tag:blogger.com,1999:blog-75438253720127236222010-03-19T00:21:14.049-04:00...sake, beer, wine, travel, and other things...V.http://www.blogger.com/profile/07676277844138509968noreply@blogger.comBlogger255125tag:blogger.com,1999:blog-7543825372012723622.post-56794343224414996762010-03-18T23:47:00.001-04:002010-03-18T23:52:54.192-04:00

From Azienda Agricola Cos in southeastern Sicily's Bastonaca. A 40/60 blend of Frappato di Vittoria and Nero d'Avola, the grapes spend 7 months in terracotta amphorae, macerating and fermenting, before transfer into barrels for the "black one" and steel for the Frappato. The shortish squat bottle is strangely appealing. This wine is ready to go, all unsweetened strawberry preserves, mineral and

V.http://www.blogger.com/profile/07676277844138509968noreply@blogger.com0tag:blogger.com,1999:blog-7543825372012723622.post-7638788739764867042010-03-17T08:04:00.000-04:002010-03-17T08:04:00.946-04:00

Another Shirataki product, from Echigo in Niigata Prefecture. Unlike the Tanrei Uonoma we had a few months ago, this comes from their Jozen Mizunogotoshi ("Pure Flavour") line. Specifically, this is an aged (jukusei) version of the junmai ginjo, tank-aged for 6 months at 3°C before bottling. Gohyakumangoku and Miyama-Nishiki milled to 55%, SMV +3, acidity 1.4, and 15.5% abv. Interestingly, the

V.http://www.blogger.com/profile/07676277844138509968noreply@blogger.com0tag:blogger.com,1999:blog-7543825372012723622.post-4846603865976039182010-03-16T08:19:00.000-04:002010-03-16T08:19:00.830-04:00

Nanburyu Junmai from Iwate Prefecture's Asabiraki Shuzo. Toyo Nishiki milled to 60%, SMV +2, acidity 1.4, 15.5% abv. The first time I had this, I was surprised by a rather prominent note of sugi - Japanese cedar. However, I was assured by the brewer that this isn't a taru-zake. Tasted from two more bottles, the wood spice is still there on the finish, not as strong though, even when not drunk in

V.http://www.blogger.com/profile/07676277844138509968noreply@blogger.com0tag:blogger.com,1999:blog-7543825372012723622.post-71733730767199853562010-03-15T11:37:00.000-04:002010-03-14T23:31:03.464-04:00

Thermenregion's best producer? My first encounter with the latest vintage of Stadlmann's single-vineyard Zierfandler (Mandel-Höh), and my first ever encounter with the Neuburger varietal, an "accidental" crossing between Sylvaner and Roter Veltliner.2007 Neuburger - aroma of apples and gewurz, acacia flowers. Medium bodied, but very light and stony, good acidity, crisp, fresh, citric, leaves a

V.http://www.blogger.com/profile/07676277844138509968noreply@blogger.com0tag:blogger.com,1999:blog-7543825372012723622.post-58800890624485588692010-03-14T18:20:00.004-04:002010-03-14T19:01:31.258-04:00

Pretty warm these last couple of days, and no hints of snow... deluge, yes, snow, no. Time to knock of the last of the winter ales. 19°P, 30 IBU, 8.5% abv - probably didn't need quite this much warming. Oh well. Bright nose of sour cherry and dark chocolate, mid-bodied, creamy and smooth, cafe au lait, caramel, and a faint bitter earthiness. Easy drinkin', yet again![Watch The Two Beer Queers try

V.http://www.blogger.com/profile/07676277844138509968noreply@blogger.com0tag:blogger.com,1999:blog-7543825372012723622.post-25662136235293414042010-03-12T08:38:00.000-05:002010-03-12T08:38:00.805-05:00

From Ehime Prefecture's Umenishiki Yamakawa, this sake is a genshu junmai ginjo. Yamada Nishiki rice milled to 60%, SMV +5, acidity 1.9, 17% abv and brewed with #9 yeast. The nose brings to mind cotton candy, and the palate is full, round, and robust, initially quite sweet, but after a lengthy battle, finishes with a dry and acidic bite. The genshu (undiluted) character is evident, but never to

V.http://www.blogger.com/profile/07676277844138509968noreply@blogger.com0tag:blogger.com,1999:blog-7543825372012723622.post-68515061368842497692010-03-09T09:33:00.001-05:002010-03-11T13:40:24.173-05:00

R. and I spent the last week visiting friends and skiing in and around Banff-ff-ff. A great trip, with mostly amazing weather and great conditions, never mind what the locals think.Driving Banff-ff-ff-wards.The visitor of Banff-ff-ff.Lake Louise, frozen.R. wants you to notice the blue frozen waterfall. Shortly afterwards, she decided that the ice was getting thinner, and that we should turn back

V.http://www.blogger.com/profile/07676277844138509968noreply@blogger.com0tag:blogger.com,1999:blog-7543825372012723622.post-79952905673329704652010-03-08T22:42:00.006-05:002010-03-10T18:16:02.954-05:00

Before heading to Goat's Eye MountainFunaguchi Kikusui Ichiban Shibori from Niigata Prefecture's Kikusui Shuzo, this "one-cup" sake is a nama genshu shiboritate honjozo. Kikusui is located in ski country, and this product was first released in 1972, with young skiers as the target market. Kikusui even recommends chilling this in the snow, something we are not averse to! Seimai-buai of 70% and

V.http://www.blogger.com/profile/07676277844138509968noreply@blogger.com0tag:blogger.com,1999:blog-7543825372012723622.post-56018500406465104812010-03-07T22:48:00.001-05:002010-03-10T18:15:56.680-05:00

Icefields ParkwayShimantogawa Junmai Ginjo from Kochi Prefecture's Tosa-Kikusui Shuzo. Yamada Nishiki milled to 60%, SMV +4, acidity 1.5, 15% abv. Light, dry and smooth, with a notably bitter finish. I'm not sure how this would do at warmer temperatures, but it was just fine slopeside.The Village at Sunshine Valley

V.http://www.blogger.com/profile/07676277844138509968noreply@blogger.com0tag:blogger.com,1999:blog-7543825372012723622.post-12132910361319712852010-03-06T23:06:00.004-05:002010-03-10T18:15:47.274-05:00

At Athabasca GlacierKuro-Ninki Junmai Ginjo from Fukushima Prefecture's Ninki-Ichi - "making the world's best sake by soul." Ninki Shuzo produces only tezukuri (hand-made) ginjo-shu. "Fukushima" rice milled to 60%, SMV +3.5, acidity 1.0, 15.4% abv. Full aroma, bakery notes, full flavoured, tangy, with melon and nut notes, a little starchy, but the acidity keeps this smooth, silky, and

V.http://www.blogger.com/profile/07676277844138509968noreply@blogger.com0tag:blogger.com,1999:blog-7543825372012723622.post-18111010995178731492010-03-05T23:00:00.004-05:002010-03-10T17:47:28.145-05:00

From the slopes of Lake LouiseNezumi Otoko ("Rat Man") Junmai Ginjo from Tottori Prefecture's Chiyomusubi Shuzo. I guess the folks at Chiyomusubi like their manga, since they've released several such-labeled cup-sake. Nezumi Otoko is a character from GeGeGe no Kitaro, a series that ran from 1959 to 1969! The author, Shigeru Mizuki, lives in Sakaiminato, the brewery's hometown. This brew is

V.http://www.blogger.com/profile/07676277844138509968noreply@blogger.com0tag:blogger.com,1999:blog-7543825372012723622.post-92124821350431728282010-03-04T23:11:00.004-05:002010-03-10T12:46:02.399-05:00

On Lake LouiseDenshin "Ine" (rice field), a junmai-shu from Fukui Prefecture's Ippongi Kubohonten. Brewed from Koshi no Shizuku, a variety only available in Fukui Prefecture, milled to 60%, SMV ±0, acidity 1.4, and 15.5% abv. Smooth, mild, clean and light, with only faint aroma. Gains a bit of roundness and a bitter finish as it comes up to room temperature, but I preferred to keep this on ice.

V.http://www.blogger.com/profile/07676277844138509968noreply@blogger.com0tag:blogger.com,1999:blog-7543825372012723622.post-10443355365102115572010-03-03T09:25:00.000-05:002010-03-03T09:25:00.338-05:00

2007 Prager Grüner Veltliner Federspiel Hinter der Burg (Wachau) - Just a classical wine in every proportion (12.5% abv) - nose is fresh and bright, green apples, pears, green peas, lentils, wet stones. Medium weight, good concentration - definitely Federspiel material weight-wise. Very nicely balanced acidity, white pepper, more pear, saline, spring water, and just a touch of quinine-spice. Dry

V.http://www.blogger.com/profile/07676277844138509968noreply@blogger.com0tag:blogger.com,1999:blog-7543825372012723622.post-84694188663130787312010-03-02T08:25:00.000-05:002010-03-02T08:25:00.470-05:00

"Plum Tree in the Snow", from Gifu Prefecture's Furuta Shuzo. Unfortunately, parts of the website are down, so I'm only able to find limited information on this. I remember having a very choppy conversation with the owner about this sake in November, and could only glean that it was made from a local rice varietal. Nihon-shu-do is +6, and 14.5% abv. Pronounced ginjo nose, floral and sweet, very

V.http://www.blogger.com/profile/07676277844138509968noreply@blogger.com0tag:blogger.com,1999:blog-7543825372012723622.post-5342654989966700202010-03-01T11:08:00.000-05:002010-03-01T11:08:00.859-05:00

I had the chance recently to spend a day in Valle de Guadalupe, about 70 miles south of San Diego. The area has multiple histories of wine-making. First, during the Spanish Colonial period. The second era began in 1903, when some 50 Russian families settled in the area, planting vine stocks that they'd brought with them. These were a later group than those that settled the "Russian" River area of

V.http://www.blogger.com/profile/07676277844138509968noreply@blogger.com0tag:blogger.com,1999:blog-7543825372012723622.post-23898362231089159082010-02-28T07:49:00.002-05:002010-02-28T08:05:49.833-05:00

2006 Les Crêtes Torrette Vigne Les Toules (Aymavilles, Valle d'Aoste (DOC))What a delightful wine this is, or rather was, as it was "disappeared" rapidly! 12.5% abv will do that, but oh so tasty. 70% Petite Rouge, 30% "miscellaneous." Organically produced. The terrain is moraine - had to look that up - "unconsolidated glacial debris", sandy slopes facing every direction, at an altitude of 500 to

V.http://www.blogger.com/profile/07676277844138509968noreply@blogger.com0tag:blogger.com,1999:blog-7543825372012723622.post-87058730617545087832010-02-27T10:46:00.002-05:002010-02-27T14:18:52.208-05:00

Where better to drink sake than on the beach? At the San Dieguito Estuary, to be specific, amongst the Least Tern, the Light-Footed Clapper Rail, the Western Snow Plover, Belding's Savannah Sparrow, the California Brown Pelican, and the... seagulls. Filthy creatures.Shimizu no Mai Pure Dawn Junmai Ginjo from Akita Shurui Seizoh. The company itself was the result of a wartime merger of 12 Akita

V.http://www.blogger.com/profile/07676277844138509968noreply@blogger.com0tag:blogger.com,1999:blog-7543825372012723622.post-54809622321896684282010-02-26T08:46:00.006-05:002010-02-26T15:27:53.426-05:00

Russian River Brewing’s Pliny the Elder, that is. Per the label's numerous admonitions, this is not to be aged: “Pliny the Elder is a historical figure, don’t make the beer in this bottle one.”"Not a barley wine, do not age!""Age your cheese, not your Pliny!""Respect hops, consume fresh!""Consume Pliny fresh, or not at all!""Respect your Elder: Keep cold, drink fresh, do not age!""If you must,

V.http://www.blogger.com/profile/07676277844138509968noreply@blogger.com0tag:blogger.com,1999:blog-7543825372012723622.post-13248809134813878552010-02-24T21:37:00.000-05:002010-02-25T00:46:41.305-05:00

(Photo published with permission from Nøgne Ø)Fellow Mukune intern, Kjetil Jikiun, is currently brewing sake! Check it out!

V.http://www.blogger.com/profile/07676277844138509968noreply@blogger.com0tag:blogger.com,1999:blog-7543825372012723622.post-44724055451655115762010-02-22T20:53:00.000-05:002010-02-22T20:53:00.272-05:00

#100 (23.5°P, 80 IBU, 10% abv) - the Ø's 100th batch, a private batch for the brewers themselves, but released all the same. First time I've ever had a bottle top break on me, but so it did... I was struggling to get it open and off a bit sheared. No casualties though, and nothing into the bottle as far as I could tell. Poured a deep black-brown, with a small but creamy head. Dry sour chocolate,

V.http://www.blogger.com/profile/07676277844138509968noreply@blogger.com2tag:blogger.com,1999:blog-7543825372012723622.post-17864556530574462872010-02-21T09:03:00.004-05:002010-02-22T00:12:45.987-05:00

It isn't often that buying a sake is accompanied by warnings, but Ishikawa Prefecture's Kikuhime's Yamahai sake have developed just such a reputation. As John Gauntner writes, "[T]his is some of the strongest-flavored sake in Japan." Variously described as "for serious sake drinkers," "not for beginners," and "extreme." Well, yes, the yamahai style of sake - airborne yeast, no stirring -

V.http://www.blogger.com/profile/07676277844138509968noreply@blogger.com0tag:blogger.com,1999:blog-7543825372012723622.post-10218820894651349142010-02-19T08:47:00.002-05:002010-02-19T08:47:00.090-05:00

I am deeply pained by these duplicates in my One Koku Quest, but sourcing new isshobin isn't always easy. The pain is eased by the awesomeness inside though... and this... this, I can now get easily. Henceforth, this will be our go-to bottle when new bottlings are unavailable. Daishichi Honjozo Kimoto from Fukushima Prefecture. Gohyakumangoku milled to 69%, SMV +1, acidity 1.3, 15.5% abv. The

V.http://www.blogger.com/profile/07676277844138509968noreply@blogger.com0tag:blogger.com,1999:blog-7543825372012723622.post-54297120710263902052010-02-17T08:09:00.000-05:002010-02-17T08:09:00.227-05:00

A selection of microbrews from Québec's Dieu du Ciel, picked up at the amazing Marché Jean Thalon on our visit to Montréal last October.Route des épices (Spice Route) - Peppercorn rye beer, 5% abv.Clear reddish brown, moderately carbonated. Unsurprisingly, prominent but mild aromas and flavours of peppercorns. I didn't find it particularly "hot" or "spicy", like chile beers often are. Despite the

V.http://www.blogger.com/profile/07676277844138509968noreply@blogger.com0tag:blogger.com,1999:blog-7543825372012723622.post-33036008617011023762010-02-15T09:10:00.001-05:002010-02-16T19:34:20.862-05:00

The Ø's Brown Ale (11°P, 27 IBU, 4.5% abv) pours very dark brown, with a small but extremely persistent head. Hoppy nose, but mild, malty flavour, definite chocolate and roasted notes, while avoiding being thick/sweet/syrupy. Some dried cherries, and a hint of mushroomy broth/funk.Very faint hoppiness. With a fresh cold pour, thin and simple, but with complexity increasing rapidly as it comes to

V.http://www.blogger.com/profile/07676277844138509968noreply@blogger.com8tag:blogger.com,1999:blog-7543825372012723622.post-85505996954928818292010-02-13T10:06:00.003-05:002010-02-16T19:38:11.404-05:00

I think there is a sad story behind this "Sea of Japan" sake. According to the label, released by Shiokawa Shuzo of Niigata. However, the U.S. importer, Mutual Trading, states that this sake is from Ito Shuzo, which makes its home in Mie Prefecture!As best as I can make out, Nihonkai was the brand name of a sake produced by one Ito-Uchino, of Niigata City. Seems reasonable that the aforementioned

V.http://www.blogger.com/profile/07676277844138509968noreply@blogger.com0