Vitals:
incorporated: 1886, 5th generation brewer
annual production: 100k L
varietals: ~ 9
employees: 7
distribution: 50% in Iwate, 25% Hokkaido, 20% Tokyo
breweries in same prefecture: 27
–

“Hurry up and finish your beer, it’s a promise you’ll be drinking sake from here on in,” says President Mr. Daizo Yokosawa. And did we ever. Toshi-san of Sake Story, myself along with Mr President Daizo and his daughter Hiroko-san (current head brew master), went out after the brewery tour to chit chat over some home-style sushi and drinks. Here’s what I learned: o-ki-na-wa-ri means one more please in a way that’s polite to the merchant. I’m not sure how polite it is, but the merchant was definitely smiling and friendly after the ten rounds of sake we ordered.

Mr. President Yokosawa Daizo during his ball days

Mr. President Daizo-san says sake is now centered on flavors whereas before it was just about high and low rankings hence their mainstay classic honjozo Tsukinowa Kinen (Blue Hue) and daiginjo Yoi-no-tsuki (Midnight Moon), of which he passed on the brewing techniques to Hiroko-san.

In sake brewing, the koji mold that initially breaks down starches of the rice into fermentable sugars is crucial. Brewers train the koji by fluctuating temperatures so that the koji starts and stops constantly building up their strength and numbers for when they’re dumped in the mash. The standard amount of time it takes to cultivate koji is about 2-3 days, but at Tsukinowa the process takes about 16 days. Hiroko-san says from being in a constant struggling motion for a longer period of time is what gives her sakes the layers and complexity they seek.

Responding to the changing landscape of sake, Hiroko-san created Mochiko (Rice Baby), Tsukinowa (Moon Ring) and other varietals to the brewery portfolio honing in on the complexities and various nuances sake can carry.

Hiroko-san getting ready to pour the Mochiko (Rice Baby) and Yoi-no-Tsuki (Midnight Moon)

Mochiko (Rice Baby) is very unconventional in that mochi rice (aka sticky rice) is used to make the sake. Mochi is typically pounded to make rice cakes as it is a stickier, plumper rice grain, but when brewed for sake it imparts a buttery, viscous mouthfeel that’s just slightly sweet.

Another response to the outgoing trends of traditional sake brewing is what they do with the leftover rice lees (known as kasu) after the fermented rice mash has been pressed for sake. Hiroko-san says less people are buying kasu, traditionally used in rice cakes or soup broths, so she’s found another use for them- she’s using it to distill shochu.

It took Hiroko-san 3 years of experimentation before releasing small batches of the breweries first shochu.

the small still imparting big flavors

Pictured here is a still used at Tsukinowa to distill their small batch shochu. As Hiroko-san experimented, the size of the still was not enough to withstand her use, and the still started to get burnt, which turned out to be a pleasant accident.

Flavors of heavy dark chocolate were a direct result of the stills over usage, blending with the strong dry finish of the shochu very nicely. Clocking in at 35% abv, this shochu packs quite a punch while also retaining a dark toasty flavor relieving it from the need to mix. Back to the basics, drink it simply on the rocks.

Aside from making actual shochu, Hiroko-san also brought back the practice of using it in place of distillers alcohol to bring out aromas in sakes that call for it. And there’s no stop in her calling she discovered 13 years ago.

Hiroko-san lived in Tokyo for a while surrounded by advancements of metropolis and felt culture and tradition fading into irrelevancy. During university she was only exposed to mass sake which she didn’t like very much, but was at a bar one night when the bartender suggested a “good” sake which happened to be the Yo-noi-tsuki her father brews. The epiphany hit and she moved back to learn the tradition in 1997.

The Tsukinowa team recently featured in a magazine

Today, she’s got a young team of about 7 people helping her brew, all averaging the age of 25. A very young team compared to most breweries across Japan, but she feels that sake needs a younger perspective to bring out innovations of the sake brewing tradition.

This slideshow requires JavaScript.

Tsukinowa Brewery sakes: Yoi-no-tsuki (Midnight Moon), Tsukinowa Kinen (Blue Hue), and Mochiko (Rice Baby) are all available for purchase at Bowery and Vine in NYC and select restaurants.

Distributed in New York City by Craft Division at Paleewong Trading Co.

Vitals:
incorporated: 1886, 5th generation brewer
annual production: 100k L
varietals: ~ 9
employees: 7
distribution: 50% in Iwate, 25% Hokkaido, 20% Tokyo
breweries in same prefecture: 27
–

“Hurry up and finish your beer, it’s a promise you’ll be drinking sake from here on in,” says President Mr. Daizo Yokosawa. And did we ever. Toshi-san of Sake Story, myself along with Mr President Daizo and his daughter Hiroko-san (current head brew master), went out after the brewery tour to chit chat over some home-style sushi and drinks. Here’s what I learned: o-ki-na-wa-ri means one more please in a way that’s polite to the merchant. I’m not sure how polite it is, but the merchant was definitely smiling and friendly after the ten rounds of sake we ordered.

Mr. President Yokosawa Daizo during his ball days

Mr. President Daizo-san says sake is now centered on flavors whereas before it was just about high and low rankings hence their mainstay classic honjozo Tsukinowa Kinen (Blue Hue) and daiginjo Yoi-no-tsuki (Midnight Moon), of which he passed on the brewing techniques to Hiroko-san.

In sake brewing, the koji mold that initially breaks down starches of the rice into fermentable sugars is crucial. Brewers train the koji by fluctuating temperatures so that the koji starts and stops constantly building up their strength and numbers for when they’re dumped in the mash. The standard amount of time it takes to cultivate koji is about 2-3 days, but at Tsukinowa the process takes about 16 days. Hiroko-san says from being in a constant struggling motion for a longer period of time is what gives her sakes the layers and complexity they seek.

Responding to the changing landscape of sake, Hiroko-san created Mochiko (Rice Baby), Tsukinowa (Moon Ring) and other varietals to the brewery portfolio honing in on the complexities and various nuances sake can carry.

Hiroko-san getting ready to pour the Mochiko (Rice Baby) and Yoi-no-Tsuki (Midnight Moon)

Mochiko (Rice Baby) is very unconventional in that mochi rice (aka sticky rice) is used to make the sake. Mochi is typically pounded to make rice cakes as it is a stickier, plumper rice grain, but when brewed for sake it imparts a buttery, viscous mouthfeel that’s just slightly sweet.

Another response to the outgoing trends of traditional sake brewing is what they do with the leftover rice lees (known as kasu) after the fermented rice mash has been pressed for sake. Hiroko-san says less people are buying kasu, traditionally used in rice cakes or soup broths, so she’s found another use for them- she’s using it to distill shochu.

It took Hiroko-san 3 years of experimentation before releasing small batches of the breweries first shochu.

the small still imparting big flavors

Pictured here is a still used at Tsukinowa to distill their small batch shochu. As Hiroko-san experimented, the size of the still was not enough to withstand her use, and the still started to get burnt, which turned out to be a pleasant accident.

Flavors of heavy dark chocolate were a direct result of the stills over usage, blending with the strong dry finish of the shochu very nicely. Clocking in at 35% abv, this shochu packs quite a punch while also retaining a dark toasty flavor relieving it from the need to mix. Back to the basics, drink it simply on the rocks.

Aside from making actual shochu, Hiroko-san also brought back the practice of using it in place of distillers alcohol to bring out aromas in sakes that call for it. And there’s no stop in her calling she discovered 13 years ago.

Hiroko-san lived in Tokyo for a while surrounded by advancements of metropolis and felt culture and tradition fading into irrelevancy. During university she was only exposed to mass sake which she didn’t like very much, but was at a bar one night when the bartender suggested a “good” sake which happened to be the Yo-noi-tsuki her father brews. The epiphany hit and she moved back to learn the tradition in 1997.

The Tsukinowa team recently featured in a magazine

Today, she’s got a young team of about 7 people helping her brew, all averaging the age of 25. A very young team compared to most breweries across Japan, but she feels that sake needs a younger perspective to bring out innovations of the sake brewing tradition.

This slideshow requires JavaScript.

Tsukinowa Brewery sakes: Yoi-no-tsuki (Midnight Moon), Tsukinowa Kinen (Blue Hue), and Mochiko (Rice Baby) are all available for purchase at Bowery and Vine in NYC and select restaurants.

Distributed in New York City by Craft Division at Paleewong Trading Co.

The Heathens are on their way down to Los Angeles!!

Fresh of the boat from Bali with a trunk full of toys, artist Spencer Hansen and BLAMO company are doing their first solo exhibition at the Toy Art Gallery of Los Angeles.

With past success shows such as the “BILLY” custom show, this one is sure to get a rise out of the patrons with custom made bunny suits and life size Rice Babies! Come find the kid in you!

This Friday!  June 25th, 2010

TOY ART GALLERY 737 Seward St #1, Los Angeles, CA 90038

updated 12/4/09:

wah wahhh…talk about my post being BORINGSviLLe.  i think i just quickly put this post about BLAMOtoys when their website just launched.

but seriously…this is the works of my favorite real-life toy ever, Spencer.  i think some of these characters are based around some costumes he would roll around in that his mom made him and doodles from drawings he has done.  basically, he brought the cast and characters from his imagination to life and now you can have one for yourself too.

quite the catch these little guys.  i believe they are limited editions and i’m pretty sure collectors are gonna go crazy over them.  they have little stories about them and come in their own little doodled box.  some come in leather, some come in wood.  others come with three-heads and others wish they could!

but either way….keep checking their site.  there are constant updates to new toy launches and even guest artists that get to design their own custom BLAMOtoy…like at the “Welcome to Blamosville” Billy custom convention. talk about f*cking like rabbits!  they were everywhere all over the place in different shoes and backpacks and headgears and socks!

yah guys!!!  WELCOME to BLAMOsviLLE.  we’ve been waiting for you.

new website for BLAMOtoys just launched by artist / designer of HEATHEN DESIGNS Spencer Hansen.  talk about AWESOMEVILLE.  meet the family!

Harold and Ted

Buried in the ground for hundreds of years, Harold and Ted didn’t mind much because they had each other for company. They are best buddies. They love to crash birthday parties and have been known to win a potato sack race or two.

Belly dancin’ Bear

Billy

Billy the rabbit holds 18 world records in cap gun target shooting. Billy finds pleasure in the escape of a good book and the sweet sound of the morning birds. Billy can often be found telling his own stories of travel adventures, none of which have ever been proven true (or false).

Munch

Billy the rabbit holds 18 world records in cap gun target shooting. Billy finds pleasure in the escape of a good book and the sweet sound of the morning birds. Billy can often be found telling his own stories of travel adventures, none of which have ever been proven true (or false).

Nimbus

Nimbus delights few
A melancholic poet
Writes haiku’s for you
When not writing poems, Nimbus can be found riding trains and painting.

Rice Baby

Rice Baby is capable of time and space travel. With an unknown past, Rice baby recently emerged as a television star, DJ, model and Spiritual Guide. Widely recognized as the keeper of secrets, Rice baby knows more than we will ever know (s)he knows.

3-Headed Creature Black

3-Headed Creature