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Showing posts from November, 2008

Natural Combination

Complex, yet simple, like a daigenjyo.

Hakone No Shizuku " Hakone's Divine Droplets

I paid 940 yen for this little bottle of sake, which was being showcased over at this onsen near Gaora the other day. I remember another time I was in this area I sampled another sake, which tasted about the same. Hakone is not known for making sake at all, so with that aside the reason for posting this brand was because I was impressed with the overall taste and texture of this sake. If you do a little research on the name, you can come up with several "shizuku" titles from different brewers. The reason I note this one is because, and as you may know, Hakone is an onsen town full of mineral hot springs and as such great water can be had, like in the case of sake produced in Iwate prefecture where most of the hot spring water is mineral rich, which lend some sake with an amber color when held up to light. This particular sake had a beautiful floral nose! I was impressed.

Edible Flowers

Okay, now to edible flowers, so which one…? It was easy for me to choose the chrysanthemum since its image is used as the Imperial Seal of Japan and of my blog. The chrysanthemum is a brightly yellow globe shaped flower, which grows perennially and is considered a delicacy amongst food aficionados in Japan and abroad, but more so Japan because of the cultural and spiritual significance as it’s the seal of the imperial throne. However, in other parts of the world, like China, where the chrysanthemum flower originated from, it’s white counter-part is regarded as symbolic of death and is used at funerals. In Europe it's a symbol of grief and misery. In the U.S.A, it's regarded a a cheerful flower. Nevertheless, with all of these different cultural vagaries this flower is held in the highest regard the world over. Back in Japan, there’s also another much deeper and more symbolic and historic meaning than just being the symbol of the throne, its true origins can be found in ho…

Authentic Toyama Style Bouillabaisse!

Actually, bouillabaisse originated in France and is a well known culinary dish through-out all of Europe. Authentic bouillabaisse is actually a soup or combination of several dishes which contain anything from shellfish to garlic, and is awesome! Toyama Prefecture in Japan is also known for making its own version of bouillabaisse, which is quite different from French style bouillabaisse. Japanese style is lighter in taste and less oily and the visual appeal of Japanese style is far better and more tantalizing than its French counter-part. I must've gone up for two more serves of this stuff. It was really tasty.

Ichiyorai いっちょらい

This notable sake which hails from FukuiPrefecture on the Sea of Japan side of Honshu is one of the most well-known rice wines from this part of the island. Just a few months ago I had attended a dinner which hosted local specialties from this region, so naturally I had to answer the call. But, why blog about this sake? For one, Fukui prefecture is not known for producing world-class sake. Another reason is that Fukui has been producing sake for centuries, yet their sake has no unique and distinguishable characteristics. However, Ichiyorai daigenjyo does, but not only that, it's delightfully and surprisingly smooth and floral scented, as well. I would rate this brand a strong seven for body with a medium dryness. Goes very well with light dishes like Echizen ramen and food from this prefecture.


Another ideal physical attribute that I admire most in a Japanese woman: thickness, and good bone density, vibrant smile, and spry. Here's a nicely fed and healthy Japanese woman. Not at all a string bean bikini, but a woman with goddess like qualities.

Women have always been the epitome of strength & beauty, ever since the days of Xena who first captivated our hearts back in Hollywood.    A bovine brawny beauty of magnificent proportion.   In Japan's case, women of both physical and mental beauty have existed for centuries, it was the Japanese woman that scripted and refined the Japanese writing system.   They rejected the overuse of Chinese Kanji in art and literature.   This is true, and never let anybody tell you any differently.   They were warriors and mothers and leaders and teachers, and most of all, lovers.  

Women have been known to have high pain thresholds than men, and then some.    Japanese women can save Japan I feel.  

Indoor Cypress Bath

One of the quintessential experiences one can have when visiting an onsen is sitting in a large outdoor Hinoki Bath at a temperature of 45 degrees centigrade. This is hot for most people so I don't recommend sitting in water this hot unless you are experienced like me. I find this temperature to be the best for a few good reasons, one is that it's more therapeutic than just sitting in warm water, and less germs, and people stay fewer minutes.

This Weeks Beauty of Japan

Mochi Hada( skin like mochi), legs like pillars, naturally and wonderfully made Japanese woman.

Takashi Otaka's Ryu!

Ryu, is one of my favorite sake, which is brewed right here in Kanagawa, Prefecture. I know that most of my sake is from Niigata, and some others from West Japan, but this sake is truly worthy of mention which is because of its dryness--10plus! I have never had such a deliciously dry tasting sake before, and yet it's from Kanagawa!? It's really hard to believe actually.

Hiroki of Aizu in Fukushima

Brewed at the Hiroki Brewing Company, this sake integrates all the flavors of the local environment in Aizu in  Fukushima Prefecture, an area known for its abundant production of rice and sake. Serving as both the brewery's toji (brew master) and president, the head of Hiroki Brewing has been involved in the sake brewing process since 1999.   Hiroki is another well established label that you cannot go wrong on.  

日本の名: 飛露喜 特別純米 生詰
Seimaibuai: 50%
Nihonshu-do: +3
Acidity: 1.6

Masumi Yamahaizukuri Junmai from Kisoji in Nagano

Nagano×36°39'2.85"N138°15'7.03"EGoogle MapsYahoo! MapsMSN Virtual EarthGoogle EarthWorldWind Masumi’s Yamahaizukuri Junmai Ginjo-shu, or premium sake(very nice texture; mild;fruity) Masumi is widely enjoyed in New York and all over Japan. The interesting feature about this sake is the koji mold, which is the heart & soul of any sake.. Nagano has been at the very front and center of koji methodology for years, thus newer and more interesting sake have evolved over time creating newer and more refined tastes. And since it's autumn you can expect so many more awesome local brands from this region.