Japanese oyster restaurant&bar Kakiya Kodaharu

26/08/2016

Hatsumago(初孫） brewery Festival !!（8/23）

We held "Hatsumago(初孫） brewery Festival !!"

Hatsumago brewer came and explaned to our customer how to
make sake and history of Sakata.
Hatsumato is made in Sakata（Yamagata Prefecture)
（http://www.sakata-kankou.com/en/sakata.pdf）

We served Kodaharu-Set. It is tasted 3 type of Oysters and
3 type of Hatsumago's sake which makes it delicious.

23/08/2016

Kitaya brewery Festival !!

We have being holding "Kitaya brewery Festival".
We served a original "Kitaya brewerry's Nomikurabe - set" （tasting set）

Yestarday, Kitaya brewer came our resutaurant.
He explained how to make sake to the customer ,and
present "kikizakeyou-ochoko"(sake cup for tasting)

Please,try it !!

27/06/2016

27/06/2016

We've heard about Sake making
to Sake brewery Owners.
『天寶一（Tempouichi) Murakmi Owner　(picture:left)』

天寶一（Tempouichi) means ”the only treasure heaven and earth”
It taste light dry and rich rice flavor. I love it !!

This brewery's quality contorl is great.　For example
　・After rice polisshing,as soon as packing the vacuum pack.
　　（to not go away moisture）
　・It opened to 10 seconds before the rice washing.
　・All rice for koji is washed with10kg unit & limited water absorption.
　・All koji made with Koji-buta.
　・Delicate temperature control, Mixing of fermentation mash, alcohol content of the finished,etc.
So, It's smooth & rich , perfect marriage for Wasyoku.
Please try it !!

30/05/2016

New Natsu Sake arrived！！

　・文佳人　夏純吟（Bunkajin Natsu-jungin)
夏 means summer.　純吟(jungin)＝純米吟醸(junmai-ginjo)

Its label is printed some pretty specters.
Kuratsuki-kobo , Henpai-jiji , Michine , Naminami , Igowarashi
Please check what kind of specter !!

　・酔鯨　なつくじら(Suigei Natsu-kujira)
酔鯨(Suigei) is brewery name.
　酔(sui) means get drunk.　鯨(kujira) means whale.
Natsu-kujira is summer whale.

26/05/2016

The Natsu Sake Arrived ！！(" Natsu " means summer.)

" Natsu Sake " is the sake made for summer. It taste little sweet , fresh , light & smooth.
　
・山形正宗　夏ノ純米（Yamagata Masamune Natsu-no-Junmai)
・紀土　夏ノ疾風（KID junmai Ginjo Natsu-no-Shippu）
・玉川　アイスブレーカー（Tamagawa Icebreaker)
・播州一献　夏辛+15（Banshu-Ikkon　Natsu-Kara+15)

16/05/2016

"Kidoizumi-syuzo's Kurabiraki" (Kidoizumi brewery's Event)

We have participated in " Kidoizumi-syuzo's Kurabiraki " last month.
"Kurabiraki" is the event held after the end of brewering of the year. the event is the opening ceremony,announced and tasting New Sake,the brewery tour etc.

"Kidoizumi-syuzo" is original brewery that is birthplace of "Kouon-yamahai tsukuri "

" Kouon-yamahai tsukuri " is differ from "Yamahai tsukuri".
Because this type of moto (yeast mash) is generated at a higher temperature than Yamahai-moto (a manufacturing process of yeast mash)

It taste like a white wine unlike other "yamahai tsukuri"

"Kidoizumi-syuzo" has been working on the aging Sake from the time it was little,so they has 30years more aged sake.

07/05/2016

We hold a tasting party of ”Kitaya” brewery!!

”Kitaya" brewery made champion sake "KItaya Daiginjo Gokujyo"
at International Wine Charenge 2013,it was then selected as the best of the best in a head-to-head competition against the finest from all five categories.

We were teached making sake & tasting the ten types of sake and a shochu　with "Kitaya" brewery salesman.

1.Kitaya Daiginjo Gokujo ; IWC2013 Champion sake
2.Kitaya Junmai Daiginjo rice-polishing rate 50%
3. Kitaya Tokubetsu Junmai "Yumeikkon"
4.Souden Junmai Daiginjo rice-polishing rate 39%
5.Souden Junmai Ginjo
6.Souden Tokubetsu Junmai
7..Souden Honjozo ; IWC2014 ;TROPHY in a part of the sake section Honjozo of IWC 2014
8.Kansansui Junmai Daiginjo rice-polishing rate 45%
9."Gin no hitomi" Daiginjo
10.Sparkling Sake " Aino Hime "

11.Barrel Matured Barley Shochu "Gokoo"

we compared taste and aroma color, different by rice,rice-polished rate,brewing methods.
We experienced the excellence of Japanese sake again.

09/12/2015

We experienced "Yamaoroshi：山卸”

It was very hard!! >

09/12/2015

Yamaoroshi　or　Motosuri（山卸もしくは、もと摺り）

This is one step in making Sake.
In the traditional method of making sake, brewers had to mash the rice and koji together well for better fermentation.
They put steamed rice, koji and water in a shallow barrel.

After the mixture had cooled down for 15 to 20 hours,
it was mashed with a tool called kabura kai.
This yamaoroshi process required patience and manpower,
and was very strenuous work used to perform in the winter during the very cold night hours.　
　

16/11/2015

Yesterday, we hold a tasting party of Izmibashi brewery!!

Hi, this is Shingo,Kodaharu's Sake master.

Yesterday, we were tasting the five types of sake with
vice master brewer Terada-san.
1.Izumibashi junmai hatsushibori "Rakufumai"
①いづみ橋　純米初しぼり　楽風舞→冷酒　
2.Momoiro Kuro-Tombo junmai-kimoto
②桃色黒とんぼ純米生酛神力 　　　→熱燗　50℃
3.Izumibashi junmai-yamahai　"Shinriki"
③神力純米山廃 　　　　　　　　→飛び切り燗　55℃
4.Kuro-Tombo junmai-yamahai "Yamadanishiki"
④黒トンボ純米生酛山田錦 　　　　　→冷酒
5.Kaki-sake (Izumibashi Ebinakouchi "Yamadanishiki" rice polish-rate80%)
　⑤牡蠣酒 （いづみ橋恵海老名耕地山田錦80%精米）→ぬる燗

1.Izumibashi Junmai hatsushibori "Rakufumai" is ”Izumibashi-Beaujolais”. So It is a Sake that Izumibashi Brewery was brewing first this year. And we ware able to drink it luckily first in Japan.^^
Taste has rice sweetened with fresh, fragrant mellow even rich.
Everyone said it is a very delicious.

２～４　are　Kimoto or Yamahai tsukuri.
"Kimoto and Yamahai Tsukuri" is a way of brewing from the old days and it takes time to cause fermentation than usual.
Its taste is complex and profound acidity and flavor and it will spread even more flavor by warming.
We were able to recognize the taste of again Kimoto and Yamahai tsukuri.

5.Izumibashi Ebinakouchi "Yamadanishiki" 's rice polish rate is
80%.It's very high, but taste is smooth.
Kakisake is warmed it, and put the roasted oysters in there.
Then oyster flavor, came out even sweetness, such as rice cakes, It becomes rich taste.I was very surprised at this change in taste.　

We have also compared eat three oysters.
・Senpoushi (Hokkaido)
・Sakoshi (Hyougo)
・Ookurokamishima(Hiroshima)
So, we are oyster restaurant.^^

The tasted sake are sold even now.
Please come to drink. We'll be waiting for you.