Comments on: Sake Blossoms: The World’s Greatest Sake and ‘Ume’ Plum Blossoms

By: Mid-Winter Wagashi: Kyoto Toraya Red Plum Blossom with Frost Theme Namagashi Confection | Kyoto Foodie: Where and what to eat in Kyoto

Sat, 16 Jan 2010 14:48:15 +0000

[...] When do Kyoto Fruit Trees Blossom? February: Plum (ume 梅) March: Peach (momo 桃) April: Cherry (sakura 桜) Due to global warming these fruit trees are often blooming earlier than they did traditionally. Forget the namby-pamby late spring sakura and seek out the ume! [...]

By: Froukje Betten

Froukje Betten — Wed, 26 Aug 2009 21:14:18 +0000

We do import and sell Soma no Tengu of Furosen in The Netherlands and to various other countries in the EU. It is one of my personal favourites! In case anyone is interested, please contact us through our website.

By: Peko Peko

Peko Peko — Sun, 08 Mar 2009 01:31:56 +0000

Sorry, quick reply —

Jonathan, please see our ‘Top Ume Spots in Kyoto List’ at the link below:

http://openkyoto.com/kyoto-support/topic/top-16-places-to-see-plum-ume-blossoms-in-kyoto

By: Jonathan

Jonathan — Sat, 07 Mar 2009 11:07:04 +0000

Hello
I loved the photos that you have posted on this topic.
I’m currently in Kyoto, where can I find some ume blossoms?

By: pixen

pixen — Tue, 03 Mar 2009 19:16:10 +0000

gooshhhhh.. so beautiful!!! Really made me longing to visit Kyoto ne I have to wait few more 1-2 years more. It’s not about $ … I can’t travel peacefully when there’s a toddler. I have already been invited to Kyoto but have to wait for awhile. Perhaps patience pays…

Thank you for sharing gorgeous photos!

By: Rachel

Rachel — Mon, 02 Mar 2009 14:01:34 +0000

Beautiful photos! I especially love the third one. I don’t have access to such high-quality sake; in fact I’m only 3-4 years into a love affair with wine, so I haven’t really started investigating sake yet. What I do have is an ornamental nectarine tree in my yard: the blooms are almost identical to what you have there, but they are a deeper pink, almost fuschia. The scent is heavenly!

By: Peko Peko

Peko Peko — Mon, 02 Mar 2009 03:29:10 +0000

Hi Marc, Yes, that would be great! I don’t think that they do much marketing though. I think that their philosophy is that if you make great sake, people will find it and drink it.

By: Marc @ NoRecipes

Marc @ NoRecipes — Mon, 02 Mar 2009 03:06:46 +0000

How very Japanese:-) Your photos look great! I bet Uehara could use them for their marketing materials (hopefully in exchange for some free sake).

By: Peko Peko

Peko Peko — Mon, 02 Mar 2009 02:54:39 +0000

Hello Jo, Wow, you are fortunate to have such great sake in your neighborhood! Cherry blossoms are just fine too.

Hello Mora, Taking the photos with? Wow! What an honor!! Please let me know if you find any in NYC. And give Mr JapaneseFoodReport my warm regards. His site is excellent.

Hello Forager, If you had nasty sake it was likely futsushu (regular sake), it has ethyl alcohol added to it. Daiginjo is about the most expensive kind of sake and it also has ethyl alcohol added to it, but it is very high quality sake to start with, so it is often pretty good. Namagenshu usually has nothing added to it. The sake that I would recommend has to be kept refrigerated.

Hello Paul, Which sake brewery? In Hyogo? Food on, man! Food on! (Sake on too!!)

By: Paul Hays

Paul Hays — Sun, 01 Mar 2009 23:35:17 +0000

Hi,

Thanks for the great idea. I saw some ume at the local onsen, Okatan, in Miki, Hyogo, and I thought it would be great to have a bit of sake and watch them grow.

I want to help you visit the sake brewery! I haven’t seen any since I was at the Sake Festival in Hiroshima many years ago.

Food On!

ps – I love the photography. Subarashii!

By: Forager

Forager — Sun, 01 Mar 2009 23:06:40 +0000

Thanks for this post! I have not had the best experiences with sake to date but I assume I might have had a cheap and nasty sake. So I’ve been wanting to try it again – but wanted to make sure the next time I try sake its a good one and so I can appreciate what sake is about. Now I have to see whether Furosen is available in Australia.

By: Mora

Mora — Sun, 01 Mar 2009 21:09:45 +0000

Gorgeous photos! I printed out the one with the 2 bottles and will be taking it with me to New York City this week. On Friday, March 6 my partner and I are having dinner at En Japanese Brasserie and will meet with Harris Salat, the man behind JapaneseFoodReport.com. If luck is with us perhaps we will find some Furosen at En. Otherwise it looks like we’ll have to wait until our next trip back to Kyoto in November 2009.