tag:blogger.com,1999:blog-57135021153843518102024-02-19T12:53:11.481+11:00Saké wa Junmai<i>Sakenet Australia blog about Japanese Saké and slow food culture.</i>sakaehttp://www.blogger.com/profile/11461065515050905340noreply@blogger.comBlogger73125tag:blogger.com,1999:blog-5713502115384351810.post-31870928442379063712014-11-26T13:19:00.000+11:002014-11-26T13:19:05.272+11:00Saké and Cheese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKRYuXJPJ50yUo9YqHSLvo6HE6433xTfnt_3l_s-QsMRhLYkBLKVs3r1mjBlDJpxaOg0bRxq5jmkZI4I8MTQbv_5R2sRxWasV61uSN607MpVmV3ENga5AQgjMR-ftzljbY0MR_MN7N8san/s1600/10689472_585016991626674_5123137213360991720_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKRYuXJPJ50yUo9YqHSLvo6HE6433xTfnt_3l_s-QsMRhLYkBLKVs3r1mjBlDJpxaOg0bRxq5jmkZI4I8MTQbv_5R2sRxWasV61uSN607MpVmV3ENga5AQgjMR-ftzljbY0MR_MN7N8san/s1600/10689472_585016991626674_5123137213360991720_n.jpg" height="480" width="640" /></a></div>
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We will be running a Saké and Cheese tasting on the 7th of Dec. Here is a little info about the event:<br />
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<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 17px; text-align: left;">"Come and explore traditional Japanese saké in a modern Australian context, as it matches up with the great fermenting culture of the West, Cheese.</span><br style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 17px; text-align: left;" /><br style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 17px; text-align: left;" /><span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 17px; text-align: left;">Saké is becoming more and more popular these days, however it is still seen as a Japanese drink for a Japanese setting. It goes without saying that saké is great with sushi, sublime with sashimi. We want to show you how traditional Japanese saké can be just at home in a modern Australian setting. </span><br style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 17px; text-align: left;" /><br style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 17px; text-align: left;" /><span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 17px; text-align: left;">This event includes 5 different matches of Saké & Cheese, and a discussion of the various Sakés and how they are made.</span><br style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 17px; text-align: left;" /><span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 17px; text-align: left;">*Bookings to be made by the 3rd December 2014.</span><br style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 17px; text-align: left;" /><span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 17px; text-align: left;">*Attendants must be 18 years of age or over."</span><br />
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This is a great opportunity to get to know more about Saké. If you would like to come along you can purchase tickets <a href="http://sakenet.com.au/sydney/index.php?main_page=product_info&cPath=56&products_id=361" target="_blank">here</a>.<br />
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<br />Yumihttp://www.blogger.com/profile/08586790797470337292noreply@blogger.com0tag:blogger.com,1999:blog-5713502115384351810.post-82982576658920187052014-06-14T00:31:00.004+10:002014-06-14T00:31:36.535+10:00酒と器 - Sake to Utsuwa酒と器 - Sake to Utsuwa<br />
at <a href="http://www.mrkitly.com.au/">Mr Kitly</a><br />
from 6th June to 22nd June <br />
<br />
This exhibition is a collaboration between ceramic Artrists and artisan Saké.<br />
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In
Japan there is a connection between using good ceramics and your
everyday life. The connection creates the experience and changes the way
we look at things/ gratitude towards the meal or daily routine.</div>
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This special connection between ceramics and food/ drink is part of the "slow" culture.</div>
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This
exhibition, Sake to Utsuwa came from this idea and lifestyle that we at
Sakenet believe in and see apparent at Mr Kitly. Our Saké is all made
by small craft/ artisan Saké brewers who have great respect for the
whole picture. Their connection with the farmers that grow the Saké
rice, to the workers in the brewery, families and the consumer is all
encompassing. It is a very Japanese concept, the gratitude for every
step. Ceramics used for drinking the Saké is also part of this picture.</div>
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<div id="yui_3_16_0_1_1402668482790_3168">
We
have collaborated with Mr Kitly in choosing 12 ceramic Artists to match
12 different brewers and a bottle of their Saké. We gave the artists
information about each brewer, the history of the brewery and meaning
behind the Saké. Each Artist chose a brewery and tasted the Saké and
created work from their own inspirations.</div>
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The outcome is a very special and personal collaboration between the Artist and the Saké. This
is a unique exhibition between modern ceramic artists and traditional
craft brewers. This was a big challenge for the Artists to create work
for a specific Saké. For us at Sakenet this is a new concept and way of
looking at the artisan Saké that we stock.</div>
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We are very grateful for this opportunity and feel very pleased with this outcome.</div>
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takahttp://www.blogger.com/profile/00931927492165983113noreply@blogger.com0tag:blogger.com,1999:blog-5713502115384351810.post-60124699018825575822014-05-21T19:08:00.004+10:002014-05-21T19:08:40.221+10:00Morinokura Sake Dinner at Komeyui Melbourne<br />
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<span class="userContent">Morinokura Sake brewery's owner, Mr. Kazuhiro Morinaga, will come to <a href="http://komeyui.com.au/">Komeyui Japanese Restaurant</a>
in Port Melbourne on 28th May.</span><br />
<span class="userContent">He will bring 7 different Sake for
matching with Komeyui's grand menu.</span><br />
<br />
<span class="userContent">Please book in advance to secure
your seat.</span><br />
<span class="userContent">tel: 03 9646 2296</span><br />
<br />
<br />
<br />takahttp://www.blogger.com/profile/00931927492165983113noreply@blogger.com0tag:blogger.com,1999:blog-5713502115384351810.post-30339004628804722592014-05-15T19:00:00.000+10:002014-05-21T19:03:39.221+10:00Sake Events in May 2014We have some Sake events in May 2014.<br />
<br />
Sun 18th May<br />
<span style="color: blue;">"Sake-tasting lunch, session 2"</span><br />
at NOM restaurant in Darlinghurst, Sydney<br />
<br />
Tue 27th May<br />
<span style="color: blue;">"Morinokura Sake Matching Dinner"</span><br />
at <a href="http://www.umerestaurant.com.au/">UME restaurant</a> in Surry Hills, Sydney<br />
<br />
Wed 28th May<br />
<span style="color: blue;">"Morinokura Sake Night"</span><br />
at <a href="http://www.komeyui.com.au/">KOMEYUI restaturant</a> in Port Melbourne, Melbourne<br />
<br />
Fri 30th May - Sun 1st June<br />
<span style="color: blue;">"<a href="http://goodfoodshow.com.au/">Good Food and Wine Show 2014</a>"</span> in Melbourne<br />
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<br />
We will have several different Sake events in June, too.<br />
<br />takahttp://www.blogger.com/profile/00931927492165983113noreply@blogger.com0tag:blogger.com,1999:blog-5713502115384351810.post-24921142962661603872013-11-15T00:00:00.000+11:002013-12-16T15:51:45.322+11:00Christmas Giveaway 2013<div class="separator" style="clear: both; text-align: left;">
<span style="color: red;"><span style="font-size: 24px;">* This giveaway is closed. We will inform the winners at this blog on 18th December. </span></span></div>
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<span style="color: #e06666;"><span style="font-size: 24px;"><b>Sakenet Australia has put together 2 giveaway specials to show our appreciation for your support of Sakenet Australia.</b></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid6Glwg7gMLfC6TMvU90MJcJJwpTO4KdSlH8n6HOy5ET0QqLNDUVxCuI__9jshBCV7dd4vb3-G4Y4pkAuF2ejfl66kczzilPj4RhNBcYdMprO-aFINSaAq-o1U6ZqWO-skt_52kQ7qKPa_/s1600/4df2d32e501a11e39a7f12e9e786c5f7_8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid6Glwg7gMLfC6TMvU90MJcJJwpTO4KdSlH8n6HOy5ET0QqLNDUVxCuI__9jshBCV7dd4vb3-G4Y4pkAuF2ejfl66kczzilPj4RhNBcYdMprO-aFINSaAq-o1U6ZqWO-skt_52kQ7qKPa_/s320/4df2d32e501a11e39a7f12e9e786c5f7_8.jpg" width="320" /></a></div>
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<th>Giveaway One: <span style="color: red;">For Our Customers</span></th>
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<td>All online orders between <span style="color: #6aa84f;"><b>15th Nov to 15th Dec 2013</b></span> go into the draw to win 1 of 3 prizes.<br />
Order now at "<b><a href="http://sakenet.com.au/" target="_blank">www.sakenet.com.au</a></b>"<br />
<br />
Prizes:<br />
<span style="font-size: small;">1st prize - </span><span style="color: orange;"><b><a href="http://sakenet.com.au/sydney/index.php?main_page=product_info&cPath=1_8&products_id=170" target="_blank">Taketsuru Junmai Daiginjo 11BY 720ml</a></b></span><br />
<span style="font-size: small;">2nd prize - </span><span style="color: orange;"><b><a href="http://sakenet.com.au/sydney/index.php?main_page=product_info&cPath=1_50&products_id=227" target="_blank">Chikusen Junmai Umeshu 500ml</a></b></span><br />
<span style="font-size: small;">3rd prize - </span><span style="color: orange;"><b><a href="http://sakenet.com.au/sydney/index.php?main_page=product_info&cPath=45&products_id=228" target="_blank">Tokkuri</a> & two <a href="http://sakenet.com.au/sydney/index.php?main_page=product_info&cPath=45&products_id=149" target="_blank">Sake cups</a></b></span>
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<th>Giveaway Two: <span style="color: red;">For Our Facebook Page Followers</span></th>
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<td>If you have been one of out Facebook followers, you are already registered to this campaign. If not, please "like" our facebook page <span style="color: #6aa84f;"><b>until 15th December 2013</b></span>.<br />
Follow us on "<b><a href="http://facebook.com/sakenet" target="_blank">www.facebook.com/sakenet</a></b>"<br />
<br />
Prizes:<br />
<span style="font-size: small;">1st prize - </span><span style="color: orange;"><b><a href="http://sakenet.com.au/sydney/index.php?main_page=advanced_search_result&search_in_description=1&keyword=shimomura&x=0&y=0" target="_blank">Okuharima Junmai Ginjo Shimomura 16BY 720ml</a></b></span><br />
<span style="font-size: small;">2nd prize - </span><b><span style="color: orange;"><a href="http://sakenet.com.au/sydney/index.php?main_page=product_info&cPath=1_11&products_id=287" target="_blank">Hiokizakura Junmai Tamasakae 720ml</a></span></b><br />
<span style="font-size: small;">3rd prize - </span><b><span style="color: orange;">Two <a href="http://sakenet.com.au/sydney/index.php?main_page=product_info&cPath=45&products_id=149" target="_blank">Sake cups</a></span></b>
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<span style="font-size: small;">*These campaigns will close at midnight 15th December 2013.</span><br />
<span style="font-size: small;">The winners' name will be announced on out website and/or facebook page.</span><br />
<span style="font-size: small;">The prize will be despatched around 18th December 2013.</span><br />
<span style="font-size: small;">We will send an email or a facebook message to the winners for arranging the shipment.</span><br />
<span style="font-size: small;">The shipping cost of the prizes will be free.</span><br />
<span style="font-size: small;">The shipping address must be in Australia.</span>takahttp://www.blogger.com/profile/00931927492165983113noreply@blogger.com0tag:blogger.com,1999:blog-5713502115384351810.post-67516061780998095652013-11-02T15:05:00.000+11:002013-11-02T15:05:01.734+11:00The first week at Sake breweryThere are some pictures from Rey in Tottori, Japan. (More pictures are on our Facebook page, Rey posts everyday. )<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOtLthc8NoVGtcRyZAJyox1eJEv7OK-TGCKPrwYKxdajOcDTVMXUPnjxmpwP207lMNp79Zl_Y7k-M_sAYgd3sudnxZYtmwW4g1xO1vjkB3mJfud3fK8Csd2FSSM_zTFXLGbA9YHPuYmbHd/s1600/2013103001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOtLthc8NoVGtcRyZAJyox1eJEv7OK-TGCKPrwYKxdajOcDTVMXUPnjxmpwP207lMNp79Zl_Y7k-M_sAYgd3sudnxZYtmwW4g1xO1vjkB3mJfud3fK8Csd2FSSM_zTFXLGbA9YHPuYmbHd/s640/2013103001.jpg" width="640" /></a></div>
<span class="userContent">Another beautiful day at Hiokizakura Top-notch Sake brewery!</span><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwrE1shGOoj3o4YZqeaG8BhFrbxv3HC5LFhJQ7OCPOV2ZeXZvcffXQAHuzRS4GA5Tiwnr9V6XjLYOqXY7FAzaydkHbbONQoDfCtkPb-JBcZj7tDKLnctnL2iSY2UrLtmMcK7bI3dZa1Hv2/s1600/2013103002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwrE1shGOoj3o4YZqeaG8BhFrbxv3HC5LFhJQ7OCPOV2ZeXZvcffXQAHuzRS4GA5Tiwnr9V6XjLYOqXY7FAzaydkHbbONQoDfCtkPb-JBcZj7tDKLnctnL2iSY2UrLtmMcK7bI3dZa1Hv2/s320/2013103002.jpg" width="240" /></a></div>
<span class="userContent">Hiokizakura Master Brewer Mr.Maeda preparing the rice cooling machine for the upcoming Sake season.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGE-j4L9kQ288gB6T_-FVkFezlxMbeIiRCDkalUNXMmsL3MYDjUyyMl_UmcoS5Qj3tUUwQbIgpVhCiYDZGfli7K8KWhXtjFOMEr2jeRlVLEP6lrIN3a9SDssHlAgz5sRTNWWR_bQT4103_/s1600/2013110102.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGE-j4L9kQ288gB6T_-FVkFezlxMbeIiRCDkalUNXMmsL3MYDjUyyMl_UmcoS5Qj3tUUwQbIgpVhCiYDZGfli7K8KWhXtjFOMEr2jeRlVLEP6lrIN3a9SDssHlAgz5sRTNWWR_bQT4103_/s320/2013110102.jpg" width="240" /></a></div>
<span class="userContent">Moving a 4800L Sake tank.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH9ejPCb7Fk33rVoA2KQ7eZASaAP7AdfSuCoHmCp2alKpsEF1v18__Fj6E4LJe91e9I7_1icycGPFWyFmyRdEDzxEchYJ0yUt9B4yNhy02GyL9ImIf5Hosz0EttmfOlZo0YNf_FbFAkmlX/s1600/2013103101.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH9ejPCb7Fk33rVoA2KQ7eZASaAP7AdfSuCoHmCp2alKpsEF1v18__Fj6E4LJe91e9I7_1icycGPFWyFmyRdEDzxEchYJ0yUt9B4yNhy02GyL9ImIf5Hosz0EttmfOlZo0YNf_FbFAkmlX/s320/2013103101.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuAvqyBvWuWzc1zVDrfpM6bXz4Fjg4TvGmqQYSXbOXLn40gqp9tv4etWnAspMPY8v7DrBtWgKmRe0u1rlOzLZPw6e6PGn9fkBZy5H96f-dIAdXce76DQxDP2GGzZ8iJqZ4Bje2nn2r1UNs/s1600/2013103102.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuAvqyBvWuWzc1zVDrfpM6bXz4Fjg4TvGmqQYSXbOXLn40gqp9tv4etWnAspMPY8v7DrBtWgKmRe0u1rlOzLZPw6e6PGn9fkBZy5H96f-dIAdXce76DQxDP2GGzZ8iJqZ4Bje2nn2r1UNs/s320/2013103102.jpg" width="240" /></a></div>
<span class="userContent"> </span><span class="userContent">Everyday the magic Bento Fairy brings me my dinner.</span><br />
<span class="userContent"><br /></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ7GjaIPe9SqfQ28mDulQKaGjMnaCdNEascE73l6v8MuEh8ETz78YYhUW1F7qNTDR_cRBuifLLsF6tzq3XSdjXo4nlbYLdmsAPFJXX2P35VKOTPOTXBUU0Q7UvLdmsxPlMtyC3HJlsggj9/s1600/kaeru1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ7GjaIPe9SqfQ28mDulQKaGjMnaCdNEascE73l6v8MuEh8ETz78YYhUW1F7qNTDR_cRBuifLLsF6tzq3XSdjXo4nlbYLdmsAPFJXX2P35VKOTPOTXBUU0Q7UvLdmsxPlMtyC3HJlsggj9/s320/kaeru1.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOsiyUAXR9Y1LJ33wyc4vPBL7OGFreI0_qZsgL3QKmQm1BdYo2LnxAqsQ6OoXwHHHdmA4eAFloQG0PsJ2XxnIlQVZoTiNSdLs_SSLuy2XNCcPX10jMPq5p5vseDO_eFwUuX_vy4Ya0JJgB/s1600/kaeru2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOsiyUAXR9Y1LJ33wyc4vPBL7OGFreI0_qZsgL3QKmQm1BdYo2LnxAqsQ6OoXwHHHdmA4eAFloQG0PsJ2XxnIlQVZoTiNSdLs_SSLuy2XNCcPX10jMPq5p5vseDO_eFwUuX_vy4Ya0JJgB/s320/kaeru2.jpg" width="240" /><span class="userContent"> </span></a><br />
<span class="userContent">Most of the brewers are still busy with the
rice harvest, so it's pretty lonely in the big brewery at the moment, in the
mean time my amphibious friends at Hiokizakura keep me company!</span><br />
takahttp://www.blogger.com/profile/00931927492165983113noreply@blogger.com0tag:blogger.com,1999:blog-5713502115384351810.post-41429988278832047312013-10-19T00:27:00.000+11:002013-10-19T12:39:27.369+11:00Six months with brewersFrom the next week, Sakenet staff Rey will work and learn about Sake
brewing at Hiokizakura (Yamane brewery in Tottori) for 6 months. He will
be reporting his experiences here and our facebook page.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8srbVLXmC4Qq3s_D_s2oxop4bDqDBtrGWRklCzo64f6omApKnAToUsE9XJnmZjmixEHKvgMPw_oV6qlBFVIYoLKkYS1bt160F5imV0PE4PkFS1I5a0Bf3JYk_e1JLILy34miTfLahYfQE/s1600/IMG_5043.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8srbVLXmC4Qq3s_D_s2oxop4bDqDBtrGWRklCzo64f6omApKnAToUsE9XJnmZjmixEHKvgMPw_oV6qlBFVIYoLKkYS1bt160F5imV0PE4PkFS1I5a0Bf3JYk_e1JLILy34miTfLahYfQE/s400/IMG_5043.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rey is holding a magnum Sake bottle<br />
at a famous Sake store 'Yamamasu' in Tottori</td></tr>
</tbody></table>
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We have planed it since a few years ago. Finally we run this project. We would like to understand more about Sake (including culture) and share the information to Australian people.takahttp://www.blogger.com/profile/00931927492165983113noreply@blogger.com0tag:blogger.com,1999:blog-5713502115384351810.post-3977679694129708532013-09-01T23:04:00.000+10:002013-09-01T23:04:27.796+10:00Hira-hai (shallow Sake cup)This is a document that Mr. Masasuke Umetsu (president of Umetsu brewery) made for explaining about "Hira-hai". We used this document at the Good Food & Wine Show 2013.<br />
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<div style="text-align: center;">
Traditional sake cup "Hira-hai"</div>
<div style="text-align: center;">
The ergonomically designed Sake cup.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8-xdhx2X4VY9xn8291DqV8B7lQplqWMb73DhZyypEuzu9y-_t7YDkl6pEBcIKd1oxYxx2qPt0b0_RnBaRkhUqvaHzAk-0nujshbbYTGFjFPy_3W1Ed_SnHVRa0A1CNBUGUIIDUzbHBBHo/s1600/hirahai01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8-xdhx2X4VY9xn8291DqV8B7lQplqWMb73DhZyypEuzu9y-_t7YDkl6pEBcIKd1oxYxx2qPt0b0_RnBaRkhUqvaHzAk-0nujshbbYTGFjFPy_3W1Ed_SnHVRa0A1CNBUGUIIDUzbHBBHo/s1600/hirahai01.jpg" /></a></div>
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The shallow, round shape of this cup is designed to allow your mouth and lips to form the best shape for enjoying sake, especially warm sake, and maximises the sensual experience.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie-o0s6L0KExp7kbYc_SwW9d2vS3LuBtpHYpGYFAUHVQH0ZTR7uX5uEdb-J1jNusGmsTEbADUnJbW8JsYLfMXoNjvy6pmCOpd7zCczng9IhsN9d4lGjOo1c8RP7XdewShOaohZurYaDeTD/s1600/hirahai02.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie-o0s6L0KExp7kbYc_SwW9d2vS3LuBtpHYpGYFAUHVQH0ZTR7uX5uEdb-J1jNusGmsTEbADUnJbW8JsYLfMXoNjvy6pmCOpd7zCczng9IhsN9d4lGjOo1c8RP7XdewShOaohZurYaDeTD/s1600/hirahai02.jpg" /></a>The cup is round and made from fine porcelain.<br />
The flat shape of the cup keeps your lips flat and creates a vertically narrow but wide space.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhniBV9IqdidVsoQY6S-cwbtaQjToygWT2KOSJ32EgSxVmU6j3eYLwaIBKocmxXRDtCiC5uUidKsG7aAKcX6YEenKLA1skCTdOBXmptw9x9T_W4-bq5j9A1UCtzSEiEB4tEIA6G0yh6uh3E/s1600/hirahai03.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhniBV9IqdidVsoQY6S-cwbtaQjToygWT2KOSJ32EgSxVmU6j3eYLwaIBKocmxXRDtCiC5uUidKsG7aAKcX6YEenKLA1skCTdOBXmptw9x9T_W4-bq5j9A1UCtzSEiEB4tEIA6G0yh6uh3E/s1600/hirahai03.jpg" /></a>When you tilt the cup, sake flows into your mouth in a flat shape. It spreads over your tongue in a thin, wide film—you can taste the sake over the whole range of your tongue. Each part of your tongue is sensitive to a different taste.<br />
You should keep the sake on your tongue for as long as possible to savour the taste—don’t send it down your throat in a hurry!
With this cup, you can enjoy your sake to the full, every time you tilt your cup!<br />
<br />
This cup only holds a small amount of sake, which is the best volume for drinking warm sake. Every mouthful can be tasted slowly at the best temperature.<br />
<br />
<br />
The message written inside this sake cup is: ‘Sake wa junmai kan nara nao yoshi’. Junmai sake is good. Furthermore, warm junmai sake is the best.<br />
<div style="text-align: right;">
By Hiroshi Uehara
</div>
takahttp://www.blogger.com/profile/00931927492165983113noreply@blogger.com0tag:blogger.com,1999:blog-5713502115384351810.post-62953644980690990392013-07-07T16:32:00.002+10:002013-07-07T16:34:29.347+10:00Sake is like Sake !<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiYTp6M8uE4Okd5jDd7ZOqpeMo7CHkg5YiJpRqh4xIW8DPEdZ73ENPGKMjnB7QqgSz7nbZEa5OBL6LPpQ0iUJiewlq-qzTjloPhwy-zkkDXwVd6zX9VzWlXZEof6Iue_jNBU5P4KHPD-Gh/s1600/IMG_3814.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiYTp6M8uE4Okd5jDd7ZOqpeMo7CHkg5YiJpRqh4xIW8DPEdZ73ENPGKMjnB7QqgSz7nbZEa5OBL6LPpQ0iUJiewlq-qzTjloPhwy-zkkDXwVd6zX9VzWlXZEof6Iue_jNBU5P4KHPD-Gh/s320/IMG_3814.jpg" width="320" /></a></div>
The Good Food and Wine Show 2013
in Sydney and Melbourne is now over. We met lots of people at the Show
who had a huge interest in Sake and Japanese culture.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
One
of the most common questions we received was “ What is Sake?” Rice
wine, Japanese wine, Japanese liquor was the standard answer; but when
one more astute gentleman followed that question up with “how is it
made?” I casually replied, “It’s brewed in a brewery.” To which he
responded with, “so then it’s more like a beer…” well, no…</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
This
got me thinking about 2 big problems, how to explain what Sake is and
describing its taste by comparing it to something else.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br />
My
personal belief, after having learnt and taught languages for many
years, is that terms like Sake should not be translated and “You can’t
get wet from the word water.” (Alan Watts)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG8uGtVgYvf8-nZGjnnIhxAGHyVUTrIH0br1ChZbbCLH_hNseas4eN0bkxSZse_2Vkxt2r0vqpRxyAMBjNr_otXDeJQHg8cnJpCPPxu2dEuSDlP-PbdwZyIcMNWKBeZDa8LyfASCrnIMre/s1600/IMG_3865.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG8uGtVgYvf8-nZGjnnIhxAGHyVUTrIH0br1ChZbbCLH_hNseas4eN0bkxSZse_2Vkxt2r0vqpRxyAMBjNr_otXDeJQHg8cnJpCPPxu2dEuSDlP-PbdwZyIcMNWKBeZDa8LyfASCrnIMre/s320/IMG_3865.jpg" width="320" /></a> When
I hear the word wine, I automatically imagine a dark red liquid gently
swirling around a delicate glass with a long stem and round bowl. I
imagine grapes and vineyards and large oak barrels… Maybe some of us
think of white wine, but in general, I think it’s safe to say, that,
Australians, when hearing the word, wine, will think of the traditional
alcoholic beverage made from grapes. So when we hear the term rice wine
for the first time, I think it’s inevitable, and perfectly
understandable, that we, as Australians, will consciously or
subconsciously use our images of wine as a point of reference, to try
and figure out rice wine, which will, no doubt lead to comparisons with
our preconceived notions of wine, and judging Sake by the standards of
wine.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Sake,
as many of us know, and many of those who tried Sake for the first time
at the show found out, is nothing like wine. It’s not like anything!
Sake is like Sake. It tastes like Sake and it looks like Sake. Therefore
sake should not and cannot be judged against the standard of wine,
because the properties of what makes good Sake are completely different
from wine. Just like you wouldn’t judge a white wine against a red or
even less a wine against a beer!</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: right;">
Rei Takahashi </div>
takahttp://www.blogger.com/profile/00931927492165983113noreply@blogger.com0tag:blogger.com,1999:blog-5713502115384351810.post-38343548052958743552013-06-24T15:10:00.001+10:002013-06-24T15:10:28.551+10:00Sydney Good Food and Wine Show 2013<span style="color: lime;"><b><a href="http://www.goodfoodshow.com.au/" target="_blank">Sydney Good Food and Wine Show</a></b></span> will be held from <span style="color: blue;"><b>28th (Fri) to 30th (Sun) June 2013</b></span>.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9-G-kniH5H84dK3Fydrj5lB6SNxzETpvR6FFFyO3RUYpiceWTVo-rXx-DwODwczohK_NgQbyZNoSpCx7f3vTkEjmIJybgLJPmMlPu0RinTZZscQVW3eZSb7gzowTiU4Jq-4Xr-sHLODRa/s1600/IMG_3577.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9-G-kniH5H84dK3Fydrj5lB6SNxzETpvR6FFFyO3RUYpiceWTVo-rXx-DwODwczohK_NgQbyZNoSpCx7f3vTkEjmIJybgLJPmMlPu0RinTZZscQVW3eZSb7gzowTiU4Jq-4Xr-sHLODRa/s400/IMG_3577.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">picture from Melbourne Good Food & Wine Show 2013</td></tr>
</tbody></table>
Sakenet Australia will have a <span style="color: magenta;">Sake Tasting Booth</span>, and three of our Kuramoto (<span style="color: #bf9000;">Hiokizakura</span>, <span style="color: #6fa8dc;">Takaisami</span> and <span style="color: #e06666;">Umetsu</span>) will come to Sydney from <span style="color: blue;">Tottori Prefecture Japan</span> for this event. Tottori is very important region for Junmai Sake industry/culture of Japan.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYhnYnE_3aNJKhZJfrMm8aH0HWh40TJ1b6lXPXvS8L1rDvvijk7X3Xbroegm1GT63ydN5Rqv8R0cImUzTTrKTpYvRvbDNNRKUwpqzX8MshoUknp_6ahIkPKl3JKzfkOAc5MyVo74qJMjgU/s1600/logos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYhnYnE_3aNJKhZJfrMm8aH0HWh40TJ1b6lXPXvS8L1rDvvijk7X3Xbroegm1GT63ydN5Rqv8R0cImUzTTrKTpYvRvbDNNRKUwpqzX8MshoUknp_6ahIkPKl3JKzfkOAc5MyVo74qJMjgU/s400/logos.jpg" width="400" /></a></div>
We will also be selling Sake at our booth, and we will give you <span style="color: red;">free delivery</span> (for limited area of Sydney/Melbourne) if you order Sake at the venue.<br />
<br />
Please visit out booth and try some authentic Junmai Sake from Tottori, if you are coming to Sydney Good Food and Wine Show 2013. We look forward to meeting you.<br />
<br />
<br />
[Event Information]<br />
<ul>
<li>Event name<br /> <a href="http://www.goodfoodshow.com.au/" target="_blank">Sydney Good Food and Wine Show 2013</a></li>
<li>Venue<br /> <a href="http://www.scec.com.au/" target="_blank">Sydney Convention & Exhibition Centre</a></li>
<li>Show hours<br /> Fri 28th June: 10am - 6pm<br /> Sat 29th June: 10am - 6pm<br /> Sun 30th June: 10am - 5pm</li>
<li>Tickets<br /> General Entry: $33<br /> Children (12 - 17): $22<br /> Children (Under 12): Free </li>
</ul>
<br />
[Kuramoto Information]<br />
<ul>
<li><span style="color: #bf9000;">HIOKIZAKURA</span> (Yamane-shuzo)</li>
<ul>
<li>Location: Tottori Pref.</li>
<li>Established in: 1887</li>
<li>Annual Output: 102,600 litres</li>
<li>Number of brewers: 7</li>
</ul>
<li><span style="color: #3d85c6;">TAKAISAMI</span> (Ohtani-shuzo)</li>
<ul>
<li>Location: Tottori Pref.</li>
<li>Established in: 1872</li>
<li>Annual Output: 216,000 litres</li>
<li>Number of brewers: 10</li>
</ul>
<li> <span style="color: #e06666;">UMETSU</span> (Umetsu-shuzo)</li>
<ul>
<li>Location: Tottori Pref.</li>
<li>Established in: 1865</li>
<li>Annual Output: 14,400 litres</li>
<li>Number of brewers: 3</li>
</ul>
</ul>
<br />takahttp://www.blogger.com/profile/00931927492165983113noreply@blogger.com0tag:blogger.com,1999:blog-5713502115384351810.post-85646409616493557562013-06-16T00:40:00.002+10:002013-06-16T00:40:19.215+10:00Flat Rate Delivery for Sydney and MelbourneWe just start the $15 Flat Rate Delivery for Melbourne metropolitan area. You can find the next delivery schedule for Melbourne metropolitan area on our website. If the next delivery date does not suit you, please choose "AUS POST" then your order will be dispatched within 3 business days.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBSuw2RXDa6dqKFoO_5yMaZertmrU6J6X_vu0E9f9EcnIl4RHlt9ECLtgfD0-k3dIcNzyw3v07gHOvGuwJEPgFj6fIQKRhAhOnn_CkSpqYXh2WhA7frJedebL1iFAI_e-aJjSelj1suXMI/s1600/sake_delivery.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBSuw2RXDa6dqKFoO_5yMaZertmrU6J6X_vu0E9f9EcnIl4RHlt9ECLtgfD0-k3dIcNzyw3v07gHOvGuwJEPgFj6fIQKRhAhOnn_CkSpqYXh2WhA7frJedebL1iFAI_e-aJjSelj1suXMI/s1600/sake_delivery.jpg" /></a></div>
<br />
<b>Shipping Schedule </b><br />
<ul>
<li> <span style="color: red;">Sydney Metropolitan Area</span> (limited area)</li>
<ul>
<li><span style="color: blue;">Flat Rate Delivery</span> : within 3 business days.</li>
<li><span style="color: blue;">AUS POST</span> : within 3 business days. </li>
</ul>
<li><span style="color: red;">Melbourne Metropolitan Area</span> (limited area)</li>
<ul>
<li> <span style="color: blue;">Flat Rate Delivery</span> : please check our website.</li>
<li> <span style="color: blue;">AUS POST</span> : within 3 business days.</li>
</ul>
<li><span style="color: red;">Australia Wide</span></li>
<ul>
<li> <span style="color: blue;">AUS POST</span> : within 3 business days.</li>
</ul>
</ul>
<br />
*You can check if the "Flat Rate Delivery" is available for your delivery postcode, by pressing the "Estimate Shippng" button in your shopping cart.<br />
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<br />takahttp://www.blogger.com/profile/00931927492165983113noreply@blogger.com0tag:blogger.com,1999:blog-5713502115384351810.post-81837274752446234662013-06-13T23:50:00.002+10:002013-06-14T00:18:55.117+10:00Melbourne Good Food and Wine ShowMelbourne Good Food and Wine Show is over. Thank you to everyone who visited our booth. Most people may not have expected a Sake booth at the show, but it was great to chat and meet you all.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Yv8E4V_hauw2uukAnMjCrpv1X16XIAjyxOJwJ4N-TH808I-kFcq1XKc1-Cl4sv78GCRI6wDyo0rI7gORx2pEypwTWztD9tuaLVIdkjwL0mhqKn4mLXuT4_ATaDOuAaUl6aH0jhSM9bFS/s1600/MGFWS01.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Yv8E4V_hauw2uukAnMjCrpv1X16XIAjyxOJwJ4N-TH808I-kFcq1XKc1-Cl4sv78GCRI6wDyo0rI7gORx2pEypwTWztD9tuaLVIdkjwL0mhqKn4mLXuT4_ATaDOuAaUl6aH0jhSM9bFS/s400/MGFWS01.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sakenet Team</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLITKhyphenhyphenQeSNiCMmmHMRgRvfw9DJQXjhHKLcDZGoQokni1rh2exKW5Vlmfr1u-bjdh3ltMr0BHpbxPje1999hhhwPRtwJx6eteUuuZFtBrVo5pVgDHw4PBGarJoWhP_8soppEWY44ilfF5_/s1600/MGFWS02.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLITKhyphenhyphenQeSNiCMmmHMRgRvfw9DJQXjhHKLcDZGoQokni1rh2exKW5Vlmfr1u-bjdh3ltMr0BHpbxPje1999hhhwPRtwJx6eteUuuZFtBrVo5pVgDHw4PBGarJoWhP_8soppEWY44ilfF5_/s400/MGFWS02.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Koikawa-san and Shinkame-san </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIYrPENWuQZOkQUoLHs4qXeOWcdq-JqUms36uRCDFgs-szmEubSYFycbGF4rTh2hRDTRZITVAqq8OF_brc2YaqGua0Pg93l8L6sjs_BhlkQVXEYT8maDuJWnIwRZgD0du7PdOxPk4akUYo/s1600/MGFWS03.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIYrPENWuQZOkQUoLHs4qXeOWcdq-JqUms36uRCDFgs-szmEubSYFycbGF4rTh2hRDTRZITVAqq8OF_brc2YaqGua0Pg93l8L6sjs_BhlkQVXEYT8maDuJWnIwRZgD0du7PdOxPk4akUYo/s400/MGFWS03.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Koikawa-san and Shinkame-san, Rei and Taka (at front)</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifwZykHmLPmWeXXin3eRc_77WXWY2mEfTAJr12eBk2fpMHjZKO3wBU_mR-Ja_cKGBNr_ywjYa3yxBvgg48aZC4rlizrlWo5NvpMmWg3ujnNEoJh4UROmkzmeqtOnlJR9qda8HLZ8idQOoZ/s1600/MGFWS04.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifwZykHmLPmWeXXin3eRc_77WXWY2mEfTAJr12eBk2fpMHjZKO3wBU_mR-Ja_cKGBNr_ywjYa3yxBvgg48aZC4rlizrlWo5NvpMmWg3ujnNEoJh4UROmkzmeqtOnlJR9qda8HLZ8idQOoZ/s400/MGFWS04.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We worked so hard.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghydENQNwNqo_Ag65w-h6XAWvb0eTEHdoFtAi_a6wto47VPQ1VBBkQ-Ns1fWJOypNFmSSDZTFqv7Klt4TxG7IngLz-AhGVXOVpB2NWL_nT9DnL0nuxYtBfUmSX609JDlBJofBQbBf6mgE8/s1600/MGFWS06.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghydENQNwNqo_Ag65w-h6XAWvb0eTEHdoFtAi_a6wto47VPQ1VBBkQ-Ns1fWJOypNFmSSDZTFqv7Klt4TxG7IngLz-AhGVXOVpB2NWL_nT9DnL0nuxYtBfUmSX609JDlBJofBQbBf6mgE8/s400/MGFWS06.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lots of people</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3p0fuVm8hT2AqhxXUtivpeSBSjE5f5JOT5X_zTiWYYvZBAK2g8uPjKbFqlwwG5i_wOcj24snlOAiH7aNPlI6MnpNde39Mlw-XrhC-x05ooqfXL6hPaGN8HdcqJ-PWWNJ5m5II8kU7BAQm/s1600/MGFWS07.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3p0fuVm8hT2AqhxXUtivpeSBSjE5f5JOT5X_zTiWYYvZBAK2g8uPjKbFqlwwG5i_wOcj24snlOAiH7aNPlI6MnpNde39Mlw-XrhC-x05ooqfXL6hPaGN8HdcqJ-PWWNJ5m5II8kU7BAQm/s400/MGFWS07.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shinkame-san is serving Shinkame Sake to a visiter.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQl4oZDeceA1rEEEsCaGKICu-QjxJD11JkyGrEU9eS2VXf2wnS1RkcJJ276LBoouVttSvBu88qmT2iCSHMShY80nBa8hU5k4EYwOU5VeVBF0jMGxSucHpMZoQXcWwDJ2JZZ3f5yIuky8wp/s1600/MGFWS08.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQl4oZDeceA1rEEEsCaGKICu-QjxJD11JkyGrEU9eS2VXf2wnS1RkcJJ276LBoouVttSvBu88qmT2iCSHMShY80nBa8hU5k4EYwOU5VeVBF0jMGxSucHpMZoQXcWwDJ2JZZ3f5yIuky8wp/s400/MGFWS08.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Otsukare-sama deshita!"</td></tr>
</tbody></table>
<br />
Our next event is at Sydney Good Food and Wine Show, 28th - 30th June 2013. Three brewers (Hiokizakura, Takaisami and Umetsu) will come to Sydney for this event.<br />
<br />takahttp://www.blogger.com/profile/00931927492165983113noreply@blogger.com1tag:blogger.com,1999:blog-5713502115384351810.post-2348217871596890312013-06-06T01:08:00.001+10:002013-06-06T01:08:47.675+10:00The show will start tomorrow!<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8W9TcjLi8yob0kMTB0cmflRTZSU7jkytU4EpOJLNcPLijYIzzKU6RGPfbN6mYbzhjjbeRSSmwoCmxl6mn-3q2XqUMj3eEh1HjiJg6i__zMPNK476f9dg23SAnO44tMuFeVmf6rs3rkUg8/s1600/1677.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8W9TcjLi8yob0kMTB0cmflRTZSU7jkytU4EpOJLNcPLijYIzzKU6RGPfbN6mYbzhjjbeRSSmwoCmxl6mn-3q2XqUMj3eEh1HjiJg6i__zMPNK476f9dg23SAnO44tMuFeVmf6rs3rkUg8/s400/1677.jpg" width="400" /></a></div>
<div style="text-align: center;">
Melbourne <a href="http://www.goodfoodshow.com.au/" target="_blank">Good Food & Wine Show</a> is from this Friday, 6th June. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
This year, Sakenet Australia's guest is...</div>
<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEDOY33WBWAqx59PAlIDo_EJt3yLHYV2S0p2MZuQdXDPV6i_l0wXo6qwVai9Mbi9yu2cGBohFDDqDvlSBs-5Jj1Qh_eo8u1eYgbyKk77chbRZ4pm-GR9P8982KwdMPFMHxJ5pA18RHiz-o/s1600/kura_shinka.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEDOY33WBWAqx59PAlIDo_EJt3yLHYV2S0p2MZuQdXDPV6i_l0wXo6qwVai9Mbi9yu2cGBohFDDqDvlSBs-5Jj1Qh_eo8u1eYgbyKk77chbRZ4pm-GR9P8982KwdMPFMHxJ5pA18RHiz-o/s400/kura_shinka.JPG" width="400" /></a></div>
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Mr. and Mrs. Ogawahara from Shinkame shuzo </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqNJlcyURgxlYdpert1xDO7XED0_VuGAtWV60EIl3GgfjHldIfjiCQiPWOzJRoCyAisqawNu6vY94jyjzEkjwens16V4B_VWpAyF8WivhWlWa9ERPCMAn21dS4NwSt-Aax5gZJUdWlD70N/s1600/DSC00910.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqNJlcyURgxlYdpert1xDO7XED0_VuGAtWV60EIl3GgfjHldIfjiCQiPWOzJRoCyAisqawNu6vY94jyjzEkjwens16V4B_VWpAyF8WivhWlWa9ERPCMAn21dS4NwSt-Aax5gZJUdWlD70N/s400/DSC00910.JPG" width="400" /></a></div>
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Mr. and Mrs. Sato from Koikawa shuzo</div>
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takahttp://www.blogger.com/profile/00931927492165983113noreply@blogger.com0tag:blogger.com,1999:blog-5713502115384351810.post-58032731050663869682013-05-30T14:52:00.000+10:002013-06-06T01:09:00.072+10:00Good Food & Wine ShowWe will be part of "Good Food & Wine Show" in Melbourne and Sydney this year.<br />
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<a href="http://www.goodfoodshow.com.au/" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_JNkutr59P-vSq158_tw4b7JSI2SeaXlgpTCngC6kgsyq8N18BX9L6ZifZiA-CweXRAgYyuBBSiFdUYLE7zNZQ86_aDnRfQZFgnJY8muErsFDLCWc9Dsuq9B8c9U7cFU7DHS6f8q-BiIY/s1600/265147_10152425125710043_1885392867_n.jpg" /><br />http://www.goodfoodshow.com.au/</a></div>
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Melbourne: 7th - 10th June 2013<br />
Sydney: 28th - 30th June 2013<br />
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For this event, our some of Kuramoto (Sake brewers) will come to Melbourne and Sydney. They will serve Sake to you at our Sakenet's tasting booth. You can try various Sake and also purchase them at the venue.<br />
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We will keep updating the information about this event here and our facebook page.<br />
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<br />takahttp://www.blogger.com/profile/00931927492165983113noreply@blogger.com0tag:blogger.com,1999:blog-5713502115384351810.post-30120099208290732672013-03-26T23:13:00.000+11:002013-03-26T23:27:15.032+11:00Brewers' Profile #06: Suiryu (Kubo Honke shuzo)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzs41mA9XQQmNRf82uqJBWrHKmmxjpLi4b8eSBuKEIB_5PzBID9gBDgN7entoCuTDTqKqRegZf63HXNM4OG4eiLhyphenhyphen9V3YxqZhQkyIKcmE8Bi3MnSTddX6GhiIjg5VflQ_kyUV9EmVJ70yI/s1600/suiryu2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzs41mA9XQQmNRf82uqJBWrHKmmxjpLi4b8eSBuKEIB_5PzBID9gBDgN7entoCuTDTqKqRegZf63HXNM4OG4eiLhyphenhyphen9V3YxqZhQkyIKcmE8Bi3MnSTddX6GhiIjg5VflQ_kyUV9EmVJ70yI/s400/suiryu2.jpg" width="400" /></a></div>
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Kubo Honke, a small family brewery in the well-preserved village of Uda, nestled into a mountain valley north of Nara, can be traced back to 1702.<br />
Mr Kubo explains the technical aspects of Kimoto, a natural fermentation process that allows molds to form starch and yeasts to form sugar at the same time.<br />
He also shows off the traditional rake-like poles with which his workers gently mash the rice grains for over two days. This slow mashing is a key part of the Kimoto method, which takes nearly 100days to complete, more than twice as long as modern sake fermentation.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk-qMteB22NAmILIUTB35vFNxH1TBqz79grkv-uV-TMUjpKhDVXbBy1ZSWaWJ6octGELzz2KOhUzU5_zmyLXSZdWwc7u6kc093QXxHAqmlPxA41Il6D1Q2gAamnWeLpV0kglvkA9p4syGO/s1600/suiryu3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk-qMteB22NAmILIUTB35vFNxH1TBqz79grkv-uV-TMUjpKhDVXbBy1ZSWaWJ6octGELzz2KOhUzU5_zmyLXSZdWwc7u6kc093QXxHAqmlPxA41Il6D1Q2gAamnWeLpV0kglvkA9p4syGO/s400/suiryu3.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mr. Kubo holding his "Kimoto-no-Dobu"</td></tr>
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Visitors during winter months - traditional brewing season, when cold temperature suppress harmful bacteria - may think they have found a strange cult. Mr Kubo’s rigorous methods have attracted a young master and a team of “craftsmen”, as he calls them, and their dedication to proper factory hygiene extends to the top of their heads, shaved bald. Katsunori Kato, master brewer of Kubo Honke, is one of them.<br />
Katsunori learned the Kimoto method from Mr Katsuji Ito of Daishichi Brewery, Fukushima Pref., one of greatest master brewers of 20th Century. He then worked in several breweries before joining Kubo Honke. His sakes especially Kimoto-no-Dobu and Suiryu Kimoto are regarded as being among the best of their kind.<br />
Each night during winter the brewers sample their brew.<br />
“They all toast to the satisfaction of linking with past generations,” is the way he puts it.<br />
<div style="text-align: center;">
[ <a href="http://sakenet.com.au/sydney/index.php?main_page=index&cPath=1_5" target="_blank">Suiryu(Kubo Honke)'s Sake available in Australia</a> ] </div>
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takahttp://www.blogger.com/profile/00931927492165983113noreply@blogger.com0tag:blogger.com,1999:blog-5713502115384351810.post-30123273418428122692013-03-04T23:47:00.000+11:002013-03-26T23:25:23.219+11:00Brewers' Profile #05: Hakuinmasamune (Takashima shuzo)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ3_ftmU_WeLVDl9RgACm4RzZ2Idydc1hXgVhwttRpJqDWglg9csQpU7cYqCVDCsHtpfu1IKKAmTn9cjBHBk5m4wgReE5YWO68dnZabGNWxTNkdh2m2ql6Z6vycF43VC7aoV0_PDVPrzsg/s1600/hakuin1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ3_ftmU_WeLVDl9RgACm4RzZ2Idydc1hXgVhwttRpJqDWglg9csQpU7cYqCVDCsHtpfu1IKKAmTn9cjBHBk5m4wgReE5YWO68dnZabGNWxTNkdh2m2ql6Z6vycF43VC7aoV0_PDVPrzsg/s320/hakuin1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">picture from "www.japan-net.ne.jp/~katayama"</td></tr>
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Takashima brewery is situated in Numazu city, Shizuoka Pref. Their water is pumped up from a 150m deep water channel, bringing water from Mt. Fuji. This channel is estimated to be 300 years old.<br />
When Kazutaka Takashima succeeded to the brewery 6 years ago, he drastically changed the brewing method, now using Box trays for Koji, natural pressing tools, quick cool down after pasteurization etc.<br />
He uses locally grown Yamadanishiki, Fujihomare and Shizuoka yeast No.5, aiming to produce sake that embodies the flavours and spirit of Shizuoka.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0EqqNwpRzfNNhmTldW2uKHEGvaB0XCGxdNfKNXX3WTPWBqy_iGn7omMebVVvSo7B98mt-xhmF_FaQQQBcfrDkFnz1xEg4tNFtoafSJgu4tK1ca1iHcDuRg0vylDn6Iye-UBbtxs0yRqTe/s1600/hakuin2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0EqqNwpRzfNNhmTldW2uKHEGvaB0XCGxdNfKNXX3WTPWBqy_iGn7omMebVVvSo7B98mt-xhmF_FaQQQBcfrDkFnz1xEg4tNFtoafSJgu4tK1ca1iHcDuRg0vylDn6Iye-UBbtxs0yRqTe/s1600/hakuin2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">picture from "www.hakuinmasamun.jugem.jp"</td></tr>
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Numazu is renowned for its dried fish. Kazutaka wants to produce sake that is a delight to drink with this delicacy.<br />
<div style="text-align: center;">
[ <a href="http://sakenet.com.au/sydney/index.php?main_page=index&cPath=1_53" target="_blank">Hakuinmasamune's Sake available in Australia</a> ] </div>
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takahttp://www.blogger.com/profile/00931927492165983113noreply@blogger.com0tag:blogger.com,1999:blog-5713502115384351810.post-85917069821623957882013-02-19T00:35:00.000+11:002013-03-04T23:29:49.448+11:00Brewers' Profile #04: Shinkame shuzo<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNZVhoNII-uZOdqQSp3Y0Ta70AQ__Qais0ReU7DAXrN4t3jP-IFum8iQF2QqDRAfokhsYC4W5HqUcYdPJ4n27NJxA5HFvAdIcNRs2XzbHE-74snsXRe0xxCA2w5uuyK-A7oqctwuSoih35/s1600/shinkame1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNZVhoNII-uZOdqQSp3Y0Ta70AQ__Qais0ReU7DAXrN4t3jP-IFum8iQF2QqDRAfokhsYC4W5HqUcYdPJ4n27NJxA5HFvAdIcNRs2XzbHE-74snsXRe0xxCA2w5uuyK-A7oqctwuSoih35/s320/shinkame1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">picture from "http://jizake-ya.com"</td></tr>
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Shinkame is a small brewery in Hasuda city, Saitama Pref. less than 1 hour from Tokyo. Established in1848, in 1987 they became the first brewery to change to producing only Junmaishu. This was an epoch-making event.
At that time the word Junmaishu was not even in the dictionary. In order to sell Shinkame Junmaishu, Yoshimasa Ogawahara travelled across Japan giving out samples for people to try.
People think that Junmaishu means just that there is no added alcohol but it is not that simple. To produce Junmaishu, the brewing process is different from the very beginning. This is why many breweries are still unable to change to producing Junmaishu only.<br />
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During World War II, Kura-san, Yoshimasa’s grandmother worked very hard to protect the brewery’s status against pressure from local government and the army, to merge with larger breweries. After the war pressure from the authorities continued and there was also harassment from the sake industry.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Y_gaTCin0W63KgNjT0frWKogPmd7cnK5DKip3FOgeoc2zKHQDjWykLPs1QMC5sX1Apcc3UddkbfxEkOmYxeSp7yIpJ0XOCUOBAl9GP8_l36-Q-AZrq5bu7gYtI3EllYEM6a3N528Jm6l/s1600/shinkame2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Y_gaTCin0W63KgNjT0frWKogPmd7cnK5DKip3FOgeoc2zKHQDjWykLPs1QMC5sX1Apcc3UddkbfxEkOmYxeSp7yIpJ0XOCUOBAl9GP8_l36-Q-AZrq5bu7gYtI3EllYEM6a3N528Jm6l/s320/shinkame2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mr and Mrs Ogawahara,<br />
at "Sake wa Junmai 2012"</td></tr>
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Today Shinkame not only produces 100% Junmaishu but also uses 100% Sake brewers rice and uses small Koji trays for all sake. Use of small Koji trays is more labour intensive but it also ensures more control of and uniformity in the sake-brewing process.
Shinkame’s emphasis is on aging the sake before putting it on the market.
Shinkame Sake is at its best with food which means that it brings out the flavour of the food without sacrificing any of its own characteristic qualities.
I think that Shinkame is the essence of the sake.<br />
<div style="text-align: center;">
[ <a href="http://sakenet.com.au/sydney/index.php?main_page=index&cPath=1_47" target="_blank">Shinkame's Sake available in Australia</a> ] </div>
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There is a good restaurant near Hasuda station. Mr Ogawahara recommends their "zenzai" (sweet and thick red bean soup) with Shinkame's daiginjo.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://sasala.info/" imageanchor="1" style="margin-left: auto; margin-right: auto;" target="_blank"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4QP-G7mq4-QpoTHagZwII6ayAMspVmkfXxDv5FgSrSw7Dq2P_OOodXjTx1idATRhAtfEwAy6L_u5e42KL5vjEOnhAbVY3FdWR2r_K6a606LupCN7kuMEX7yHF9oDru2fjDtIOl6ouce3R/s1600/sl_1_l.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Sasala" <a href="http://sasala.info/" target="_blank">http://sasala.info</a></td></tr>
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<br />takahttp://www.blogger.com/profile/00931927492165983113noreply@blogger.com0tag:blogger.com,1999:blog-5713502115384351810.post-12232569195666432662013-02-02T23:58:00.002+11:002013-02-20T00:53:15.863+11:00Brewers' Profile #03: Gunmaizumi (Shimaoka shuzo)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ZLC07tg2xKt57hOPVpY7c6k0D3-WYsPl5jUGKJcnNEaZQEa2K-ATVRWutaRnJTaVkDVQ18UFIUUTiF1kc9HJmNa3hLvRZHjt63ILuPRw9n7_qgQkUMTZm-7tZRtJqNOuA1sq2hEpAn8p/s1600/129585387413716328801_IMG_0901.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ZLC07tg2xKt57hOPVpY7c6k0D3-WYsPl5jUGKJcnNEaZQEa2K-ATVRWutaRnJTaVkDVQ18UFIUUTiF1kc9HJmNa3hLvRZHjt63ILuPRw9n7_qgQkUMTZm-7tZRtJqNOuA1sq2hEpAn8p/s320/129585387413716328801_IMG_0901.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">picture from "www.zaku-izakaya.at.webry.info"</td></tr>
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Ohta city, Gunma Pref. where Gunmaizumi is situated dates back to 14<sup>th</sup> century.
These days Ohta city is the home town of Subaru.
This town also has one of the largest populations of Brazilian people in Japan.
Most of them are working in the Subaru factory.
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Around Ohta city, people like to drink hot Sake to counteract the very cold, windy winters.
The result is that at Gunmaizumi they aim produce Sake that has more Umami at warm temperatures.
The water is hard, which tends to produce a dry Sake.<br />
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At this brewery, 80% of the rice that is used is the brewers’ rice Wakamizu, which is locally grown.
They import some Yamadanishiki for their daiginjo.<br />
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Most of the Gunmaizumi Sake is made using Yamahai method.
This brewery’s skill in its use of this method sets it apart from the others.
Yamahai offers a complex, dense and earthy set of aromas, some of which are carried on to the finished Sake, which also has higher levels of organic and amino
acids.
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Toshinobu Shimaoka, the owner of Gunmaizumi, says that keeping up tradition is important. He likes the traditional Gunmaizumi, however he also tries to experiment with new ideas, in order to match today’s taste. Even then, he only makes Sake that he likes to drink.<br />
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<div style="text-align: center;">
[ <a href="http://sakenet.com.au/sydney/index.php?main_page=index&cPath=1_46" target="_blank">Gunmaizumi's Sake available in Australia</a> ] </div>
<div style="text-align: center;">
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takahttp://www.blogger.com/profile/00931927492165983113noreply@blogger.com0tag:blogger.com,1999:blog-5713502115384351810.post-38804765685476755162013-01-30T23:10:00.002+11:002013-02-03T23:28:04.684+11:00Brewers' Profile #02: Uzenshiraume (Haneda shuzo)<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhojTDe_cXmOgV0OMa0H6eBUzGV3J8tWPIZ-JBFAzJPVUSSby-Bbki3XshwNa_kt7OW0SyePoUI2ZmM3GatfXcTJdogBYSwX8HjlZ4OWW2ELer9IOPgdF26mDqbb4Xlt6T6k-9D8jGR7m7Y/s1600/uzenshiraume.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhojTDe_cXmOgV0OMa0H6eBUzGV3J8tWPIZ-JBFAzJPVUSSby-Bbki3XshwNa_kt7OW0SyePoUI2ZmM3GatfXcTJdogBYSwX8HjlZ4OWW2ELer9IOPgdF26mDqbb4Xlt6T6k-9D8jGR7m7Y/s320/uzenshiraume.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">picture from "www.rakuten.co.jp/e-vin"</td></tr>
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In the past there were more than 40 breweries in the Oyama area, Yamagata Pref., but now only four remain. The oldest of these, Uzenshiraume, established in 1592, is located in Tsuruoka city. Using traditional tools the brewers take great care making their Sake bottle by bottle, and consequently they only produce 54kl a year.<br />
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They make a powerful Koji and use no carbon filtration but their Sake is still clean and fresh.<br />
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At first sip you may feel no great impact however you never get tired of drinking Uzenshiraume.<br />
<div style="text-align: center;">
[ <a href="http://sakenet.com.au/sydney/index.php?main_page=index&cPath=1_4" target="_blank">Uzenshiraume's Sake available in Australia</a> ]</div>
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I also enjoy eating Tsuruoka ramen and browsing in the antique shops every time I visit Uzenshiraume.<br />
<div style="text-align: center;">
[ <a href="http://www.tsuruokakanko.com/english/index.html" target="_blank">About Tsuruoka City</a> ]</div>
<br />takahttp://www.blogger.com/profile/00931927492165983113noreply@blogger.com0tag:blogger.com,1999:blog-5713502115384351810.post-27398041684634993402013-01-28T20:28:00.000+11:002013-01-30T23:38:59.095+11:00Brewers' Profile #01: Koikawa shuzo<br />
<center>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNOk1nX5SDw2hFGh9PLYrjH9HSL09RLM0E2coK9W9eDvZOMxCjjw252ucz9oBc5k4dkLKHthmqMlkSqV5KyydEZCZewm6TOuEfxKij8bNESfkV_3oSQbSR_63A77mm2JzY5eYQrp_3aWJi/s1600/header.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNOk1nX5SDw2hFGh9PLYrjH9HSL09RLM0E2coK9W9eDvZOMxCjjw252ucz9oBc5k4dkLKHthmqMlkSqV5KyydEZCZewm6TOuEfxKij8bNESfkV_3oSQbSR_63A77mm2JzY5eYQrp_3aWJi/s320/header.jpg" width="320" /></a>
</center>
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Established mid 18<sup>th</sup> century,
Koikawa produces approx. 140kl using Dewa sansan, Miyamanishiki and Gohyakumangoku
rice strains, among others and has worked energetically to brew from locally
produced brewers’ rice except for Yamadanishiki which comes from Tokushima
Pref.<br />
Since 1981 Koikawa has also used the rice Kame-no-o -- a very old brewers’
rice that can only be grown using organic methods. Koikawa's Daiginjo Abekameji using Kame-no-o won a gold prize at 2008 Tohoku Sake contest -- an unprecendented achievement for this particular rice. Today Kame-no-o rice is grown by 8 selected farms in Shonaicho, where Koikawa is situated.<br />
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[ <a href="http://sakenet.com.au/sydney/index.php?main_page=index&cPath=1_3">Koikawa's Sake available in Australia</a> ] </div>
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If you visit Koikawa you can enjoy another delicious experience. Not far from Koikawa is <a href="http://www.alchecciano.com/" target="_blank">Al-che-cciano</a>, one of the best Italian restaurants in the Tohoku region.
Here you can enjoy the very best of Italian cuisine with Koikawa sake. <br />
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<a href="http://www.alchecciano.com/" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTQRxPoptM0aryIhLYMWzLA9UG_lL5GWlpLmxZszx_5jKy8pgDMGKrhXy3GJ4MUM4VYBu2Fh_jMsoOUpGYkXUYFEgFKiuSBLKr-3dZHFSo5R-RTCnDFoK7KIFnR4MtrqWkxXdfgjlpOBwo/s1600/banner_alche.jpg" title="" /></a></div>
<br />takahttp://www.blogger.com/profile/00931927492165983113noreply@blogger.com0tag:blogger.com,1999:blog-5713502115384351810.post-15069407258460733412013-01-12T17:37:00.001+11:002013-01-12T17:37:44.846+11:00Happy New Year !We wish you all the best to 2013.<br />
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P.S.<br />
I enjoyed my new year Sake, the last bottle of "Taketsuru Ozasaya Daiwa-omachi 16BY (2004)". It was amazingly smooth and tasty.<br />
* Our current stock of this Sake is 17BY (2005) or later.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVd9aUalUVHCghMXlOrH3dqT8Z74HeJwJxBPnJDuYSPlg5txOYCeEZnuEIjqswPORmhMM6dvK0FLaMS3Kcrk_SN1KHtkwPhvPMu7n9SDpTf3yHYgnDxTwR3-0I3fqKyR7hccbkB4iG02Km/s1600/newyearsake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVd9aUalUVHCghMXlOrH3dqT8Z74HeJwJxBPnJDuYSPlg5txOYCeEZnuEIjqswPORmhMM6dvK0FLaMS3Kcrk_SN1KHtkwPhvPMu7n9SDpTf3yHYgnDxTwR3-0I3fqKyR7hccbkB4iG02Km/s320/newyearsake.jpg" width="320" /></a></div>
<br />takahttp://www.blogger.com/profile/00931927492165983113noreply@blogger.com0tag:blogger.com,1999:blog-5713502115384351810.post-64359211914731880792012-11-22T21:26:00.000+11:002012-11-22T22:26:26.248+11:00720ml and 500ml sake available now!Here is our 720ml and 500ml sake list including the new items we received this month.<br />
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The delivery cost to addresses in Sydney metropolitan area is $15.00 (flat rate).To the rest of Australia, please check by using our shipping cost estimator on our online shopping cart.<br />
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For the details of each sake, please click the picture.<br />
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Junmai Daiginjo :<br />
<a href="http://sakenet.com.au/sydney/index.php?main_page=product_info&cPath=1_33&products_id=91" target="_blank"><img border="0" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEier8jCtuZ1WLG7fWp403SXTm3ZhDCElcvO9HsWVlX_Nr3jyHT-0sWUk4f3zWCc6EmwfePOo1LYj4g4kOiRESRjzqH5nlplPA3LwlVAguAMWnTHVfZw69vQ8L3F9gAl9APwcwxNmkximx9a/s200/KIK004-2.jpg" /></a>
<a href="http://sakenet.com.au/sydney/index.php?main_page=product_info&cPath=1_6&products_id=95" target="_blank"><img border="0" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi49FfzWzYgrcn3yQqjqhfYW3RTWVfObfTDwZB3XtemPE-qUppBrYGW71-V3tbY1UKgQNnTsDCZW9dfR-J5RTTPGefBNsEoVj66U3Xh8DmG4iJLiDXrOI19CJV9UWc7WR3-gRLv0DH8t861/s200/BEN006-2.jpg" /></a>
<a href="http://sakenet.com.au/sydney/index.php?main_page=product_info&cPath=1_11&products_id=106" target="_blank"><img border="0" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZLSJmO35WZ2VgoNeUUXhsijDs_Lv0eZ5nrc-GXuu2_fKiU3igJVbxodiBpbJGNB-_AFop193Cf23oJFCtggpG3CzK7iFeTS-zjW4QBl3TaZi7yub2QPMH5ijhAUcf65wjbN2h2b8Y4AC9/s200/HIO010-2.jpg" /></a>
<a href="http://sakenet.com.au/sydney/index.php?main_page=product_info&cPath=1_3&products_id=93" target="_blank"><img border="0" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaBI3i8_y8HNVpRcFXHEv3-J-c2TXKlOM1NbU1wLT1tGNrkSkj5Usiuen4R8YcIjFIxZdcq81XlWYY0oisA2H8bfN2lqkSRIW6OfoOvnkoB-qSeiMJ_1trYMNW5DX9y92m4nKdLDSvwJii/s200/KOI006-2.jpg" /></a>
<a href="http://sakenet.com.au/sydney/index.php?main_page=product_info&cPath=1_47&products_id=221" target="_blank"><img border="0" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip-FEvfhIdnmtpKkvIZQnLiCnO9nASU7L5_o_laESOD0-if16tmwiB-LelAf1aWXYeKz-_C-0FlBmBUnLp8D_VU7Kauyd36rqOcxUzS0DRJ82AnmOXW6gWhys72k8a6DrEArDGgBCibLUw/s200/SIN011-2.jpg" /></a>
<a href="http://sakenet.com.au/sydney/index.php?main_page=product_info&cPath=1_7&products_id=215" target="_blank"><img border="0" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihT3Ye0brExN28beAFlznXouGpKewVD5medLFlgGT1Yo6g_A6kidHnb5AMm17P7lp5KUC4uP7zY2bq6cMyvXQ63WA-oS9LYxlLnDHckEUX2bKrOeR6WuzCE78kpJm_d7hu2oy3hxm7_laQ/s200/TAK008-2.jpg" /></a>
<a href="http://sakenet.com.au/sydney/index.php?main_page=product_info&cPath=1_8&products_id=170" target="_blank"><img border="0" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixh32pz2dqjuVJkwWXA93qwhSOBVmYk2stOfOB9_BrkQKZSdJGscjNdf70LmyrvWKsau4ywS0_GNyIC-YhCbRtaatPXkhUfLXPzWj50MpJSS1NrHVTMzcDFI8TWdPXq9dk-5Kj7X95Uhu8/s200/TUR013.jpg" /></a>
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<hr />
Junmai Ginjo : <br />
<a href="http://sakenet.com.au/sydney/index.php?main_page=product_info&cPath=1_10&products_id=198" target="_blank"><img border="0" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQcuvKxk-lLF_e0RFrUgealLdcOgYT89zyvmoKQsClZZxnL_hkNGw_j1ua19ox_ZeGW9iwa_G7h5drtlwkn3frmVKpDj-V6EDJqvIY4s1ahABCkBLoYJ9LB7kuQlk6GhWtpRMGWOWG_ASA/s200/MOR009-2.jpg" /></a>
<a href="http://sakenet.com.au/sydney/index.php?main_page=product_info&cPath=1_51&products_id=195" target="_blank"><img border="0" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNJhwb3C9AjCOQ4bfM12fZtSMlz2C7G7gcwyNVh06zYSAKcd6dvX3vaOs-NKYLEvWcCTPOISzWrcE3UzuzxU5r06Omzl1LATWWLf1II4gvdK3X-qfGkH8gQxveQ34g8mH_SY8zLPKqg9DH/s200/OKU005.jpg" /></a>
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<hr />
Junmai : <br />
<a href="http://sakenet.com.au/sydney/index.php?main_page=product_info&cPath=1_6&products_id=285" target="_blank"><img border="0" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1PMM1uLg-EGg2bwLERJSVBZGX3Zqo80ZvSIM3cTKWcasIUN9lai_c_lSGx4GLXd0k3pOAS1JPWqr8Bu9Q5TVKnwTjEKxlM4tTn0uabJm3IfAEE2cwZnS0onhSvqRYNDwU-PJ2cmYh9qxy/s200/BEN010-2.jpg" /></a>
<a href="http://sakenet.com.au/sydney/index.php?main_page=product_info&cPath=1_11&products_id=287" target="_blank"><img border="0" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6gAwz5SiJ0qIvnF0BFfk8deGlc7jXJ11DAnVpOAiLycMA0B8BhYbF0AGRG5Io0wkfXLlxqTtDk4PpWjRukMqYFJGWoTdHsAjyhkVqxO8UCCo1emkSoLRG3PucLrBB5_-KvyTmQE6K5RHa/s200/HIO003-2.jpg" /></a>
<a href="http://sakenet.com.au/sydney/index.php?main_page=product_info&cPath=1_10&products_id=297" target="_blank"><img border="0" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitI8o7FbgNG54cdMhdEFRWNacCyV_QivcDy-_ZUmoqrT-UBRaQ9H_PUlH8GCg2OePtSBk7Pggw7yl_LJbTM2wSyPtx2qd1kPAK5-Xx6IAdhyphenhyphen8gIGDqyaJQ_obqsKV6uYojVeQ9sB_s6pS-/s200/MOR002-2.jpg" /></a>
<a href="http://sakenet.com.au/sydney/index.php?main_page=product_info&cPath=1_47&products_id=282" target="_blank"><img border="0" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFdvWSewDocioBiNLEEIV-34U62hyE1eriZmdFHaHcCGd9jG49DDnjefISwXgSCWDcBtdo3Ir4b_XYzgrxX-WprZqhatv4BGf-8vM8b-CM3QZdJDr4KNXn3S9bjWUSzqhrnsQ6zSwWJoJL/s200/SIN002-2.jpg" /></a>
<a href="http://sakenet.com.au/sydney/index.php?main_page=product_info&cPath=1_8&products_id=286" target="_blank"><img border="0" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtaAyUakhMHVXn7zMwgd4guMovCPuqx3Vs0ufIQyTHnD7wrwOMM3bB1Y0TRiVTvlJGh4IvzwD_AXvCtPQ4uN4Ow60yPWGQ8c1hliCxH7S09HXOvTN4KQhke-v9uyS7I5M5Zw1oppCDVpQZ/s200/TUR011-2.jpg" /></a>
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<hr />
Junmai Koshu (Aged sake) : <br />
<a href="http://sakenet.com.au/sydney/index.php?main_page=product_info&cPath=1_47&products_id=161" target="_blank"><img border="0" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqn5geMDIDhaR5Jwfy4atzbwYoxKZ9K_SUUHBgpDHUlIQS9PxYPhHF4cP-cOURHVakm75dPB48RKW9rYiigzbXrY4M9bqgXgQuNaOqN597yLpkr6NIU6WiKsVMxMMcjmbqcRAFMT7dILrz/s200/SIN006.jpg" /></a>
<br />
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<hr />
Junmai Nama (Unpasteurized sake) : <br />
<a href="http://sakenet.com.au/sydney/index.php?main_page=product_info&cPath=1_48&products_id=293" target="_blank"><img border="0" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU6wX0cVva4FnBN0rztY2o2cnKNeVayZ0eZaAyLS15GizFdpVnz8Q_IVzmUhWiSqa4xjZR-pgCz2K7cGG9HksR9Z7RXBVcoMAktJHm4jqgVW-ZKm2aJWwZPrmwtEYdimKE9HhaKG6kZNkr/s200/TAM004-2.jpg" /></a>
<br />
<br />
<hr />
Junmai Umeshu (Plum wine) : <br />
<a href="http://sakenet.com.au/sydney/index.php?main_page=product_info&cPath=1_49&products_id=224" target="_blank"><img border="0" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEist3EZeojCb2h-BnRzlV9h5PH7A7SefYwCKY-RPl1dLi7OidNnwIdAQUkiK4ohg0ZJi2tEtKjYk6tW9SBVf8e39_fPji9zpXgmgy3L6MLZpBsgFIjzWP3YYtNc_DxtnB7SXGqtYLBpAuTU/s200/UME004-2.jpg" /></a>
<a href="http://sakenet.com.au/sydney/index.php?main_page=product_info&cPath=1_50&products_id=227" target="_blank"><img border="0" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj30DdJMdnPMe7bPwUJ292A7GHWwnIB8RM5V2ZW4wEVfbbFaVYre1bDi3vpLVYFs2wc4qfegCzZxngHty-_gKu8ceNfROAjkhme9jrRB2ih2oQO_FL5q2YvImaTXDYzxL-Yq1pR6DyXCKqQ/s200/TIK007.jpg" /></a>
<a href="http://sakenet.com.au/sydney/index.php?main_page=product_info&cPath=1_36&products_id=109" target="_blank"><img border="0" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNs2NBax6rWiBeF1b2CnktnTevsER1FZDJCkEJY2whrJuC38w47v_DnJdmCQO6Sw3ybYVTn_bg1jpKkjeLacjDhAbl7WWLQoiFYiKOw3HMc6HZPBdoq-VqPdI8vVkqZfGDSAyAefOFHUhw/s200/IZM005-2.jpg" /></a>
<a href="http://sakenet.com.au/sydney/index.php?main_page=product_info&cPath=1_4&products_id=92" target="_blank"><img border="0" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1KjSmGsnkWVVjWHNoQl5-tnx7V0z6TQePucj6Zxv6n4wpR2mlXGj7QQXceqOl0CpHyMe8VbEk6fsV9Cc4vZ0SrBDTQEF7IzC74oP0jWx02i9DzWuRyXRqv-h6DewR-epRU9F-XhNfVy-k/s200/UZE004-2.jpg" /></a>
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<br />takahttp://www.blogger.com/profile/00931927492165983113noreply@blogger.com0tag:blogger.com,1999:blog-5713502115384351810.post-53654194749005844292012-10-13T00:49:00.000+11:002012-10-13T00:49:16.613+11:00Izumibashi-shuzoI visited 'Izumibashi-shuzo' in Kanagawa on 6th September.<br />
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Izumibashi says that sake brewing includes rice farming. Izumibashi have their own rice field and they also get some rice from farmers in the area who they have built a very close relationship with. <br />
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When I visited them, the Kamenoo rice was almost ready for harvesting. The others, Yamadanishiki and Omachi, were still young. Kamenoo's origin is Tohoku. So Kamenoo grows earlier in Kanagawa, then Yamadanishiki (Hyogo) and Omachi (Okayama) grow later. It was very interesting to see the rice with different origins all at the same time.<br />
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They do not use chemical fertilizers or agricultural chemicals on most of their rice.<br />
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Recently many breweries use organic or organically grown rice for their sake. Organic farming is good for our environment and our health. But the main reason of using organic rice is much simpler. They can make really good sake by using these rice. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_aBNCdGDBWjYSxJAVfwqWEDPPM9v3a_ZXklwE7tJouZE2PvYa4n1PbELFXkbfFHGFPiapmZp8NIoKEjMi8SucQAE8rQDm56tQNnyZLnYxqsKbtfWkY9gmXtPvW3uv6c_UEGxX1JzJfHtg/s1600/izumibashi01.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_aBNCdGDBWjYSxJAVfwqWEDPPM9v3a_ZXklwE7tJouZE2PvYa4n1PbELFXkbfFHGFPiapmZp8NIoKEjMi8SucQAE8rQDm56tQNnyZLnYxqsKbtfWkY9gmXtPvW3uv6c_UEGxX1JzJfHtg/s320/izumibashi01.JPG" width="320" /></a></div>
<div style="text-align: center;">
Kamenoo rice.</div>
<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsUmX4OaX_mU3z9pBV-TVxk60vmB74FWYXzsX6k5RfdO3uZRIhpQRgQbLBBROrRTKbhJ8GPqPY-0JoY5x959PpRPiLdNYtvOng6pKGZKaW7ZDksDz8gCJ9Gu0uusVQNIYzZyM-e3U92ie3/s1600/izumibashi02.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsUmX4OaX_mU3z9pBV-TVxk60vmB74FWYXzsX6k5RfdO3uZRIhpQRgQbLBBROrRTKbhJ8GPqPY-0JoY5x959PpRPiLdNYtvOng6pKGZKaW7ZDksDz8gCJ9Gu0uusVQNIYzZyM-e3U92ie3/s320/izumibashi02.JPG" width="320" /></a></div>
<div style="text-align: center;">
The white long bristles are the Kamonoo's trademark.</div>
<div style="text-align: center;">
The bristles make the beautiful color of 'Nishiki-iro'.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL_Krd229LVTBCDKdPjmbPVmsD5364fXrVwBGLi8kr-Qsrl5IwjaQK04ORK8D3-2n1bnBpk_-DkgjtJ5SEDIql8M5fbFcyfNHFA_T9GvOC4QjCyXxJm36yELEfdPkAPkG9iNRJN-aJkwVx/s1600/izumibashi03.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL_Krd229LVTBCDKdPjmbPVmsD5364fXrVwBGLi8kr-Qsrl5IwjaQK04ORK8D3-2n1bnBpk_-DkgjtJ5SEDIql8M5fbFcyfNHFA_T9GvOC4QjCyXxJm36yELEfdPkAPkG9iNRJN-aJkwVx/s320/izumibashi03.JPG" width="320" /></a></div>
<div style="text-align: center;">
Yamadanishiki rice. </div>
<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgERJzeVNqOhNB8zMRpxmUpysWG4pM8hxV_oVLU7P_U_IlB0Y1YpHGtUr8qbYRZ-VJ08FYakabhXy82IhcfpS4LHwKoEApz31NbfmGc1VYs1Mi2kjs0W67UGnHo6XiY1VTD3tj1pouQijff/s1600/izumibashi04.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgERJzeVNqOhNB8zMRpxmUpysWG4pM8hxV_oVLU7P_U_IlB0Y1YpHGtUr8qbYRZ-VJ08FYakabhXy82IhcfpS4LHwKoEApz31NbfmGc1VYs1Mi2kjs0W67UGnHo6XiY1VTD3tj1pouQijff/s320/izumibashi04.JPG" width="320" /></a></div>
<div style="text-align: center;">
Omachi rice.</div>
<div style="text-align: center;">
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Yamadanishiki (left) is much taller than Omachi (right).</div>
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A Japanese ute with the Izumibashi-mark (under 600cc engine).</div>
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A huge rice polishing machine.</div>
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His new machine!</div>
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They used to use this boat when there was flooding (a long time ago).</div>
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takahttp://www.blogger.com/profile/00931927492165983113noreply@blogger.com0tag:blogger.com,1999:blog-5713502115384351810.post-77979922879522701962012-10-09T14:37:00.000+11:002012-10-09T18:31:46.996+11:00Hihou - Japanese bar in MelbourneWe have started distributing in Melbourne. Now you can try good sake and shochu at a newly open Japanese bar <a href="http://hihou.com.au/" target="_blank">Hihou</a> in Melbourne.<br />
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<a href="http://hihou.com.au/" target="_blank"><img border="0" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk7PYX-CYwFOIUkHuhzOZJ8Hv6YZfepVk4XiBed4ms5POEkKulM6EDA-_oMn1wOkTVHqAWQciiLSdTMHS9ljeB7XTsEcGD7D7rMRGekDr56C-bhZE35vuB5-v9de_mm4tVJcYBg0XVhPh_/s400/hihou.png" width="400" /></a></div>
<a href="http://hihou.com.au/">http://hihou.com.au/</a><br />
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<a href="http://www.broadsheet.com.au/melbourne/food-and-drink/article/simon-denton-unveils-hihou">http://www.broadsheet.com.au/melbourne/food-and-drink/article/simon-denton-unveils-hihou</a><br />
<br />takahttp://www.blogger.com/profile/00931927492165983113noreply@blogger.com0tag:blogger.com,1999:blog-5713502115384351810.post-34188937702691022972012-10-01T13:17:00.002+10:002012-10-01T13:18:35.177+10:00My visit to ShinkameOn 31st August, I (Taka) visited a brewery 'Shinkame-shuzo' in Saitama. <br />
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In 1987 this brewery became the first to change to producing only Junmaishu. This was an epoch-making event. The brewers' emphasis was on ageing the sake.<br />
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Breweries make sake in winter, so I could not see the sake making process. However I got some interesting things from this visit.<br />
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This summer in Japan was really hot. Over 30˚C outside everyday.</div>
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A big beetle in the backyard. This beetle is a symbol of summer in Japan.</div>
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At the office, his favorite cat クララ (Clara) is happy in her box.</div>
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Shinkame sake ageing in the sake tanks.</div>
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This is the cold ageing room (-10˚C). Daiginjo & Ginjo sake is in this room for couple years.</div>
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The top of the sake fermentation tanks.</div>
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They use these parts on top of the tanks. So there is no chance the workers will fall into the large tanks.</div>
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These tanks are for the middle brewing stage between the yeast starter and the main mush. I haven't seen these middle size tanks at other breweries, but Mr Ogawahara says everyone used to use them a long time ago. The temperature control is easy by using these tanks.</div>
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Return to the office, Mr. Ogawahara is happy with his favorite cat, クララ (Clara).</div>
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The 'Shinkame shop' next to the brewery building.</div>
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They have a good selection of sake (Of course!).</div>
takahttp://www.blogger.com/profile/00931927492165983113noreply@blogger.com0