File this one under “I should’ve known better.” Sapporo’s 新発売 collaboration with famous Hokkaido chocolatier ROYCE’. (I’ve always wondered if that is pronounced “ROYCE Prime.”) It’s far too sweet and not very roasty or bitter at all, probably because of all the sugar they added to cover the bitterness of the cocoa nibs listed in the ingredients. I prefer Kirin’s Beer Chocolat which didn’t use any actual chocolate.

As you can tell from the title of this post, I have a small point to add about the Japanese てくる form, which I addressed here and here. Treyvaud sent me a link to a paper titled “Acquisition of the Japanese Errand Construction in Japanese as a Foreign Language.” I dig the “base construction” theory of てくる on page 14 (all our base are belong to us, as it were), but the real point of the article is to examine why “the use of kuru ‘come’ in the [Japanese errand] construction especially seems to puzzle many of the students.”

One of the most interesting parts of the article to me was learning that there are times when it is ungrammatical not to use てくる or ていく. (In other words, the -masu form is at times incorrect.) Treyvaud explains:

The graph on page 29 really interested me, because it seems to show that even beginners can recognize a correct sentence — they’re just more likely not to realize that the incorrect ones are incorrect (because of English leaking in, L1 transfer). I guess since most courses aren’t going to teach you a list of incorrect forms, the only way to overcome this is endless practice until you have a big bag of Japanese-specific knowledge to compare new sentences to (so that unusual forms are suspicious because you know that similar sentences would usually be said differently), rather than relying on “can I understand it?” or “would it make sense in English?” as your standard as beginners more or less have to.

Conversely, in my own high school English classes, I remember spending a significant amount of time on incorrect grammar patterns. Run-on sentences, comma splices, split infinitives. (Although, I guess this is because native students can already “do” English and just need to be shown what not to do.) The author doesn’t seem to offer any suggestions to improve the status quo, but I wonder if highlighting incorrect usage wouldn’t help non-native students.

And finally, the sad truth: “only five percent of L2 learners can reach a native speaker’s level.” Sigh.

Er, I mean year. 2010 is almost a week old now, but How to Japonese will be taking another week of vacation before resuming new posts. I’m heading back to the U.S. tomorrow for a quick trip. Rest assured that there is awesome content on the way. (I just need a chance to finish editing/writing it.)

For now, enjoy this picture of one of a few dozen pints of Schlenkerla Helles poured in Japan:

Jha in Kanda opened a keg of the beer on the 4th and 5th. Schlenkerla is legendary for it’s smokey rauchbier, generally a dark beer. They brew the Helles in the same kettles, but without the smoked malt, so it only has a trace of the flavor. (I’ve had the bottle version too and swear it tastes smokier.) It’s still crisp and infinitely drinkable – one of the beers perfected by hundreds of years of German beer brilliance. I was fortunate to catch a pint today after work. If you hurry you might still be able to get one. They still have the Urbock on tap at Jha and Coopers (it’s sister bar) in Shimbashi, with far more reserves than the Helles. It packs a punch far mightier than its 6.5% abv might suggest. You have been warned.

The last of my director’s commentary pieces! Thanks for tuning in this far. I can’t believe I haven’t put out a new video in over four months. Travesty. I’ve been taking footage for two new videos recently. I should be able to release them by early February.

For now, here’s my commentary on the Yamanote Line Pub Crawl:

JR Station Pub Crawl – Yamanote from Daniel Morales on Vimeo.

00:27 A live version of “Gimme Some More” from The J.B.’s anthology Funky Good Time. Pretty good collection of their best stuff.

00:42 I still can’t believe they don’t have Guiness on tap. What a disappointment. The machine they use to froth up the beer is hilarious. The lady couldn’t even get it to work when I was there.

00:47 For most of these I used actual footage in between the stations. I got drunk and forgot to film at one point (toward the end) and had to double up one of the clips.

00:52 Gotta love Tamachi. Nice clean station. Decent beer and restaurant representation within the gates.

00:58 Arguably the best beer clip from the video. Very nice looking.

01:10 My Japan departure tradition is usually to pick up beer at either Seijo Ishii or Queen’s Isetan in Shinagawa and then get a bento to take with me on the Narita Express. The food at Paul is so good that I may have to reconsider the bento the next time. Hmm…I could also pick up a doughnut at Doughnut Plant upstairs in the eCute shopping center. Mmm.

01:44 You can see the billboard for QB Cut, a quick haircut place right next to this noodle joint. This is the 1000 yen haircut place that cleans your head afterward with a vacuum. Yes, I have had my hair cut at QB Cut before, but not in a station. I find it really relaxing to get a quick haircut at lunch sometimes.

01:59 The front of the train is definitely the place to be. The trainscape of Tokyo is something that definitely needs to be beheld. Very impressive. I love it when the path suddenly expands into a huge number of tracks outside a major station. That’s cool.

02:07 Sara-udon – a highly underrated Japanese food, even though it’s Chinese. Anyone know the Chinese name for this stuff? The key is to just douse the plate with vinegar. I love the kick it gives the dish.

02:16 In retrospect, I probably should have had a beer at the Italian place across the way from this ramen place. This video needed some pizza in it.

02:21 By far the coldest glass of the crawl.

02:43 I wonder if this place is still around. It wouldn’t surprise me at all if it had closed and been replaced with a konbini already.

02:54 This clip is definitely tilted, heh. Drunk.

Original post here.

Thanks again for sticking with me this month. I’m on break except for 号外 posts until the beginning of January. I’m excited to begin the year of the tiger with aggressive new posts about learning Japanese.

How to Japanese – Old Edo Great Beer Pub Crawl from Daniel Morales on Vimeo.

00:27 This movie was definitely inspired by the song, Van Morrison’s version of “There Stands the Glass.” It pretty much sums up the content of the video – glasses of beer on bar counters.

This is the first video I made with my wide-angle lens. I picked up the lens in Akihabara, had a sandwich at Subway, and then went on a pub crawl. Not a bad night! I think the results are clear – everything would have looked terrible without wide-angle conversion, especially the indoor footage. I use it all the time now.

00:42 I love Dry Dock. The big secret is that although it looks rectangular, it’s actually more triangular in shape on the inside. I’m interested to get a better look inside the kitchen (er, I should say “galley”) to see how much farther it goes back.

00:48 I had my expectations for this beer way too high after reading that Michael Jackson labeled it the best American dry stout. It’s good. Maybe I need to try it again. Dry Dock has a great blog. Sato-san, the master, posts pretty frequently about what they have on tap, different events, magazine articles he’s written/appeared in, and Motocross races. They are pretty intense with the way they clean and care for glassware at Dry Dock. Respect.

01:08 Organic Saison Dupont – nothing noticeably different from the regular Saison Dupont. I have a giant crush on the Houblon lady.

01:26 Another beer I’d like to try again, but I don’t think it would beat Green Flash’s Le Freak, which has to be the pinnacle of Belgian IPAs. I left the case for my new lens on the counter. Right behind the bottle. Doh!

01:40 If you haven’t been to Towers, you are missing out. Especially if you can speak some Japanese. The master is a really funny guy.

02:04 I haven’t been to Bacchus for a while now. Really should make an effort to go. They brew quite a few original beers. I’ve only had this one, but it was solid.

Original post here.

I live with two Japanese girls and three Japanese guys. We were sitting around our kitchen at some point in the last couple of months, and I told everyone about a beer event – I think the IPA event at Towers back in August. I’m always trying to get them to come along, but they’re usually uninterested, often busy. One of the girls has been trying to be more social and outgoing. She still hasn’t come to any beer events, but she at leasts feigns interest initially. She also a thing for Korean guys, so she asked me if any Korean guys would be at the beer event. I said 来ないかもしれません.

One of my other roommates almost choked on his beer and was like, What the hell are you talking about? 来ないだろう! (Yes, those kana are italicized. No, I was not able to put 傍点. Boo.) There aren’t going to be any Korean guys at an IPA event!

This is the standard usage of だろう・でしょう. The intonation was emphatic, but mostly because the guy was straightening out my ambiguous answer – Korean guys will not be going to an IPA event in Tokyo. Generally the intonation is flat like most Japanese words.

This is what I like to call the “Weatherman でしょう.” Whenever the forecaster gives the weather on Japanese news, he/she uses the set form 明日＿でしょう, where you can insert 雨, 晴れ, 曇り, or a number of other possibilities into the blank. Tomorrow it will rain. Tomorrow it will be sunny. Tomorrow Korean guys will not go to cozy but awesome beer bars near Tokyo Station and drink super hoppy beer.

I think it’s relatively safe to equate this with the future tense and a high level of certainty. It’s not 100% certainty (as my 日本語文型辞典 tells me – no Japanese weatherman would make the mistake of giving a guaranteed weather report), but it’s more certain than かもしれない.

The main reason this pattern was so confusing to me early on is the wide range of meaning でしょう・だろう can have based on intonation alone. As a beginner, it was hard to differentiate the ですね, ですよ and ですか aspects of the phrase – no matter how many times I read the textbook explanation, 雨でしょう sounded like, “Will it rain?” until I got used to it by watching enough Japanese TV and hearing my roommate laugh at my かもしれない.

(I tried desperately to put Japanese emphasis dots on the だろう up there but failed epicly. Readers of Japanese are probably familiar with these. They go by the name of 圏点 (けんてん), 傍点 (ぼうてん), or 脇点 (わきてん), and they are the little dots above/beside (depending on the direction of the text) characters that emphasize certain words. They are roughly equivalent to italics in English, and they are definitely necessary to express the emphasis my roommate put on だろう. Beer to anyone who can tell me how to get the dots in Wordpress.)

Gerund series briefly interrupted to deliver this breaking news: today is the last Friday in October, and therefore you have two days left to get your Oktoberfest on. Recommended locations: Baden Baden, Zum BIERHOF (where they do the “Prost” song/dance every 30 minutes or so, kind of like an Epcot exhibit in the middle of Shinjuku), and Frigo.

In honor of the end of October, the cool kanji today is 独. It means “alone” or “single” and also Germany because it’s used in the ateji for Germany (独逸). Newspapers and news programs use it often to refer to the Deutschland, especially when it makes abbreviation easy – e.g. 日独関係 (Japanese-German relations).

Every country has kanji (here is an awesome list), but not all of them get used. The third column in the chart on Wikipedia has the abbreviated version (略称), and it looks to me like those are the ones you see most frequently. Knowing these will be useful when you make that appearance on a Japanese quiz show as the token foreigner someday.

I think Russia (露) and France (仏) ended up with the coolest kanji. The Soviet Union (蘇) had a cool one, too. Another link if you’d like more detailed explanation of each kanji in English.

You have to be a particularly cold-hearted person not to fall in love with the Japanese rail system. The way it all runs on time (barring natural disaster or extreme personal injury). The way local train routes overlap in order to make long distance travel cheap. The comfort and service of the limited express trains. The sheer speed of the shinkansen.

One of my personal favorite parts of the JR system is the array of services you can find within the station gates. Shopping, food, personal hygiene. It amazes me that there is enough demand for these services inside stations. It’s hard enough to run a restaurant outside of a station. Although I guess the foot traffic alone makes a station the ideal place for a business.

I recently spent 12 hours over two days in search of beer within the station gates on the Yamanote Line. The rules? Konbini beer does not count. Preference for draft beer. Must not leave station gates.

Here is what I found:

JR Station Pub Crawl – Yamanote from Daniel Morales on Vimeo.

Shimbashi – Goody De Cafe is on the lower level of the Karasumori Exit (might be called the Shiodome Exit?) just before heading down to the Yokosuka line. They have Guiness in a can and that silly machine that shakes the pint to foam it up a bit. Assorted snacks and some other beer on tap, too. Open from breakfast onward on weekdays and Saturday (closes early afternoon on Saturday).

Tamachi – Becker’s is by the South Gate, and they have Kirin Ichiban Shibori on tap in addition to the standard menu of burgers and sandwiches. I was surprised a station as small as Tamachi had a restaurant with beer, although it later became obvious that real estate must be pricy at some of the bigger stations, so perhaps it actually makes more sense that a station like Tamachi has one.

Shinagawa – Shinagawa Station has several beer options including sushi and some actual sit down restaurants (all near the Central Exit). There is an eCute shopping center as well, which is where the cafe Paul is located. They have most excellent pastries (cheese bread in the video), Heineken on tap, and patio seating. Definitely one of the classiest places to get a beer in Yamanote Line stations.

(Yes, giant jump here from Shinagawa to Ikebukuro. I checked pretty much all of the stations and was surprised to find no beer-serving restaurants, although I feel like Ebisu and Shinjuku probably have them somewhere. If you can confirm any beer-serving restaurants, I’ll add them to the 号外 list below. Send a pic and I’ll put that up, too.)

Ikebukuro – London Pub is by the Chuoguchi 1. (That’s what I wrote down, but I was drinking and it was a month ago, so it might be Central 1.) Loved this place because it had Bass on tap in addition to a couple of other beers and a variety of little snacks. I had the tortilla chips. Reminded me of a HUB Pub miniaturized to fit within the station, and I wouldn’t be surprised if it was connected to that chain.

Tabata – Sanuki Udon are common within stations, but not all of them serve beer. The one in Tabata Station by the North Gate has it on tap along with their standard menu of noodle dishes. Unsure if the beer was Asahi Superdry or a happoshu offering like Honnama. Not much else to say about this one.

Uguisudani – Another small station with a sad little Ajisai Soba/Udon restaurant. They had cans of Asahi Superdry, so I gave it a go. It’s actually kind of pleasant to sit up on the quiet second floor and look out over the train tracks and buildings. Walking through the walkways of the station you can also get a good view of the nearby cemetery.

Ueno – Ueno Station might have the most options in terms of beer. There are several large sit-down restaurants, including Chabuzen which is by the Iriya Exit. Mostly grilled/fried meats and seafood, but as is clear from the video they also have some decent set meals, including sara-udon, one of my favorites since visiting Nagasaki a couple years ago.

Okachimachi – Ramen Suika is by the North Exit and has super frosty glasses of Sapporo in addition to their ramen and gyoza menu. Just across the way from Ramen Suika is a small Italian restaurant that also has beer. Excellent representation for such a small station.

Akihabara – Akihabara Station also has good representation near the Central Exit including a nice curry restaurant and a couple of soba/udon places. I went with Nama Soba near the Showa-dori Exit because it was the only restaurant I saw that is actually inside and outside the station at the same time. There’s a divider in the middle of the eating area that separates the two (that’s what the beer is resting on in the video), but the kitchen is just one big area. Very cool. Judging from the posters, they serve Superdry.

Kanda – Elysee Cafe and Dining Bar was the uncelebrated gem of the restaurants I went to. It’s in the basement of the South Exit and is actually surprisingly expansive once you descend the stairs. They have a very respectable selection of whiskey, shochu and nihonshu in addition to wine and lots of beer – Suntory Premium Malts and one other Japanese beer on tap, and Guiness and Corona in bottles. Draft beer and a lot of the liquors are half off on Wednesdays and Fridays, which means you can get a decent sized glass of Premium Malts for 325 yen! They also have a reasonably priced food menu with lots of choices.

Tokyo – As you’d expect, Tokyo Station has a lot of choices for beer and sit down restaurants (some of my favorites are in Tokyo GranSta in the basement), but the best beer on tap is by far Gargery Stout at Tokyo Grand Cafe which is right between the Yaesu South and Yaesu Central Exits. Nice roasty stout. Highly recommended. I got there too late to try any of the food, but it looks pan-Asian, which also happens to be the theme of their import beers – they have nearly a full selection of tasteless Southeast Asian beers from Singha to Tsingtao and everything in between.

号外 Additions:

Osaki – According to my roommate, the Becker’s in Osaki Station now serves beer, although I explicitly asked for it and was given only a strange look when I went last month.

Not much time for an update today, so you’ll have to entertain yourselves with the ridiculous amounts of great beer information at Chuwy’s blog Drinking My Brains and Homebrewjapan’s blog…er Homebrew Japan. They both have impressive tolerance (and deep wallets!) and know heaps about beer. Love Chuwy’s comments on Pivo at Pivovar (still need to get there), and I wish I’d known about this incredible list of resources when I lived in the countryside.

Some kind of organic beer from Otaru showed up in the AMPM near my apartment:

And, oops!, l/r FAIL:

This Japan Times piece about 第三ビール features none other than Chris Chuwy, the guy who runs the boozelist I’ve linked to several times. Chuwy is in fine form:

"Feels like I’ve just woken up and need to brush my teeth" (Chuwy on Reisei, a dai-san brewed from yellow-pea protein, 5 percent, ¥139)

And this non sequitur:

Chuwy opined that champagne was like a gassier version of Asahi’s Style Free (dai-san, 4 percent, ¥159), which he meant as a criticism, describing champagne as "unnecessary".