TENGUMAI SPECIAL

July 16, 2014

Tengumai

TENGUMAI SPECIAL

 

This masterpiece from Ishikawa tastes so different. The acidity and complex flavours intrigues me. The difference is borne during it’s characteristic “Yamahai Jikomi” process in which natural lactic bacteria in the atmosphere of the brewery is cultured to ferment the rice. The northern cool location and slow fermentation process creates this beautifully refreshing sake. It changed my perception of sake. Definitely recommended. Promoted with confidence. Please try while it’s at this special price.

 

150ml $7.20

300ml $13.80

 

天狗舞といえば山廃純米酒。

 

天狗舞は“米の旨味を飲んでいただきたい”との

信条にのっとり純米酒にこだわっています。

 

このお試し価格期間にぜひ味わってください。

 

山廃とは酒母の製造方法のひとつで、古来の酒母造りの流れをくむ方法です。仕込みのときに、雑菌による汚染を防ぐための既製の乳酸を添加せず、自然界の乳酸菌を巧みに取り込み、低温でじっくりと乳酸発酵させます。こうして自然の姿で育てた酒母には、頑強で活き活きした酵母だけが生き残ります。

昨今はほとんどの蔵が速醸酒母(乳酸を添加し、短期間で酒母を育成する製造法)を採用するため、山廃を知る職人がめっきり少なくなりました。そのなかで天狗舞が山廃にこだわりつづけるのは、酒本来の旨味は山廃でこそ醸せると信じているからです。きめ細やかでふくらみのある酒を造るための手間暇は惜しみません。


Smokey Ajitama only at the Night Noodle Markets

July 15, 2014

Working on the trial of the limited topping available only at the Night Noodle Markets. Turned out superb! Looks the same but taste the smokiness of this egg infused in hickory and smoked bonito brine. Feeling excited and a bit nervous for our first pop up event starting this Thursday.

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Yeshi Buna @ Moorooka

July 8, 2014

Felt like trying something different. Ethiopian food at Yeshi Buna. I ordered veggie combo and meat combo. Very clean and tidy interior shop situated in a modern shopping complex. Good mix of flavors and textures. The injera a traditional sour dough crepe / flat bread is fluffy but distinctly sour and goes well with the stews. We are suggested to eat with hands as per the tradition. Enjoyed the experience and the taste. Would like to try some other types of food next time.

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Tasting Ippin / Yoshikubo Shuzo

July 7, 2014

Junmai: Umami and acidity very rich. Color is pale reflecting this. However the finish is surprisingly crisp and dry. Yoshikubo San states it is intended that way to try to create a “Chablis” sake to match with food like fresh oysters.

Junmai Daiginjo: not too strong ginjo aroma but can taste the polished yamadanishiki. Mellow sweetness and umami but again, finishing to a very crisp and dry finish unique for a Junmai Daiginjo.

Very interesting to hear the policy of the brewery putting emphasis on the finish crispness. Price is accessible so look for this one to be on the menu soon!

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Bonus Pork Cheek Kakuni when you go the Works – July 4th

July 3, 2014

< NOTICE 限定>

 

今だけ「全部のせ」で角煮がおまけで入ります。

Bonus Kakuni when you order Works

 

OR

 

角煮トッピング $1.80

Pork Cheek Kakuni Topping $1.80

 

Guessing we will sell out tomorrow July 4th lunch,, maybe dinner.


Truffle Ramen

July 3, 2014

Tis here… As good as always.

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Il Locale

July 2, 2014

Inspiring good stuff. Pizza dough fresh, proper wood oven, the tagliatelle of wild boar amazing subtle but strong umami. Quality is 10 levels above home cooking. The croquette of dried cod and potato not bad but didn’t work for me.

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