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

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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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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 水　) 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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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






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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.

Liquor from Miyazaki comes in glass bottles or ceramic bottles, a favorite souvenier of the prefecture.

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Daruma Shochu


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Worldwide use


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Things found on the way


CLICK for more photos !

. 九千坊河童　Kyusenbo kappa　- Kusenbo Kappa .
from - Tanushimaru 田主丸 Fukuoka, Kyushu


Schnaps with the Water Goblin, Kappa san
- KAPPA - 河童 / 合羽　/ かっぱ /　カッパ - ABC-Index -


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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


出羽鶴　本格焼酎　-　なまはげ Namahage Shochu Liquor

. Namahage なまはげ Demons of Akita .

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Related words

SUMMER DRINKS


***** DRINKS SAIJIKI

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. Legends and Tales from Japan　伝説 - Introduction .

- reference : nichibun yokai database 妖怪データベース -
14 legends to explore

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[ . BACK to DARUMA　MUSEUM　TOP . ]
[ . BACK to WORLDKIGO . TOP . ]

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Ramune (lemonade)

[ . BACK to WORLDKIGO TOP . ]

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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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ramune bottle in the form of a kokeshi wooden doll

. Kokeshi, Wooden Dolls こけし, . 　　

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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





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





some like it hot ... with kimchi
【キムチ風ラムネ】




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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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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kaiun sake 開運酒 Sake for your Good Luck
（　土井酒造場　）

. kudarizake 下り酒 Sake transported up to Edo .

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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.



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


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, 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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Bier . Jibiiru local beer

[ . BACK to WORLDKIGO TOP . ]
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BEER and local regional beer

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

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Explanation


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

. DRINKS ... SAIJIKI 　　

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jibiiru, local beer, regional beer 地ビール

. . . CLICK here for Photos !

Seasonal Beer Brands
There are also special kinds of beer for each season, sold by the great beer companies too.
This one is from Kirin for autumn 2008 only.

Akiaji, aki-aji, Taste of Autumn



Fuyu Monogatari 冬物語 Winter Tale, Wintermärchen
from Sapporo
. . . CLICK here for Photos !

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

Water, well water, spring water of Japan

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quote
Japanese beer had its start during the Edo Period when the Dutch opened beer halls for the sailors who worked on the trade route between Japan and the Dutch Empire. Japanese-style commercial brewing has been exported to much of southeast Asia and factories are spread throughout the world.

Beer is the most popular alcoholic drink in Japan, accounting for nearly two thirds of the 9 billion liters of alcohol consumed in 2006. It was introduced in the early Meiji period from Germany. Major makers are Asahi, Kirin, and Sapporo while small local breweries supply distinct tasting beers. Lager beers are most common but beers made with lower grain contents called "Happoushu" (発泡酒, low malt beer, literally foaming alcoholic drink) have captured a large part of the market as tax is lower on these products. Drinking beer while eating salted boiled beans, edamame, is known as a favorite summer pastime for adults.

Seasonal Beers
Many breweries in Japan offer seasonal beers, which are produced only during one of the four seasons. In autumn, for instance, "autumn beers" are brewed with a higher alcohol content, typically 6% as opposed to the common 5% of Asahi Super Dry. For example, Kirin's Akiaji beer. The beer cans are typically decorated with pictures of autumn leaves, and the beers are advertised as being suitable for drinking with nabemono (one-pot cooking). Similarly in "winter" beers such as fuyumonogatari (translated as "The Winter's Tale" on the can) appear.

The Dry Senso (ドライ戦争) or Dry Wars, was a period of intense competition between Japanese brewery companies over dry beer. It began in 1987 with the launch of Asahi Super Dry by Asahi Breweries which led to the introduction of dry beer by other breweries.


Microbreweries
In 1994, Japan's strict tax laws were relaxed allowing smaller breweries producing 60,000 litres (15,850 gal) per year. Before this change, breweries could not get a license without producing at least 2 million litres (528,000 gal) per year. As a result, a number of smaller breweries have been established throughout Japan. Because it is illegal to produce beverages containing more than 1% alcohol, homebrewing is uncommon.
The Japanese word for microbrew is Ji Bīru, jibiiru
(地ビール), or "local beer."

There are currently about 100 microbreweries in Japan making Ji Bīru of various styles including ale, stout, pilsener, weizen, Kölsch, and others. After the relaxation of the Liquor Tax Law there was a boom in microbrewing, but it has gradually leveled off. One problem was the rising popularity of low cost happoshu (low malt beer), compared to the high cost microbrews, which forced some early microbreweries out of business. In Japan, the dominance of the majors and the relative high cost and low volume involved in producing micros led to their only being known to a small number of beer enthusiasts.

The higher price of microbrews, the shorter shelf-life, and lower production volume, compared to the national major brewers, have all combined to make things very difficult for many small breweries. However, thanks to factors such as special licensed production for some bar and restaurant chains and cooperation between micro breweries, the industry has managed to maintain itself. Every year the Japan Craft Beer Association holds the Japan Beer Cup.
There is also the Great Japan Beer Festival held every year in Tokyo, Osaka and Yokohama. ©　More in the WIKIPEDIA !

Shogun Yoshimune had beer brought from Nagasaki.

Namamugi Incident
„Namamugi-Zwischenfall“ am 14. September 1862

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biiru ビール .. 麦酒 beer Bier, japanisches Bier
The chinese characters signify "barley alcohol" or "alcohol made from grains".
. . . CLICK here for Photos !

Four great breweries (in alphabetical order)

Asahi Beer アサヒビール
. . . CLICK here for Photos !
Nakajo Takanori, Nakajoo Takanori 中條高徳（なかじょうたかのり） inventer of the Asahi Dry in 1987.
Reference : Takanori Nakajo


Kirin Beer キリンビール
Johan Martinius Thorensen
zwei Engländer, Talbot and Abbott
mit ihren japanischen Partnern Iwasaki Yonosuke und Shibusawa Eiichi.
Thomas Blake Glover トーマス グラバー is closely connected with founding the Kirin brewery.
The Kirin symbol animal may well be taken from a statue at Saltoun Square in Fraserburgh, where the father of Glover worked for a while.
Glover lived in Nagasaki, as the Scottish Samurai.


. Kirinjishi 麒麟獅子 Kirin Lion Head .
Inaba, Tottori


Sapporo Beer サッポロビール
Brewmaster Nakagawa Seibei has been taught in Germany.
. . . CLICK here for Photos !

the only beer museum in Japan
Sapporo Beer Museum (サッポロビール博物館, Sapporo Biiru Hakubutsukan)

Ebisu Beer エビスビール / 恵比寿ビール Yebisu Beer
a brew of Sapporo beer since 1890
ヱビスビール



Watch this, take your time :
. Sapporo Beer Commercial - Legendary Biru

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Suntory Beer サントリービール santorii biiru
Since 1928
. . . CLICK here for Photos !

Brewers Association of Japan (Englisch)
Asahi Beer (Englisch)
Sapporo Breweries (Englisch)
Kirin Holdings (Englisch)
Suntory (Englisch)



Beer Museum Yebisu in Tokyo

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. Ise Grand Shrine (伊勢神宮, Ise Jingū) .



Sinto Beer from Ise


Ise Pilsner 伊勢ピルスナー

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. Jindaiji biiru 深大寺ビール Beer from temple Jindai-Ji
Tokyo


. Nagahama Roman Bīru 長浜浪漫ビール 　
Shiga

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quote
Heute wird es im Inland ausser einigen regionalen Herstellern von vier grossen Unternehmen hergestellt. Asahi Breweries, Ltd. und Kirin Brewery Company, Ltd. konkurrieren miteinander um die Marktführung.
Der Marktanteil der Summe von beiden liegt bei mehr als 70%. Die Konkurrenz zwischen Sapporo Breweries Ltd. und Santory Ltd. ist auch stark. Sie müssen die Nachfrage der Konsumenten prompt befriedigen, sonst verlieren sie rasch an Konkurrenzfähigkeit.

Japanisches Bier ist hauptsächlich Lagerbier.
In Japan muss Bier aus mehr als 67% Malz bestehen. Mit wenigerer Malzgehalt darf es nicht als Bier genannt werden. Das neue Bräu, Happoshu(発泡酒), enthält weniger Malz als Bier. Dieses wie Bier schmeckte Bräu mit weniger Malz zu produzieren war natürlich nicht einfach.
source : 　www.japanport.eu ...

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Japanese LINK

Japan Craft Beer Association since 24th July 1994
ジャパン クラフトビア アソシエーション
日本地ビール協会

｜北海道｜東北｜関東｜信越・北陸｜東海｜近畿｜中国・四国｜九州・沖縄｜

4月23日は 「地ビールの日/ビールの日」
April 23 is the Day of Local Beer !

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Hokkaido

Abashiri Beer 網走ビール


Hamanasu Draft はまなすビール / ハマナスドラフト
This is a pink type of beer, named after the plant sweetbrier.
Ryuhyo Draft 流氷DRAFT
ABASHIRI BREWERY OKHOTSK BLUE
The beer is really blue like the floating ice (ryuuhoo) of Hokkaido.


Hokkaido Milk Beer : Milk + Beer = Bilk ビルク
From Abashiri beer Brewery. With 30 % milk.

. Food and drink from Hokkaido .


no aru biiru　ノアルビール non-alcohol beer
non arukooru ノンアルコール non-alcohol
Kirin free, fine zero, etc.
. . . CLICK here for Photos !

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shirasu biiru はしらすビール beer with shirasu fish
from Enoshima, Kanagawa prefecture
CLICK here for PHOTOS !
Enoshima is famous for the production of shirasu, small sardines.
WASHOKU
shirasu　しらす small white sardines

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Yufuin jibiiru 湯布院地ビール local beer from Yufuin
Oita, Kyushu

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24. April 2012
quote
Japan erfindet Bier mit Eis-Schaum
Nun hat die Brauerei Kirin eine neue Methode entwickelt, um Bier länger kalt zu halten. Auf ihre Lösung muss man aber erst mal kommen: Das „Ichiban Shibori Frozen Draft“ wird mit gefrorenem Schaum gezapft. Dieser Schaum ist minus fünf Grad kalt und kann die Biertemperatur eine halbe Stunde niedrig halten.
source : www.japanmarkt.de

with frozen beer foam
This frozen soft-serve material keeps the beer under it cool enough to quench your thirst.
- Reference : ”Ichiban Shibori Frozen Draft”

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Worldwide use

Lokales Bier, regionales Bier

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Things found on the way

A Japanese in New York.
He is on holiday and enters a bar, to order a BIIRU. By the time the bartender understands, the Japanese is happy about his good English.
The bartender asks again: Heineken?
No, said the Japanese, Chiba-ken.

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Daruma Beer glass


Daruma Beer mug

Daruma Ale

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HAIKU

秋味ややっとみつけたおらがあじ
akiaji ya yatto mitsuketa ora ga aji

Taste of Autumn ...
I finally find
my very own taste

Gabi Greve, Autumn 2008

ora ga aji, with reference to Issa, ora ga haru.

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BEER haiku by Alan Summers, UK

beer forgotten
the drunk looks deep
within his shoe

1. Beer Haiku Daily (Tuesday 30th January 2007)
2. Tinywords January 21st 2004 http://tinywords.com/haiku/2004/01/21/
3. Runner up Snapshot Press 2003 Haiku Calendar Competition

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bag of beer
snail trails leave it
from all directions

WHC renga Tournament June 2002

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busy café
she lifts a bottle of beer
a fresh leaf of her book

BHS journal Blithe Spirit sept 2001

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Related words

***** WASHOKU : Jizake, local ricewine brands

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

***** WASHOKU : DRINKS SAIJIKI

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kigo for early autumn

hoppu ホップ hop, hops Hopfen
karabanasoo 唐花草（からはなそう）"Chinese flowers plant"
Humulus lupulus

hoppu tsumu ホップ摘む（ほっぷつむ） picking hop

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