In Experimentation Mode at Drinkingjapan.org Recently we engaged in a little literary Dumpster diving, went through our vast library with the finest of lice combs, and pulled up this little gem, You’re Really Cooking When You’re Cooking with SEVEN-UP!, which is available as a free download from Project Gutenberg* . Though hardly unique in the … Continue reading Constant Experimentation
Maki no Hatsuyuki (牧の初雪）Doburoku: “Please, I Want Some More”
Maki no Hatsuyuki (牧の初雪) Gruel has some negative connotations in popular culture. In the English-speaking world, the adjective “thin” frequently precedes the noun “gruel.” The word conjures up images of hapless Cinderella-types being gastronomically abused by harpies of various sorts. Perhaps the man who did the most to solidify its odious image is Charles Dickens, … Continue reading Maki no Hatsuyuki (牧の初雪）Doburoku: “Please, I Want Some More”
Hoshino Resorts’ KAI Anjin and after-Bath Refreshment
From Our Window Recently one of us here at drinkingjapan.org used the barely open window of opportunity for travel and relaxation to visit Hoshino Resorts’ KAI Anjin, which is located in Ito, Shizuoka Prefecture. Hoshino Resorts is an upmarket hotel chain, and from our experience at KAI Anjin, its reputation is well deserved. Though the … Continue reading Hoshino Resorts’ KAI Anjin and after-Bath Refreshment
Kijoshu (貴醸酒)
We had the good fortune of trying four different types of kijoshu recently: Hanatomoe Mizumoto x Mizumoto （花巴 水酛x水酛） Senkin Organic Nature 2021: Kijoshu (仙禽 オーガニックナチュール貴醸酒)Aizu Miyaizumi Kijoshu （會津宮泉 貴醸酒） Kokuryu Kijoshu （黒龍 貴醸酒） Kijoshu is a relatively new type of sake developed in 1973, but it actually has its roots in a type of sake brewed during the … Continue reading Kijoshu (貴醸酒)
Yama Budo Wine from Ina Wine Factory (伊那ワイン工房)
The Wine Is Wonderful: The Bottle Should Be Bigger! We have written about Yama Budo Wine before, so if you are unfamiliar with this little-known wine and the grape from which it is made, please use the search function to read our previous postings. Recently, we had the good fortune to taste Yama Budo Wine … Continue reading Yama Budo Wine from Ina Wine Factory (伊那ワイン工房)
A Limited Edition from the “Land of the Emishi (Shrimp, or Lobster, People)”: A Catch Worth Pursuing
In the opening address of the Fourth International Workshop on Lobster Biology and Management, 1993, Jiro Kittaka uttered these words: “The people who inhabited northeast Japan one thousand years ago were called ‘Emishi,’ which means lobster or shrimp. This was probably due to their red and rough faces resembling the appearance of spiny lobster, and … Continue reading A Limited Edition from the “Land of the Emishi (Shrimp, or Lobster, People)”: A Catch Worth Pursuing
Kitanonomori (北野の杜) Light Ale and 4’33”
In last week’s entry we promised to cover two more brews from OGA Brewery. However, we have decided not to review their “aged BY.” at this time, only their Kitanonomori Light Ale. Those readers who were eager to learn more about “aged BY.” in this entry might consider using the literary equivalent of 4’33”. That’s … Continue reading Kitanonomori (北野の杜) Light Ale and 4’33”
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