tag:blogger.com,1999:blog-41176652880729568152024-03-19T19:32:22.366+09:00SAKE, KIMONO, and TABIA sake drinker Ichibay reports events that occur in his daily life and coveys his casually conceived ideas, focusing especially on sake and sake-related items and events. He sometimes writes about his short trips in his country Japan or provides some Japanese cultural stuff related to kimono, local performing arts, etc.いちべーhttp://www.blogger.com/profile/00339029588635347683noreply@blogger.comBlogger242125tag:blogger.com,1999:blog-4117665288072956815.post-65872539497182927822018-06-28T09:51:00.001+09:002018-06-28T09:51:32.166+09:00Kandouko -- Antique Sake Warmers ChannelRecently, I set up a new Youtube channel named "<a href="https://www.youtube.com/playlist?list=PL03kn8S8dOsPJhKcvTkCitgk9L9wqJjWu" target="_blank">Kandouko -- Antique Sake Warmers</a>."<br />
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Unlike my conventional Youtube channel ("<a href="https://www.youtube.com/channel/UC1hgQmAfyuJNPPUBtMw8Ivg" target="_blank">いちべー動画チャネル</a>"), this channel is specialized only in the <i>kandouko</i> sake warmer. Since the channel is intended for those who do not understand Japanese, I try to use the English language to explain the contents (narration, subtitles, and language spoken by me in video).<br />
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For now, the channel includes 9 uploaded video works, and other video works selected from the "<a href="https://www.youtube.com/channel/UC1hgQmAfyuJNPPUBtMw8Ivg" target="_blank">いちべー動画チャネル</a>."<br />
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The following is the newest contents as of June 28, 2018.<br />
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I hope everyone can enjoy my video and gets familiar with this intriguing device called "kandouko."<br />
<br />いちべーhttp://www.blogger.com/profile/00339029588635347683noreply@blogger.com0tag:blogger.com,1999:blog-4117665288072956815.post-49501458409734937782014-12-16T16:22:00.000+09:002014-12-16T16:22:24.620+09:00Nokanro, a Long-awaited Item for Sake Lovers, Finally Commercialized<div align="left" class="MsoNormal">
I am pleased to report readers of my blog that Nokanro, a commercialized
product that has the same functionality as that of what is called <i>kandouko</i>, which I several times wrote about
in past posts of this blog.<o:p></o:p></div>
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Sake lovers sometimes drink their sake warm. Actually, some types of sake
are very nice when they are warmed. However, to enjoy warmed sake, it is very
important that you warm your sake in a proper way to a proper temperature.<o:p></o:p></div>
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A microwave oven is a useful device for warming sake. However, it
tends to happen that sake is warmed unevenly; some part of the sake becomes hot,
and some part remains still cold.<o:p></o:p></div>
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An alternative to the microwave oven is to place a flask containing
sake in hot water and leave it until the sake becomes hot. You put some water
in the pan, place the pan on a gas stove, place the flask containing sake in
the water in the pan, and then wait for the sake to become warm.<o:p></o:p></div>
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Otherwise, you can use a dedicated sake warmer. There are various types
of sake warmer products. You can execute Google image search with the keywords
"sake warmer" to view different sake warmers. Some products use
electricity to warm sake, and some are designed to be used on a gas stove.
There are those that are just containers made of thermal material to contain
hot water; sake flasks are just placed in them and left until the sake becomes
warm.<o:p></o:p></div>
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Among these various sake warmer types, there is one that uses
charcoal fire. A sake warmer of this type is called <i>kandouko</i> (or <i>nokanro</i>).<o:p></o:p></div>
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The figure below shows the structure of the <i>kandouko</i>, which is a gadget usually made of copper, and is
basically a water tank with an embedded brazier. As shown in the figure, the
gadget holds some amount of water, warms the water with heat of charcoal fire burning
in the brazier. Since the <i>kandouko</i> is
not so large, you can use it on a table, where you drink sake.<o:p></o:p></div>
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You place a flask of sake in the heated water in the tank, to warm
your sake. While you wait for your sake to become warm, you can cook some foods
such as dried fish on the grill placed over the charcoal fire. So, the bottom
line is, amazingly, the <i>kandouko</i> serves
as not only a sake warmer but also a small tabletop cooker!<o:p></o:p></div>
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The microwave oven is handy, but you need to leave the table every
time you make a helping of sake. The same thing can be said to using a pan containing
water on a gas stove. Using a tabletop device like a <i>kandouko</i> eliminates the need to leave the table for helpings. Moreover,
cooking some foods on a <i>kandouko</i> adds
to pleasure of sake drinking.<o:p></o:p></div>
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The <i>kandouko</i> is not so large and heavy, so you can bring it to a deck
or porch, or outdoors. You can enjoy sake with the <i>kandouko</i> when you go out for camping, fishing, or just relaxing in
the nature.<o:p></o:p></div>
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Having read the above, if you are a great sake fan, you may have become
wanting to own a <i>kandouko</i>. <i>Kandoukos</i>
are sold in antique shops or in net auctions, and I have actually purchased
some of them in net auctions. I think it was difficult for people living
outside Japan to purchase one (these items are usually not exported). However,
a new company named Jipang Works has lately been established and started
selling a product named "Nokanro,"the very revival of <i>kandouko</i>.<o:p></o:p></div>
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The following is the link of the site of this product.<o:p></o:p></div>
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<a href="http://www.nokanro.com/">http://www.nokanro.com/</a><o:p></o:p></div>
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Before this product appeared in the market, brand-new <i>kandoukos</i> were hardly sold (I know there
was one shop selling brand-new <i>kandoukos</i>
but the price was far from affordable), and the only practical choice to own a <i>kandouko</i> was to make a successful bid in
a net auction or find and buy one in an antique shop.<o:p></o:p></div>
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Now that Jipang Works started selling its Nokanro, it has become
easier to own a <i>kandouko</i> because you
can buy the Nokanro. The Nokanro is sold at a price of 31,000 yen (including 8%
consumption tax). The product includes the main unit, a net grill, a lid for
extinguishing charcoal fire, and a fire grate to be placed in the brazier.<o:p></o:p></div>
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If you live in Japan and you buy a <i>kandouko</i> in a net auction, you will pay 5,000 to 20 thousand yen or
more for it. So, an antique item is still less expensive than a brand-new
Nokanro, However, the new Nokanro looks beautiful and robust.<o:p></o:p></div>
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Lately, sake is gaining in popularity in markets outside Japan. Sake
is a beverage that can be enjoyed at various temperatures, and some of the sake
fans in foreign countries have noticed this fact and have found pleasure in
drinking their sake cold, at a room temperature, lukewarm, warm, or hot, as
they like. The more people recognize diverse pleasure of sake, the more people may
want to enjoy sake in various ways and styles, including by using a gadget like
the Nokanro. So, there must be a growing market of sake warmer like the
Nokanro. Actually, when I posted a blog article about the <i>kandouko</i> before, a reader of my blog, inspired by my post, created
a handmade <i>kandouko</i> and he wrote about
his <i>kandouko</i> in his blog post. Very
interesting. I think there must be some people overseas who are willing to buy
a Nokanro, and I hope this Nokanro will sell well among not only people in
Japan but also those outside the country.<o:p></o:p></div>
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いちべーhttp://www.blogger.com/profile/00339029588635347683noreply@blogger.com1tag:blogger.com,1999:blog-4117665288072956815.post-51615301688136921682014-04-21T11:58:00.002+09:002014-04-21T11:59:01.441+09:00Song of Kandouko Sake Warmer<br />
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The <i>kandouko</i> sake warmer is
thought to have been used since the early Edo period in Japan. Apparently, people
in those days brought these gadgets with them for outdoor activities such as
cherry blossom viewing, and there they use them to enjoy warmed sake outdoors.<o:p></o:p></div>
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Several years ago, I found out about the <i>kandouko</i> sake warmer when I saw its advertisement on a Web page. It
seemed that a sake-brewing-related company named Daikokuya had reproduced this old
device from the Edo period and they were selling this gadget. Actually, it seemed
to me a fascinating device, but too expensive to afford for me (it was priced
at 126,000 yen).<o:p></o:p></div>
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The picture below shows the structure of the <i>kandouko</i>. The <i>kandouko</i>
holds some amount of water in it, warms the water with heat of charcoal fire
also burning inside this gadget, and warms sake with the warmed water. While you
wait for your sake being warmed, you can cook some foods such as dried fish on
the grill placed over the charcoal fire.<o:p></o:p></div>
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One of the problems when you enjoy warmed sake is that, when you
finish the current helping, you need to leave the table for preparing another
helping in the microwave etc. and your merry drinking time is interrupted by such
work. I think the <i>kandouko</i> is a perfect
solution to this problem, and moreover it even offers a bonus function for
grilling some foods.</div>
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I was dying to own one of these gadgets, and so went on the Web to a
net-auction site to see whether someone was selling one. There were some of
these devices being sold. After one or two trials of bidding, I could finally
purchase one. It cost around 6,000 yen. A good deal!<o:p></o:p></div>
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From then on, I often enjoy warmed sake with this <i>kandouko</i>. Also, I sometimes go
net-shopping for those devices, and now I own five of them.</div>
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I treasure these gadgets so much that I made a song of <i>kandouko</i>. I make a movie of the <i>kandouko</i> using this song as BGM and
uploaded it on the Youtube site. Please enjoy my movie, in which I sing the Song
of Kandouko Sake Warmer, and it shows you how I enjoy warmed sake with my <i>kandouko</i>.<o:p></o:p></div>
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いちべーhttp://www.blogger.com/profile/00339029588635347683noreply@blogger.com2tag:blogger.com,1999:blog-4117665288072956815.post-39558760204642202762014-01-09T22:38:00.001+09:002014-01-09T22:38:52.132+09:00Celebrating New Year for the Emperor at the Imperial Palace<div align="left" class="MsoNormal">
On January 2 of this year, I paid a visit to the Imperial Palace to celebrate
New Year for the Emperor and other imperial families.<o:p></o:p></div>
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This was my first experience to enter the premises of the Imperial
Palace, and I was impressed to see so many people with the same intention as
mine gathering in the square in front of the palace (a total of over 80 thousand
people paid a visit the Imperial Palace on this day).<o:p></o:p></div>
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Being one among those tens of thousands of visitors, I was waiting
for the appearance of His Imperial Majesty and other imperial families. At around
11 o'clock, as soon as they appeared on the deck, the visitors started waving
Japanese national flags and praising aloud His Imperial Majesty, wishing him
health and longevity. Then, His Majesty and families responded by waving us.</div>
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At this time, I felt that all the visitors in that place were
spiritually bound with each other as subjects of His Majesty, and realized that
the Emperor makes our nation what it is now. Maybe, Japanese are unaware why
Japan is what it is now, that Japan is what it is now because of His Majesty. Then,
a thought came to me that whenever facing hardship, we can work as one to
overcome it because of the fact that we have His Majesty.<o:p></o:p></div>
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Finally, let me add this: one of the greatest things about our Emperor
is that the Emperor of Japan boasts the world's longest history of bloodline. Our
Emperor is the 125'th generation of the bloodline that started from the first
Emperor Jinmu.<o:p></o:p></div>
いちべーhttp://www.blogger.com/profile/00339029588635347683noreply@blogger.com0tag:blogger.com,1999:blog-4117665288072956815.post-27993949579844687222013-12-14T09:27:00.000+09:002013-12-14T09:27:50.956+09:00Hot Sake in Hot Bath<div align="left" class="MsoNormal">
I believe that the practice of enjoying warmed sake constitutes one
of the most important parts of the sake culture.<o:p></o:p></div>
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I myself often enjoy warmed sake, and I usually use a <i>kandouko</i> (see "<a href="http://sakeandkimono.blogspot.jp/2011/02/finally-got-kandouko-sake-warmer.html" target="_blank">Finally got akandouko (sake warmer)!</a>") to prepare warmed sake. However, if you want to sip
sake in a hot bath, I can show you an easy way to prepare warmed sake. This
method recently flashed on me. Prepare cup sake and use the following procedure.<o:p></o:p></div>
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1. Leave the cup sake in the bathtub in which hot water is filled.<o:p></o:p></div>
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2. Wait for a while until your warm sake becomes warm enough.<o:p></o:p></div>
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3. Bathe in the bathtub and enjoy warmed sake at the same time.<o:p></o:p></div>
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<br /></div>
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Usually, the bathtub in a Japanese house is connected with a boiler,
which can be used to keep the water in the tub warm. So, you can stay bathing
in warm bathtub long enough for having relaxing time over sips of warmed sake.<o:p></o:p></div>
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<o:p><br /></o:p></div>
いちべーhttp://www.blogger.com/profile/00339029588635347683noreply@blogger.com0tag:blogger.com,1999:blog-4117665288072956815.post-72600515771530408542013-12-10T11:37:00.004+09:002013-12-10T11:38:10.390+09:00Bathing in a Yuzu Bath<div align="left" class="MsoNormal">
Japanese people have a practice of taking a bath in a special way on
the day of the winter solstice. They put some <i>yuzu</i> orange fruits in the bathtub and then bathe.<o:p></o:p></div>
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<br />
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It is said that taking a <i>yuzu</i>
bath helps prevent you from catching a cold. The rind of the fruit contains ingredients
that are effective in blood circulation promotion and maintaining beautiful
skin. Of course, the aroma of the <i>yuzu</i>
fruit relaxes you. Then, there is no reason for me to take a <i>yuzu</i> bath.<o:p></o:p></div>
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いちべーhttp://www.blogger.com/profile/00339029588635347683noreply@blogger.com0tag:blogger.com,1999:blog-4117665288072956815.post-58064449336410922202013-10-24T10:14:00.004+09:002013-10-24T10:14:50.984+09:00Kandouko Cooking<div class="separator" style="clear: both; text-align: left;">
Lately, we have quite cool autumn days here in Japan, and I have more
chances to enjoy warmed sake than I did in summer time of course.</div>
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<o:p></o:p></div>
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<br /></div>
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I chiefly use a <i>kandouko</i>
for warming my sake. This is a copper-made gadget for warming sake. The <i>kandouko</i> holds some amount of water within
it, and it has built-in brazier in which burning charcoal is placed. The heat
from the charcoal warms the water and the warmed water in turn warms sake in a
flask, <i>tokkuri</i>, <i>chirori</i> or whatever container placed in the water. While warming
sake, you can also cook some foods such as dried fish on the grill placed over
the charcoal fire.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMtc6ydaR4s6ok26Aee4zjcsuwdEaGLEqmHtcSJoojySSMQOwj_GjIkqItMe4NxmgaBEs4rBw5uocRbfIo9KML0T_2skqgJ8We-S2z44ESekevTNOxFoXqMEZB9N4BJCQ1NuugFFQlN54/s1600/%25E7%2587%2597%25E9%258A%2585%25E5%25A3%25BA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMtc6ydaR4s6ok26Aee4zjcsuwdEaGLEqmHtcSJoojySSMQOwj_GjIkqItMe4NxmgaBEs4rBw5uocRbfIo9KML0T_2skqgJ8We-S2z44ESekevTNOxFoXqMEZB9N4BJCQ1NuugFFQlN54/s320/%25E7%2587%2597%25E9%258A%2585%25E5%25A3%25BA.jpg" width="320" /></a></div>
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So, with the <i>kandouko</i>, you
can cook some food while drinking warm sake, and this is my favorite point
about the <i>kandouko</i>.<o:p></o:p></div>
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Today, I'd like to introduce two easy canned food recipes using the <i>kandouko</i>.<o:p></o:p></div>
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<b>Enoki-Saba-Misoni</b> (<i>Enokitake</i>
mushrooms and <i>Saba</i> mackerel boiled
with miso-paste soup)<o:p></o:p></div>
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</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQbBBeN0BKUdrtH2h6zlc5QbslqOIuq_53xcEdNwk5g5BSaabaKoR-mYL3FG7raiCXvps8aBaV8u0KA0VUCtB7PB__PZbaZr62cxb6QECgnoGNR06Mvp9tHbtqQD_muCD7TfcL6cuMAME/s1600/%E3%82%B9%E3%83%8A%E3%83%83%E3%83%97%E3%82%B7%E3%83%A7%E3%83%83%E3%83%88+1+(2013-10-05+9-29).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQbBBeN0BKUdrtH2h6zlc5QbslqOIuq_53xcEdNwk5g5BSaabaKoR-mYL3FG7raiCXvps8aBaV8u0KA0VUCtB7PB__PZbaZr62cxb6QECgnoGNR06Mvp9tHbtqQD_muCD7TfcL6cuMAME/s320/%E3%82%B9%E3%83%8A%E3%83%83%E3%83%97%E3%82%B7%E3%83%A7%E3%83%83%E3%83%88+1+(2013-10-05+9-29).png" width="320" /></a></div>
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Ingredients:<o:p></o:p></div>
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One can of Saba-Misoni, 100 g of Enokitake, shredded cheese.<o:p></o:p></div>
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<br /></div>
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How to cook:<o:p></o:p></div>
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1. Make a small "pan" from aluminum foil, and place it on
the brazier.<o:p></o:p></div>
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2. Place Saba-Misoni and Enokitake on the "pan." Adjust the
amount of these ingredients so that they can be contained in the "pan."<o:p></o:p></div>
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3. Wait until the ingredients are boiled, then put some shredded cheese
on them.<o:p></o:p></div>
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4. When the cheese is melted, the food is ready.<o:p></o:p></div>
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<br /></div>
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The food was a little bit salty from the miso-based soup, so you may
want to add some vegetable, such as shredded cabbage, green pepper, etc.<o:p></o:p></div>
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<div class="separator" style="clear: both; text-align: center;">
<object class="BLOGGER-youtube-video" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" data-thumbnail-src="http://i1.ytimg.com/vi/BfNqKWYq_uA/0.jpg" height="266" width="320"><param name="movie" value="http://www.youtube.com/v/BfNqKWYq_uA?version=3&f=user_uploads&c=google-webdrive-0&app=youtube_gdata" /><param name="bgcolor" value="#FFFFFF" /><param name="allowFullScreen" value="true" /><embed width="320" height="266" src="http://www.youtube.com/v/BfNqKWYq_uA?version=3&f=user_uploads&c=google-webdrive-0&app=youtube_gdata" type="application/x-shockwave-flash" allowfullscreen="true"></embed></object></div>
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I uploaded a video work demonstrating how to cook this. Then, I got a
message from some one, recommending the following recipe:<o:p></o:p></div>
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<br /></div>
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<b>Saba Flavored with Mayonnaise</b>
(boiled <i>Saba</i>
mackerel flavored with mayonnaise)<o:p></o:p></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitLjYFkXNc2uz4RjDzm8aVUyH5OtNZx_Yn8fCgaD-OrqFuer9d1Yqul_MD_asxZ2Zk8qdbs9adlMX8kUqwUsgwhqpVO5KdHA13IF9_JVadl0R5F7mDD2xUNIjdK0G-O4GelrWAdv4tfSU/s1600/%E3%82%B9%E3%83%8A%E3%83%83%E3%83%97%E3%82%B7%E3%83%A7%E3%83%83%E3%83%88+2+(2013-10-04+22-00).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitLjYFkXNc2uz4RjDzm8aVUyH5OtNZx_Yn8fCgaD-OrqFuer9d1Yqul_MD_asxZ2Zk8qdbs9adlMX8kUqwUsgwhqpVO5KdHA13IF9_JVadl0R5F7mDD2xUNIjdK0G-O4GelrWAdv4tfSU/s320/%E3%82%B9%E3%83%8A%E3%83%83%E3%83%97%E3%82%B7%E3%83%A7%E3%83%83%E3%83%88+2+(2013-10-04+22-00).png" width="320" /></a></div>
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This menu is also easy to prepare. Because I want to prepare food
while preparing warm sake, my <i>kandouko</i>
cooking menu must be cooked only on the small brazier of the <i>kandouko</i> and must be easy to prepare.<o:p></o:p></div>
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<br /></div>
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Ingredients:<o:p></o:p></div>
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One can of Saba Mizuni (plainly boiled <i>Saba</i> mackerel), mayonnaise, ground pepper, soy sauce, and green
onion (green part)<o:p></o:p></div>
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<br /></div>
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How to cook:<o:p></o:p></div>
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1. Open the can of Saba Mizuni, and place the can on the brazier.<o:p></o:p></div>
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2. When the contents of the can are boiled, add mayonnaise, ground
pepper, and soy sauce.<o:p></o:p></div>
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3. Then, add chopped green onion.<o:p></o:p></div>
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4. Crumble the blocks of Saba mackerel and mix the ingredients
together.<o:p></o:p></div>
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<br /></div>
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I am not sure about the amount of each ingredient but if you use too
much of each ingredient, they may overflow from the can. Maybe, you may want to
use a small pan instead of just directly put the can on the brazier.<o:p></o:p></div>
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いちべーhttp://www.blogger.com/profile/00339029588635347683noreply@blogger.com0tag:blogger.com,1999:blog-4117665288072956815.post-15325844056503827662013-09-14T09:08:00.002+09:002013-09-14T09:08:46.847+09:00Hiyaoroshi Season<br />
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It is September now, and it is a special season for sake lovers, the
season of <i>hiyaoroshi</i>.<o:p></o:p></div>
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<i>Hiyaoroshi</i> is a type of the sake that is
pasteurized after being pressed in winter or early spring, then aged in a cool
storage house until summer is over, and then bottled without undergoing the
process of second-time pasteurization (many sake products are pasteurized
twice).<o:p></o:p></div>
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Many of the breweries in Tokyo are now shipping their <i>hiyaoroshi</i> products. So, I called the
liquor shop I patronize to bring me two bottle of <i>hiyaoroshi</i>. They are Kasen Tokubetsu Honjozo Hiyaoroshi and Sawanoi
Hiyaoroshi.<o:p></o:p></div>
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We still have some hot summery days between series of autumnal fresh days,
but regardless of its being hot or cool, I'm enjoying autumn flavor.<o:p></o:p></div>
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The owner of the liquor shop, when bringing me these bottles, told me
that the Sawanoi Hiyaoroshi of this year was especially good and recommended me
to have it lukewarm. Probably, my sake warmer <i>kandouko</i> will be busy from this September until next spring.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Fa1n6ACsqq-TpiARcLBh3d71ts_wKyWfuBCzSHnOSckLpM9A_g7uXFOxsHgJXO74uMOnOcy6qSoEzKzzpU8kNvHVB1j2cmg2B070Imc9HVFrwRF4sR1lvu_q3EI-GRAvncCo0XQ67o0/s1600/IMG_0289.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Fa1n6ACsqq-TpiARcLBh3d71ts_wKyWfuBCzSHnOSckLpM9A_g7uXFOxsHgJXO74uMOnOcy6qSoEzKzzpU8kNvHVB1j2cmg2B070Imc9HVFrwRF4sR1lvu_q3EI-GRAvncCo0XQ67o0/s320/IMG_0289.JPG" width="320" /></a></div>
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Movie -- "The Song of Kandouko"<o:p></o:p></div>
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いちべーhttp://www.blogger.com/profile/00339029588635347683noreply@blogger.com0tag:blogger.com,1999:blog-4117665288072956815.post-83661114792284875262013-06-30T23:36:00.002+09:002013-06-30T23:37:23.403+09:00Making loquat liqueur<div align="left" class="MsoNormal">
In the side yard of my house, there is a loquat tree. No one planted
this tree. It seems to have come out from a seed, and have grown up. Now, it
produces a lot of loquat fruits in June every year. My family enjoy eating
these fruits. However, the tree is too bountiful for us to consume all the
fruits and we usually left quit a lot on the branches and let birds to peck
them.<o:p></o:p></div>
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This year, I picked these fruits and made loquat liqueur.<o:p></o:p></div>
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The following is how I made the loquat liqueur:<o:p></o:p></div>
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<br /></div>
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Ingredients<o:p></o:p></div>
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Loquats 500 g<o:p></o:p></div>
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Lemons 2<o:p></o:p></div>
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Crystal sugar 50 g<o:p></o:p></div>
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Distilled spirit (shochu) 900 ml<o:p></o:p></div>
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<br /></div>
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1. Put the loquats, lemons, and sugar in a disinfected preserve jar,
and then add the distilled spirit.<o:p></o:p></div>
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2. Store it avoiding direct sunlight and high temperature.<o:p></o:p></div>
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<br /></div>
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After three months of aging, the loquat liqueur will be ready to be
drunk.<o:p></o:p></div>
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いちべーhttp://www.blogger.com/profile/00339029588635347683noreply@blogger.com0tag:blogger.com,1999:blog-4117665288072956815.post-76648688473983259112013-05-06T16:58:00.000+09:002013-05-06T22:55:18.061+09:00Shishimai and Sake<br />
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On May 5, an annual <i>shishimai</i>
event was held at Yakumo Shrine in Kawai district of Okutama Town, Tokyo. Yakumo
Shrine is in a distance of 10-minute walk from JR Kawai Station. I invited some
sake-drinking friends to join me to see this event. The style of the lion
dances dedicated to this shrine is the one called <i>sambiki-shishimai</i> or <i>sasara-shishimai</i>,
which is popular in various districts in the Kanto area including Okutama,
Chichibu, Ome, Akiruno, and other cities, towns, and villages.<o:p></o:p></div>
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The front approach way to the shrine consists of two flights of stone
stairs. If you look upward from the base of the first flight, you will find a "two-story
gate" in the dimness of the cedar tree grove. The approach goes through
under the gate leading to an open square beyond it. This "two-story gate,"
designated as a tangible folklore cultural property of Tokyo, has a unique
structure; standing on the mountain slope, the front appears to be a two-story
building while the back looks like a one-story building.<o:p></o:p></div>
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The upper floor of the gate on the back side serves as a stage for
plays, dances, and other local performing arts. However the three-lion dances
are not performed on this stage but in the open square in front of the stage.
The front approach leads to this center square, across which there is another
flight of stone stairs. At the upper end of these stairs is the front shrine. <o:p></o:p></div>
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Another noteworthy point of this Yakumo Shrine is that there are
several stone-walled tiers on both sides of the second flight of stairs. These
tiers serve as spectators’ seats so that visitors at this shrine can enjoy
watching a play, dance, or any other performance art performed on the stage or
in the center square.<o:p></o:p></div>
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High-standing cedar trees surrounding the spectators’ seats, center
square, and theater provide good shade for performers and spectators, and usher
a comfortable energy flow into the precincts, producing a sacred atmosphere of
a realm protected by some mysterious power.<br />
<br />
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On this day, we occupied our place on the third tier from the bottom
on the right, viewed from the stage. We had brought some bottles of sake, wine,
and snacks, and set them ready in place, waiting for lion dances to begin.<o:p></o:p></div>
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In these <i>shishimai</i> events,
seven performances of lion dances are performed. When we arrived at the place, it
was past noon, three performances had already been performed, and performers
were taking a lunch break. In the afternoon, still another four performances were
awaited.<o:p></o:p></div>
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Here, I would like to explain <i>sambiki-shishimai</i>.
This type of lion dances is danced by three dancers and some backup dancers with
music played by bamboo flutes.<o:p></o:p></div>
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The dancers wear headgear
called <i>shishigashira</i>. They are what the
Japanese in olden days thought look like lion heads (since the Japanese did not
know what the lion looked like exactly, they never look like lion heads, having
horns and feathers on the head). The dancers bear drums tied around their waists,
and beat these drums while dancing.<o:p></o:p></div>
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The backup dancers are
four, six, or eight kimono-clad people. The number of these backup dancers
varies according to the place where dances have been handed down. They play
instruments made by bamboo, making frictional sounds along with the melody of
bamboo flutes. <o:p></o:p></div>
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Many documents describing the derivation of lion dances are handed
down in many places in Japan, and according to these old documents, lion dances
have been started in 1245. The story is as follows:<o:p></o:p></div>
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In the spring of 1245, in the ceremonial hall Shishinden in the
imperial palace, imperial families and their guest were enjoying a party.
Suddenly, the sky turned dark and they heard thunders and saw streaks of
lightning. Then, three shining objects appeared in the sky and they flew to
these people, finally fell with thuds in the garden of the Shishinden. These objects
were something they had never seen before, and they were surprised and scared.
Then, after close observation of these objects, the people knew these objects looked
like three heads of some animal. No one knew what in the world these things
were. The emperor had a fortune-teller see these things to see whether they
were a good omen or bad. The fortune-teller said, "these are the head of
lions living in India, and they are great auspices," continuing, "if people
wear these on their heads and dance, our country stays in peace forever." In
this way, people started these lion dances. Of course, this is a legend, and no
one take this story at face value.<o:p></o:p></div>
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By the way, I often come to enjoy the lion dances of this Yakumo
Shrine, and every time I am at this event, one clown guy first dancing with other
dancers but later coming out from the dance place bears a bottle of sake, comes
to us, and offers sake to us. This is my most favorite point of these lion
dances at Yakumo Shirine.<o:p></o:p></div>
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So, we had been waiting for this time!<o:p></o:p></div>
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いちべーhttp://www.blogger.com/profile/00339029588635347683noreply@blogger.com0tag:blogger.com,1999:blog-4117665288072956815.post-54779765326621849312013-03-22T10:09:00.000+09:002013-03-22T13:15:33.046+09:00Cherry Blossom in the Vicinity of the Hamura Diversion Weir<span style="font-family: Arial, Helvetica, sans-serif;">This
year, it quickly gets warmer and warmer after the arrival of March. It even
seems to me that Japan is skipping spring and just directly jumping from winter
into summer. All the cherry trees across the country are hasting to bloom. The
cherry tree in the garden of my house also started blooming. So, the day before
yesterday (March 20), I went out to the Hamura Diversion Weir to check how the
cherry trees there are blooming.</span><br />
<span style="font-family: inherit;"><br />
</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">(Filmed on March 20,2013)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">The trees
had just started blooming, but I know they will quickly reach their culmination
and then turn into foliage. Probably, we will be able to see the trees in full
bloom at the next weekend and we could enjoy blossoms quite much even this
weekend.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Hamura City, where the Hamura Diversion Weir is located,
holds "<a href="http://www.city.hamura.tokyo.jp/0000000957.html" target="_blank"><span lang="JA">はむら花と水のまつり</span> (Hamura Flower and
Water Festival)</a>" in this time of the year (from March 27 to April 15 for
this year). The festival is originally seemed to have been planned so that you
could enjoy cherry blossom around the weir in the first half of the festival period,
and tulip flowers planted in the rice paddy fields located upstream from the weir
in the last half.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">For cherry blossom viewing, for this year, I guess you
should come to Hamura in March. It may be too late to come on the first weekend
of April.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The city will hold some festival events on the second weekend
of April, including <i>Dashi no Hikiawase</i>
(they compete with one another in how well they play their bamboo flutes and
drums on their festival floats) on 13th and <i>Mikoshi
no Kawaire</i> (they carry the portable shrine and go into the Tama river) on
14th although I think it will be too late for also enjoying cherry blossom
viewing at this time.<o:p></o:p></span><br />
<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">(</span><i style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Dashi no Hikikawase</i><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"> last year: Filmed on April 7, 2012 at JR Hamura Station)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">If unfortunately
you cannot make it by the right time of cherry blossom viewing, you will still
be able to go upstream to see tulip flowers (tulip flowers can be see until the
middle of April).<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cherry blossoms filmed on April 10 last year (on the bank upstream
the Hamura Diversion Weir). The cherry blossoms come into bloom far earlier
than usual.</span><span style="font-family: inherit; font-size: large;"><o:p></o:p></span><br />
<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/y8xEyldfJGI?feature=player_embedded' frameborder='0'></iframe></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">(Cherry blossoms upstream of the weir: Filmed on April 10, 2012)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">If you
prefer bustling atmosphere of the festival, I recommend you to walk around the
Hamura Bridge; there are food and drink stands here and there, monkey show, and
even footbath service using hot spring water brought from distant <i>onsen</i> places. If you are a person who
loves a quieter environment, you can walk upstream to the bank along the river,
where cherry trees are planted and you can admire blossoms sitting under a tree
in a relaxing mood.<o:p></o:p></span></div>
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<span style="color: #6600cc; font-family: inherit; font-size: 21px;"><strong><br /></strong></span><span style="color: #6600cc; font-size: 21px;"><strong><br /></strong></span>いちべーhttp://www.blogger.com/profile/00339029588635347683noreply@blogger.com0tag:blogger.com,1999:blog-4117665288072956815.post-5975824271868432602013-01-21T13:25:00.000+09:002013-01-21T13:29:45.319+09:00Drinking at Okunitama Shrine<br />
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<span style="font-family: Century, serif; font-size: 10.5pt;">There is a big shrine
called Okunitama Shrine in Fuchu City, Tokyo. On New Year’s Day, a lot of
people visit the shrine to offer prayers, and commercial business people set up
their food stands along the approach way to the shrine building to provide
these visitors with food and drink services. On a festival day of a specific
shrine or temple, you can often see its approach way flanked by food and drink
stands selling </span><i style="font-family: Century, serif; font-size: 10.5pt;">ringo-ame</i><span style="font-family: Century, serif; font-size: 10.5pt;"> (candy-coated
apples), </span><i style="font-family: Century, serif; font-size: 10.5pt;">tako-yaki</i><span style="font-family: Century, serif; font-size: 10.5pt;"> (octopus
dumplings), </span><i style="font-family: Century, serif; font-size: 10.5pt;">yakisoba</i><span style="font-family: Century, serif; font-size: 10.5pt;"> (pan-fried
noodles), and even tornado potato and </span><i style="font-family: Century, serif; font-size: 10.5pt;">doner
kabab</i><span style="font-family: Century, serif; font-size: 10.5pt;">. There are also those who are selling shellfishes such as turban
shells and scallops grilled on charcoal fire. This seems to be a nice place for
those who want to drink during the daytime. So, having nothing to do in particular
during the New Year’s Holidays, I asked one of my drinking friends to come with
me to this place.</span></div>
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<span lang="EN-US">This was the first opportunity for
going out for drink this year, and I felt I could not wait to have nice grilled
seafood and sake, but I first gave my respects to the god. This Okunitama
Shrine is said to have been built in 111 </span><span lang="EN-US" style="font-size: 8pt;">A.D.</span><span lang="EN-US">, during the period of the Twelfth
Emperor Keiko. The enshrined god is Okunitama-no-okami, also known as
Okuninushi-no-mikoto.</span></div>
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<span lang="EN-US">I stood facing the front shrine, threw
a coin into the offertory box, and gave prayers to the god, “please, let me
drink a lot of nice sake also in this year.” The enshrined god
Okuninushi-no-mikoto is worshiped as a god of nation building, agriculture,
commerce, medicine, etc. Will the god satisfy my desire, a quite earthly one?<o:p></o:p></span></div>
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<span lang="EN-US">Anyway, I finished what I had to do. Now,
I can drink to my heart’s content.<o:p></o:p></span></div>
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<span lang="EN-US">There are a lot of stands and
makeshift restaurants on both sides of the approach way, selling various foods
and drinks. Among them, there is an area above which a large sheet is set up to
serve as a roof. Under the sheet were tables and chairs, and various food and
drink stands such as <i>takoyaki</i>, <i>yakisoba</i>, and <i>hamayaki</i> (charcoal-grilled shellfish) stands. There are also sake,
beer, and other drinks. You can buy any food or drink at any stand, bring what
you bought to a table, and eat and drink them.<o:p></o:p></span></div>
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<span lang="EN-US">Sake sold there are Hakutsuru,
Sawanotsuru, etc., which are major brands and popularly drunk across the country.
I bought warmed cup sake of Hakutsuru and paired it with a grilled turban shell,
scallops, and oyster. I think shellfish tastes nice with sake. Yummy!</span><br />
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いちべーhttp://www.blogger.com/profile/00339029588635347683noreply@blogger.com0tag:blogger.com,1999:blog-4117665288072956815.post-4085576762947396452012-12-28T07:53:00.000+09:002012-12-28T07:53:25.116+09:00Walking along the Okutama Mukashi-michi -- Off-the-beaten Track in Tokyo<br />
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<span lang="EN-US">Okutama
Lake, nestled among mountains in Okutama Town, the western part of Tokyo, is an
artificial lake backed up by Ogochi Dam. The construction of the dam started in
1938, and was completed in 1957 after having been interrupted by the war for a period
of several years.<o:p></o:p></span></div>
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<span lang="EN-US">From
the Okutama Station to Ogochi Dam, you can take a bus, which drives along Japan
National Route 411. The road in this section goes along the mountain stream of
Tama River, passing through sporadic tunnels. This road is of course essential
for people living in this area, but before this road was constructed, they were
using an old road, which is now called Okutama Muakashi-michi (literally, old
road in Okutama).<o:p></o:p></span></div>
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<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Okutama
Mukashi-michi, an about 10-km community road, was made in 1899 to replace the
about 14-km mountain path connecting the Hikawa district and Ogochi district,
and this Okutama Mukashi-michi became a very important path for people in the
area. Along the path, there were shrines, temples, teahouses, water vessel for
horses bringing baggage or people, etc.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">In
1945, the new road, which had been constructed earlier originally for
transporting material for the construction of Ogochi Dam, became open to the
public, and people became able to use this road for their living. Consequently,
the importance of Okutama Mukashi-michi reduced and people became to use the
new road more often than this old path.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Some
sections of the Okutama Mukashi-michi path are paved with asphalt, and we can
see cars and trucks go up and down in these sections. However, some sections
are very narrow paths, some sections consist of only a few flights of stairs,
and even some sections are mountain trails. There were guideposts at every key
location and it is easy for visitors to stay on the right track, and there are
benches to take rest and well-maintained public restrooms along the road. So,
anyone can enjoy a holiday walk at ease.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">It
seemed there were many interesting spots to see, and I decided to go for a walk
along this road on a late autumn day.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdHVyodjSWBYs8j2SXiuVoJrNUbjTBkZV9WRJ-01Rx_rT-FlVA6q-FhEtP5USOSBHBjT3BR0y0FTWfInY6_acdiqwZ471FtpauehXOBl3VVThbapEEekpWYJdZNZYZ1V5QpXPyjMZTEN0/s1600/P1060570.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdHVyodjSWBYs8j2SXiuVoJrNUbjTBkZV9WRJ-01Rx_rT-FlVA6q-FhEtP5USOSBHBjT3BR0y0FTWfInY6_acdiqwZ471FtpauehXOBl3VVThbapEEekpWYJdZNZYZ1V5QpXPyjMZTEN0/s320/P1060570.JPG" width="320" /></a></div>
<div class="MsoNormal" style="text-align: center;">
(Start
point of the road)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">With
some food and drink in a daypack, I started Okutama Station about 10:00 a.m.,
and soon reached the start point of Okutama Mukashi-michi. From the beginning,
I needed to walk up a steep asphalt-paved slope, called Haguro-zaka. Halfway on
the slope, I found a <i>tori</i> gate on the
right. There were stone stairs behind the <i>tori</i>
gate. The stairs had to lead to a shrine and I thought I should pay respects to
the god enshrined, so I started walking up the stairs, which was longer than I
expected. When I finished two flights of stairs, I was in a small open space,
and it turned out that the stairs I had been struggling up was just a part of
the long approach to the shrine, because I found across the open space a
guidepost indicating the way to the shrine. So, I gave up visiting the shrine
and went down the stairs back to the main route.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">After
leaving the <i>tori</i> point, soon the
route entered a narrow path. Soon, this walkway began to run along a defunct railroad
track on the left. This track was used in the past to transport material for
the construction of the dam. I walked on the walkway along the railroad track
for a short while, and then the walkway curved rightward to leave the railroad
and then leftward to gradually climb up, reach the railroad track, and go over
the tunnel through which the track was further extending.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb5lS0pidvptDiT_5yVx2VIi2ASp297zguC2_xmDlcjsaV-unUjdJL3x8Y45zrwjSIR4n5_DxjuC8tXbxFaSQSQ56HIvg_aplN9aV-rrGCdWgzzIoEGlQsVlZdG-3uZG1zFDA8RylZDsw/s1600/P1060575.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb5lS0pidvptDiT_5yVx2VIi2ASp297zguC2_xmDlcjsaV-unUjdJL3x8Y45zrwjSIR4n5_DxjuC8tXbxFaSQSQ56HIvg_aplN9aV-rrGCdWgzzIoEGlQsVlZdG-3uZG1zFDA8RylZDsw/s320/P1060575.JPG" width="320" /></a></div>
<div class="MsoNormal" style="text-align: center;">
(Defunct
railroad track)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Then,
the narrow path connected to a wider asphalt-paved road, and soon I reached the
point where a well-maintained house of public facilities. Inside the house,
there is also a place for walking passengers to take a rest.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOcoZsUC9gXe19f2mi3GgiRlMrrMAnCgmsF92U7DRtFG9Fb8cWfzs6LmRo3napi0Zc-8BtjL31q4HBppIH4AWGvfhKOuH6AmN_7Xdmvh8JnSLcNBsiHkieylY6KaPGOwDoKzVHsFKJPW8/s1600/P1060577.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOcoZsUC9gXe19f2mi3GgiRlMrrMAnCgmsF92U7DRtFG9Fb8cWfzs6LmRo3napi0Zc-8BtjL31q4HBppIH4AWGvfhKOuH6AmN_7Xdmvh8JnSLcNBsiHkieylY6KaPGOwDoKzVHsFKJPW8/s320/P1060577.JPG" width="320" /></a></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US">(Well-maintained
public restroom along the walkway)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">The
walkway went through mountains and I walked admiring beautiful autumn leaves
here and there.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFtzBthNikMfVV_Nlo-L02LkoJC9vhGqUxFaMEkHaxJq5a1ysPYxWCKSQA6H2rd-0UYJuq9y0zk3cMeC80JDKLsdy39GP4WH6oWS0DvXrEInGZrsEwGXDij9r_Yf1XAK9vplNY1maDdXk/s1600/P1060579.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFtzBthNikMfVV_Nlo-L02LkoJC9vhGqUxFaMEkHaxJq5a1ysPYxWCKSQA6H2rd-0UYJuq9y0zk3cMeC80JDKLsdy39GP4WH6oWS0DvXrEInGZrsEwGXDij9r_Yf1XAK9vplNY1maDdXk/s320/P1060579.JPG" width="320" /></a></div>
<div class="MsoNormal" style="text-align: center;">
(Road
in mountains)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">At
some points, I could see some part of that railroad track. In a small community
called Sakai, I found a railroad bridge above my way. The railroad seemed to
have been running almost parallel to the walkway, and I could see its remnants
while walking.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGT_tB4ErjdUq8kCtu0ESkjNV5BCklPzq_EtbfJEK0eXbMONOWOt40uhILnqArKpQwTO2VkyN2kF3u7MKbNHNrEHcHWV1R5AKkuT9DmfgHgJMdyjHcI-o2_iOLrxL4zQ7qkU8PVheEzjc/s1600/P1060585.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGT_tB4ErjdUq8kCtu0ESkjNV5BCklPzq_EtbfJEK0eXbMONOWOt40uhILnqArKpQwTO2VkyN2kF3u7MKbNHNrEHcHWV1R5AKkuT9DmfgHgJMdyjHcI-o2_iOLrxL4zQ7qkU8PVheEzjc/s320/P1060585.JPG" width="320" /></a></div>
<div class="MsoNormal" style="text-align: center;">
(Railroad
bridge)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">The
walkway was generally very comfortable to walk, relatively even, not hard to
walk (just a short part in the beginning and about an-hour part in the last
were mountain trails).<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">After
leaving the Sakai community, I soon reached the Shirohige Shrine. In this small
shrine, a big rock is enshrined as the object of worship. In summer, <i>sanbiki shishimai</i> dances (a type of
local performing arts performed by three dancers with headgear resembling the
heads of lions, other dancers, and musical instrument players such as bamboo
flutists) are performed in the precincts of this shrine as offerings to the
god. I have seen their performance before, and it was very interesting.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVjf6B6Vut1SvxAiOKi9yjCBWfYO96KnWZLp8McRhTq01myj00o7XQvt-oYdqmP1GqT7JNh1Lx5b7v9mxyuyhycPtYCHkivi_vUh_bpwO-equX_rH2MnzJB-sAuoCBrV9cOa3DdI2N3no/s1600/P1060586.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVjf6B6Vut1SvxAiOKi9yjCBWfYO96KnWZLp8McRhTq01myj00o7XQvt-oYdqmP1GqT7JNh1Lx5b7v9mxyuyhycPtYCHkivi_vUh_bpwO-equX_rH2MnzJB-sAuoCBrV9cOa3DdI2N3no/s320/P1060586.JPG" width="320" /></a></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US">(Stone
stairs leading to the Shirohige Shrine)<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZNVWXw5PzGMLlgI7xCQi9S1_76ITvfdouSgxNkRisrHXvVnOlnEMPhZaGbG8YZISyt3RjVD8fQZH3EJLkIH9pGJ3tbpz1JCadoayphDcAneOeuUuHmmyZka8ZgSamqyWxHoWGBEDNuFY/s1600/P1060589.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZNVWXw5PzGMLlgI7xCQi9S1_76ITvfdouSgxNkRisrHXvVnOlnEMPhZaGbG8YZISyt3RjVD8fQZH3EJLkIH9pGJ3tbpz1JCadoayphDcAneOeuUuHmmyZka8ZgSamqyWxHoWGBEDNuFY/s320/P1060589.JPG" width="320" /></a></div>
<div class="MsoNormal">
</div>
<div style="text-align: center;">
(The
tilted huge rock on the right of the shrine house is the object of worship.)</div>
<div style="text-align: center;">
</div>
<br />
<div class="MsoNormal">
<span lang="EN-US">In
a few-minute walk distance from the shrine, I found a maple tree beautifully
decorated with red and yellow leaves. The colors of this tree seemed to be
brightening up things around this point.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfuSq-LHsW5rniCD5qMUIrNoel4tFDkqrww1kgHnrJvdQALtkoVbNaSjBU8swoURC8KigYaaEmZaJyFjP2RCzDDAnb75R-gSqAEWw0BH4PKT0J2Ta6Sm5fXd2Z7ncVSn12tBemJNIUXiY/s1600/P1060592.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfuSq-LHsW5rniCD5qMUIrNoel4tFDkqrww1kgHnrJvdQALtkoVbNaSjBU8swoURC8KigYaaEmZaJyFjP2RCzDDAnb75R-gSqAEWw0BH4PKT0J2Ta6Sm5fXd2Z7ncVSn12tBemJNIUXiY/s320/P1060592.JPG" width="320" /></a></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US">(<i>Iroha-kaede</i></span><span lang="EN-US">: Japanese maple</span><span lang="EN-US">)</span></div>
<div align="left" class="MsoNormal">
<br /></div>
<div align="left" class="MsoNormal">
<span lang="EN-US">The photo below shows a water vessel
for horses to drink. According to the description on the board, there were
three teahouses around here so that passengers can rest for a while. The
teahouses were selling snacks, <i>udon</i>
noodles, bean-paste buns, tobacco, etc. Guests could even drink cups of sake.<o:p></o:p></span></div>
<div align="left" class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAGEt0KocmUqQzfyhS_fJiibbx_5dldnyvLLkaiKmaCXJdEqch6rrnjovx1LjG5yRNF1BtoQ0cJ02UZ0lFbMUPXbX57bDU_MbecmOqcfCx-zgXbd4tF_YfXHMsTNO2TJIbO4cc05OO8x8/s1600/P1060600.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAGEt0KocmUqQzfyhS_fJiibbx_5dldnyvLLkaiKmaCXJdEqch6rrnjovx1LjG5yRNF1BtoQ0cJ02UZ0lFbMUPXbX57bDU_MbecmOqcfCx-zgXbd4tF_YfXHMsTNO2TJIbO4cc05OO8x8/s320/P1060600.JPG" width="320" /></a></div>
<div align="left" class="MsoNormal">
</div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US">(Water vessel for horses to drink)<o:p></o:p></span></div>
<br />
<div align="left" class="MsoNormal">
<br /></div>
<div align="left" class="MsoNormal">
<span lang="EN-US">I had been walking for over three
hours since I started walking when it was around 1:30. I felt very hungry and I
had been looking for a nice place to have a rest and eat my lunch. And, I
finally found a perfect place for my lunch. The place was overlooking the
valley, and there were tables and benches surrounded by trees with yellow,
orange, red-colored leaves.<o:p></o:p></span></div>
<div align="left" class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhenoI5hp6w1E0GiEO3NAJrfS5uCVKMMX3lelX7UHK1YkYqEBcIBKBBehuhSnk6c7m_qhnfnZee03uwffvfYTLde6by9sNtDSb5w1OR4NgHGSRNMkrrSzyQPFNhcPV6_61QfAcldQM-oKs/s1600/P1060605.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhenoI5hp6w1E0GiEO3NAJrfS5uCVKMMX3lelX7UHK1YkYqEBcIBKBBehuhSnk6c7m_qhnfnZee03uwffvfYTLde6by9sNtDSb5w1OR4NgHGSRNMkrrSzyQPFNhcPV6_61QfAcldQM-oKs/s320/P1060605.JPG" width="320" /></a></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US">(Lunch place!)</span></div>
<div align="left" class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div align="left" class="MsoNormal">
<span lang="EN-US">After having the lunch, I started
walking again and soon the walkway left the asphalt-paved road and turned into
a trail in mountains. The walkway was most arduous in a section beginning from
this point. However, I like walking on a mountain trail while seeing beautiful
trees and leaves. I think this part was the most interesting for me.<o:p></o:p></span></div>
<div align="left" class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisX9mYOkvbSJTrHBbAbBqBy1Hs5Jjip-LmMhfdfDM7tPW70_PgPBMl7p8Walw1aZmyVPJMIT_C7vdehJaeOivGW37WwbnGpfeQxpgGtZL98FVFTSm65Iv3lIphsuKiCbbCH6i-IOKkCgE/s1600/P1060607.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisX9mYOkvbSJTrHBbAbBqBy1Hs5Jjip-LmMhfdfDM7tPW70_PgPBMl7p8Walw1aZmyVPJMIT_C7vdehJaeOivGW37WwbnGpfeQxpgGtZL98FVFTSm65Iv3lIphsuKiCbbCH6i-IOKkCgE/s320/P1060607.JPG" width="320" /></a></div>
<div class="MsoNormal" style="text-align: center;">
(Point where the asphalt road ends and
the mountain trail starts)</div>
<div align="left" class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ-rFdCTyohoNZCeRxs_aWTzybHpck7gH33x8y7XeRF5qzQKKBYOTxFAXheg77egVU95oVNBIrCvFJJWj7O8oik7yer-Aw5DVDT8zlx1FpOd9_Z1__3a9gGoktcFeqBtlxPFFLe9LJmuQ/s1600/P1060608.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ-rFdCTyohoNZCeRxs_aWTzybHpck7gH33x8y7XeRF5qzQKKBYOTxFAXheg77egVU95oVNBIrCvFJJWj7O8oik7yer-Aw5DVDT8zlx1FpOd9_Z1__3a9gGoktcFeqBtlxPFFLe9LJmuQ/s320/P1060608.JPG" width="320" /></a></div>
<div class="MsoNormal" style="text-align: center;">
(Trees with autumn leaves)</div>
<div align="left" class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6M3iY5hCMhlb3UBMjgCWcr9Qj7aoB_FknRbKn5VEs_QquaFfRWOgGGcU2q6RhVsX8_0X0Fey2ktt-VZbdGGWDOJ0u3WFWjdYQxb9rKlZrW9CRSz4tnImreOma0QI-nGwk_1y_OcToXiI/s1600/P1060611.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6M3iY5hCMhlb3UBMjgCWcr9Qj7aoB_FknRbKn5VEs_QquaFfRWOgGGcU2q6RhVsX8_0X0Fey2ktt-VZbdGGWDOJ0u3WFWjdYQxb9rKlZrW9CRSz4tnImreOma0QI-nGwk_1y_OcToXiI/s320/P1060611.JPG" width="320" /></a></div>
<div class="MsoNormal" style="text-align: center;">
(I like walking on fallen leaves.)</div>
<div align="left" class="MsoNormal">
<br /></div>
<div align="left" class="MsoNormal">
<span lang="EN-US">At a point close to the end of this
walkway, there is a nice lookout platform beside a teahouse named Aome-fudoson
Rest Station. From the platform, I could overlook Okutama Lake. I enjoyed a
nice lake view.<o:p></o:p></span></div>
<div align="left" class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXp0EldCzyx6-4CvWfZ894n9RqtHArRI8GjRZHa5Xq3v6RDeO5x6EYE6jfzytjzNjg1GnjGyiiqno8maAxTGxlwdfBegazC3iU66ITD_9LBco3QRY2rr8F4697dOwidB3Udjd1EhHekfU/s1600/P1060616.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXp0EldCzyx6-4CvWfZ894n9RqtHArRI8GjRZHa5Xq3v6RDeO5x6EYE6jfzytjzNjg1GnjGyiiqno8maAxTGxlwdfBegazC3iU66ITD_9LBco3QRY2rr8F4697dOwidB3Udjd1EhHekfU/s320/P1060616.JPG" width="320" /></a></div>
<div class="MsoNormal" style="text-align: center;">
(Guidepost indicating Aome-fudoson
Rest Station)</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2MshabuS-9tmKZACa-OwHsKs8cIRiEh0TD8mLa99tc7lKSactZXAs4PBdJ5jznbVLbfnqBBMp0e9aQEfMdqXmGBY9pw9XtJC845Y4hbzkSg6ufmOGXP7nZk-uMW4_eGXJAkm91OkwZh0/s1600/P1060618.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2MshabuS-9tmKZACa-OwHsKs8cIRiEh0TD8mLa99tc7lKSactZXAs4PBdJ5jznbVLbfnqBBMp0e9aQEfMdqXmGBY9pw9XtJC845Y4hbzkSg6ufmOGXP7nZk-uMW4_eGXJAkm91OkwZh0/s320/P1060618.JPG" width="320" /></a></div>
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(Lake view from the lookout platform)</div>
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<br /></div>
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<span lang="EN-US">From here, I got to the Mizune bus
stop in 30 minutes or something to end my walk this day. It was fun to walk along
this old path while enjoying nice views of the valley, mountains, and autumn trees,
and giving more than a passing thought to life of people who lived in this area
in olden days.<o:p></o:p></span></div>
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<br /></div>
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/RdN-9fMFuUE?feature=player_embedded' frameborder='0'></iframe></div>
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(Movie)</div>
いちべーhttp://www.blogger.com/profile/00339029588635347683noreply@blogger.com4tag:blogger.com,1999:blog-4117665288072956815.post-32885840904366503682012-11-05T17:56:00.006+09:002012-11-05T17:57:22.607+09:00Yudofu and Matsutake-sake party<br />
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Recently, I
bought an interesting sake product from the shop of Reijin Shuzo (<span lang="JA" style="font-family: "MS P明朝"; mso-ascii-font-family: Century; mso-hansi-font-family: Century;">麗人酒造</span>) in Suwa, <st1:place w:st="on"><st1:placename w:st="on">Nagano</st1:placename> <st1:placetype w:st="on">Prefecture</st1:placetype></st1:place>.
This is called Matsutake-sake, a bottle of sake with <i>matsutake</i> mushrooms
in it. <i>Matsutake</i> is very popular and expensive mushroom and Japanese
people like <i>matsutake</i> so much that they import the mushroom from <st1:country-region w:st="on">China</st1:country-region>, <st1:country-region w:st="on">Canada</st1:country-region>, and other countries.<o:p></o:p></div>
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<br /></div>
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In the
bottle, there are cut <i>matsutake</i>. So, I thought, we could grill and eat the
mushroom while drinking this sake, and I called some friends to held a party.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif4xJjg5wmDbfZIwO7SIPjfoOigj7inZoiQjMZ-fR0uqxN4MnFWvp-5WzfDIBPdpt8ho8anF8zaer8z0iJMKNCXyOkqr2VKC4-NIUZGYw1kAfb-oSDzvQiVj6St1-llmmuUlvWcHT-JQo/s1600/P1060335_800.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif4xJjg5wmDbfZIwO7SIPjfoOigj7inZoiQjMZ-fR0uqxN4MnFWvp-5WzfDIBPdpt8ho8anF8zaer8z0iJMKNCXyOkqr2VKC4-NIUZGYw1kAfb-oSDzvQiVj6St1-llmmuUlvWcHT-JQo/s320/P1060335_800.JPG" width="240" /></a></div>
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<br /></div>
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Another theme
of the party was <i>yudofu</i>. <i>Yudofu</i> means boiled tofu. We place
pieces of tofu in hot water to warm up them, and enjoy tofu hot. To enjoy the original
taste of tofu at the maximum, we boil tofu just with a piece of <i>kombu</i> (kelp,
or <i>Laminaria japonica</i>), and no complex recipe is necessary. We dip the
warmed tofu in soy-based sauce and eat it.<o:p></o:p></div>
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<br /></div>
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And, to make
the party more attractive, this time I introduced a new device for <i>yudofu</i>,
which is called <i>yudofu-oke</i> (wooden pail for making hot tofu). The pail
is made of <i>sawara</i> cypress and equipped with a brazier in which burning charcoal
is to be placed. When you put water in the pail and burning charcoal in the
brazier, the heat of the charcoal warms the water. So, you put cut tofu pieces in
the water to warm them up.<o:p></o:p></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5sAxG6DyVBVF89wqSy0zL01kytTut-YZLmPT4CmRC61eDsoEHjmQ1jPuWGQCxVVotj7scP-CLDo7CV2WFMkWZVFX6FlOp-9t_wyh1w_dSGhzpeK1dZi-5QKsLebRVvKEWatBNcYBj3Ww/s1600/P1060424_s.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5sAxG6DyVBVF89wqSy0zL01kytTut-YZLmPT4CmRC61eDsoEHjmQ1jPuWGQCxVVotj7scP-CLDo7CV2WFMkWZVFX6FlOp-9t_wyh1w_dSGhzpeK1dZi-5QKsLebRVvKEWatBNcYBj3Ww/s320/P1060424_s.JPG" width="320" /></a></div>
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<br /></div>
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However, I
had some problems about the <i>yudofu-oke</i>. The opening of the brazier was
small and I can put only small pieces of charcoal in the brazier. Also, the
brazier itself is not very big to contain much charcoal. Maybe, <i>yudofu</i> should
not be eaten at so high a temperature, or I can preheat water with another pan
or kettle.<o:p></o:p></div>
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<br /></div>
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By the way, the
small pot with handle set on the <i>yudofu-oke</i> (see the picture below) is
for warming the sauce for <i>yudofu</i>. You just put some sauce in the pot and
set the pot on the <i>yudofu-oke</i>. However, if you love warmed sake, I think
you can put your sake in the pot and set it on the pail to warm it.<o:p></o:p></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvYJzR42Fex6dlErn7oiLWban_4h625P-f7pAuAnyq_vorEis6hQ2a3mkGvTOsH5LvZ7_3iHFJMu2WV9zHi6wYEwBEokiPGV2b03J8DpZ9idHcvgVUK051LV4q9O6w_wXxsaTMFrDvGWw/s1600/P1060449.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvYJzR42Fex6dlErn7oiLWban_4h625P-f7pAuAnyq_vorEis6hQ2a3mkGvTOsH5LvZ7_3iHFJMu2WV9zHi6wYEwBEokiPGV2b03J8DpZ9idHcvgVUK051LV4q9O6w_wXxsaTMFrDvGWw/s320/P1060449.JPG" width="320" /></a></div>
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<object width="320" height="266" class="BLOGGER-youtube-video" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" data-thumbnail-src="http://i.ytimg.com/vi/GyQ0_nfvWxs/0.jpg"><param name="movie" value="http://www.youtube.com/v/GyQ0_nfvWxs?version=3&f=user_uploads&c=google-webdrive-0&app=youtube_gdata" /><param name="bgcolor" value="#FFFFFF" /><param name="allowFullScreen" value="true" /><embed width="320" height="266" src="http://www.youtube.com/v/GyQ0_nfvWxs?version=3&f=user_uploads&c=google-webdrive-0&app=youtube_gdata" type="application/x-shockwave-flash" allowfullscreen="true"></embed></object></div>
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Well, what
about the <i>matsutake</i> sake? The sake was in a 1.8-litter bottle, and I had
some difficulty to take out the mushrooms. The mushrooms were first floating in
the upper part of the sake, but later they sank deep in the bottle. So we need
to empty the bottle first. We were five people, and some kindly brought 720-ml bottles
of sake. So, we had another three 720-ml bottles. After emptied these three
bottles, emptying another big bottle was hard for us. After all, I needed to
move some of the sake to an emptied small bottle.<o:p></o:p></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/GClaOry5UYM?feature=player_embedded' frameborder='0'></iframe></div>
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<br /></div>
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The <i>matsutake</i>
sake has a slight smell of the <i>matsutake</i> mushrooms. The mushrooms, which
we grilled and ate, tasted alcoholic from being soaked in the sake for a long
time. <o:p></o:p></div>
いちべーhttp://www.blogger.com/profile/00339029588635347683noreply@blogger.com0tag:blogger.com,1999:blog-4117665288072956815.post-88886889621837821652012-10-09T13:44:00.000+09:002012-10-09T13:44:39.738+09:00Kamisuwa drinking tour<br />
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October 6,
the sake breweries of Maihime, Reijin, Honkin, Yokobue, and Masumi held a sake
drinking event called "Kamisuwa Kaido Aki no Nomiaruki" (autumn
sake-drinking walk along the Kamisuwa Kaido street). These five breweries are
located along Route 20, close to JR Kamisuwa Station.<o:p></o:p></div>
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<br /></div>
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Incidentally,
we were a six-people party and the five except me were women, with a high lady
rate of 83%. I don't have so many male acquaintances who love sake, and I think
I drink sake with women more often with men. As to my recent association, I
feel women drink sake more than men.<o:p></o:p></div>
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<br /></div>
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Well, I get
back to the original topic. Each of us first paid 2000 yen for a tag ticket and
a <i>kikichoko</i>, Hanging the ticket from the neck, we walked along the
street to visit the breweries. At each brewery, we could drink prepared sake as
much as we want using the given <i>kikichoko</i>. There were some food stands
from which we could buy some snacks to pair with sake.<o:p></o:p></div>
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<br /></div>
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We started walking
from the brewery closest to Kamisuwa Station, in the order of Maihime, Reijin,
and Honkin. Then, we skipped Yokobue (since the brewery was on the opposite
side of the street to the first three breweries) and went to Masumi. On the
return path toward the station, we visited the last brewery of Yokobue.<o:p></o:p></div>
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<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/FhLEF8w3KGc?feature=player_embedded' frameborder='0'></iframe></div>
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<br /></div>
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The
Miyama-nishiki version of Maihime Junmai Ginjo Suiro Namazazke (<span lang="JA" style="font-family: "MS P明朝"; mso-ascii-font-family: Century; mso-hansi-font-family: Century;">舞姫純米吟醸翠露生酒</span>) had
a very mild taste, and I liked it. My companions liked the Bizen-omachi version
of this sake, but I feel my preference is leaning toward Miyama-nishiki.<o:p></o:p></div>
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<br /></div>
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At the Reijin
brewery's shop, they were selling special sake, Matsutake-zake (sake with mushrooms
loved by the Japanese in it) although this was not prepared for drinking in
this event. The bottle of this sake contains some Matsutake mushroom. I dropped
in this shop on my way home next day, and purchased a bottle of the sake. I
want to drink this sake warmed, while grilling the sake-steeped mushroom on
burning charcoal and eating it. The pairing of this sake and grilled mushroom
would be fine.<o:p></o:p></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif4xJjg5wmDbfZIwO7SIPjfoOigj7inZoiQjMZ-fR0uqxN4MnFWvp-5WzfDIBPdpt8ho8anF8zaer8z0iJMKNCXyOkqr2VKC4-NIUZGYw1kAfb-oSDzvQiVj6St1-llmmuUlvWcHT-JQo/s1600/P1060335_800.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif4xJjg5wmDbfZIwO7SIPjfoOigj7inZoiQjMZ-fR0uqxN4MnFWvp-5WzfDIBPdpt8ho8anF8zaer8z0iJMKNCXyOkqr2VKC4-NIUZGYw1kAfb-oSDzvQiVj6St1-llmmuUlvWcHT-JQo/s320/P1060335_800.JPG" width="240" /></a></div>
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いちべーhttp://www.blogger.com/profile/00339029588635347683noreply@blogger.com2tag:blogger.com,1999:blog-4117665288072956815.post-62467619641434851062012-08-28T21:18:00.000+09:002012-08-28T21:18:21.363+09:00Ikioi-Masamune Sake Party<br />
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Over three
years ago, on May 19 of 2009, there was a sake event named "Nagano Sake
Messe in <st1:city w:st="on">Tokyo</st1:city>"
at Grand Prince Hotel Akasaka, where I tasted Ikioi-Masamune (<span lang="JA" style="font-family: "MS P明朝"; mso-ascii-font-family: Century; mso-hansi-font-family: Century;">勢正宗</span>) for the
first time.</div>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhCaInJnmc2jeIRz0_W6WZEK1liK18sJPuF8yDh7Y5XAbW0sGURtdSyCzzz1io3Es-SB2WacJyYH2Vxey7OzBD16nHkBukdXShvFSjHolHpTVEBuPU7Y73g1zH-ZFlTXtEmooA663AEb0/s1600/P5190072.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhCaInJnmc2jeIRz0_W6WZEK1liK18sJPuF8yDh7Y5XAbW0sGURtdSyCzzz1io3Es-SB2WacJyYH2Vxey7OzBD16nHkBukdXShvFSjHolHpTVEBuPU7Y73g1zH-ZFlTXtEmooA663AEb0/s320/P5190072.JPG" width="320" /></a></div>
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At the booth
of Ikioi-Masamune, Mr. Takeya Kodama, a friend of mine, was helping the brewery
staff. He let me taste various types of Ikioi-Masamune including <i>namazake</i>
(non-pasteurized sake) and <i>hiire</i> sake (pasteurized sake) of the year, <i>namazake</i>
and <i>hiire</i> sake after one-year aging, <i>futsushu</i> (regular sake), and
30-year aged sake, and giving me detailed explanation of each sake. At that
time, I was impressed with its rich and bold taste.<o:p></o:p></div>
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<br /></div>
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Later, Mr.
Kodama started operation of his sake shop, Jizakeya Kodama, in Minami-otsuka,
Toshima-ku. He has frequently been holding sake parties inside <st1:city w:st="on">Tokyo</st1:city>, and he usually calls brewers from
relevant breweries to attend such parties. I have been thinking of attending
such a party, but the venues were usually in Otsuka, Yotsuya, or Kanda, which
were a little far from my place, and I felt reluctant to attend such a party.<o:p></o:p></div>
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On August 7, he
held a sake party of Ikioi-Masamune at <i>izakaya</i> LP2 in Kichijoji. The
party was attended by Mr. Yasuhisa Seki, president of Maruse Syuzouten Brewery
and Mr. Shinji Seki from the brewery. I thought it was rare that Mr. Kodama
held his event in Kichijoji, and actually this was the first time for him to do
so. Kichijoji is not very far from my place (50 minutes by train), so I decided
to attend this party.<o:p></o:p></div>
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The attendees
of the party could enjoy various types of Ikioi-Masamune while listening to
interesting talks by President Seki and his son Shinji.<o:p></o:p></div>
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<br /></div>
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Friendly and
likable President Seki quite kindly answered our questions about his sake
making and related issues.<o:p></o:p></div>
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<br /></div>
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To make its
sake, Maruse Syuzouten uses the <i>mochigome yodan shikomi</i> method
(four-staged fermentation method using glutinous rice), which is a traditional
method, and the <i>atsugake yodan shikomi</i> method (four-staged fermentation
method using hot steamed glutinous rice), in which they add big balls of hot
steamed rice to the fermenting mash. The resultant sake, which is carefully
brewed through elaborate handwork, has a gentle sweet taste of glutinous rice.<o:p></o:p></div>
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According to
President Seki, they add big balls of hot steamed rice to the fermenting mash
at the final stage of the fermentation process of the <i>atsugake yodan shikomi</i>
method. As a result, the temperature of the mash is raised from approximately 8
degrees centigrade to approximately 12 degrees. Then, the enzymes and yeast
cells that have already almost stopped their activity are re-activated,
enhancing the taste of the sake. However, relying excessively on this method is
not recommended because it may generate acetic ether and the sake will often smell
like an overripe melon.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
President
Seki seems to be sticking to sake making using glutinous rice. He said he would
like to use glutinous rice also for <i>koji</i> rice.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
By the way, I
guessed that the <i>sakekasu</i> (sake-lees) obtained by pressing the
fermenting mash of this sake contained a lot of half-melted grains of glutinous
rice, and I asked President Seki whether it tastes nice. He said, "Yes,
and <i>narazuke</i> (pickles preserved in sake-lees) using this <i>sakekasu</i>
is especially nice."</div>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJuUezaztFSE1VcVhioiQGxTr6kZXu2J6TbOJjZmPzKT835twSZDQYQ5BUmgAHw1do0Ucm-AUEuoTYOOaKkgJajC1HT2ikMcEN3qG47kWCZWqp31QLPJD6x3CBMaODufbJR40T4WSGDW0/s1600/P1050917.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJuUezaztFSE1VcVhioiQGxTr6kZXu2J6TbOJjZmPzKT835twSZDQYQ5BUmgAHw1do0Ucm-AUEuoTYOOaKkgJajC1HT2ikMcEN3qG47kWCZWqp31QLPJD6x3CBMaODufbJR40T4WSGDW0/s320/P1050917.JPG" width="320" /></a></div>
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<br /></div>
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<br />
<div class="MsoNormal">
At the party,
the following sakes are served in this order.<o:p></o:p></div>
<div class="MsoNormal">
1. Daiginjo <o:p></o:p></div>
<div class="MsoNormal">
2. Tokubetsu
Junmai Sake <o:p></o:p></div>
<div class="MsoNormal">
3. Futsushu
Shiboritate Genshu <o:p></o:p></div>
<div class="MsoNormal">
4. Atsugake
Yodan Junmai Nama Genshu <o:p></o:p></div>
<div class="MsoNormal">
5. Atsugake
Yodan Junmai Hiire Genshu <o:p></o:p></div>
<div class="MsoNormal">
6. One-year
aged Daiginjo <o:p></o:p></div>
<div class="MsoNormal">
7. Two-year
aged Daiginjo <o:p></o:p></div>
<div class="MsoNormal">
8. One-year
aged Atsugake Yodan Junmai Nama Genshu <o:p></o:p></div>
<div class="MsoNormal">
9. Four-year
aged Atsugake Yodan Junmai Hiire Genshu <o:p></o:p></div>
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<br /></div>
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All sakes had
elegant sweetness (I felt like the sweetness gently permeated cells of the body)
and a bold taste. Especially, Futsushu of No. 3 was very nice. It was so nice
that I could hardly believe that this was regular sake.<o:p></o:p></div>
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One-year aged
Atsugake Yodan Junmai Nama Genshu of No. 8 was also nice. This bottle had
personally been kept for a year by Mr. Kodama in the refrigerator at his shop,
and it is sold nowhere. This sake had a rich taste and bitterness, and it was
so nice that the inner side of my both cheeks wanted another mouthful after I
swallowed down a mouthful. It has a taste somewhat resembling a caramel sauce.
A little bitter but sweet.<o:p></o:p></div>
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After
drinking different types of Ikioi-Masamune, I thought that this sake tended to
become nicer after an aging period of one year or so. Maybe, sake is usually
gets better when it is aged for a proper period under proper conditions. I
sometimes try to keep my sake in the refrigerator, but however strongly I am
determined, I soon bow down to the lure of the sake and soon the bottle becomes
empty. This is my problem.<o:p></o:p></div>
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By the way,
the <i>izakaya</i> LP2, an underground restaurant, has a bright atmosphere. They
say that the interior design is based on the concept of sunlight filtering down
through the trees on a comfortable sunny day. On the ceiling and walls embedded
are a lot of sliced cedar logs resembling bracket fungi, diffusing the smell of
fresh timber. There are several counter seats and a few tables, and especially,
the tables are non-linear shaped tables, providing customers with a relaxing
mood so that they can feel like they are in a natural environment.</div>
</div>
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As to their
foods, each menu item was made elaborately and was nice.</div>
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Today's
video: My favorite <i>kandouko</i> sake warmer. I love warmed sake, and I use
this device to prepare warmed sake.<o:p></o:p></div>
</div>
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いちべーhttp://www.blogger.com/profile/00339029588635347683noreply@blogger.com0tag:blogger.com,1999:blog-4117665288072956815.post-89163269164629666982012-07-24T16:37:00.003+09:002012-07-24T16:38:53.458+09:00Shiromaru Dam Fish Pass--a nice summer resort<br />
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A fish pass
is a construction built at a dam so that fish can swim upstream or downstream
through it.<o:p></o:p></div>
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On a recent Saturday,
I visited Shiromaru Dam Fish Pass. This is one of the <st1:country-region w:st="on">Japan</st1:country-region>'s largest
fish passes, with the vertical interval of 27 meters and the allover length of
about 330 meters. On the downstream side, the fish pass lies on the surface of
the earth. However, as the fish pass goes upstream, it halfway goes into a
tunnel underground.<o:p></o:p></div>
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When fish
swim upstream along the fish pass, they first swim up in the part that is build
as a series of close-spaced baffles placed along a long slope (I think this is
something called a baffle fishway). Water flows through the space between the
channel walls and each baffle. Each baffle of this structure slows down the
water flow providing resting places for fish. Then, fish get in the tunnel and
reach a relatively big pool. This pool provides a resting area for fish, and I
saw trout swimming in the pool before although I didn't find any fish here this
time. After leaving the pool, fish continue swimming upstream through another
part which consists of a series of partition walls. Each of the walls has holes
in the lower part of them so that fish can go through the holes.<o:p></o:p></div>
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(Baffle
fishway part<span lang="JA" style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: 'MS Pゴシック';">)</span><o:p></o:p></div>
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(Partitioned
part<span lang="JA" style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: 'MS Pゴシック';">)</span><o:p></o:p></div>
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By the way,
visitors to this fish pass can go down underground through a big vertical shaft
to see the underground part of the fish pass. A spiral staircase along the
inside wall of the shaft leads you to the bottom of the hole, where you can
easily come to the pool built in the middle point of the fish pass. You can
also walk on the passage along the fish way.<o:p></o:p></div>
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I parked the
car in the parking lot in front of the janitor building of the fish pass, and
then enter the building, in which a janitor booth was found. Sometimes, there
is someone in the booth, and sometimes there isn't. Anyway, visitors can see
the fish pass free of charge. Inside the building, the big shaft was wide open,
waiting visitors to come in.<o:p></o:p></div>
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Visitors
circle down along the spiral staircase inside the big vertical hole. This hole
seemed very deep. How deep is this hole? The vertical interval of this fish
pass is 27 meters, which must be the difference between the water level at the
entrance on the downstream side and the water level of the upstream Shiromaru Dam.
I felt the hole was over 30 meters deep. Since the janitor building is placed
at a place that is quite higher than the dam water level, I think my guess is
not an exaggeration. Going down deep underground seemed somewhat thrilling.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0yFLijEV_Py695h5gVcG-zPcXyaFtw4iN46tc9dg0XqywWlYyASV7IiTST24I4GgP040IkTaHPZWJLaxtOrpOttK9YeMeNQjP6gLsKqZliDAFAWd6ZK8n_cEb65EuFmU0Z7uf7wnljNI/s1600/P1050767.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0yFLijEV_Py695h5gVcG-zPcXyaFtw4iN46tc9dg0XqywWlYyASV7IiTST24I4GgP040IkTaHPZWJLaxtOrpOttK9YeMeNQjP6gLsKqZliDAFAWd6ZK8n_cEb65EuFmU0Z7uf7wnljNI/s400/P1050767.JPG" width="400" /></a></div>
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Because of
such a deep vertical hole, it is of course very cool inside even in midsummer. <st1:place w:st="on"><st1:placename w:st="on">Shiromaru</st1:placename> <st1:placename w:st="on">Dam</st1:placename> <st1:placename w:st="on">Fish</st1:placename> <st1:placetype w:st="on">Pass</st1:placetype></st1:place> is a nice place to visit on a
sizzling day.<o:p></o:p></div>
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/29EgClyNgKI?feature=player_embedded' frameborder='0'></iframe></div>
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<span style="color: #674ea7; font-size: large;">Today's Sake</span><o:p></o:p></div>
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Shiroyama-zakura
and Sawane (<span lang="JA" style="font-family: "MS P明朝"; mso-ascii-font-family: Century; mso-hansi-font-family: Century;">しろやま桜</span> and <span lang="JA" style="font-family: "MS P明朝"; mso-ascii-font-family: Century; mso-hansi-font-family: Century;">さわ音</span>)<o:p></o:p></div>
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Recently, I
purchased Kisho Junmai-ginjo Namazake Shiroyama-zakura (<span lang="JA" style="font-family: "MS P明朝"; mso-ascii-font-family: Century; mso-hansi-font-family: Century;">喜正</span><span lang="JA"> </span><span lang="JA" style="font-family: "MS P明朝"; mso-ascii-font-family: Century; mso-hansi-font-family: Century;">純米吟醸</span><span lang="JA"> </span><span lang="JA" style="font-family: "MS P明朝"; mso-ascii-font-family: Century; mso-hansi-font-family: Century;">生酒</span><span lang="JA"> </span><span lang="JA" style="font-family: "MS P明朝"; mso-ascii-font-family: Century; mso-hansi-font-family: Century;">しろやま桜</span>) and
Sawanoi Junmai Namzake Sawane (<span lang="JA" style="font-family: "MS P明朝"; mso-ascii-font-family: Century; mso-hansi-font-family: Century;">澤乃井</span><span lang="JA"> </span><span lang="JA" style="font-family: "MS P明朝"; mso-ascii-font-family: Century; mso-hansi-font-family: Century;">純米生酒</span><span lang="JA"> </span><span lang="JA" style="font-family: "MS P明朝"; mso-ascii-font-family: Century; mso-hansi-font-family: Century;">さわ音</span>) at a nearby
liquor shop. I took the photo below long before, and it seems that this time I also
purchased these bottles of Shiroyama-zakura and Sawane together. This means
that I love the bold taste of Shiroyama-zakura while I want some airy refreshing
factor like one Sawane exhibits in summer time?<o:p></o:p></div>
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<br /></div>いちべーhttp://www.blogger.com/profile/00339029588635347683noreply@blogger.com0tag:blogger.com,1999:blog-4117665288072956815.post-48349086747122581092012-07-13T07:20:00.000+09:002012-07-13T07:20:10.431+09:00Tokyo sake, Tamajiman Josen Honjozo<br />
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In my
opinion, Tamajiman sake brewed by Ishikawa Brewery is on the full-bodied side among
sake products made by breweries in <st1:place w:st="on">Tokyo</st1:place>.
Especially, the brewery's <i>namazake</i> is characterized by its boldness,
bringing a strong impression home to me.<o:p></o:p></div>
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Of course, <i>junmai</i>
sake and <i>ginjo</i> sake are nice for me, but for those who drink almost
everyday, it is a fortune that there are sakes that are relatively low priced
and tasty. Tamajiman Josen Honjozo is sake that fulfills this requirement.<o:p></o:p></div>
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The sake,
made from rice milled down to 65<span lang="JA" style="font-family: "MS P明朝"; mso-ascii-font-family: Century; mso-hansi-font-family: Century;">%</span> and in the <i>yondanjikomi</i> (<span lang="JA" style="font-family: "MS P明朝"; mso-ascii-font-family: Century; mso-hansi-font-family: Century;">四段仕込</span>) method, exhibits
a fully developed taste, and my impression of the first sip is "this is
nice!" Moderate palatability without too much sweetness or dryness.<o:p></o:p></div>
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I drank this
sake at room temperature, but I want to try this warmed next time.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnsk_Rw_Y6T-4A8QN2wYFrAOJHYbbPCpRr_ADOGANONOXgy9WItLKRtw0HKqz6Y3y5g3kuEHUhxtMO6-HzddtWekHU4-3JJqP-aQZgAekhzUj4p-vxYxD76v1ewNtL7O_-QLj0829Ybzg/s1600/P1050715.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnsk_Rw_Y6T-4A8QN2wYFrAOJHYbbPCpRr_ADOGANONOXgy9WItLKRtw0HKqz6Y3y5g3kuEHUhxtMO6-HzddtWekHU4-3JJqP-aQZgAekhzUj4p-vxYxD76v1ewNtL7O_-QLj0829Ybzg/s400/P1050715.JPG" width="300" /></a></div>
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By the way,
Ishikawa Brewery is located at a distance of a 20-minute walk from JR Haijima
Station. On the premises of the brewery, there are several old wooden buildings
and thick-mud-walled buildings. Many of them have been registered as tangible
cultural properties of <st1:country-region w:st="on">Japan</st1:country-region>.
There are also a Japanese restaurant and Italian restaurant run by the brewery,
where you can drink Tamajiman sake or local beer Tama-no-Megumi, which is also
brewed by this brewery. On the premises, where big <i>keyaki</i> trees offer visitors
comfortable shade, there is a pleasant breeze in summer, and many people visit
this place to have a holiday's relaxing time.<o:p></o:p></div>
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I shot the
movie below when my friends and I visited Ishikawa Brewery about five years
ago. Now, JR Haijima Station has been rebuilt, and the ticket gates are quite different
in appearance from those you see at the beginning of the video.<o:p></o:p></div>
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<br /></div>いちべーhttp://www.blogger.com/profile/00339029588635347683noreply@blogger.com0tag:blogger.com,1999:blog-4117665288072956815.post-13245484673048064182012-07-09T10:53:00.000+09:002012-07-09T10:53:28.383+09:00Kanban-musume no longer on shelves?<br />
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Kanban-musume
(<span lang="JA" style="font-family: "MS P明朝"; mso-ascii-font-family: Century; mso-hansi-font-family: Century;">燗番娘</span>: missy in charge of sake warming, literally) from Fukumusume Shuzo
is sake packaged in a can, and this can is a self-heating container allowing
sake drinkers to easily enjoy drinking warmed sake without any special sake
heating device anytime and anywhere.<o:p></o:p></div>
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This is an
interesting product, and I wanted to introduce this sake worldwide by making
and uploading the movie below. In spite of my effort, I don't lately see this
product in liquor shops. Have they discontinued making and selling this
product? Is the sake longer on shelves?<o:p></o:p></div>いちべーhttp://www.blogger.com/profile/00339029588635347683noreply@blogger.com2tag:blogger.com,1999:blog-4117665288072956815.post-76668159486541962112012-07-06T10:22:00.003+09:002012-07-06T13:55:36.589+09:00Two sakes from Tokyo<br />
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<b>Junmai
Ginjo Tamura (<i>namazake</i>) (</b><b><span lang="JA" style="font-family: "MS P明朝"; mso-ascii-font-family: Century; mso-hansi-font-family: Century;">純米吟醸田むら</span></b><b><span lang="JA"> </span></b><b><span lang="JA" style="font-family: "MS P明朝"; mso-ascii-font-family: Century; mso-hansi-font-family: Century;">生</span></b><b>)<o:p></o:p></b></div>
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Tamura
Syuzoujou based in <st1:placename w:st="on">Fussa</st1:placename> <st1:placetype w:st="on">City</st1:placetype>, <st1:city w:st="on">Tokyo</st1:city>,
started sake-brewing operation in 1822. The brewery has been making sake with
the brand name of Kasen (<span lang="JA" style="font-family: "MS P明朝"; mso-ascii-font-family: Century; mso-hansi-font-family: Century;">嘉泉</span>). In a recent year, the brewery
started making <i>junmai ginjo</i> sake with the new brand name of Tamura (<span lang="JA" style="font-family: "MS P明朝"; mso-ascii-font-family: Century; mso-hansi-font-family: Century;">田むら</span>).<o:p></o:p></div>
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According to
articles in back numbers of the brewery's mail magazine, Tamura was first
planned in collaboration of the brewery and <st1:place w:st="on"><st1:placename w:st="on">Maishu</st1:placename> <st1:placetype w:st="on">Center</st1:placetype></st1:place>
in Hamamatsucho, Minato-ku, and it was first sold in November of 2004. Then, in
June of the following year of 2005, it appeared on shelves of general liquor
shops. The brewery was regularly issuing the booklet Hinerimochi for its sales promotion,
and I remember that an issue of the booklet featured an article about how this
sake was born. The article told that the brewery head, master brewer, and sale
manager collaborated to realize "ultimate sake." The brewery, whose
sake brewing had adopted techniques of Nambu <i>tojis</i> (master brewers of <st1:placename w:st="on">Iwate</st1:placename> <st1:placetype w:st="on">Prefecture</st1:placetype>),
selected sake rice Ginginga (<span lang="JA" style="font-family: "MS P明朝"; mso-ascii-font-family: Century; mso-hansi-font-family: Century;">吟ぎんが</span>) harvested in <st1:place w:st="on"><st1:placename w:st="on">Iwate</st1:placename> <st1:placetype w:st="on">Prefecture</st1:placetype></st1:place>,
milled it down to 55%, and used sake making techniques equivalent to those for <i>daiginjo</i>
sake making to produce Tamura.<o:p></o:p></div>
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The <i>namazake</i>
(non-pasteurized sake) version of Tamura seems to be shipped two times in a
year (in June and in November?), and a liquor shop in Fussa City recently tweeted
in its twitter site that it carried Tamura <i>namazake</i>, so I went to the
shop and purchased one bottle.<o:p></o:p></div>
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The soft <i>uwadachika</i>
(orthonasal aroma) of this sake makes brings me an impression of sweetness of
rice, and a sip of the sake enters the mouth very smoothly. Palatability
spreads on the tongue and it turns seamlessly into moderate acidity. The taste
gently fades out. This sake is not very brilliant sake but it leaves me an
elegant impression as a whole.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgPfHcVvIt9uTMdPEMndxmpGPVieUvu-QZZhTbHfDh34-W5cceu97o0AOfl-H0nrBNX74wsSzAeuKJFjbUjqrJsHz1g0ME0vJb2NXIAYDSQu7z5Aghz2QnrLxLAnytwfgFiOC60C4B-vc/s1600/P1050579_s.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgPfHcVvIt9uTMdPEMndxmpGPVieUvu-QZZhTbHfDh34-W5cceu97o0AOfl-H0nrBNX74wsSzAeuKJFjbUjqrJsHz1g0ME0vJb2NXIAYDSQu7z5Aghz2QnrLxLAnytwfgFiOC60C4B-vc/s400/P1050579_s.JPG" width="300" /></a></div>
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<b>Junmai
Ginjo Kisho (</b><b><span lang="JA" style="font-family: "MS P明朝"; mso-ascii-font-family: Century; mso-hansi-font-family: Century;">純米吟醸喜正</span></b><b>)<o:p></o:p></b></div>
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<st1:street w:st="on">Itsukaichi-kaido Street</st1:street> ends at a point close to JR
Musashi-itsukaichi Station. The road that runs westwards from here is called <st1:street w:st="on">Akikawa-kaido Street</st1:street>,
and it soon changes its name to <st1:street w:st="on">Hinohara-kaido
Street</st1:street>, further extending westward. If you go
along this street to westward about ten minutes by car, you will get to the
place called Tokura, where Nozaki Syuzou is located.<o:p></o:p></div>
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By the way, the
district around the JR Musashi-itsukaichi Station including Tokura was formerly
called Itsukaichi Town, which is now included in Akiruno City. Itsukaichi
developed as a trading center of charcoal yielded in the nearby Hinohara
village, and the town was also known for its cloth products named Kurohachijo.
So, the place enjoyed its prosperity and I guess that people in this district
have been drinking Kisho, which is made by Nozaki Syuzou since olden days.<o:p></o:p></div>
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Nozaki Syuzou
seems to be a small brewery with relatively small sake production. You can find
liquor shops selling sake from the brewery in <st1:place w:st="on"><st1:placename w:st="on">Akiruno</st1:placename> <st1:placetype w:st="on">City</st1:placetype></st1:place>
and other towns, cities, and villages in the vicinity. However, it is difficult
to find such shops in the urban area of <st1:city w:st="on">Tokyo</st1:city>
and in other prefectures.<o:p></o:p></div>
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Sake whose
consumption is limited to its production place and nearby areas is surely
influenced by the taste of people living there. So, such sake should probably
be called <i>jizake</i> (local sake). Whenever I drink Kisho, I feel a yearning
for something unsophisticated, unaffected, and ingenuous that is implied by the
word <i>jizake</i>.<o:p></o:p></div>
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As to Kisho,
usually, I prefer drinking <i>junmai</i> sake to more high class sake, but the
other day, I got and drank Junmai Ginjo Kisho enjoying some luxury.<o:p></o:p></div>
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This Junmai
Ginjo Kisho has a very gentle and mild taste. Most sake tastes better at room
temperature rather than when chilled. The taste of this sake is also better at
room temperature than when chilled. So, I warmed it up lukewarmly to make <i>nuru-kan</i>
(<span lang="JA" style="font-family: "MS P明朝"; mso-ascii-font-family: Century; mso-hansi-font-family: Century;">ぬる燗</span>: around 40 degrees C (104 degrees F)). Elegant sweetness and flavor and
gentle aroma expanding in the mouth are well balanced wonderfully. A faint banana-like
aroma is consistently harmonizing with the palatability of the sake as if moderate
background music were playing.<o:p></o:p></div>
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<br /></div>いちべーhttp://www.blogger.com/profile/00339029588635347683noreply@blogger.com0tag:blogger.com,1999:blog-4117665288072956815.post-9445943997585593062012-06-25T12:11:00.000+09:002012-07-09T10:36:56.903+09:00Hakata Nerizake<i style="background-color: white;">Amazake</i><span style="background-color: white;"> is a sweet beverage, which is often
made by preparing mixture of water, sugar, and </span><i style="background-color: white;">sakekasu</i><span style="background-color: white;"> (sake lees) and then
heating it. Another method of making </span><i style="background-color: white;">amazake</i><span style="background-color: white;">, traditional method, is to
use mixture of rice </span><i style="background-color: white;">koji</i><span style="background-color: white;">, rice, and water, and </span><i style="background-color: white;">amazake</i><span style="background-color: white;"> made in this
method has mild sweetness deriving from rice </span><i style="background-color: white;">koji</i><span style="background-color: white;">. </span><br />
<br />
<span style="background-color: white;">People tend
to think this beverage is something to be drunk in winter, but people in old
times drank it in summer because it was considered to be very nutritious and to
be a good cure for summer weariness. Actually, the beverage, being rich in
vitamins B1, B2, and B6, folic acid, dietary fiber, oligosaccharide, amino acid
such as cystein, arginine, and glutamine, and a large amount of glucose, is
often referred to as "drinking drip infusion." </span>
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<o:p></o:p></div>
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<span style="background-color: white;"><br /></span></div>
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<span style="background-color: white;">By the way, I
recently found some interesting beverage being sold in a nearby liquor shop.
It is called "Hakata Nerizake." Hakata is the name of a place in </span><st1:placename style="background-color: white;" w:st="on">Fukuoka</st1:placename><span style="background-color: white;"> </span><st1:placetype style="background-color: white;" w:st="on">Prefecture</st1:placetype><span style="background-color: white;">,
</span><st1:place style="background-color: white;" w:st="on">Kyushu</st1:place><span style="background-color: white;">, and Nerizake can be interpreted as sake
made by grinding or kneading something. According to the description on the
packaging carton, Nerizake is made in the following way: Prepare mixture of
rice and glutinous rice, and make lactic acid fermentation occur in the mixture.
Add rice, rice </span><i style="background-color: white;">koji</i><span style="background-color: white;">, and water to the fermented lactic acid mixture, and
further ferment it. Then, grind the fermented mixture with a mortar and strain
it with silk cloth. The made beverage has 3% of alcohol. It tastes very nice
with a sweet and sour flavor.</span></div>
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<o:p></o:p></div>
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<i>Amazake</i> is something made by fermenting
(saccharifying) rice and rice <i>koji</i> while sake is made by fermenting
(saccharifying) rice and rice <i>koji</i>, and generating alcoholic fermentation
with help of yeast. So, this Nerizake, having sweetness and acidity with a low
alcohol content, can probably be placed somewhere between <i>amazake</i> and
sake.<o:p></o:p></div>
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Incidentally,
the label on the bottle bears an indication of "<span lang="JA" style="font-family: 'MS P明朝';">清酒</span>" (sake),
telling that this beverage is classified as sake according to the <st1:country-region w:st="on">Japan</st1:country-region>'s Liquor
and Tax Law.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0qSVye5QUyhWKUFCcpAJqh08rryBduJP-8PbGhYN5R_czKLE2h93Nr8lX-X_exZ-QHJ-fo3rrrZ-fVu9M8ibLaS_9YbS6LS45FV3X8fxWn2h73yfZGYnbBml_87eWib9sX2BetYa2hA8/s1600/P1050555_s.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0qSVye5QUyhWKUFCcpAJqh08rryBduJP-8PbGhYN5R_czKLE2h93Nr8lX-X_exZ-QHJ-fo3rrrZ-fVu9M8ibLaS_9YbS6LS45FV3X8fxWn2h73yfZGYnbBml_87eWib9sX2BetYa2hA8/s320/P1050555_s.JPG" width="320" /></a></div>
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I hardly feel
alcohol in this sake because of an alcohol content as low as 3%, and enjoyed it
like soft drink. However, this is priced at 1575 yen for 500-ml bottle, which
means over 2200 yen if it bottled in a 720-ml bottle. So, this can be said to
be quite expensive sake. If this was less expensive, I could probably drink it
quite often.<o:p></o:p></div>
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<br /></div>いちべーhttp://www.blogger.com/profile/00339029588635347683noreply@blogger.com0tag:blogger.com,1999:blog-4117665288072956815.post-27305297666120997662012-06-10T12:06:00.003+09:002012-06-10T12:06:42.530+09:00Kagatobi<br />
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A convenience
store in my neighborhood carries the <i>junmai</i> sake named Kabatobi Gokukan
Junmai (<span lang="JA" style="font-family: "MS P明朝"; mso-ascii-font-family: Century; mso-hansi-font-family: Century;">加賀鳶</span><span lang="JA"> </span><span lang="JA" style="font-family: "MS P明朝"; mso-ascii-font-family: Century; mso-hansi-font-family: Century;">極寒純米</span>) made by Fukumitsuya
Sake Brewery. Fukumitsuya, based in <st1:placename w:st="on">Kanazawa</st1:placename>
<st1:placetype w:st="on">City</st1:placetype> in <st1:place w:st="on"><st1:placename w:st="on">Ishikawa</st1:placename> <st1:placetype w:st="on">Prefecture</st1:placetype></st1:place>,
is known for its adherence to making of <i>junmai</i> sake, and I hear the
brewery is making only <i>junmai</i> sake (no brewing alcohol-added sake).<o:p></o:p></div>
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A 720-ml
bottle of this Kagatobi is sold at a quite reasonably price of 1050 yen, but
its flavor is never cheap. At the first sip, I felt that this was sweet sake.
Then my taste buds began to recognize its acidity, and the salivary glands were
stimulated. Now, my palate was awoken and tasted the sake flavor happily and
sufficiently. Then, shortly, the taste of sake faded away quickly. Oh, I knew
this is the <i>junmai</i> sake!<o:p></o:p></div>
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This sake is
also nice when warmed.<o:p></o:p></div>
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<i>Kanzake</i> (warmed sake) temperatures<o:p></o:p></div>
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Hinaka-kan (<span lang="JA" style="font-family: "MS P明朝"; mso-ascii-font-family: Century; mso-hansi-font-family: Century;">日向燗</span>, "sunbathing
warm"): Around 30 degrees C (86 degrees F)<o:p></o:p></div>
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Hitohada-kan
(<span lang="JA" style="font-family: "MS P明朝"; mso-ascii-font-family: Century; mso-hansi-font-family: Century;">人肌燗</span>, "body warm"): Around 35 degrees C (95 degrees F)<o:p></o:p></div>
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Nuru-kan (<span lang="JA" style="font-family: "MS P明朝"; mso-ascii-font-family: Century; mso-hansi-font-family: Century;">ぬる燗</span>, "lukewarm
"): Around 40 degrees C (104 degrees F)<o:p></o:p></div>
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Joh-kan (<span lang="JA" style="font-family: "MS P明朝"; mso-ascii-font-family: Century; mso-hansi-font-family: Century;">上燗</span>, "nicely
warm"): Around 45 degrees C (113 degrees F)<o:p></o:p></div>
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Atsu-kan (<span lang="JA" style="font-family: "MS P明朝"; mso-ascii-font-family: Century; mso-hansi-font-family: Century;">熱燗</span>, "hot"):
Around 50 degrees C (122 degrees F)<o:p></o:p></div>
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Tobikiri-kan
(<span lang="JA" style="font-family: "MS P明朝"; mso-ascii-font-family: Century; mso-hansi-font-family: Century;">飛び切り燗</span>, "piping hot"): Around 55 degrees C (131 F) or hotter<o:p></o:p></div>いちべーhttp://www.blogger.com/profile/00339029588635347683noreply@blogger.com0tag:blogger.com,1999:blog-4117665288072956815.post-40528051091344436262012-06-07T14:38:00.002+09:002012-06-07T18:57:10.248+09:00Warmed sake -- finding another charm of sake<span style="font-family: inherit;">I sometimes
read articles about sake seminars or events held outside <st1:country-region w:st="on">Japan</st1:country-region>, and it
seems that they drink sake chilled or at a room temperature in most cases and drinking
sake warm is not very popular overseas.</span><br />
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">The Japanese
have been enjoying warmed sake for a long time, or they even thought that sake was
a beverage to be drunk warmed. In recent years, premium sake such as <i>ginjo,
junmai ginjo</i>, or <i>daiginjo</i> sake became widely sold in the general
market in <st1:country-region w:st="on">Japan</st1:country-region>,
and people began to enjoy these high-end sake products. In most cases, they
loved to drink these sakes chilled, while many people continued to drink low-priced
regular sake warmed.<o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">So, which is
the better way to drink sake, warmed or chilled?<o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Well, let's
think of what happens to sake when it is warmed.<o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">When sake is
warmed, it sometimes increases in its foreign, objectionable taste, sometimes increases
in its sweetness, sometimes increases in its acidity, and sometimes increases
in its good flavors. So, if you warm sake successfully, you may be able to enjoy it better.<o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Premium sake,
especially <i>ginjo</i> sake, is delicately made and such sake is difficult to
warm properly, because warming sake tends to detract from its good flavor
balance. In addition, <i>ginjo</i> sake, generally, is sufficiently enjoyable without
being warmed because it has a clear flavor and a less foreign, objectionable
taste. So, people tend not to venture to warm up such sake.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Thus, <i>izakayas</i>
or restaurants do not serve warmed premium sake in most cases, and they serve
their sake chilled or at a room temperature, instead. In this way, people began
to think that only cheap sake is suitable for being warmed and premium sake
should not be warmed.<o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Of course,
there is no rule that <i>ginjo</i> sake should not be warmed. There must be
beautiful <i>ginjo</i> sake that can be good warmed sake if warmed carefully.
Warming up sake may bring about an unexpectedly fascinating flavor (or may ruin
delicate balance of flavor). <o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Actually, I
have some successful experiences about warming up sake. For example, I warmed clean
and elegant-taste <i>ginjo</i> sake to make it <i>nurukan</i> (lukewarm sake at
a temperature of around 40 degrees C or 104 degrees F), getting a result of
enhanced acidity, which made better pairing with food. This is a kind of "discovery,"
and I am often excited at such "discovery," realizing the profundity
and charm of the sake world.<o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">By the way,
the following expressions are sometimes used regarding warmed sake:<o:p></o:p></span></div>
<div class="MsoNormal">
<br />
<ul>
<li><i style="font-family: inherit;">kan-agari</i><span style="font-family: inherit;"> (</span><span lang="JA" style="font-family: inherit;">燗上がり</span><span style="font-family: inherit;">): The
state in which the sake taste has been enhanced by warming it</span></li>
<li><i style="font-family: inherit;">aji ga
hiraku</i><span style="font-family: inherit;"> (</span><span lang="JA" style="font-family: inherit;">味が開く</span><span style="font-family: inherit;">): The
taste of sake that is not recognized very much when it is cold becomes
discernible by warming it.</span></li>
<li><span style="font-family: inherit;"><i>kaori ga
hiraku</i> (<span lang="JA">香りが開く</span>)</span>: <span style="font-family: inherit;">The
bouquet of sake that is not recognized very much when it is cold becomes
discernible by warming it.</span></li>
</ul>
</div>
<div class="MsoNormal">
<span style="font-family: inherit;">As a flower
bud which is very firm in the coldness of winter loosens slowly to open in the
spring sun to finally enchant us with its fragrant bloom, when some sake that
has been stored at a low temperature is warmed, its virtues including its bouquet
and flavor that have been confined in itself become more discernible and
enhanced.</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Since I have
experienced fascinating phenomena such as <i>kan-agari, aji ga hiraku, kaori ga
hiraku</i>, I have arrived at the conviction that drinking warmed sake occupies
a major part of sake drinking pleasure. I even feel that if you miss chances to
experience the virtue of warmed sake, you cannot experience half of the virtue
of sake.<o:p></o:p></span><br />
<span style="font-family: inherit;"><br /></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1JmB-gA8JMcsAsZe-gT9fdp87qfPO0pEY8RqsL5vY7KsNSPGsz9YK1dM0FpBQtq_4OQ2oFgcV11NjSa1-9P57ZUvV115ZiJeNKSWc8MP_-XTp8NzMlYcdxuCCB2QD8L5JoQaKNHATcgU/s1600/P1040200.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1JmB-gA8JMcsAsZe-gT9fdp87qfPO0pEY8RqsL5vY7KsNSPGsz9YK1dM0FpBQtq_4OQ2oFgcV11NjSa1-9P57ZUvV115ZiJeNKSWc8MP_-XTp8NzMlYcdxuCCB2QD8L5JoQaKNHATcgU/s320/P1040200.JPG" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-family: inherit;">Antique sake warmer "kandouko"</span></div>
</div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">I never
intend to give you assertive instructions regarding how you drink sake. However,
I would like you not to declare that <i>ginjo</i> sake should not be warmed,
and if you are interested in warmed sake, I want you to try warm up various
sake and drink it by yourself. I believe you can find nice <i>ginjo</i> sake that
increases in its beauty when warmed. I really want you to have exciting
fascinating experiences with warmed sake.</span><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
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<div class="MsoNormal">
<br /></div>いちべーhttp://www.blogger.com/profile/00339029588635347683noreply@blogger.com2tag:blogger.com,1999:blog-4117665288072956815.post-37408346923182936682012-05-12T21:09:00.000+09:002012-06-07T14:40:10.331+09:00Went to Kawagoe and retuned with Kagamiyama happily<br />
<div class="MsoNormal">
I heard they
were holding a spring festival in <st1:placename w:st="on">Kawagoe</st1:placename>
<st1:placetype w:st="on">City</st1:placetype>, <st1:place w:st="on"><st1:placename w:st="on">Saitama</st1:placename> <st1:placetype w:st="on">Prefecture</st1:placetype></st1:place>.
So, friends and I went there for a walk and sightseeing.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
We met around
at noon at Honkawagoe Station. First, we wanted to eat something for lunch, and
one of us made a phone call to a restaurant Furin, where we often eat sushi and
drink Kagamiyama sake, the sake brewed in <st1:city w:st="on">Kawagoe</st1:city>.
Unfortunately and as I expected, their seats were fully reserved. The
restaurant seems to have a lot of customers at festival time.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
On a shopping
street close to the station, we found a sushi restaurant and entered it. Since
they carried neither Kagamiyama sake nor Coedo beer, we did not drink any
alcoholic beverages there, and just ate sushi and went out. When we went out of
the restaurant, there was a sprinkling of rain on the street. We went
northwards along the shopping street, and saw the commercial compound of Kurari
ahead on the right, where defunct Kagamiyama Shuzo brewery (different brewery
from current Koedo Kagamiyama Shuzo) used to be making sake. On the premises of
this compound, a festival float called Iemitsu no Dashi was exhibited. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
(Kawagoe
Spring Festival -- video shot on May 5, 2011)<o:p></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
We entered a
building of Kurari and I bought some sweets for a souvenir. Then, I drank Coedo
beer and Kagamiyama sake at the drinking stand.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I want to
drink Coedo beer and Kagamiyama sake whenever I visit <st1:place w:st="on"><st1:placename w:st="on">Kawagoe</st1:placename> <st1:placetype w:st="on">City</st1:placetype></st1:place>
except for when I am driving a car. First, I had white beer made from wheat,
and then Kagamiyama sake. Three of us tasted sake of this brand but each had a
different type so that we could share and taste three types. One friend ordered
Bizen-Omachi Tokubetsu Junmai Muroka Nama Genshu, the next friend ordered
Tobindori Daiginjo Muroka Nama Genshu Shizukuzake, and I ordered Yamadanishiki
Junmai Ginjo Muroka Nama Genshu.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
(Kagamiyama
sake tasting)<o:p></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<object width="320" height="266" class="BLOGGER-youtube-video" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" data-thumbnail-src="http://i.ytimg.com/vi/0_rjetKkGfI/0.jpg"><param name="movie" value="http://www.youtube.com/v/0_rjetKkGfI?version=3&f=user_uploads&c=google-webdrive-0&app=youtube_gdata" />
<param name="bgcolor" value="#FFFFFF" />
<embed width="320" height="266" src="http://www.youtube.com/v/0_rjetKkGfI?version=3&f=user_uploads&c=google-webdrive-0&app=youtube_gdata" type="application/x-shockwave-flash"></embed></object></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The <i>daiginjo</i>
sake tasted like milk and had a very beautiful flavor, while my <i>junmai gijo</i>
sake was a little cloudy and slightly bitter (this bitterness may have derived from
the Yamadanishiki rice used). And I liked the Omachi <i>tokubetu junmai</i>
sake. This sake had a vivid and well-balanced taste and left a strong
impression.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
After getting
out of Kurari, it was still raining and did not seem to stop raining soon. We
walked for a while, but finally entered a coffee shop and had some coffee to
wait until it would stop raining. I ordered a cup of Mandheling coffee, which
has a pale brown color, but it tasted thicker than it appears, having plenty of
body. After we chattered for a while, the rain seemed to have become light.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
So, we got
out of the coffee shop, and soon the rain became strong. I didn't know why, but
we were not very lucky about the weather on this day.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Anyway, I
encountered that super nice sake, Kagamiyama Bizen-Omachi Tokubetsu Junmai
Muroka Nama Genshu, and could buy a bottle of it. So, I was very happy.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>いちべーhttp://www.blogger.com/profile/00339029588635347683noreply@blogger.com0tag:blogger.com,1999:blog-4117665288072956815.post-67169138157214993472012-04-20T14:26:00.001+09:002012-04-20T14:26:53.043+09:00Sake "Sugi-no-mori" of Narai Inn Town<br />
<div class="MsoNormal">
<span style="font-family: inherit;">Narai is an
old inn town located in <st1:placename w:st="on">Shiojiri</st1:placename> <st1:placetype w:st="on">City</st1:placetype>, <st1:place w:st="on"><st1:placename w:st="on">Nagano</st1:placename>
<st1:placetype w:st="on">Prefecture</st1:placetype></st1:place>. The town is
on the Nakasendo that connected Edo (<st1:city w:st="on">Tokyo</st1:city> in
the present day) and Kusatsu-juku (<st1:placename w:st="on">Kusatsu</st1:placename>
<st1:placetype w:st="on">City</st1:placetype>, <st1:place w:st="on"><st1:placename w:st="on">Shiga</st1:placename> <st1:placetype w:st="on">Prefecture</st1:placetype></st1:place>
in the present day). The roughly 1-km-long main street of the town is lined
with inns and various shops including local food shops selling <i>oyaki</i>, <i>goheimochi</i>,
buckwheat noodles, or sweets, lacquer ware shops, Japanese pickle shops, liquor
shops selling local sake, and craft shops.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">The sake brewery
Sugi-no-mori Shuzo is also located on the main street of this inn town. I
searched for a Web site of this brewery but could not find such a site. Maybe
it does not have one. This company seems to have gained in popularity through
word of mouth.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Recently, my
sake-drinking friends and I attended a bus tour that traveled to Narai and
other sightseeing spots. In this tour, we stopped at this old town for about 50
minutes, so we dropped in this brewery.<o:p></o:p></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEPa3wiUq8TyJAWXuNoZPWSSXNiriympbAQATG7bIqHzeojW_LUoy1RQMLaLZpTRjhZkPyH2Xxbmgm8oqRaspd8sbwDGoChq_hcsZ_1KaPyZ3h-f4FaUT3ZDPUUzBaGVF1er7t5OLv6X4/s1600/P1050073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEPa3wiUq8TyJAWXuNoZPWSSXNiriympbAQATG7bIqHzeojW_LUoy1RQMLaLZpTRjhZkPyH2Xxbmgm8oqRaspd8sbwDGoChq_hcsZ_1KaPyZ3h-f4FaUT3ZDPUUzBaGVF1er7t5OLv6X4/s400/P1050073.JPG" width="400" /></span></a></div>
<div class="MsoNormal">
<span style="font-family: inherit;">There was a
big cedar ball under the eaves of the brewery building. I think this type with
a straw festoon is very rare.</span></div>
<div class="MsoNormal">
<br />
<div class="MsoNormal">
<span style="font-family: inherit;"><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">I bought a
bottle of Junmai Ginjo Suginomori at this shop. At this time, the shopkeeper
gave me some plastic cups so that we could enjoy the sake in the bus on the way
home.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">After leaving
the last sightseeing destination of Takato Joshi Koen, an old castle ruin park,
which is famous for its cherry blossoms, the bus traveled from <st1:placename w:st="on">Takato</st1:placename> <st1:placetype w:st="on">Town</st1:placetype>
to <st1:place w:st="on"><st1:placename w:st="on">Chino</st1:placename> <st1:placetype w:st="on">City</st1:placetype></st1:place>. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">In the bus,
when I opened the cap of the sake bottle I bought at Narai, the bus was running
along the winding road that climbed up to <st1:place w:st="on"><st1:placename w:st="on">Tsuetuki</st1:placename> <st1:placetype w:st="on">Pass.</st1:placetype></st1:place>
My sake cup in which I poured some sake, sometimes slid on the tiny table
attached on the backrest of the seat in front of me. I had to be very careful
and needed to hold my sake bottle and cup to prevent them from toppling or
falling down. I gradually began to feel dizzy from the bus movement on the road
with frequent curves and it became difficult to continue drinking the sake. What
is worse, after passing <st1:place w:st="on"><st1:placename w:st="on">Tsuetsuki</st1:placename>
<st1:placetype w:st="on">Pass</st1:placetype></st1:place>, the descending road
was much steeper than the ascending one and it had many hairpin bends. I was
sure that this was the most unsuitable condition for drinking sake.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<span style="font-size: 10.5pt;"><span style="font-family: inherit;">Therefore, I shot the video I provided below while the
bus was in rest in the parking lot of souvenir shop Oginoya that was located
just close to the Suwako interchange on Chuo Jidoshado Express Highway (in a
shaky bus, I need another hand to shoot video while holding a sake cup in my
left hand and sake bottle in my right hand). I used my cell phone camera to
shoot this, so picture and audio quality is not very good.</span></span></div>
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<span style="font-family: inherit;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/tJ9Igu4wQ7E?feature=player_embedded' frameborder='0'></iframe></span></div>
<div class="MsoNormal">
<br />
<div class="MsoNormal">
<span style="font-family: inherit;">Although this
is a <i>junmai ginjo</i> sake, its aroma is quite subdued, and flavor is unaffected.
So, I recommend this sake for someone who wants to enjoy carefully a substantial
flavor or acidity of <i>junmai</i> sake. Many people describe such sake as
being flinty and dry, but this sake exhibits a bold and impressive taste
deriving from <i>koji</i> rice, and just "flinty" or "dry"
is not a right word for describing this sake.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Anyway, after
the bus finally entered the express highway from the Suwako interchange, the
seat is no longer shaky. So, we resumed enjoying the sake in peace. I like a bus
tour because, <span style="font-family: inherit;">unlike a drive trip, I don't need to drive a car and can drink
sake freely.</span></span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: 10.5pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: 10.5pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: 10.5pt;">Please watch other video works at</span><span lang="JA" style="font-family: inherit;"> </span><span lang="JA" style="font-family: inherit;"><a href="http://www.youtube.com/user/Ichiro0402Nakano" target="_blank">Ichibay Channel</a>.</span></div>
</div>いちべーhttp://www.blogger.com/profile/00339029588635347683noreply@blogger.com0