Description

Japanese ceramic sake cup (guinomi in Japanese) decorated with the hand-painted image of Daruma bodhidharma along with a red wasp and stylized Japanese calligraphy.  This sake cup was made during the mid to late Showa period (1926-1989) and is in good condition with no chips or cracks though it does have some marks and scratches from handling.  The cup was acquired in the beautiful and historic city of Shizuoka, Japan near the foot of Mt. Fuji. Click here to see more sake cups!

Size:
Height: 1.2 inches (3.0 centimeters)
Diameter: 2.1 inches (5.5 centimeters)
Weight: 1.1 ounces (32 grams)

Click here to see additional items from Japan

More about Japanese sake and sake utensils

Sake has long been an important part of Japanese culture.  In the past, sake was considered a very special item, reserved for only the most important occasions, such as weddings, birth celebrations and other auspicious events.  Sake was considered a sacred drink, and accordingly the first glass poured was always offered to the gods before the remainder could be shared among the celebrants.  Sake can be served either warm or cold and special sake flasks are used to both prepare and dispense this unique Japanese drink.  Sake is warmed either by immersing the flask (already filled with sake of course) into warm water until the desired temperature is reached or through the use of a special sake kettle called a choshi.  The latter method however, though common in old Japan, is today usually reserved for ceremonial events only.  Over time, sake utensils, such as cups have developed their own ritual significance which is still evident in modern Japan.  For example, it is today common at Japanese engagement parties for the man and woman to exchange sake cups as a sign of their mutual intent to marry.  Very beautiful sake cups are also given away to celebrate the birth of a child, as these cherished items are considered symbolic of the significance of the new parent-child relationship.  Though normally small in size, sake cups and flasks have long been used in Japan as a medium for the expression of art and calligraphy.  Hand-painted cups and flasks are highly collectable both within and outside Japan and are eagerly sought after by collectors who value their utilitarian nature and artistic splendor.

item code: R3S6B1R6-0005732
category code: SAKECUP
ship code: L1650

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Description

This splendid Kutani porcelain sake cup features the hand-painted image of a samurai warrior.  The Kutani mark can be seen on the underside of the cup.  This sake cup was made during the mid to late Japanese Showa period (1926-1989) and is in good condition with no chips, cracks or large scratches though it does have some marks, wear, stains and blemishes from handling and age.  The cup was acquired in the beautiful and historic city of Shizuoka, Japan near the foot of Mt. Fuji.  Click here to see additional high-quality Kutani ceramic items available for purchase from our eBay store The Old Tokaido or click here to see more sake cups!

Size:
Height: 1.0 inches (2.6 centimeters)
Diameter: 2.1 inches (5.5 centimeters)
Weight: 1.1 ounces (30 grams)

Click here to see additional items from Japan

item code: R3S6B1R3-0005730
category code: SAKECUP
ship code: L2160

[gallery]

Description

This splendid Kutani porcelain sake cup features gold-colored paint on the inner surface and a blue-painted landscape on the outside. This sake cup was made during the mid to late Japanese Showa period (1926 1989) and is in good condition with no chips, cracks or large scratches though it does have some marks, stains and blemishes from handling and age.  The cup was acquired in the beautiful and historic city of Shizuoka, Japan near the foot of Mt. Fuji. Click here to see additional high-quality Kutani ceramic items available for purchase from our eBay store The Old Tokaido or click here to see more sake cups!

Size:
Height: 1.1 inches (2.8 centimeters)
Diameter: 2.2 inches (5.7 centimeters)
Weight: 1.3 ounces (37 grams)

Click here to see additional items from Japan

item code: R3S6B1R3-0005729
category code: SAKECUP
ship code: L2160

[gallery] 

Description

This splendid Kutani porcelain sake cup features the hand-painted image of a dancer in traditional kimono.  Stylized calligraphy, possibly a poem, decorates the inner lip and the Kutani mark can be seen on the underside of the cup.  This sake cup was made during the mid to late Japanese Showa period (1926-1989) and is in good condition with no cracks or large scratches though it does have some minor chips, marks, stains and blemishes from handling and age.  The cup was acquired in the beautiful and historic city of Shizuoka, Japan near the foot of Mt. Fuji. Click here to see additional high-quality Kutani ceramic items available for purchase from our eBay store The Old Tokaido or click here to see more sake cups!

Size:
Height: 1.2 inches (3.0 centimeters)
Diameter: 2.2 inches (5.6 centimeters)
Weight: 1.3 ounces (37 grams)

Click here to see additional items from Japan

item code: R3S6B1R3-0005728
category code: SAKECUP
ship code: L2160

[gallery]

Description

This splendid Kutani porcelain sake cup features the hand-painted image of a hyotan (Japanese gourd) and other images suggestive of an autumn scene. This sake cup was made during the mid to late Japanese Showa period (1926-1989) and is in good condition with no cracks and only very small marks at the foot of the cup and along the edge as well as small blemishes from handling. The cup was acquired in the beautiful and historic city of Shizuoka, Japan near the foot of Mt. Fuji.  Click here to see additional high-quality Kutani ceramic items available for purchase from our eBay store The Old Tokaido or click here to see more sake cups!

Size:
Height: 1.0 inches (2.5 centimeters)
Diameter: 2.2 inches (5.6 centimeters)
Weight: 1.1 ounces (31 grams)

Click here to see additional items from Japan

item code: R3S6B1R3-0005727
category code: SAKECUP
ship code: L2160
[gallery]

The Japan Blog List

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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I understand this blog is devoted to sake brewed in Shizuoka Prefecture, but whenever I have the luck to visit other regions in Japan I follow the (somewhat changed) adage: Drink in Roma what Romans drink!

I went on a six-night tour of Hokkaido from August 26th to September 1st, visiting Shiretoko (see pic above), one of the three Japanese World Heritages.

I also visited (for the second time) the Island of Rishiri where I even unearthed a "maboroshi/one that disappeared" brewery!

Eisen or Hokkai Eisen Brewery was the only brewery in operation in the island from 1876 until 1973 ( the year JRR Tolkien left this world) when it finally folded. The bottle above and a short history of the Kura can be seen exhibited at the Rishiri Island Folk Museum located inside the former first Rishiri Island Primary School Building!

I managed to sample the sake of six different breweries out of the 15 existing kura at restaurants and hotels in Abashiri, Rishiri Island, Sapporo and Otaru!
As a general rule these were very different from those found in Shizuoka Prefecture, not only because of the yeasts, but also because of the rice strains, some of which I had never heard of before.
They showed more acidity when dry, and tasted more sirupy when sweet.
These sake are obviously designed for a fish-based daily food. Shizuoka people do eat a more varied food, notably more greens than in Hokkaido, where everything seemed to contain more salt. They certainly puzzled me at times, although I did find some definitely to my liking!

If you want to taste or buy the whole gamut, I would strongly recommend that you either visit Kita Ichi Glass Company, Otaru City, Sakai Cho, 7-26 or visit their HP at http://kitaichiglass.co.jp/kakuten/kaku-sake.html.
You can call them at 0134-33-2002 or fax at 0134-33-1997 or e-mail them at sake@kitaichiglass.co.jp for their catalogue.

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Hokkaido Breweries List:

-Otaru City:
Kita no Homare
Tanaka Shuzo
Yamani Watanabe
Yuki no Hana Shuzo

-Nashike Gun:
Kuni Mare Shuzo

-Ketchan Cho
Niseko Shuzo

-Asahikawa City:
Otokoyama
Takasago Shuzo

-Nemuro City:
Kita no Katsu

-Kuriyama City:
Kita no Kinu/Kobayashi Shuzo

-Shintotsukawa City:
Kinteki

-Sapporo City:
Chitosetsuru

-Kitami City:
Yamada Shuzo

-Kushiro City:
Fukutsukasa Shuzo

Staycation. Stay-cation. Stacation.

However you spell it, the (new vocabulary word alert!) portmanteau means one thing: not going anywhere...not even to work.

And that's pretty much what I did. Except for a 500-mile detour to the folks' house - clearly I wasn't staycationing to save gas - I stuck around. I never looked at work email, and didn't check voicemail. (But I might've rearranged my workout schedule to make sure I saw the Hot Trainer...) 

Two friends from far away came to visit. After great internal debate (which consisted mainly of wondering if I could swing two weeks off out of their two-day stopover), I gave up attempting to appear at all responsible and joined them on their vacation to Seattle. We did everything one does while visiting a new city: Started adult beveraging around noon. Took in a baseball game in the middle of the afternoon. Wandered local tourist attractions. Ate at great restaurants. We shopped and we walked and we chatted with proprietors. I napped nearly every day of the week and used my "traveling purse" to carry the extra stuff a vacation requires.

Then suddenly my guests were gone; I still had three days of leisure. So I slept in. Hit up Bumbershoot. Stayed out late. Slept in again. Went for the second-longest run of my life. Napped. Consumed a few more adult beverages before sleeping in for the very last day. 

And at the end of it all, I'm dreading going back to work just as much as I ever do. Which makes me think maybe it was a pretty good vacation after all.

So. I will leave you with a few observations from my staycating experiment:

• Seattleites (and those just visiting) dress very very poorly. We could all do a LOT better than the drab, ill-fitting outfits I saw on every sidewalk.
• Lots of people stay out drinking till late (even on weeknights!). 
• The weather really does change about six times per day. Who knew what goes on while we're locked in our cubicles?!?
• My face unpinches when I don't have to gear up for work every morning. 
• Knowing I can go straight to bed after my workout makes it easier to power through a slight (or even significant) hangover.
• My mom's teriayaki tri-tips are just as good on weeknights as they are on weekends.
• Gas prices are making quite an impact! I didn't have to dodge nearly as many retirees as usual during my drive to/from Idaho.
• Staycationing was interesting and all, but my travel bug hasn't been squashed. Ireland is very definitely still on the agenda.

Every day another story - 
Sofie

Via: http://amolife.com

I'll let the photos do the talking.

There are quite a few other "fancier" Japanese restaurants in Hong Kong, but a lot of people return to Tomokazu because its portion is bigger and their menu is reasonably priced. Their also more authentic than what you might find at Wasabisabi, where they serve "fusion Japanese" food ... and at ridiculous prices. Then there's Nobu at the InterContinental, of course, which is in its own league.

Enjoy!

Tomokazu Japanese Restaurant (友和日本料理)
441B Lockhart Road, Causeway Bay / Wanchai (灣仔駱克道441號B座地下)
Tel: +852 2833 6339
Opens Mondays to Sundays 12:00 to 04:30

From time to time I like to drink adult beverages. I mostly drink cold beer because I love the taste, it's easy, and I generally know how well I'm doing after a few. However, I also enjoy other types of adult beverages. The following list represents my current favorites. I've also included links to some of the beverages and places in Austin where these tasty drinks may be purchased. I'm thirsty now... 

Beer

Lone Star - most everywhere - cold bottle or pitcher

Lone Star Light - only at Ginny's Little Longhorn Saloon, also Grape Vine Market, Spec's, and Twin Liquors

Bud Light - when they don't serve Lone Star

Bud Light and/or Miller Lite draft - when they serve Lone Star in the can

Miller High Life - only in the clear bottle - sweet

Sol or Carta Blanca - when served in the 32oz bottle in a brown paper bag - only at Wahoo's

J. Boag & Son from New Zealand - Spec's and Boomerang's Pies - the Pies are great too

Shiner Bock

Harp with Rose's Lime Juice

....and many others depending upon my mood

Different

Strongbow Cider in 16oz cans and/or the new 12oz bottles - Flying Saucer serves draft

Zipang Sparkling Sake - Wonderful - Grape Vine Market and Twin Liquors on 620

Hideous - Centennial Liquors on Guadalupe near 29th and Wahoo's as a margarita floater or shot - too good - danger, danger

Wild Turkey American Honey Liqueur - WOW!!!

Liquor

Titos Vodka - you can never go wrong, always good 

Dripping Springs Vodka - very smooth

Ketle One Vodka - the best 

Pearl Pomegranate flavored - unbelievably delicious, best served from the freezer straight - I want some

Bernheim Wheat Whiskey - too smooth

Herradura served in the Silver Train at Guero's

Hornitos served in the Hornito Perfecto at Guero's

I will update my list from time to time... let me know about your favorite beverages in the comments...

Remember, drink responsibly... don't be that guy/girl...

The Japan Blog List

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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Kumpai Brewery, a minuscule Kura in Shizuoka City, has recently drawn attention when it won a first prize in Nagoya last year. It is steadily coming up with more, if in small quantities, very select brews such as this one, which is a "Toubin kakoi/斗瓶囲い”, which was conceived for those very special tasting sessions.

Kunpai Brewery: "kunpai Tenka no Senshu", Daiginjyou, Tobin Kakoi, Unfiltered, Unpasteurized, Genshu

Rice: Yamada Nishiki 100%
Rice milled down to 40%
Dryness: +2.5
Acidity: 1.4
Alcohol: 18 degrees
Bottled in April 2008

Clarity: Very clear
Colour: Transparent
Aroma: Fruity: melon. Hints of alcohol
Body: Velvety
Taste: Shortish tail. Smooth. Complex. Fruity: pineapple, vanilla, jelly gum.
Welcome alcohol. Turns quickly dry inside mouth after sweetish first impression.
Almonds appearing with food.

Overall: For all its concept as a session sake, it is eminently enjoyable with food.
Very complex, it would make for the perfect sake to sample in tasting parties.
Being a bit "macho" at times, heavy food would not adversely affect it.

If you're looking for something more than sushi and noodles, try Tanuki on NW 21st and Flanders. We ordered the name-your-price chef's menu (opted for $20/person) and were excited by the various dishes brought to our table: oysters with some kind of fabulous sauce, seaweed salad, edamame, duck hearts, shiitake mushrooms, unagi, a savory steak & corn dish, a spicy kimchi veggie dish, and lychees for dessert. Washed it all down with some crisp sake.

Yet another highlight of the evening was that Melissa, one of the owners, recogized Eric. Turns out they went to Kenyon College together, and she's a fellow Ohioan.

So if you want a culinary adventure, try Tanuki's chef's menu, and look for their future house specials. You'll have a unique experience at a price that you name.

The Story of Tanuki

-from Tanuki's web site:

"Tanuki is a Japanese raccoon dog, but also the stuff of legends…

According to Shinto folklore Tanuki is a kami, a spirit creature with powers to shift shapes at will in pursuit of women, wine, a free meal and mischief in any order they were to be found.

Often Tanuki is pictured looking inebriated, confused and holding an empty sake flask and a counterfeit promissory note or a leaf—Tanuki were famous for having the ability to trick sake shop owners into believing the leaves were money in payment—as soon as Tanuki left the money turned back into leaves.

For obvious reasons sake merchants and restaurateurs adopted Tanuki as their protective kami, often placing a statue of the fellow outside where he was a sign that good times were to be had inside…

TanTan Tanuki

No kintama wa

Kaze mo nai no ni

Bura Bura

…tsugi watashi wa no ban desu!"

We also tried the warm poison fish fin sake - it numbs your tongue a little so don't have too much ;)

I recommend going to this authentic Japanese restaurant for special occasions since it's a little pricey. The wait staff is extremely attentive and pleasant, which makes for a delightful dining experience!

Makoto
4822 MacArthur Blvd NW
Washington, DC 20007

Please check the new postings at:
sake, shochu and sushi

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日本語のブログ
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Every year more local breweries are offering "umeshu" eminently popular in summer when it is most appreciated poured over a few ice cubes!

Masu-Ichi Brewery　in Shizuoka City has just entered the fray with concoction called "Denjiro", which actually is the master brewer/toji's trade name as he is the second apprentice of Denbei Kawamura, the man who created the Shizuoka Yeast.

It contains less alcohol, 7~8 degrees, as compared to the more usual 15 degrees, making it very easy to drink by ladies and younger people in particular.

Masu Ichi Brewery: "Denjiro", "Tsuka/Plum Aroma" Umeshu

Alcohol: 7~8 degrees
Plums, sake, sugar.
Bottled: July 11th, 2008

Clarity: very clear
Colour: light red/pink
Aroma: light, dry, plums
Body: velvety
Taste: Shortish tail. Plum taste discreet, not overwhelming. Elegant. Dry.

Overall: Makes for a great light aperitif in hot summers!

The Japan Blog List

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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Every year more local breweries are offering "umeshu" eminently popular in summer when it is most appreciated poured over a few ice cubes!

Masu-Ichi Brewery　in Shizuoka City has just entered the fray with concoction called "Denjiro", which actually is the master brewer/toji's trade name as he is the second apprentice of Denbei Kawamura, the man who created the Shizuoka Yeast.

It contains less alcohol, 7~8 degrees, as compared to the more usual 15 degrees, making it very easy to drink by ladies and younger people in particular.

Masu Ichi Brewery: "Denjiro", "Tsuka/Plum Aroma" Umeshu

Alcohol: 7~8 degrees
Plums, sake, sugar.
Bottled: July 11th, 2008

Clarity: very clear
Colour: light red/pink
Aroma: light, dry, plums
Body: velvety
Taste: Shortish tail. Plum taste discreet, not overwhelming. Elegant. Dry.

Overall: Makes for a great light aperitif in hot summers!

There will be tons of cool stuff, and free stuff, like libations from Treaty Oak Rum, Blackstone Winery, Sake2Me Sake, and Red Hook Brewing. Prizes and giveaways from Austin City Limits Fest, Austin Film Festival, KVRX 91.7 FM, Alamo Drafthouse, Birds Barbershop, Aviary, Austin Restaurant Week and more. Plus DJ Mel and Kitty Kitty Bang Bang Burlesque for entertainment, and Annie Ray and her amazing photo booth experience for posterity.

Definitely worth starting your Friday night downtown at the Yelp party. 9pm-1am.

The Japan Blog List

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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It's been some time since I tasted a brew from this old favourite brewery of mine, namely Hatsukame Brewery in Okabe Cho.
This bottle will remind Etsuko that she has been wanting to check that "Tortoise"!

Hatsukame Brewery: Ginjo 500

Rice: Yamada Nishiki 100%
Rice milled down to 50%
Dryness: +3
Acidity: 1.1 (very low)
Alcohol: 15~16 degrees
Contents: 500ml (hence the name!)
Bottled in March 2008

Clarity: Very clear
Colour: Transparent
Aroma: Fruity: almonds, banana. Alcohol
Body: Velvety
Taste: Short tail. Welcome alcohol. Almonds. bitter chocolate, bananas, coffee beans.
Smooth and elegant with alcohol warming up back of the palate.

Overall: Typical Hatsukame Brewery sake.
Refined, elegant, plenty of character.
Great on its own and with food.
Could replace any wine!

I quickly came to realize that not all spicy tuna rolls on the menu are created equal however as long as the tuna is fresh I will happily tuck in to them all. The sushi standard at most sushi bars I have been to is the diced tuna in a spicy mayo. The darker the tuna the nicer the roll in my opinion even the generously diced tuna rolls up pretty nice in my book. Like I said this is the type of spicy tuna roll you will find at most American Japanese sushi bars locally Fuji Do does nice spicy tuna and a tres amigo with this method. However if you wanted a hand roll (cone shaped roll) you would have a minced tuna roll.

That minced tuna roll method, which is not an all-time favorite but if prepared with fresh ingredients you cant go wrong. Most times out of not they add a bit of a tempura flake when mixing in the mayo giving it a bit of a crunch. My only dislike the fear comes from wondering about the quality of the fish. I mean with minced fish you can never tell if it’s the picking off the bones and I will admit that some sushi places I have been to the roll is just a squishy mess. At the same time I would have to commend Okini for making the mince spicy roll proud, it has a small crunch and the rolls are kept pretty tight.

Moving on to the last spicy tuna what I like to call: Chopped tuna hell fire. I was recently at Benihana who serves up a mean spicy tuna roll with dark fresh tuna and crushed peppers. Oh, yes you heard me right, there is no mayo in this puppy they go right for the heat. I would have to say this was pretty spicy. There was once a place in York called Zen Mitsuru that could make a spicy tuna hell fire that could make you cry.

Those are the free basic spicy tuna rolls which you can get pretty much any sushi bar in the U.S. Although the Chopped Tuna Hell Fire is one of my favorites its pretty rare when it comes to this mayo loving market. When it comes to the spicy rolls you usually can’t go wrong and when ordering a hand roll they tend to really pack it in there making them almost a meal in themselves.

The night was young and so were the friends I had with me. I popped over their high-rise apartment in the Tenderloin and watched the fog roll in and said, "let's go drink some saké."

I started to break out the iPhone and look up Yelp but they stopped me and said, let's wing it. Wow, I forgot that not listening to lofty reviews before deciding on a place is kind of... exciting. Going without any expectations? Yes, this is the first time in a while I went somewhere new without looking at a review. 

The place, Sushi Hana, is a kitsch-looking Japanese place on Van Ness Avenue that I must have passed hundreds of times and ignored because the decor was so cliché. After passing the toothless hookers, crackless junkies, and bug-eyed beggars we entered a small place that had some wonderful saké on display upon entry.

I was excited and as my friends sat down I kneeled-down and instantly grabbed bottles and examined the prefecture and grades. Then this cute waitress in a kimono with a long slit down the stood next to me and said, "hello sir, these are not on the saké menu. These are for display." 

Yep, the bait and switch. I then was afraid to find out what they had as I noticed the dreaded box of death: hot saké. It was in the corner and placed in such a way so servers can access it any time for those who like the taste of Robitussin with their meals. Then I saw the menu of Sho Chiku Bai and Ozeki and had to settle for what they had. I was bummed but I figured they must have some Nama Genshu, that will ease the pain a bit from the letdown. 

The server and manager, Scott, came by and said he was not sure. He said he has a Genshu but I had a feeling it may be the Funaguchi Kikusui Ichiban Shibori Nama Genshu in a can. Sure enough, Scott brought out the cans and I told him that is a Nama Genshu Honjozo and he did a double take.

"Do you know Beau from True Saké?" was the first thing from his mouth. "You know a lot about saké? Let me show you stuff that we have in the back." He then brought out some Junmai Daiginjo's and Junmai's that we tasted next to the saké box of death. Scott and I had a great time as my friends were introduced to the 'party in a can' Nama Genshu. 

Scott kept bringing up the secret stash saké and priced them very appropriately along with healthy samples before we decided. That was a great reward for not looking up a Yelp review. After looking at the reviews, I would have decided against going there and would have missed out on the adventure.