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Quality Okayama Japan

Bizen ware is a traditional Japanese pottery where the unglazed ware is put into a wood burning kiln for 10-15 days to acquire a natural ash glaze and subdued sharings. The finished product is simple with the clay being exposed very directly. However, this does not happen by chance, the process is actually painstaking. Clay taken from the rice paddies or mountain must go through many processes over a long period of time before it is touched by flames until it reaches 1250 degree celcius. This is why Bizen ware is known as the art of Earth and Fire, the beauty of Bizen ware is thought to be born from the union of nature and man. The kiln loading and firing techniques have been passed from generation to generation, some techniques have been lost over hundreds of years, and some new techniques were developed by modern potters. 3 standout characteristics of a Bizen ware is the Hidasuki, Goma and Botamochi patterns seen around the ware. 

Quality Okayama Japan project returns this year after it’s introduction in 2016, once again showcasing 5 excellent sake master brewers and Bizen ware. The one-day exhibition was held on Monday 16th January 2017 at Cumulus Up in Melbourne. The Okayama culture is entwined with Omachi rice, water, soil, and fire. It is blessed with natural conditions such as three clean large rivers that flow from northern forested areas, and a temperate inland coastal climate. It also has some of the oldest history of rice production, dating back to 3500 years!

Okayama is known as the Land of Rice and also the Land of Sake. 3 criteria to make good sake are good rice, good skills, and good water. In the ancient word “Harima Fudoki” from the Nara period (8th century), Okayama is noted as the birthplace of sake. Omachi rice was discovered in this land over 100 years ago. A high level of craftsmanship for brewing delicious sake has been fostered in this area, historically and now. The result of this is a fragrant Omachi rice sake that has a mellow taste, perfect for the delicate Japanese cuisine, contemporary western food as well as cheese and chocolate.

Bizen ware is a traditional Japanese pottery where the unglazed ware is put into a wood burning kiln for 10-15 days to acquire a natural ash glaze and subdued sharings. The finished product is simple with the clay being exposed very directly. However, this does not happen by chance, the process is actually painstaking. Clay taken from the rice paddies or mountain must go through many processes over a long period of time before it is touched by flames until it reaches 1250 degree celcius. This is why Bizen ware is known as the art of Earth and Fire, the beauty of Bizen ware is thought to be born from the union of nature and man. The kiln loading and firing techniques have been passed from generation to generation, some techniques have been lost over hundreds of years, and some new techniques were developed by modern potters. 3 standout characteristics of a Bizen ware is the Hidasuki, Goma and Botamochi patterns seen around the ware.

Renowned Sommelier Masahiko Iga conducted a sommeliers exclusive Okayama sake tasting session, around 30 professional guests experienced the finest quality of Omachi rice sake and introduced to 5 master brewers from Tsuji Honten, Itana Shuzo Honten, Shiragiku Shuzo, Kikuchi Sake Brewery and Miyashita Sake Brewery.

Here is a gallery to remind us of 2016’s Quality Okayama project debut in Melbourne.

This project is a collaboration with the traditional products of Okayama in western Japan, brought to you by Tryber Pty Ltd. Click here for more info.

HAPPINESS DISCOVERED BY

Roslyn Foo

Roslyn Foo is the Creative Director at Glamorazzi, co-author of Cooking For Charity, and Charity Ambassador at Opportunity International Australia. She stumbled into the world of fashion events in 2012, and produced international pageants to foster tourism and cultural exchange between Australia & China. Some of the top Australian models who joined her on the dream stage in Fujian includes Miss World Australia 2013 Erin Holland and Miss World Australia 2017 Esma Voloder. In 2014, Roslyn met some of the most incredible chefs and fell in love with the culinary world. She has since masterminded charity gala dinners around Australasia and worked alongside world-renowned chefs including Ironchef Hiroyuki Sakai, 3 Michelin Star Demon Chef Alvin Leung, 2 Michelin Star Kentaro Chen, Asia's Top Pastry Chef Janice Wong, Australia's Gault & Millau Pastry Chef of the Year Pierrick Boyer and many more. Throughout these exciting lifestyle adventures and glorious stages, Roslyn passionately crafted her marketing portfolio across various industries through her digital marketing agency, Glamorazzi. Since the year 2010, she has assisted over 100 brands to establish an online presence. This extensive experience in branding led her to launch Show Up in 2019, as an ongoing channel for small businesses, startups and personal brands to learn all about brand marketing, with the mission to empower more entrepreneurs to thrive in this competitive digital space. Her debut masterclass series, The Art of Showing Up Digitally can be accessed here. Roslyn is an advocate of mindful living. Her love for travel, running, yoga, meditation, lattes and good food has set the foundation of her creativity in crafting engaging brand stories. Connect with Roslyn on Instagram or Facebook.Ps: Her favourite hashtag is #HappyEveryday

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Juniperlooza 2020 in Melbourne – Australia’s Original Gin Festival

In November 2015, @Juniperlooza was launched as Australia’s Orginal Gin Festival. The event showcases Gin producers from all over the world. Juniperlooza has become the biggest celebration of Gin ever held in Australia. It is hosted locally in Melbourne at the @Boatbuilders Yard each year. Enjoying a crisp, ice-cold Gin cocktail in the sunshine, overlooking the Yarra River pretty much sets the scene for the event. What more could you possibly ask for?

It’s Gin Time

Gin is a popular alcoholic spirit all over the world, particularly in London. The production method for Gin is to distil a variety of botanicals. Generally, the predominant flavour for Gin is from the botanical called juniper berries ( Juniperus communis). In addition to Juniper, coriander, citrus peel, cinnamon, almond and liquorice are also frequently used botanicals to distil Gin.

What Makes Juniperlooza A Sold Out Event

For someone who is not into spirits, I fell in love with Gin at Juniperlooza. This Gin-pervaded revelry was in full swing on the day (Saturday, February 9, 2019). 21 boutique producers from all over the world. The lineup includes Chase Distillery from the UK, Four Pillars, Cedar Fox, Killara, The Botanist Islay Dry Gin, Martin Millers and many more. 

Martin Miller’s Gin – The Smoothest Gin I Have Ever Tasted

The selection of Gin-infused tipples was overwhelming. My eyes were jumping from one booth to another until this rose containing cocktail caught my attention. I followed the rose trail and landed in front of this booth –Martin Millers.

The staff was very friendly, especially the brand ambassador named Andy. He came to introduce himself, then, kindly gifted my friend and me a beautiful rose each. Soon, Andy offered us a sampling. I was reluctant due to horrible experiences with sprites in the past. My friend Roslyn took the initiative and sampled some. The feedback was very positive. Hence, I changed my mind. One sip down, I could not believe how smooth the Martin Miller’s Gin was. There was no nasty after taste of ethanol in my throat, which was the reason why I disliked a lot of spirits.

“Martin Miller’s Gin is classified as a dry Gin, with a well-balanced cast of botanicals including juniper, the main one, in support, coriander, angelica, lime peel, liquorice root, nutmeg, cassia bark, and Florentine iris”, explained Craig.

What a Gin masterpiece! Martin Millers has changed my perception of Gin for the better. I would definitely give Gin another try when I go out next, perhaps other spirits too. In fact, I ordered one right there on the spot, and I loved it.

Food, Performers and More

In addition to the fantastic Gin selections, the Boatbuilders Yard kitchen supplied a parade of delicious bites to be enjoyed with the drinks.

The music was on point as live DJ tunes were spinning right through the event. Plus, every now and then the roving performance artists came to do their rounds and make silly moves to the beat just to crack everyone up.

Juniperlooza 2019 was a blast. I am looking forward to seeing what Juniperlooza has got to bring in 2020. If you’d like to come along next year, subscribe to the Juniperlooza e-news to get your early presale tickets, so you don’t miss out!

If you would like to know more about The Boatbuilders Yard, see our previous foodies experience here.

HAPPINESS DISCOVERED BYSarah Liu

Originally from China, Sarah Liu is a fun and bubbly content curator for Glamorazzi, who now lives and writes in Melbourne, Australia. She had lived in Adelaide, SA for 11 years prior to moving to Melbourne. Sarah has just started out her content curation journey focusing on lifestyle. She has taken a huge turn in life, from being an Analytical Chemist to studying a Master degree in Marketing.