (JA Shizuoka Kinuhikari) and fermented rice grown and treated in Shizuoka Prefecture.
Water: Source water from well dug at bottom of Mount Fuji.
Alcohol contents: 25 degrees
Contents: 720ml

Clarity: Very clean and clear

Aroma: Sharp tgreen tea and green vegetables.

Body: extremely light.

Taste: Very strong green tea leaves taste.
Turns quickly lighter as it spreads around the palate. Tea leaves taste will come back again later.
Fluctuates to sweetness upon eating.

Overall: A discovery.
Shochu tends too often to look like another as ingredients are not revealed to their full extent.
Considering that people here usually drink “Shizuoka Wari”, that is shochu mixed with cold or hot green tea, they won’t for once need any supplement. Moreover, they will find little reason to ignore it!
Bets drunk on its own or poured over ice. If one wants to dilute it, good pure water is best!

Shizuoka Shochu Tasting 4-7: Fujinishiki Distillery-Fuji no Shizuoka/Junkinpakuiri

January 13, 2008

The Japan Blog List

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



Finally managed to escape from all the sake and open a new bottle of Shochu fro a friend7s visit during the New Year Holidays!
This particular brew produced by Fujinishiki Brewery/Distillery in Shibakawa Cho does take a bit of explanation, but it is certainly worth it!

Fujinishiki Distillery: Fuji no Shizuku/ Junkinpakuiri-Gold Flakes
Honkaku Shochu
Ingredients: kome/rice. Kouji/yeast. Komekoji/rice yeast. Real gold flakes
Alcohol: 25%
Bamboo Charcoal filtered.

Clarity: very clear
Colour: Transparent
Aroma: Fruity and flowery: Clovers, flowers. vanilla.
Taste: Very clean. Almost sweet: bitter chocolate, vanilla, coffee beans.

Overall: very easy to drink. Lots of flavours and aroma! Best drunk on its own or on the rocks.
My lady friends loved it.
Absolutely extravagant kome/rice shochu!

Updated List of Shizuoka Shochu Distillers

December 3, 2007

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


Recently I was told by a friend/izakaya owner: “there are no shochu in Shizuoka Prefecture!”
Well, I found no less than 34! Actually 31 as one is sold, not brewed, by a sake Brewery. But I don’t include the many “private brands! brewed for individulas or places such as restaurants and hotels!

Below are the existing Distilleries:

Fuji Gun
Fujinishiki Brewery: Kasutori Shochu (kome/rice), Kaguyahime No Sasayaka (mugi/wheat-grain), Hyakushyouitsuki (kuromai/black rice), Fuji no Shizuku, Fuji no Shizuku Kimpaku Iri (Gold flakes) , Fujinishiki Katsutori Shochu (kome/rice), Imonii (Imo/tuber), Fujisan Susono 3776 (kome+cha/rice+tea), Chakkirishi (kome+ocha/rice+green tea), Sachiura (imo/tuber. Sold in Fukuroi City), Sumpujo Shitamachi (kome/rice, private brand), Sumpojo Shitamachi (mugi/grain, private brand)
fujinishiki-kaguyahimeno-sasayaki-mugi.jpg fujinishiki-fujinoshizuku.jpg fujinishiki-kasutorishochu.jpg fujinishiki-imonii.jpg yakushyouikki.jpg fujiyama-gold.jpg sannanaroku.jpg chakkiri.jpg

Fujieda City
Sugii Brewery: Saisuke (imo/tuber & kome/rice)
saisukehimo.gif saisukekome.gif

Kikugawa City
Morimoto Distillery (have to check if they still hold their license)

Fukuroi City
Kokkou Distillery (have to check if they still hold their license)

Fujinomiya City
Makino Brewery: Fuji Yama Shochu (Mugi/wheat-grain)
shochu-present01.jpg makino-fujisan-mugi.jpg

Fujimasa Brewery
Chiyozumi/Kasutori Shochu (kome/rice)

Fuji Takasago Brewery
Fuji No Tsuyu (Kome/rice)

Iwata City
Senju Distillery: Inaizumi (rice/kome), HS-40 37 degrees and 25 degrees (kome/rice)
inaizumi.jpg senju-hs-40.jpg

Hamamatsu City
Hana No Mai Brewery (formerly known as Hisae Brewery): Yaramaika, Kasutori Shochu, Acha No Tsubome, Aratama Shochu, Aratama No Sato, Shizu, Oyaji, Amagi Mine (all kome/rice), Minami Alps Tennen Mizu Shikomi Moromi Tori Honkaku Shochu (kome/rice), Minami Alps Tennen Mizu Shikomi Kasutori Honkaku Shochu (kome/rice), Shizu Tetsu (private brand)
yaramaika.jpg hananomai-aratamanosato.jpg hannomai-achanokyoku.jpg hananomai-shizu.jpg haanomai-kasutori.jpg hana-amagimine.jpg hana-honkaku.jpg shizutetsu7.jpg

Tenjingura-Hamamatsu Brewery: Douman (kome/rice); Goroshichi (kome/rice); Goroshichi (kome/rice)
douman-shochu.jpg tenjigura-goronana.jpg

Izu City
Bandai Brewery: Wasabi Sake (Wasabi/Japanese green horseradish), Oni no Nenbutsu (kome/rice)
shochu2.jpg bandai-oni-no-nenbutsu.jpg

Numazu City
Takashima Distillery (Hakuin Masamune): En, Daippo (kome/rice)
hakuin-en.jpg hakuin-kome.jpg takashima-dai-ippo.jpg

Watanabe Distillery/Izuumi (have to check if they still hold their license)

Shizuoka Shochu Tasting 4-6: Fujinishiki Distillery-Sachiura

November 23, 2007

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



Finally got my hands on this new shochu!

Granting the wish for a local shochu by a group of Shochu lovers in Fukuroi City, Fujinishiki Brewery/Distillery distilled this brew with a variety of yam/”imo” grown south of Fukuroi City:

Sachiura, “Special thanks to brave historical people” (in English on the label).
Honakaku Imo Shochu. “Enshu Fukuroi”

Ingredients: “Koganesengan”/ Yellow Yam/Imo, Rice, Rice yeast
Contents: 720ml
Alcohol: 25 degrees

Clarity: very clear
Aroma: Light and pleasant. Hints of vanilla and bananas.
Taste: Sharp but light, even drunk straight.
A bit light for the purists or people wishing to mix it with wter or else.

Overall: should be drunk on its own or with ice.
Goes very well with any food.
Smell not overpowering.
Should be popular with ladies, young people and foreigners.