Wineshark Wine Tasting - Chitosetsuru 千歳鶴

In 1873, Shibata Yojiemon (柴田與次右衛門), who came from Noto in Ishikawa Prefecture, started a sake brewery Shibata Shuzoten (柴田酒造店) on the banks of Sosei River (創成川) in Hokkaido. The sake produced was popular among the government officials, and business was good. Shibata was thus recognized as the pioneer of Hokkaido's sake brewing industry.

Since then, Shibata Shuzoten continued to improve quality and had steadily grown. By 1895, along with some industry peers, they established Sapporo Shuzo Partnership (札幌酒造合名会社), entering a new era for sake production in Sapporo. In September 1913, the company was reorganized and Sapporo Shuzo Co. Ltd. (札幌酒造株式会社) was established. 

In 1938, as requested by the government, eight companies joined together to become Nippon Seishu Co. Ltd. (日本清酒株式会社), with a unified brand Chitosetsuru (千歳鶴). After the war, supported by the booming economy, sake production of Chitosetsuru steadily increased. 

In 1959, Tanchozo (丹頂蔵), the largest sake brewery in Japan, was completed, and three years later it started to export overseas. In 1967, the company expanded its base in Honshu, expanding its business further. Chitosetsuru was recognized as a famous Hokkaido sake, having won the Gold Prize for 14 consecutive years in the National New Sake Competition.

Chitosetsuru has been using the underground water of Toyohira River (豊平川) for sake production, where the lush mountains that line the southern part of Sapporo are the source of the water. Sapporo has celebrated its 140th anniversary and now has 1.9 million people. The reason why Chitose Tsuru continues to make sake in the city center is because the water veins boast one of the best water quality in Hokkaido. Although having a large factory in the suburbs has advantages in terms of production efficiency and cost, Chitosetsuru is particular about making sake that brews sake from this area with the water of this area. Because of this water, good sake can be made. 

In 2000, Ginfu (吟風) started to be recognized as a good rice variety for sake brewing in Hokkaido, but actually before that, Chitosetsuru had already started brewing on trial using the variety. In 2001, they focused on making sake that made the most of the taste of Ginfu, and refined it to a level to produce Daiginjo. 

Since 2003, the brewery had been working with farmers from the Pinne Sake Rice Production Association (ピンネ酒米生産組合) in Shin-Totsukawa (新十津川町), which boasts the largest acreage of sake rice in Hokkaido in Sorachi (空知). Today, they are producting sake that use only Ginfu grown in the area as a raw material.

The sixth-generation and current chief brewer, Tomoko Ichizawa (市澤智子), is the first female chief brewer since the founding of the company in 1873. 

This bottle of Chitosetsuru Junmai Daiginjo Mizusho (千歳鶴 純米大吟醸 瑞翔) is using 100% Kitashizuku, with polishing rate of 35%, alcohol level of 16%, acidity 1.3 and sake level +1. 

This bottle of Chitosetsuru Junmai Daiginjo Yoshisho (千歳鶴 純米大吟醸 吉翔) is using 100% Yamada Nishiki, with polishing rate of 40%, alcohol level of 16%, acidity 1.1 and sake level 0. 

Reference: https://www.nipponseishu.co.jp/

Wineshark Go Hiking - Wilson Trail Section 9 衛奕信徑(第九段) 九龍坑山至八仙嶺

Difficulty: 4/5

Distance: 10.57 km

From: Cloudy Hill

To: Pat Sin Leng

Transportation:

• Take Green Minibus 20P from Tai Po Market Station heading to Fung Yuen, alight at terminus and then walk for 2.4 km to Cloudy Hill 
• Return by walking 3.3 km along Pat Sin Leng Nature Trail to Tai Mei Tuk Country Park Management Centre, then walk further downhill to Tai Mei Tuk Bus Terminus and take Green Minibus 20C back to Tai Po Market Station

Date: 9 Jan 2022

This section of Wilson Trail is the most challenging among all, with a lot of ups and downs and the trail conditions quite demanding on the uphill from Hok Tau. The distance post ranges from W106 to W125.

Beginning at Cloudy Hill, the start of this trail is the concrete road going downhill, so it is easy. The road is quite badly damaged though with a lot of holes.

Soon reaching the pavilion which is an intersection. Turning right to continue heading towards Hok Tau. This part is mainly dirt trail which is comfortable.

The trail continues to wind down towards Hok Tau Reservoir. At an vantage point you can see the reservoir below and the ranges of hills you will be climbing in the distance. 

Reaching the reservoir is a good time to take some rest before the difficult ascend.

This is the most difficult part of the trail, not only because of the steep ascend, but the steps were rough and in some areas quite high. 

Reaching the top of the steps, you can see on a clear day all the way to Shenzhen. 

Then it was mostly walking on the ridge, from one hill to the next. 

After passing W119 you will reach a trail leading up to Wong Leng, of 639 m high. There were many people at that point, either planning to go up or already finished and resting. But you do not want to detour can keep straight.

Continuing you will start to see Tai Mei Tuk underneath, as well as the white goddess statue at Tsz Shan Monastery. 

Further up, the whole Plover Cove is within sight.

Finally reaching Pat Sin Leng, the first peak you will reach is Shun Yeung Fung, the highest among the eight, at 590 m.

On the way down, you will need to pay attention as the sign of the second peak is on the side of the trail. Chugn Li Fung, at 529 m.

You will then climb back up a bit to reach the third peak, Kao Lao Fung, at 543 m.

Descending and then going back up a bit, you will reach the fourth peak, Kuai Li Fung at 522 m.

The hike along the ridge seems never-ending, especially now that there is no much stamina remaining.

Reaching the fifth peak, Tsao Kau Fung at 508 m, there are three more to go.

Then it is Choi Wo Fung, at 489 m, the sixth of the peak. 

The seventh peak is Sheung Tsz Fung, at 513 m.

Just before you reach the last peak, you can see the Plover Cove Reservoir.

Finally it was the last and the end of this section, Hsien Ku Fung, at 511 m. It is also the only peak among the eight which has a trigonometrical station. 

Wineshark Cooking Class - Chicken with Plum and Shiso Tempura 胸肉梅子紫蘇天婦羅

Ingredients (for 4):

• Chicken breast - 1 (200 g)
• Shiso leaves - 10
• Shiitake mushroom - 2
• Dried plum - 2
• Sugar - 1/2 tsp
• Soy sauce - 1/2 tsp
• Flour - 2 tbsp
• Egg - 1/2
• Flour - 50 g
• Water - 5 tbsp

Procedures:

1. Remove the stem from the shiso leaves.

2. Remove the stem of the shiitake mushroom and cut in halves.

3. Remove the pip from the dried plum, then mince.

4. Mix the minced dried plum with sugar and soy sauce to form a paste.

5. Cut the chicken breast into strips of 1 cm thick. 

6. Put some of the dried plum paste on the chicken, then put on the shiso leaf.

7. Wrap the leaf and then lightly coat with flour.

8. Mix the flour with whisked egg, and then add water. Whirl until the batter is smooth.

9. Dip the wrap in the batter and then put in cooking oil heated at 170 degree Celsius to deep fry for 2-3 minutes. Repeat for the shiitake mushroom as well.

10. Serve. 

Wineshark Cooking Class - Spicy Fish Indonesian Style 印尼香辣魚

Ingredients (for 4):

• Sea bream - 1 (400 g)
• Tomato - 2
• Shallot - 2
• Garlic - 4 clove
• Candle nut - 4
• Small red chili - 4
• Large red chili - 1
• Lemon leaves - 4
• Galangal - 4 slices
• Lemongrass - 1
• Coconut sugar - 50 g
• Coconut cream - 5 tbsp
• Salt - 1 tsp

Procedures:

1. Chop the garlic and shallot finely.

2. Remove the seeds from the chili and chop finely.

3. Crush the candle nuts finely.

4. Mix all the ingredients together.

5. Use only the first 8 cm of the lemongrass and crush using the blunt side of the chopper. Cut the galangal into slices.

6. Cut the tomatoes into quarters.

7. Clean the sea bream and then make two shallow cuts on the body. Wipe dry with kitchen paper.

8. Heat the wok with 500ml of oil, then fry the fish until both sides turn golden. Then remove.

9. Clean the wok and pour back 2 tbsp of oil, then add in the galangal and spices. Stir fry until fragrant.

10. Add the tomatoes in.

11. Add coconut sugar, salt, lemongrass, lemon leaves and 125 ml of water. Simmer until the sauce boils.

12. Add coconut milk and mix well.

13. Add the fish back and cook on one side. Then flip over to cook the other side. Serve when the sauce thickens.