P.S.
I enjoyed my new year Sake, the last bottle of "Taketsuru Ozasaya Daiwa-omachi 16BY (2004)". It was amazingly smooth and tasty.
* Our current stock of this Sake is 17BY (2005) or later.
Saturday, January 12, 2013
Happy New Year !
We wish you all the best to 2013.
P.S.
I enjoyed my new year Sake, the last bottle of "Taketsuru Ozasaya Daiwa-omachi 16BY (2004)". It was amazingly smooth and tasty.
* Our current stock of this Sake is 17BY (2005) or later.
P.S.
I enjoyed my new year Sake, the last bottle of "Taketsuru Ozasaya Daiwa-omachi 16BY (2004)". It was amazingly smooth and tasty.
* Our current stock of this Sake is 17BY (2005) or later.
Thursday, November 22, 2012
720ml and 500ml sake available now!
Here is our 720ml and 500ml sake list including the new items we received this month.
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.
For the details of each sake, please click the picture.
Junmai Daiginjo :
Junmai Ginjo :
Junmai :
Junmai Koshu (Aged sake) :
Junmai Nama (Unpasteurized sake) :
Junmai Umeshu (Plum wine) :
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.
For the details of each sake, please click the picture.
Junmai Daiginjo :
Junmai Ginjo :
Junmai :
Junmai Koshu (Aged sake) :
Junmai Nama (Unpasteurized sake) :
Junmai Umeshu (Plum wine) :
Saturday, October 13, 2012
Izumibashi-shuzo
I visited 'Izumibashi-shuzo' in Kanagawa on 6th September.
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.
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.
They do not use chemical fertilizers or agricultural chemicals on most of their rice.
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.
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.
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.
They do not use chemical fertilizers or agricultural chemicals on most of their rice.
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.
Kamenoo rice.
The white long bristles are the Kamonoo's trademark.
The bristles make the beautiful color of 'Nishiki-iro'.
Yamadanishiki rice.
Omachi rice.
Yamadanishiki (left) is much taller than Omachi (right).
A Japanese ute with the Izumibashi-mark (under 600cc engine).
A huge rice polishing machine.
His new machine!
They used to use this boat when there was flooding (a long time ago).
Tuesday, October 9, 2012
Hihou - Japanese bar in Melbourne
We have started distributing in Melbourne. Now you can try good sake and shochu at a newly open Japanese bar Hihou in Melbourne.
http://hihou.com.au/
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
Monday, October 1, 2012
My visit to Shinkame
On 31st August, I (Taka) visited a brewery 'Shinkame-shuzo' in Saitama.
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.
Breweries make sake in winter, so I could not see the sake making process. However I got some interesting things from this visit.
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.
Breweries make sake in winter, so I could not see the sake making process. However I got some interesting things from this visit.
This summer in Japan was really hot. Over 30˚C outside everyday.
A big beetle in the backyard. This beetle is a symbol of summer in Japan.
At the office, his favorite cat クララ (Clara) is happy in her box.
Shinkame sake ageing in the sake tanks.
This is the cold ageing room (-10˚C). Daiginjo & Ginjo sake is in this room for couple years.
The top of the sake fermentation tanks.
They use these parts on top of the tanks. So there is no chance the workers will fall into the large tanks.
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.
Return to the office, Mr. Ogawahara is happy with his favorite cat, クララ (Clara).
The 'Shinkame shop' next to the brewery building.
They have a good selection of sake (Of course!).
Monday, September 17, 2012
On the rice wine trail
Here is an article talking about Sake (and SAKENET).
Writer, Robin Powell understands Sake well. She attended our Sakegura-Tour in March 2012 and visited four breweries and local restaurants serving good sake and food.
The next Sakagura-Tour has been planned around Christmas this year. Please contact us by email if you are interested. ( info@sakenet.com.au )
Writer, Robin Powell understands Sake well. She attended our Sakegura-Tour in March 2012 and visited four breweries and local restaurants serving good sake and food.
The next Sakagura-Tour has been planned around Christmas this year. Please contact us by email if you are interested. ( info@sakenet.com.au )
Sunday, September 16, 2012
'nom' in Darlinghurst, Sydney
Good news for sake lovers in Sydney!
A new sake spot 'nom' has opened in Darlinghurst.
Long time, former Toriciya's manageress, Ms Kinuko Uriu has opened 'nom'.
She has experience of managing a Japanese restaurant in Sydney for a long time and she has excellent knowledge of sake. Sakenet will be supplying sake to her new restaurant 'nom'.
166 Riley Street, Darlinghurst NSW 2010
open Mon - Sat, 11am - 9pm
sake and shochu from $5/glass
sake-no-tsumami (snacks) from $3
A new sake spot 'nom' has opened in Darlinghurst.
Long time, former Toriciya's manageress, Ms Kinuko Uriu has opened 'nom'.
She has experience of managing a Japanese restaurant in Sydney for a long time and she has excellent knowledge of sake. Sakenet will be supplying sake to her new restaurant 'nom'.
166 Riley Street, Darlinghurst NSW 2010
open Mon - Sat, 11am - 9pm
sake and shochu from $5/glass
sake-no-tsumami (snacks) from $3
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