6/30/2008

DRINKS nomimono SPRING

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Drinks (nomimono)

The typical drinks of Japan

Green Tea, ricewine, riceshnaps ...

But to prepare all the drinks and food, you need


. . . . . fresh clear water !


WASHOKU : Natural Ice for your drinks !
December 09, 2008


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First some general links to drinks :


Atatakai nomimono ... Hot Drinks, a KIGO List


Biiru ... Beer
Bier


Budooshu 葡萄酒 wine from grapes
Wein


Cha 茶 Tea, Tee ... Black tea, green tea ... general information

Cha and Cha no Yu / TEA Tea Ceremony Saijiki 茶道の歳時記 

Cha no ko. Snack served with tea (chanoko, o-cha no ko)


Fukucha, New Year's Tea, Good Luck Tea, lucky tea


Jibiiru, local beer brands and other big beer brands
lokales Bier

Jizake, local ricewine brands


kakuteru カクテル cocktail, coctail
..... kokuteru コクテル cocktail

Kama . Kettle, tea kettle (chagama, tetsubin) Water kettle, water pot.

Kanbutsu-E Buddha's Birthday, Flower Festival, Flower Hall (kanbutsu-e, kambutsu-e, shuuni-e, hanamatsuri, hana midoo   sweet tea (amacha) and more


Karu kooku カルコーク / かるこーく calpis and coca cola
Coke and Calpis
. . . CLICK here for Photos !
From Nagasaki !


Koohii 黒だるまコーヒー Black Daruma Coffee
Kaffee
coffee made from the beans of the laquer tree
うるしコーヒー urushi koohii, "laquer coffee"漆の実のコーヒー urushi no mi koohii
The fruit of the tree has a lot of wax particles, which can be extracted and make candles too. After extracting the wax, the beans are dried and then used for drip coffee.
Laquer tree, urushi no ki KIGO




Miruku ミルク milk
Milk and milk products
gyuunyuu 牛乳 cow's milk
Milch, Kuhmilch


Rice milk ライスミルク


Rolling Stones Bar Suntory
ストーンズバー サントリー
2012


Sake Sake 酒 Rice wine (ricewine) Reiswein 

Sangaria サンガリア a drink for children

Shoochuu 焼酎 (しょうちゅう) Shochu, strong liquor
..... Shochu Schnaps dispenser <> 焼酎サーバー from Arita pottery





Soy milk with Daruma Label
Toonyuu とうにゅう (豆乳) soy milk
Sojabohnenmilch


Toosencha 当煎茶 Tea with Daruma to win the election in 2009


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vodka chilli cocktail
I become a corner
in the edge of a room


the long white apron
of a barman–
the day menu unscrews


Alan Summers


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SPRING SAIJIKI


Deafness-curing rice wine (jirooshu) 治聾酒
kigo for late spring



shirozake 白酒 (しろざけ) "white ricewine"
shirozake uri 白酒売(しろざけうり)vendor of white ricewine
shiorzake tokkuri 白酒徳利(しろざけとくり)flask for white ricewine
..... shirozakebin 白酒瓶(しろざけびん)
kigo for mid-spring

. . . CLICK here for Photos !

for the doll festival in March
sweets for the Doll festival, hina arare 雛あられ March 3




hana no sake 花の酒(はなのさけ)ricewine for blossom viewing
..... hanamizake 花見酒(はなみざけ)
kigo for late spring

Cherry Blossoms (sakura) ... and many related kigo


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kokuteru コクテル cocktail

The site contains images of graphic designs used in Japanese advertisements during the 1920s.
source : digicoll.manoa.hawaii.edu


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SUMMER DRINKS ... SAIJIKI

AUTUMN DRINKS ... SAIJIKI

WINTER DRINKS ... SAIJIKI



Futsukayoi ふつかよい(二日酔い/ 宿酔 )
hangover and its natural remedies


***** WKD : Drinks of Japan

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6/29/2008

Drinks SUMMER SAIJIKI

[ . BACK to WORLDKIGO TOP . ]
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DRINKS for SUMMER

***** Location: Japan
***** Season: Summer
***** Category: Humanity


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Explanation

Most cold and iced drinks can be kigo for your area.

Drinks can come out cold of the refrigerator or be cooled with ice cubes.
Ice cubes are used all year round, but in summer they are "at their best", showing us the changes of the season, so to speak, as they melt.
After summer, they have to wait for three seasons to be back in full swing as a kigo for haiku, just like cherry blossoms.

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Early Summer


古茶新茶近ごろ呼吸合ひにけり
kocha shincha chikagoro kokyuu ai ni keri

old tea, new tea ...
lately we get along
in harmony


source : www.gendaihaiku.gr.jp
Tr. Gabi Greve


Kocha 古茶 (こちゃ) old tea, old green tea
hinecha 陳茶(ひねちゃ)
The green tea from last year. It has a different taste from the new one and is loved by many.
In the tea ceremony it is often used for a ceremony to celebrate the last use of the furo hearth for summer, furo no nagori 風炉の名残.


Shincha 新茶 (しんちゃ) new tea, new green tea

meditating
on a rainy day -
new green tea


Gabi Greve, 2008
with more details about the tea


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Shoobuzake 菖蒲酒 (しょうぶざけ) Iris rice wine
ayamezake あやめ酒(あやめざけ), soobuzake そうぶ酒(そうぶざけ)
for the Boy's Festival .
Prepared from the roots of iris, it is said to have medical properties. The custom comes from China.


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Mid-Summer


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Late Summer

Asajizake 麻地酒 (あさじざけ 朝生酒, 浅茅酒) asa jizake
"Hemp" local rice wine
"burried in the earth", tsuchikaburi 土かぶり(つちかぶり)

JIZAKE, a local rice wine.

This is a speciality from the old Tango and Higo provinces (Oita and Kumamoto in Kyushu), the old Hiji Han 日出藩(ひじはん). Prepared in winter, partly with glutinous rice (mochigome) like amazake. The barrels are then burried in the earth in a hemp field until next summer.
Some legends of the origin of this drink have this to say:
Once a young monk burried some sweet amazake to drink it secretly later, and it turned out to gain in flavor over time. The lord of the domain heared of this sweet drink and made it a speciality of his area.
This famous drink was even presented to the Shogun in Edo.


爺婆の 昼間遊びや 麻地酒 
jiji baba no hiruma asobi ya asajizake

grandpa and grandma
are enjoying it during midday -
this local rice wine


高桑蘭更 Takakuwa Ranko



フラスコや 影さえ見ゆる 麻地酒
furasuko ya kage sae miyuru asajizake

this flasque ...
I can even see the shadow
local rice wine


Issho 一招 

Tr. Sakuo Nakamura


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Kachiwari かちわり ice cubes
bukkaki ぶっかき、bukkakigoori ぶっかき氷(ぶっかきごおり)
a speciality of the Kansai area, where people take them in the mouth to cool down.



Umeshu 梅酒 (うめしゅ) Plum wine
ume shoochuu 梅焼酎(うめしょうちゅう)plum liquor
umezake うめざけ plume wine


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All Summer



Aisu アイス Ice cream, ice-cream, icecream 
sofuto kuriimu ソフトクリーム soft cream


Aisukoohii, aisu koohii アイスコーヒー Iced coffee, ice coffee
hiyashi koohi 冷し珈琲(ひやしコーヒー), koorudo koohi, cold coffee コールドコーヒー、kooru koohi コールコーヒー、
cold black tea, hiyashi koocha 冷し紅茶(ひやしこうちゃ), aisu tii, iced tea アイスティー
Iced Coffee, aisu-koohii (Japan) Hot Coffee
© More in the WIKIPEDIA !
Eiskaffee


aisu tii アイスティー iced tea, ice tea (black tea)
hiyashi koocha 冷し紅茶(ひやしこうちゃ)cold black tea
© More in the WIKIPEDIA !
Eistee


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Amazake, ama zake 甘酒 (あまざけ, 醴 )

"over night drink", hitoyazake 一夜酒(ひとよざけ)
vendor of sween ama zake, amazake uri 甘酒売(あまざけうり)
shop selling sweet ama zake, amazakeya 甘酒屋(あまざけや)

Made from fermented glutinous rice gruel and yeast, letting it ferment for about six to eight hours. Its alcohol content is quite low, therefore it is a favorite with the ladies of my neighbourhood. They also use the amazake mix we can by at the store to make soup or boil chicken and vegetables in it.

CLICK for more photos

The basic recipe for amazake has been used for hundreds of years. Kōji is added to cooled whole grain rice causing enzymes to break down the carbohydrates into simpler unrefined sugars. As the mixture incubates, sweetness develops naturally.

Amazake can be used as a dessert, snack, natural sweetening agent, baby food, salad dressing or smoothie. The traditional drink (prepared by combining amazake and water, heated to a simmer, and often topped with a pinch of finely grated ginger) was popular with street vendors, and it is still served at inns and teahouses. Many Shinto shrines provide or sell this in the New Year. In the 20th century, an instant version became available.

Amazake is believed to be very nutritious, with no additives, preservatives, added sugars or salts. Outside of Japan, it is often sold in health food shops.
© More in the WIKIPEDIA !



. amazake matsuri 甘酒祭(あまざけまつり)
sweet ricewine festival

kigo for early summer
at
Obara shrine 大原神社 in the Tanba 丹波 region of Kyoto


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Ameyu 飴湯 (あめゆ) syrupwater
vendor of ameyu, ameyu uri 飴湯売(あめゆうり)


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Biiru ビール (麦酒 ) Beer
kurobiiru 黒ビール(くろびーる) black beer, nama biiru 生ビール(なまびーる), lager beer
biyahooru ビヤホール beer hall
biyagaaden ビヤガーデン beer garden
kan biiru 罐ビール(かんびーる)beer in the tin/ canned beer, can beer
jibiiru, local beer 地ビール
. . . CLICK here for Photos !

Even our small town of Tsuyama has its own local beer and a beer festival in the shopping street in summer.


WASHOKU : jibiiru 地ビール Local Beer Special


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Furumaimizu 振舞水 (ふるまいみず)
giving water to others
mizuburumai 水振舞(みずふるまい), settaisui接待水(せったいすい), mizusettai 水接待(みずせったい)
It was custom to give water to strangers who where passing on the road in summer.


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Hiyazake 冷酒 (ひやざけ) cold rice wine
hiyashizake 冷し酒(ひやしざけ), reishu冷酒(れいしゅ)
Some people heat the sake just a bit to prevent a headache the next morning, this is also called "cold". It is best when served at room temperature, but lately "on the rocks" is popular too. There are a variety of small glasses for the summer consumption.
CLICK for more photos
Rice wine (ricewine) sake, Japan Reiswein


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Hyooka 氷菓 (ひょうか) "ice and cakes"
koorigashi 氷菓子(こおりがし), aisu kuriimu, ice creamアイスクリーム,
sofuto kuriimu, soft cream ソフトクリーム
kuriimu sandii クリームサンデー
shaabetto, sherbet シャーベット、ogura aisu 小倉アイス(おぐらあいす)
azuki aisu 小豆アイス(あずきあいす) with adzuki beans
aisu monaka アイス最中(あいすもなか) wafer with ice
aisukyandii, ice candy アイスキャンデー

There are some special flavors for soft cream, using the local produce.

In Aomori at Osorezan, there is soft cream with yomogi (mugwort). It looks quite green and delicious.
Beifuss-Eis

On the Oga peninsula in Akita, there is soft cream with corn (toomorokoshi).


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Koorimizu 氷水 (こおりみず) water with ice shavings
natsugoori 夏氷(なつごおり), kezurihi 削氷(けずりひ)shaved ice
CLICK for more photos kakigoori かき氷(かきごおり), shaved ice with flavor topping
kanrosui 甘露水(かんろすい)
koori azuki 氷あずき(こおりあずき), koori kintoki 氷金時(こおりきんとき)
koori jiru氷じるこ(こおりじるこ),
koori ichigo 氷いちご(こおりいちご)with strawberries
koori remon 氷レモン(こおりれもん) with lemon
koori uji 氷宇治(こおりうじ)with green tea
koori mitsu 氷蜜(こおりみつ)with honey or sweet syrup
mizore みぞれ
store which sells ice 氷店(こおりみせ)koorimise


MORE
different types of local ice cream



. himuro 氷室 (ひむろ) icehouse, ice cellar
and ice offerings at Shinto shrines

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Kuzumizu 葛水 く(ずみず) arrowroot water
Boiled and mixed with sugar, then cooled and served with ice cubes. Arrowroot has medical properties to help with summer problems of the heat and prevents heavy sweating.



Mugiyu 麦湯 (むぎゆ) Barley tea
mugicha, mugi-cha 麦茶(むぎちゃ), mugicha hiyashi 麦茶冷し(むぎちゃひやし)
mugiyu hiyashi 麦湯冷し(むぎゆひやし
One of the most popular family drinks, prepared in every home in great quantities. Gerstentee


Satoo mizu 砂糖水 (さとうみず) sugar water


Seiryoo inryoosui, soft drinks
清涼飲料水 (せいりょういんりょうすい)


tansansui 炭酸水(たんさんすい)carbonated drinks


ramune ラムネ lemonade


saidaa サイダー cider, cold apple cider, Apfelmost

shitoron シトロン citron drink , lemonade
sooda sui ソーダ水(そーだすい) soda water, puren sooda プレンソーダ plain soda
sukasshu, squash スカッシュ, remon sukasshu レモンスカッシュ lemon squash
orenji sukasshu 、オレンジスカッシュ orange squash
kuriimu sooda, cream soda クリームソーダ

koora, kokakoora コーラ, コカコーラ Coca Cola, coke
Coke and Pepsi Cola in Japan


juusu ジュース, juice
mikan sui 蜜柑水(みかんすい) mikan and water, remon sui レモン水(れもんすい) lemon and water, budoo sui 葡萄水(ぶどうすい) grape juice , hakka sui 薄荷水(はっかすい) peppermint water, nikkei sui 肉桂水(にっけいすい)cinamon water
mirukuseeki, milk shake ミルクセーキ
hirano sui 平野水(ひらのすい) soft drink


HOT apple cider and other hot drinks
Drinks Winter Kigo



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Shinshu hi-ire 新酒火入 (しんしゅひいれ)
heating new rice wine

sake niru 酒煮る(せけにる), sakeni 酒煮(さけに)
nizake煮酒(にざけ)
Rice wine prepared in winter is heated up to 60 degrees centigrade, to make it last during the hot summer. It is then filled in pine barrels and gives a pleasant smell to the sake brewery. After heating the rice wine is not called SHIN, new, any more, but KO, old 古酒.


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Shoochuu 焼酎 (しょうちゅう) Shochu, strong distilled liquor, schnaps
awamori 泡盛(あわもり)from Okinawa
kasutori shoochuu 粕取焼酎(かすとりしょうちゅう)
imojoochuu 甘藷焼酎(いもじょうちゅう)from potatoes
kibijoochuu黍焼酎(きびじょうちゅう)from kibi millet

CLICK for the Daruma Museum for details
Shochu dispenser from Arita Pottery
with Daruma decoration

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Su tsukuru 酢作る すつくる making vinegar
The Three Vinegar Tasters


..... Making Soy Sauce


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一生の楽しきころのソーダ水

isshoo no tanoshiki koro no sooda sui


soda water
at a time when I enjoyed
my life


Tomiyasu Fuusei 富安風生

. Tomiyasu Fuusei 富安風生


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pebbled path
a red wagon filled
with soda bottles


John Wisdom, Florida


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Related words

Drinks
WINTER SAIJIKI




***** WASHOKU : jibiiru, Local Beer Special

***** WASHOKU DRINKS

WASHOKU ... Japanese Food SAIJIKI
ricewine, Reiswein,
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Drinks AUTUMN SAIJIKI

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DRINKS for AUTUMN

***** Location: Japan
***** Season: Autumn
***** Category: Humanity


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Explanation


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Early Autumn



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Mid-Autumn

budooshu kamosu 葡萄酒醸す (ぶどうしゅかもす)making grape wine
budooshu seisu 仲秋 葡萄酒製す(ぶどうしゅせいす)
budooshu tsukuru 葡萄酒作る(ぶどうしゅつくる)
wain tsukuru ワイン作る(わいんつくる)
wain matsuri ワイン祭(わいんまつり) wine festival

Grape Festival (Winzerfest, Wine Festival) (Europe)


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Late Autumn



Chrysanthemum Festival kiku matsuri (Japan)
chooyoo 重陽 (ちょうよう) "double prime number nine"

kiku no sake 菊の酒 (きくのさけ) "chrysanthemum ricewine"
kikuzake 菊酒(きくざけ)、kikuka no sake 菊花の酒(きくかのさけ)
. . . CLICK here for Photos !


. gumi no sake 茱萸の酒(ぐみのさけ)
sake with silverberries
 
gumi, a plant of the Elaeagnus family.



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Ricewine-reladed kigo

New Ricewine, shinshu 新酒
This ricewine is brewed with the first rice crop of a year.

atatamezake 温め酒 (あたためざけ) warm ricewine
... nukumezake ぬくめざけwarm ricewine
remember
atsukan 熱燗 flask with hot ricewine (kigo for all winter)


koshu 古酒 こしゅ old ricewine
furuzake ふるざけ

nigorizake 濁酒 (にごりざけ)
dakushu だくしゅ、doburoku どぶろく、dobiroku どびろく
moromi 諸醪(もろみ)、諸味(もろみ)
hakakumi 中汲(なかくみ) , nakazumi 中澄み


momijizake 紅葉酒(もみじざけ)
ricewine while enjoying the red autumn leaves

tsukimizake 月見酒 (つきみざけ)
Ricewine while viewing the Full Moon of Autumn


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All Autumn



Akiaji, aki-aji, 秋味 "Taste of Autumn"
Seasonal Beer


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saruzake 猿酒 (さるざけ) "liquor for the monkeys"
mashirazake 猴酒(ましらざけ)
it forms naturally in stone basins or wood basins, when fruit or nuts fall in and start fermenting.

猿酒は夜毎の月に澄みぬらん

紅緑


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Worldwide use


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Things found on the way



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HAIKU and SENRYU


熱燗の夫にも捨てし夢あらむ   
atsukan no otto ni mo suteshi yume aran

my husband with his flask
of hot ricewine must have had
a dream to give up

Nishimura Kazuko 西村和子 (1048 - )

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夢の中 女房気にせず 熱燗を
yume no naka nyoobo ki ni sezu atsukan o

in my dream
without caring about my wife -
hot flasks of sake


source : ichiraku



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Related words


Drinks
SUMMER SAIJIKI


Drinks WINTER SAIJIKI


***** DRINKS SAIJIKI

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Drinks WINTER SAIJIKI

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Hot Drinks - WINTER SAIJIKI


***** Location: Worldwide
***** Season: All Winter
***** Category: Humanity


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Explanation


Hot drinks are extremely popular during the wintertime, when the warmth of the concoction and the warmth caused by alcohol are both welcome guests.
Hot alcoholic drinks are prepared in heat resistant glasses, and the alcohol must only be heated, but never allowed to boil or else the alcohol will dissipate.
For a more quickly prepared hot drink, alcohol can be combined with hot coffee, tea, hot water, hot wine, hot milk, or hot cream - but even in these concoctions, the liquor should be heated first if time permits.
Find a long list here:
© www.drinkstreet.com/

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Some hot coffee drinks

Belgian Coffee
Café Amaretto
Café French
Café Brulot
Café Caribbean
Café Royal
Coffee Bustamante
Cafe Muerte
Hot Irish Nut
Hot Brandy Toddy
Irish Coffee
Jamaican Coffee
Mexican Coffee
Russian Coffee
Spanish Super-charged Coffee

Almond Hot Chocolate
Hot Buttered Rum
Hot Chocolate Almond

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Chocolate Drinks

champurrado; also chocolate atole (Mexico and Mexican neighborhoods in large cities)
Traditional Mexican hot chocolate (from the Aztecs) flavored with cinnamon and thickened with corn meal; served in winter especially during posadas, a nine-day celebration of Mary and Joseph’s travel to Bethlehem, from December 16 through December 25. Atole is cornmeal mush or thin gruel that is flavored to make a Mexican drink.

hot chocolate also hot cocoa (worldwide)

Ovaltine (Switzerland, USA, and elsewhere) Ovomaltine is a Swiss milk product with chocolate and malt extracts by Wander AG, a subsidiary of Novartis Consumer Goods. It is known as Ovaltine in the USA and various parts of the world.


Coffee and Tea

chai (India and becoming worldwide)
Hot spiced tea blended with milk.

hot tea (worldwide) hot black tea, hot green tea

Irish coffee (Ireland, USA, and elsewhere)
Hot sweet rich coffee and Irish whiskey with cream floating on top.

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milk tea (Mongolia)
Traditional drink of tea made with milk, not water. People usually put a little salt into the tea when they drink it. Sometimes, butter or stir-fried millet is added.


Mongolian milk tea -
I remember the story
of mother Goat


When Mother Wolf came to catch one of her baby goats to feed her own hungry children, Mother Goat answered:

"Let me prepare you a special tea made from my milk, that will help your children grow up and safe my own!"
and thus the Mongolian milk tea was invented -
or so they told us on the wayside tea stall.

Gabi Greve





The everyday beverage is salted milk tea ("Süütei Tsai"), which may turn into a robust soup by adding rice, meat, or Bansh.
Reference : Monglian Milk Tea


. Mongolia SAIJIKI .

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mulled tea; also spiced tea (widespread)
Hot tea made with sugar and spices.


Miscellaneous

anijsmelk (Netherlands)
This is hot aniseed milk. With the Dutch, it is as popular as hot chocolate.


hot milk (worldwide)
Milk which is simply heated; especially good with Christmas cookies.
Perhaps not a kigo for winter since it is used year round to promote sleep.

mulled cider; also hot spiced cider (USA and probably elsewhere)
Non-alcoholic cider heated with sugar and spices.

Mulled Wine
Wine heated with sugar, herbs, spices, and/or fruit. It is often fortified with other alcohol.

bisschopswijn; also bishop's wine (Netherlands)
Traditional beverage for Dutch Sinterklaas Eve--December 6.


gloeg (Norway



glögg (Sweden)
Traditionally served during six-week Advent season. The very best glögg is fortified with aquavit. All countries' gloggs go very well with gingerbread and gingersnaps.

gløgg (Denmark)
Traditionally served on Christmas day with apple dumplings that are topped with powdered sugar and strawberry marmalade.

glogg (USA spelling)
It is common to drink "glogg" in the USA; not everyone calls it mulled wine.

glögi (Finland)
Traditionally served during six-week Advent season

glühwein (Germany)
Generally lighter (alcohol and spiciness) than glogg.


vin chaud (France, Swiss Alps)
More like glühwein in flavor, but more frequently fortified with brandy that its German counterpart.

zbiten; also spelled "sbiten" (Russia)
An old Russian beverage made from of red sweet wine, honey, spices, and tea made of spearmint, melissa, and/or St John‘s wort. It is said to give great health, especially strength for men and beauty for women.

Posset (England)
Sweet spiced hot milk curdled with ale or beer. Is the forerunner of eggnog. Today, these are mainly historical drinks. In the past, they were often drunk for heath. Some were given to children to make them sleep.

Toddies
Drinks made of liquor and water with sugar, spices and often, citrus juice.

grog, grogg (England, Germany, Australia, USA, and possibly elsewhere)
Today grog is made of rum, sugar, spices, limejuice, and hot water. Originally, it was just watered down rum. In some places, the names grog and toddy are used interchangeably.

hot buttered rum (USA)
This drink is grog with a pat of butter melting on top

hot toddy (England, Germany, Australia, USA, and possibly elsewhere)
A hot drink (as above with any citrus juice) made with any alcoholic liquor except rum. Again, the names grog and toddy are used interchangeably in some places.

hot whiskey (Ireland)
Also called "hot Irish" and if you are in an Irish pub, just ask for "punch." Like other drinks in this category except made with Irish whiskey.

yuwari 湯割り (Japan)
Alcoholic drinks diluted simply with hot water

hot umeshu (Japan)
plum wine diluted with hot water

Wassail
Punch made of sweetened ale or wine heated with spices and roasted apples
wassail (England and elsewhere)
See above description. The word "wassail" is also a verb that means to celebrate noisily or to whoop it up.

lamb's wool (England)
Hot flavored ale (wassail) with a good amount of roasted apple pulp (lamb's wool) floating on top; served with Twelfth Day Cake on the feast of the Epiphany.

Ed Schwellenbacher, 2005


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CIDER

hot cider; also hot apple cider (USA and probably elsewhere)
non-alcoholic cider which is simply heated, winter kigo

cold cider サイダー saidaa
kigo for all summer in Japan

fresh cider, frischer Apfelmost
kigo for autumn in Europe/Australia


Cider Daruma Label, a good luck drink ダルマサイダー


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.. .. .. .. WKD ... more Hot Drinks



hotto dorinku ホットドリンクス hot drink
hotto uisukii ホットウィスキー hot whiskey
hotto wain ホットワイン hot wine (grape wine)
hotto remon ホットレモン hot lemon


mugiyu 蕎麦湯 (そばゆ) hot buckwheat water
shoogayu 生姜湯 (しょうがゆ) hot ginger water


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kuzuyu 葛湯 (くずゆ) hot arrowroot water

うすめても花の匂の葛湯かな
usumete mo hana no nioi no kuzuyu kana

even if diluted
it still smells of the flowers -
hot arrowroot drink


Watanabe Suiha 渡辺水巴


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Egg Nog
A punch made of sweetened and lightly spiced milk or cream mixed with eggs and usually alcoholic liquor.
Eggnog, also called "auld man's milk" in Scotland (worldwide)
See description above. Eggnog is usually served cold in the USA.
Tom and Jerry (USA)
This drink is a special eggnog that uses a batter of eggs, sugar, and spices wherein the eggs are separated, beaten, and then folded together with sugar and spices. Rum, brandy, and boiling water or milk are added to complete the drink. This drink is usually thicker than regular eggnog.


Hot Whiskey (toddy)


Mulled wine (gloegg, Gluehwein), Wassail, hot mead
honey wine, met
The word "mulled" simply means heated and spiced.


hot rice wine, atsukan 熱燗, kanzake 燗酒
see : Ricewine, rice wine (sake, saké, saki, Japan)

tamagozake 玉子酒 (たまござけ) 卵酒(たまござけ) and more
nezake 寝酒 (ねざけ) nightcup, before going to bed
shoogazake 生姜酒 (しょうがざけ) hot rice wine with ginger
ararezake 霰酒 (あられざけ) mizorezake 霙酒(みぞれざけ)and more



Rumpot (Rumtopf) Germany (rum with fruits of the season)


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Things found on the way



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HAIKU


on my mind
through the birch--
a hot drink once home

beckoning to me
through frosty panes--
her face and a warm drink


prosit
Ed Schwellenbach

xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

hot milk
for my bad fit of coughing
mum adds a whisky

a hot toddy
with a big cognac
his poor head


drink a hot toddy
and then take to your bed

does your head spin

Geert Verbeke

Read more haiku of Geert here:
http://happyhaiku.blogspot.com/2004/01/friends-geert-verbeke.html

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Related words


***** Frozen Drinks
kigo for Summer


Here is an external LINK with Frozen Coctails :
The hot days of summer call for really cold drinks and it cannot get colder than these blended cocktails. Most of these drinks are blended with ice but some use ice cream and they often include fresh fruit.
check this .. cocktails.about.com/od/cocktailrecipes



***** Iced Tea and Coffee

***** Black Tea and Coffe from Kenya


***** Things to keep you warm in winter, a KIGO list


WASHOKU : Shiru 汁 ... Soups Suppen


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SPRING DRINKS ... SAIJIKI

SUMMER DRINKS ... SAIJIKI

AUTUMN DRINKS ... SAIJIKI


DRINKS SAIJIKI ... TOP


Check the WKD LIST of
. HUMANITY and Winter Kigo


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[ . BACK to WORLDKIGO . TOP . ]

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Water (mizu)

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Water, drinking water (nomimizu のみみず 水)

***** Location: Japan
***** Season: Various, see below
***** Category: Earth / Humanity


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Links only to my pages.

Explanation

Fresh clear drinking water to prepare food and drinks, this is the most important necessity for humans to live !

Because of plenty of rainfall during the rainy season from mid-June to mid-July, Japan is blessed with many wells and springs and even has a ranking of the 100 best springs (meisui hyakusen 銘水百選).
Areas with rice wine or tofu production or wasabi plantations relay on the fresh water coming abundantly out of the mountains. Many sake companies have their own well.

Rural farmers in the mountains could not survive without constant water supply for the rice paddies. Most farmers homes have a memorial stone for the God of Water in the backyard, sometimes just a large stone with the Chinese character for water, mizu 水 carved in it. You pray there for water during a drought but also for protection from flood waters during a typhoon. At some Shinto shrines, for example, a black horse was offered to induce rain and a white horse to make a long rain stop.

In the rice paddies, seasonal rituals are performed in honor of the deity of water, mizu no kamisama, before letting the water enter into the watering systems.

The city of Edo could not have developed without a delicate system of wells to provide drinking water for the population. There is even a part named . "Ochanomizu" . , meaning "water for tea", where the tea water for the Shogun was taken from.

Kyoto was blessed with a natural system of waterways to sustain the people. Many of the old tea ceremony masters families have their own well for the tea ceremony, which, by the way, translates as "hot water for tea", cha no yu 茶の湯.

Many famous wells have been subject to poetry since olden times. Clear Water, SHIMIZU, KIYOMIZU 清水 is part of the name of some temples and shrines of Japan.

Water is served free with any meal at a restaurant. Many people make weekly trips with large containers to a famous well nearby to draw water for their daily cooking and tea preparation.

And thanks to the vulcanic acitvities we have the natural hot water from the many onsen, the hot springs. This water is also used for cooking. Vegetables in a sack are put into the boiling water until they are done. Many regions also sell eggs boiled in hot spring water", onsen tamago, as a local speciality. The yellow inside has a half-boiled quality, which is especially favored. Because of the sulfuric compounds of some hot springs these eggs get a black shell in the process.

. eggs boiled in hot spring water .


Different to other countries in Asia, tab water is usually drinkable everywhere. Mineral water is just beginning to be sold here.


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Stone Memorial for the God of Water

winter in town –
the stone memorial of the
God of Water


Gabi Greve, Katsuyama 2005


There are many rituals and ceremonies concerning WATER in Japan. Here is a list of some I have covered elsewhere:

First Water, "young water" (wakamizu)
Including more kigo of this ceremony.
First water drawing is most important for the tea ceremony and some temple and shrine rituals.

Drawing Sacred Well Water,
O-Mizutori, Omizutori, お水取り

Nara

Suijinsama 水神様 <> The Gods of the Four Elements, the Water God

..... SUIJIN God of Water

Daigosui 醍醐水 Water from the temple Daigoji and
Gosan Ryori
, gosan ryoori 醐山料理, prepared with this water.


Akai no Mizu 閼伽井 / Kannon Bosatsu Water 観音水
From temple Iwakura Daiun-ji, Kyoto. For healing mental illness.


Other items concerning WATER

Kappa 河童 <> The Water Goblin

Kettle, tea kettle (kama, chagama, tetsubin)
Water kettle, water pot.

Rain Rituals (amagoi) Rain Dance, Rain Prayer, Regenzauber

Sound of Water (mizu no oto) Japan
a famous haiku phrase

Sprinkling Water (uchimizu, Japan)

Suiteki 水滴 water drippers for calligraphy

Taki 滝 <> Waterfalls named Daruma
..... TAKI ... Waterfalls and Fudo Myo-o

..... Water in various kigo
including: clear water in summer (shimizu), water birds, water lily, water melon, waterfall, dripping water and many more

Water Shortage (Tropics)

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quote
The Blessings of Water
IWAI Hiromi Professor of Folklore,
Tezukayama University

Mikunari God, Kawakami God

Water is a blessing from another world. It flows down the sides of mountains, through villages, and finally into the sea. Because water is indispensable to villagers farming the land, since ancient times, Japanese have prayed to gods to ensure water for their villages.

Mikumari, one of these gods, presides over running water. The "kumari" portion of the name comes from the word "kubari", which means distribution.

The god's name is therefore often found in the names of shrines dedicated to water gods and located at the sources of rivers and watersheds. In terms of folklore, the Kojiki states that the gods Ame-no-mikumari and Kuni-no-mikumari appeared as the children of two other gods, Haya-akitsu-hiko and Haya-akitsu-hime. The Engi Shiki mentions four "mikumari" shrines"Katsuragi Mikumari Shrine in Katsuragi-gun, Yoshino Mikumari Shrine in Yoshino-gun, Uda Mikumari Shrine in Uda-gun, and Tsuge Mikumari Shrine in Yamabe-gun-in Yamato-no-kuni (today's Nara Prefecture) along with Take Mikumari Shrine in Ishikawa-gun in Kawachi-no-kuni (Osaka Prefecture) and Ame-no-mikumari Toyoura-no-mikoto Shrine in Sumiyoshi-gun, Settsu-no-kuni (also in Osaka Prefecture). As sacred distributors of water, the mikumari were also often the object of prayers for rain. The Shoku-nihongi tells that in April of 698, the second year of Emperor Monmu, a horse was presented to the god Yoshino Mikumari as a rain offering.

The god Kawakami also presides over water. The Engi Shiki mentions the god Niu-Kawakami in Yamato-no-kuni. Today's Niu Kawakami Shrine is made up of three sites, Kami, Naka, and Shimo, wherein "kami" refers to the top, "naka" to the middle, and "shimo" to the bottom. The Kami Shrine mainly deifies Takaokami-no-kami, while Naka Shrine deifies Mitsuhahime-no-kami and Shimo Shrine Kuraokami-no-kami. These kami (gods) all preside over water and have been worshiped as rain gods since ancient times.

In Kyoto, Kibune Shrine deifies Takaokami-no-kami, who is worshiped as a rain god. It is described in the Shoku-nihongi, the Nihon-koki, the Shoku-nihon-kok , the Montoku-tenno Jitsuroku, and the Sandai Jitsuroku that from 765, the seventh year of Tempyohoji, people prayed almost every year to Niu-Kawakami and Kibune for rain. They are said to have offered a black horse when they wanted the rains to start and a white horse when they wanted the rains to end because it was believed that the spirit of the gods descend to earth on a horse. Black is the color for casting a rain spell as it symbolizes dark clouds bringing rain. In contrast, white is the symbol of the bright sun. These prayers were held as national events.

Water for Purification

Water flowing down from mountains empties into the sea. Because the ancient Japanese believed that the sea was another world where gods lived, touching seawater was called "misogi", or purification of the self. In preparation for welcoming the spirit of the gods and holding a feast, people had to avoid impurity and perform monoimi (abstaining from food and drink for a period in order to purify oneself.) while waiting for the day to arrive; misogi was performed for this purpose.

People believed that seawater, a way to connect with that other world, was a strong purifier, so misogi originally involved bathing in seawater. People in Kyushu have long practiced customs known as "paddling seawater," "kicking seawater" and "taking seawater." And in a fishing village in Shima, Mie Prefecture, the custom is for villagers to bathe together in the sea on New Year's Eve. It is said that bathing in the sea around the festival days of Sumiyoshi Shrine in June has the miraculous effect of prolonging life; this activity has been named "Sumiyoshi-no-o'yu" (Sumiyoshi Bath).
And even those from mountain villages who go all the way down to the beach to do misogi have names for this journey: "hama-ori" (going down to the beach) and "hama-iki" (going to the beach). Today, small mounds of salt are sometimes seen in public locations, a reminder of misogi with seawater.

The Engi Shiki tells us that when people went to worship at Ise Shrine, they performed their misogi at landings along the Miyagawa River, the largest river in Iga-no-kuni (Mie Prefecture). During the Edo period, Many people traveled to the shrine by crossing the Miyagawa River by boat. Reaching the other side of the river meant entering the precincts of the gods, so landings on the shrine side of the river with such names as "Sakura-no-watashi (Cherry Tree Landing)," "Yanagi-no-watashi (Willow Landing)," "Iso-no-watashi (Seashore Landing)," and "Kamijo-no-watashi (Kamijo Landing)" were designated sacred places in which people could perform misogi before they actually entered the precincts of the gods. Fishing for ayu (sweetfish) in the sacred Miyagawa River was prohibited until the Edo period because the fish were used as offerings during shrine services.

In areas far from the sea, people began to perform misogi in rivers, believing that seawater entered the rivers during high tides. Thus the act of misogi spread inland. People also grew to believe that wells led to the other world, so well water also came to be used as water for misogi.
source : www.kippo.or.jp / Iwai Hiromi


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HAIKU


WATER just like that (mizu, sui  ) is not a kigo in Japan but a nonseasonal topic.

But since water is a constant necessity throughout the year, there are many detailed phenomenon used as kigo for it. And in olden times with no tabwater, this comodity was really important for the continuation of life.



New Year decoration of a rural well in Japan
© Gabi Greve, January 2007


WATER, a list of related KIGO


MY ONSEN 温泉 . おんせん Hot Springs of Japan


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Related words

***** WKD : Drinks in the seasons - SAIJIKI



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6/19/2008

Shoochuu Liquor

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Distilled liquor (shoochuu)

***** Location: Japan
***** Season: All summer
***** Category: Humanity


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Explanation

shoochuu 焼酎 (しょうちゅう)
shochu, strong distilled liquor
Schnaps

awamori 泡盛(あわもり)from Okinawa
. . . CLICK here for Photos !

kasutori shoochuu 粕取焼酎(かすとりしょうちゅう)
. . . CLICK here for Photos !

imojoochuu 甘藷焼酎, 芋焼酎 (いもじょうちゅう)from sweet potatos
. . . CLICK here for Photos !
Kartoffelschnaps

kibijoochuu 黍焼酎, きび焼酎(きびじょうちゅう)from kibi millet
. . . CLICK here for Photos !
Hirseschnaps



CLICK for more photos


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Shōchū is an alcoholic beverage of Japan, most commonly distilled from barley, sweet potato or rice. Typically it is 25% alcohol by volume, making it weaker than whisky, but stronger than wine and sake.
Shōchū is produced everywhere in Japan, yet the home of shochu is Kyūshū island.
Shōchū should not be confused with sake, a brewed rice wine. Its taste is usually far less fruity and depends strongly on the nature of the starch used in the distilling process. Its flavour is often described as "nutty" or "earthy".

History
The exact origin of shōchū is unclear. Originally alcohol the strength of shōchū was called araki (arak) or rambiki (alembic) in Japan; arak is a generic term for a variety of distilled alcoholic drinks throughout the Middle East. Shōchū likely first arrived either in Kyūshū through Thailand and Ryukyu (Okinawa) or in Iki Island from Korea which adopted it from the Mongols who themselves acquired the distillation process from Persia.

As far as can be determined from Japanese historical record, shōchū appears to have been made since at least as far back as the 16th century. For example, when the missionary Francis Xavier visited Kagoshima Prefecture in 1549, he recorded that
"the Japanese drink arak made from rice [...] but I have not seen a single drunkard. That is because once inebriated they immediately lie down and go to sleep."

Further, at Kōriyama Hachiman shrine in Ōkuchi, Kagoshima, the oldest existing direct reference to shōchū in Japan can be found. There, two carpenters working on the shrine in 1559 inscribed the following graffiti on a wooden plank in the roof:
"The high priest was so stingy he never once gave us shōchū to drink. What a nuisance!"



honkaku shōchū
moromitori shōchū
黒糖焼酎,lurotoo joochuu kokutōjōchū from brown sugar
そば焼酎, sobajoochuu, from buckwheat

kasutori shōchū (粕取り焼酎 is made by distilling the sake lees left over from the fermentation of sake.
Seichō kasutori shōchū (正調粕取焼酎)

hashira shōchū (柱焼酎)
sanaburi shōchū (早苗響, sanaburi)

(混和焼酎, konwashōchū)
© More in the WIKIPEDIA !

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A lot of shochu is brewed in Kyushu.
Sweet potato liquor is most famous from Kagoshima, second from Miyazaki.


Shochu from Miyazaki
The alcohol content is only about 20%, since this was cheaper to sell right after the second world war. Now this gentle liquor is a favorite of ladies.
In the southern parts near Kagoshima, there is sweet potato liquor.
In the central parts, both sweet potato and rice liquor.
In the western parts near Kumamoto, rice liquor.
In parts near Oita, liquor is made from soba buckwheat, mugi wheat, toomorokoshi corn or kibi millet.
CLICK for more photos
Liquor from Miyazaki comes in glass bottles or ceramic bottles, a favorite souvenier of the prefecture.

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CLICK for more Daruma shochu photos



CLICK for the Daruma Museum Shochu site
Daruma Shochu


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Worldwide use


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Things found on the way



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HAIKU


焼酎の味を守るや女たち
shoochuu no aji o mamoru ya onnatachi

they keep the taste
of sweet potato liquor ...
these women brewers


For the female shochu brewers of Nichiman Village in Miyazaki, Kyushu.
In the third generation, the ladies keep the secret of the family brew.
Together with other women from the town they have developed some soft liquor for ladies, called NAOYAKA NARI
The earthen containers are more than 120 years old and not produced any more. The brewers have to be very careful when blending the ingredients with a bamboo pole not to break a pot, since only 50 are left.
日南焼酎, 古澤醸造
宮崎県日南市材木町6-12

Gabi Greve, December 2008


嫋なり【たおやかなり】Naoyaka Nari


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A shochu from Miyasaki prefecture,
called KIGO.

The name is taken from the season word for haiku

俳句における季語(KIGO)


made from sweet potatoes, a mix of three different kinds of original schnaps.

The mix originated in the year 1834, when an English taster テイスター experimented with the liquor.
For additional "hidden" flavor, a bit of grated mikan peel, cinnamon, blossom fragrance, dried grapes and others are added.

You can enjoy this taste in all the four seasons!

source : sakashodouraku

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. from friends on facebook :

kigo -
a summer drink
for all seasons


Hortensia Anderson

. . . . .


We have a bottle
of Kigo and share
our haiku


Angelika Bygott


. . . . .


Kigo's scent
never fades while reading
Santoka,s verses


Massih Talebian


"Taneda Santoka(1882-1940) was very poor and he used to drink SHOCHU beacuse it is cheaper than SAKE but feels AWFUL the next day. In October 1930 Santoka has drunk a lot of Shochu and therefore he couldn,t leave the bed in the morning and he writes this haiku:

chill chill of the earth
I give up
my feverish body to it"



. Santoka and Sake 種田山頭火

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morning moon
Kigo still lingers
on his breath


Chen-ou Liu


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shoochuu
the slurring voice
of a kigo


Don, SH


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Related words

SUMMER DRINKS


***** DRINKS SAIJIKI

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6/18/2008

Ramune (lemonade)

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Lemonade (ramune)

***** Location: Japan
***** Season: All Summer
***** Category: Humanity


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Explanation


ramune ラムネ lemonade

quote
a carbonated soft drink originally sold in Japan which was introduced at Kobe by Alexander Cameron Sim.

Ramune is widely known for the distinctive design of its bottle, often called Codd-neck bottles after the inventor, Hiram Codd. They are made of glass and sealed with a marble; the codd head is held in place by the pressure of the carbonation in the drink. To open the bottle, a device to push the marble inward is provided with the bottle. The marble is pushed inside the neck of the bottle where it rattles around while drinking.

People trying Ramune for the first time sometimes find it difficult to drink, as it takes practice to learn to stop the marble from blocking the flow. In the new version of the bottle (2006), little slots were added to the cap where the marble was originally held. This prevented the flow from obstruction if the marble falls back into the cap.

Ramune is also available in plastic PET bottles as well as cans.

Ramune is one of the modern symbols of summer in Japan and is widely consumed during warm festival days and nights. Empty bottles are usually collected for recycling at stalls where it is sold.

The bottle's design creates a special attraction to children who clamor to see the "alien head" image that is formed from the ball and indentations on the bottle neck. This provides a unique form of endearing brand recognition, even for children who don't remember the product's name.

Despite the unique design of the bottle, the Ramune flavour is quite conventional, similar to many other carbonated lemon-lime soft drinks. The word 'ramune' is derived phonetically from the English 'lemonade'.

There are other flavours of the drink, including: pineapple, kiwifruit, melon, strawberry, orange, lychee, Blue Hawaii, peach, wasabi (available at Tokyu Hands), Kimchi, bubble gum, octopus, mango, raspberry and curry.

Ramune was a popular drink in the Japanese Imperial Navy before World War II and this aided its civilian popularity in Japan.
© More in the WIKIPEDIA !


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Lemonade with Curry Flavor
カレーラムネ






and with WASABI horseradish flavor
わさびらむね

CLICK for original LINK ... tamas-tara.at.webry.info



In Osaka, it comes with the
flavor of TAKOYAKI, grilled octopus
たこ焼風ラムネ
CLICK for more photos




some like it hot ... with kimchi
【キムチ風ラムネ】
CLICK for more photos



In Rainbow Colors, with cider flavor
“ にじ色ラムネ ”
虹色ラムネサイダー

source : www.rakuten.co.jp/canmi



lemonade with tea flavor
お茶らむね
and annin ramune 杏仁ラムネ




! CLICK for many more flavors !


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Worldwide use


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Things found on the way



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HAIKU and SENRYU


ラムネ俳句大賞
Grand Prix for Haiku about Lemonade

Started in Heisei 15.


ラムネ瓶携帯型の風鈴ね
ramune bin keitai-gata no fuurin ne

lemonade bottle -
a wind chime
to carry around

Hoshi Akihiro 星明宏 



ラムネびんかざして泡の流れ星
ramune bin kazashite awa no nagareboshi

opening a bottle
of lemonade - a shooting star
of bubbles


Kurajima Tsumugi 倉島つむぎ

source : 「ラムネ俳句大賞」事務局


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Japanese lemonade -
an unexpected rainbow
of bottles


Gabi Greve


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me and a bee -
dividing together
the same lemonade


Olga Neagu
. WKD ... on FACEBOOK .


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Related words

***** WASHOKU
DRINKS SAIJIKI



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6/10/2008

Sake ... Jizake local rice wine

[ . BACK to WORLDKIGO TOP . ]
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Local Rice Wine (jizake)

***** Location: Japan
***** Season: Topic
***** Category: Humanity


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Explanation

Local brands of rice wine 地酒 (じざけ)

Plenty of good water leads to plenty of local rice wine brands with a special flavor.

I will introduce some brands as I find haiku about them.

CLICK for more photos

Liste in Book jisake saki ricewine
The first sake has been introduced in the region of Nara, to prepare ritual MIKI 神酒 for the shrine and temple rituals.

. Jindaisugi 神代 杉 
"Pine of the Gods" sacred sake 御神酒 .

shrine Tamaki Jinja 玉置神社



We also have

nihonshu no hi 日本酒の日 Day of Ricewine, Sake Day
October 1

That is a kigo for late-autumn !!


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Water, well water, spring water of Japan

Sake Rice wine (ricewine) sake, Japan Reiswein

rice wine for cooking, ryoorishu 料理酒


. WASHOKU - - - irizake 煎酒 boiled-down sake  
The Flavor of Edo

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- quote
Kanpai! Sake through the ages

“A civilization stands or falls by the degree to which drink has entered the lives of its people, and from that point of view Japan must rank very high among the civilizations of the world,” observed essayist Kenichi Yoshida in “Japan is a Circle” (1975).

The first foreigners ever to record observations of the Japanese — Chinese envoys of the third century A.D. — noted, “They are much given to strong drink.” Traces on prehistoric pottery suggest fruit-brewing as early as the Jomon Period (c. 12,000 B.C. — c. 300 B.C.). The history we’re embarked on is therefore a very long one — with no end of parties to crash!
MORE
- source : Michael Hoffman - Japan Times - October 2013


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quote
Sake and Japanese Culture
Written by Dr. Koizumi Takeo, Professor,
Tokyo University of Agriculture
Since time immemorial, people have brewed alcohol and enjoyed it as part of their culture. In many parts of the world, alcohol has held a place of honor and been romanticized as an ideal. The Japanese are certainly no exception. Many centuries ago, they began blending their staple food, rice, with pure water and koji micro-organisms to make Nihon-shu (Japanese sake), skillfully taking advantage of nature and local environmental conditions to create a distinctive brew.
...
From beverage of the gods to a drink for the common man
The most potent alcohol in the world
Microorganisms: The secret behind that intriguing fragrance and taste
...
Sake as part of culture
Sake was created by the ancestors of today’s Japanese. For centuries it has been part of the life of almost every person on the archipelago, because of its importance in rites commemorating everything from birth to death. Sake is more than a drink taken to enjoy a tipsy time—it also serves a vital social purpose at the defining moments in life.
and much much more :
source : web-japan.org/nipponia, 2008

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. Azuki Arai  
小豆洗い 特別純米原酒


washing red beans -
a river turned
ricewine


The wonderful world of Japanese monsters
by Mizuki Shigeru !


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External LINKs

Jizake Center

Sake Brand names
BORN Choya Dassai Echigo Fukucho Biho Gassan Haguro Hakkaisan Hakuro Suishu Hakutaka
Hatsuhana Hatsushibori Hisui Red Hojun Zuiyo Hotarugawa Hyosho Jinyu Kakunko Kamotsuru
Kanchiku Kikumasamune Kikusui Kinoene Yuu Ga Kirin Kokushimuso Kokuto Koshino Kagiroi Kubota
Michinoku Onigoroshi Miyozakura Nagaragawa Nanbu Bijin Nihonkai Nihonkoku Rihaku Sato No Homare
Senshin Sharaku Shimeharitsuru Shochikubai Suigei Sumiyoshi Taisetsu Takashimizu Take No Tsuyu
Taki No Koi Tamanohikari Tengumai Tokugetsu Yaemon Yuki No Matsushima

Shochu Brand names
Ayamurasaki Beniazuma Beniikko Gankutsuoh Hachijo Hakutake Iichiko Ikkomon
Kaido Kakushigura Kiccho Hozan Kurokame Mizuho Satsuma Shimauta Shiroyutaka
Sudachi Synchro Takara Tenshi No Yuwaku Tomi No Hozan Torikai Towari Yokaichi

Information
SAKE PRODUCING REGIONS SAKE INGREDIENTS
CLASSIFICATION OF SAKE SAKE SCALE SAKE CATALOG


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"Sake Samurai" Timothy Sullivan
http://www.urbansake.com/


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Japanese Ways to drink Sake


kanizake 蟹酒 sake with crabs
drunk from the main shell of the crab.
Or put some crab legs into a masu square wooden sake cup and drink with the meat dangling in front of your eyes ... mmmmmm !
. . . CLICK here for Photos !


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Otokoyama Sake Brewery and Museum
Asahikawa Hokkaido

The award winning Otokoyama company has been making sake from Hokkaido's Mt. Taisetsu spring water for over 340 years. The pure spring water is rumoured to possess remedial healing elements that provide a drinker a long and healthy life. For this reason it is a favourite amongst Japanese. The museum provides a wonderful insight into the making of sake and explains how deeply rooted sake is in Japanese culture and tradition.
source :  Otokoyama Sake Brewery and Museum

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Doburoku どぶろく unrefined sake, homemade sake
doboroku
Doburoku Matsuri Festival
WASHOKU : Doburoku Festival at Hagimachi, Shirakawa go




. Kibuna, ki-buna 黄鮒 / 黄ぶな "yellow carp" .
local brand from Tochigi


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hanekishibori sake 撥ね木搾り(はねぎしぼり)
a special way to press the mixture for ricewine with a very long trunk of a tree of about 8 meters (haneki). Moromi is packed in sacks, stacked in a barrel and then pressure is added slowly by pulling a rope to change the position of the long tree trunk. More than a ton of stone weights are also added.
practised by Yoshidaya in Shimabara, Kyushu. 吉田屋
CLICK for LINK : www.bansho.info

Sake is prepared in this way from March to April. It is a family tradition and much more time-consuming than normal sake brewing.


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六花酒造 津軽 うめ カップ

With fresh water from the mountains of Shirakami Sanchi
and white rice from Aomori, Mutsu Homare むつほまれ

. Rice from Tsugaru .


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sakekasu 酒粕 sake lees
This whitish stuff is used in making vinegar, and in pickling or preserving food.
. . . CLICK here for Photos !
Sake-Treber, Sake-Maische


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chirori 銚釐 ( ちろり) metal sake container
used to heat or cool small portions
In Kyoto there is a maker of pure tin chirori for special situations.
. . . CLICK here for Photos !


明星のちろりにひびけほととぎす
akaboshi no chirori ni hibike hototogisu

Akutagawa Ryunosuke 芥川龍之介


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kijooshu 貴醸酒(きじょうしゅ) Kijoshu. special sweet rice wine
It is not set up with water but with rice wine and is rather sweet in taste.
For 100 units of rice it uses 60 units of rice wine (and not 130 units of water, as in normal rice wine). It is then aged for up to 8 years. It is more like a port wine with a ruby color.
. . . CLICK here for Photos !


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Ricewine from Niigata

ichiyo raifuku 一陽来復 "Sun is coming back"
. . . CLICK here for Photos !

. Ichiyo raifuku 一陽来復 at the Winter Solstice
KIGO


. Shoojoo 猩猩 /猩々 Shojo, a legendary drunkard
a brand from Nagano




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Worldwide use

Lokaler Sake, lokaler Reiswein, regionaler Reiswein
Sake aus einer bestimmten Gegend


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Things found on the way



. kunshu sanmon 葷酒山門(くんしゅさんもん)
Temple Gate, no garlic or liquor beyond this point!



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HAIKU


Echigo is located at the side of the Sea of Japan and famous four its loads of snow in winter.

Suganadake from Echigo
越後五泉の主峰 『菅名岳』


Sunagadake is the name of a famous mountain in Echigo.
. . . CLICK here for Mountain Photos !
The water comes from a famous spring of the area.

. . . CLICK here for Photos of the sake!

The haiku are from a group of mountain climbers, written on the New Year night spent in a mountain hut at Mount Suga-na-dake.

菅名岳歯に凍みとおる寒九かな
Suganadake ha ni shimitooru kanku kana

Suganadake ...
the cold of January
seeps in my teeth



茶碗酒寒九の空にこだまして
chawanzake kanku no sora ni kodamashita

drinking sake from a tea cup ....
the cold of January
echoes in the sky

source : www7.ocn.ne.jp

kanku is a cold period around January 13, according to the Asian lunar calendar.

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The essence of crystal water “Sugana dake, Okura yama”
Having approximately 300 year old primeaval forest of beech trees, the harmony of most covered rocks and clear flowing water provide a new aspect to seasonal beauty. Clear water wells up from many locations at the foot of the mountains.
In particular, “Doppara Shimizu” and “Yoshimizu” are famous as brands of water.
The water from Doppara Shimizu is used to make local brands of sake and every year in January, people from around the country participate in the Kanku No Mizukumi event. In addition, the area around Yoshimizu wells and cottages are prepared, drawing sightseers from all over Japan.
MORE about
source :  Gosen-City.


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Blind Woman from Echigo (Echigo goze)
Echigo and Haiku


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Geert Verbeke 2008

Geert Verbeke, December 2008


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All translations on this page by Gabi Greve, unless stated otherwise.

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Related words

***** Mizu : Water, well water, spring water of Japan

***** Sake Sake, Rice wine (ricewine) Reiswein

***** Jibiiru, local beer brands 地ビール, Bier


***** Daruma Masamune 達磨正宗 Aged Rice wine


Futsukayoi ふつかよい(二日酔い/ 宿酔 )
hangover and its natural remedies



. Saikusa matsuri 三枝祭 Saikusa Festival
for sake brewers, at shrine Saigawa in Nara, June 17


***** WASHOKU : DRINKS SAIJIKI

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