Monday, 30 January 2012
my diary
I can not believe January is already over... I'm sure everybody have same feeling as me. Don't you??
How was your January?
My January was very busy and tasty month.
I manage to invite some of my friends and colleague at home and cooked BIG lunch again.
Went to Min Jiang for lovely sake tasting.
5th Anniversary party at our local restaurant Gazette.
Farewell party/girls night for my colleague at Roka restaurant.
Late supper at the Bar Boulud in Mandarin Hotel... such an delicious Charcuterie board...
Girls talk at fifth floor bar in Harvey Nichols.
And new project, new year's target and so on, I couldn't survive without my diary.
And I won't.
Since last year, I'm 100% rely onto my diary from Smythson.
Smythson has beautiful leather items and they are simple, classic and stylish. Some of you might remember my diary from last year. And this is my new baby.
I'm going through a lot with this diary in this year!!
もう１月も終わりだなんて信じられません…。私と同じようなお気持ちの方もきっと多いはず。どうですか？
皆さんの１月はどうでしたか？
私の１月は、とても忙しくて、そしてオイシイ月でした。
年の初めに、同僚や友人達を自宅に招いての夕食会(本当は遅めのお昼だったのですが)。
Min Jiangでは素敵な夕食を山廃と一緒に頂いたり、
近所のレストラン、Gazetteでは開店5周年の記念パーティーに招待され、
Roka restaurantでは同僚のお別れ会兼、女子会を、
遅めの夕食をMandarin HotelのBar Bouludで頂き、(ここのCharcuterieのプラッターはとてもボリュームがあって、かなり納得の質)
同僚と、仕事の事や将来の夢を遅くまで話し合ったのは、Harvey Nicholsの5階にある、その名もfifth floor bar
その他に新年の予定だったり、新しい目標だったり、手帳無しでは今までどうして来れたか。想像もつきません。
昨年、Smythsonの手帳を持ってからと言うもの、100%この手帳に頼りっぱなし。
Smythsonは、素敵な革製品を扱っていて、デザインはとってもシンプルで、クラシックで、そしてスタイリッシュ。もしかしたら私のブログをいつも読んでくださってる方の中には、昨年の手帳を覚えている方も居るかもしれません。
そしてこちらが今年の手帳。
また今年一年、色々な事を共にする頼りになる手帳なのです!!
Tuesday, 24 January 2012
new seasonal sake!!
We've received four selection of seasonal sake.
Since the Tohoku earthquake, we have difficulty to import Japanese sake, so it is not in the proper Hiyaoroshi season in Japan but we are so proud to have those in UK.
So this is the selection.
今回の季節商品のお酒にこちらの4種の日本酒が加わりました。
昨年の東北地方太平洋沖地震以降、日本酒を始め日本の商品の取り扱いがとても厳しくなってしまいました。
その為、日本でのひやおろしの時期にはとても出遅れてしまったのですが、今回、この特別な４種類のひやおろしがメニューに加わり、とても嬉しく思っています。
Niwa no Uguisu
Origin: Fukuoka
Rice: Yamadanishiki & Yumeikkon
Rice polished ratio: 50%
AVB: 16%
Rice: Yamadanishiki & Yumeikkon
Rice polished ratio: 50%
AVB: 16%
“Niwa no uguisu” means “bush warbler in the garden.” This name came from the tale that one bush warbler bird from Kitanotenman shrine stopped for drinking spring water of their garden in the brewery, and they believe it showed how clean and secreted their water is. The bird in the bottle label is small in the spring & summer time, and as the sake grows up, the bird become bigger in the autumn and winter season.
Gozenshu “Nine” Bodaimoto, Junmai
Origin: Okayama
Rice: Omachi
AVB: 15%-16%
Okayama Prefecture is located on the southern side of the Chugoku region with mountains and hot springs in the northern part while the beautifully color Seto Inland Sea with approximately 90 small and large islands spread in its southern part. This entire region was one of the famous local governments in ancient times. Having the most number of sunny days nationwide, Okayama is famous as a "sunny land" with mild climate and long daylight hours. Lots of fruits such as grapes and white peaches are harvested while its three major rivers are well-suited for sake (rice wine) making. Female master brewer Mrs Maiko Tsuji and her colleague, wanted to increase the number of sake drinkers in Japan. Gozenshu “Nine” was created those 9 young brewers in Tsuji brewery.
Origin: Okayama
Rice: Omachi
AVB: 15%-16%
Okayama Prefecture is located on the southern side of the Chugoku region with mountains and hot springs in the northern part while the beautifully color Seto Inland Sea with approximately 90 small and large islands spread in its southern part. This entire region was one of the famous local governments in ancient times. Having the most number of sunny days nationwide, Okayama is famous as a "sunny land" with mild climate and long daylight hours. Lots of fruits such as grapes and white peaches are harvested while its three major rivers are well-suited for sake (rice wine) making. Female master brewer Mrs Maiko Tsuji and her colleague, wanted to increase the number of sake drinkers in Japan. Gozenshu “Nine” was created those 9 young brewers in Tsuji brewery.
Fukucho “Kosumosu”, Ginjo
Origin: Hiroshima
Rice: Hattan-nishiki
Rice polished ratio: 60%
AVB: 15%-16%
Origin: Hiroshima
Rice: Hattan-nishiki
Rice polished ratio: 60%
AVB: 15%-16%
The village of Akitsu in Hiroshima Prefecture, where the Fukucho Sake Brewery is located, is a quiet place facing the Seto Inland Sea. Akitsu was home of Sanzaburo Miura, a brewing expert that, in the late 1800s and early 1900s, taught many brewers how to brew with soft water and make high quality Ginjo. This is why people say that Ginjo was born in Hiroshima. The name “Fukucho”, was given to they’re sake by Mr. Miura.
The village of Akitsu; proud of the history of famous sake and known as the home of famous master brewer. Espoused by this father of Hiroshima sake, Sanzaburo Miura, are the words “Try a hundred things, and make a thousand improvements.” passionate female master brewer Mrs Miho Imada carries on this enthusiastic attitude as a tradition today.
Shichihonyari, Hiyaoroshi
Origin: Shiga
Rice: Yamadanishiki
Polished ratio:60 %
AVB:16%
One of the most famous calligrapher, ceramicist and restaurateur called **Kitaoji Rosanjin loved this sake.
**Kitaoji Rosanjin was calligrapher, ceramicist and restaurateur in Japan during the first half of the twentieth century. Born in the village of Kamigano he founded the “Gourmet's Club” in 1921. It became a private restaurant. The Great Tokyo earthquake of 1923 destroyed most of his ceramics collection, and he began making pottery to replace it. He also became a scholar of antique pottery publishing his work during the 1930's.
Friday, 13 January 2012
Sake Tasting Event vol 8 News
Dear all,
Happy new Year! Hope your new year will be filled with full of joy and happiness.
This is an invitation for the sake event vol 8, our first sake event in 2012!
We are scheduled for next sake tasting on 16th January.
The event will be held at Min Jiang, tasting Yamahai style sake.
Date: Monday 16th January
Time: 18:30
Place: Min Jiang
Royal Garden Hotel
2-24 Kensington High Street
London W8 4PT
Royal Garden Hotel
2-24 Kensington High Street
London W8 4PT
Phone：020 7361 1988
Fee: £40＋
If you would like to attend, please email me(satomi@zumarestaurant.com) to confirm your attendance.
I’m looking forward to hearing from you soon.
日本酒の会
新年明けましておめでとうございます。
本年も、どうぞ宜しくお願いいたします。
さて、皆様いかがお過ごしでしょうか。
今年初めての日本酒の会のお知らせです。
今回のテーマは「山廃に酔う」です。
日程：1月16日（月曜日）
時間：18:30-
場所：Min Jiang
Royal Garden Hotel
2-24 Kensington High Street
London W8 4PT
Royal Garden Hotel
2-24 Kensington High Street
London W8 4PT
電話：020 7361 1988
会費：£40＋
一人でも多くの皆様のご参加をお待ちしておりますが、人数制限があります。
先着予約された方のみになります旨、ご了承くださいませ。
皆様にとって素晴らしい一年となりますように!!
過去の日本酒の会の様子等は、私のブログをご覧ください
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