yukkyan777
Star Gatun type. Aftertaste is in the nose.
★★★★☆3,5
Japanese>English
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酉与右衛門Yoemon
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yukkyan777
Super dry, but quite refreshing.
I think it is similar to "Kubota Senju Junmai Ginjo".
It goes well with sashimi and fried food!
Star ★★★★ 3,5
Japanese>English
酔生夢死
after the Daigin-kai
100% Ginga from Iwate Prefecture
Polishing ratio 50%.
16.0°F to 17.0°F
Amino acidity 0.5
Sake degree +7
Acidity 1.8
Yeast used: Association No. 7
Japanese>English
熊谷 朋之
A celebration party for the eldest son and his wife and two grandchildren at Shidodaira Onsen, Hanamaki.
The second sake of the sake comparison was a Junmai sake from local Hanamaki sake brewer Yoemon.
I wondered what an unfiltered, fire-aged sake was. I wondered and took a sip.
It had a slight yellow tinge to it, so the attack was a bit strong, just as it looked.
I thought Toru Yoemon was a sake with an interesting acidity, but it was surprisingly rich and sweet, like an old sake.
It seemed to go well with the strong flavored Viking dishes.
Originally, it was bottled by hand, which may have given it a unique sourness in the process. This is called "Toru Yoemon.
Because of its sourness, it did not budge in Iwate Prefecture, its hometown, but outside of the prefecture, this sourness was appreciated and began to sell, and was reevaluated by Iwate Prefecture drinkers as a kind of reimportation.
The brand I bought at Gin-no-Sake Kibune had a beautiful taste.
If you see it at a liquor store, please buy it. (^^)/
Japanese>English
Yoemon燗酒専用純米酒 無濾過火入れ 古酒ブレンド
Joshua
Invited by a regular customer to "Takataro", a popular izakaya in Shibuya where reservations are hard to come by. It is a nice restaurant. First of all, here's a sake. It has a clean and refreshing taste with a strong umami aftertaste. Pair it with sashimi of yellowtail, flatfish, and Spanish mackerel.
Japanese>English
Yoemon生酛純米 陸羽132号60% 直汲み生原酒 2021BY
Kab
Brewed with Kenji Miyazawa's rice (rice rice), this sake was shipped in January 2023, so it appears to have aged slightly at the brewery.
Start with a cold sake. The color is slightly yellow. It has a slight cemedine aroma, typical of Yoemon.
There is a slight gaseous sensation when it is drunk. The acidity comes first, then the juicy ripe citrus sweetness and the umami of the rice swell a bit, and the finish is bitter and gradually fades.
Warmed on the third day after a day's sandwich at 40°C. The cemedine smell is gone. The cemedine smell is gone and the emphasis is on the sharpness. At 45℃ and 50℃, the aroma is not significantly different, but the fragrance is a little more pronounced. It has a good flavor even when it cools down.
It is also good heated, but I personally think it is more for cold sake. 2 years of aging makes it more modern for Yoemon, and I think it is more about balance. It seems to me that it is very balance-oriented for a rice wine.
It has a nice, clean taste. It can be served with vegetable salad, boiled vegetables, herring, oysters, Iburi ginger, and anything else.
Japanese>English
ドフラミンゴ
Ginza Kimishimaya🍶 ultra-harsh junmai muroka nama sake comparison 🍶.
Japanese>English
iruka
Good with fish
Acidic and refreshing
Taste ★★★☆☆☆☆☆☆
Japanese>English
mayu
Straight pumping. This is the first time I have tasted Kame-no-o sake rice! Excitedly sipped, it tasted like a thick blue banana. When I put the glass down, a trail of it cascading down the inner wall like a curtain remained for a long time. Oh, in wine, this is a sign of a good quality wine with a delicious flavor that can withstand long-term aging. Is it the same with sake? I think this Yoemon-sama will be full of flavor when it matures.
Japanese>English
Yoemon熱燗専用 古酒ブレンド
yas
クリンチ
よっち
At Chochu Kanda Otemachi
Miyamanishiki 15%, slightly floral
Japanese>English
Yoemon特別純米 無濾過生原酒 直汲み
赤兎馬
.
Sake rice: Ginga
Polishing ratio: 50
Sake degree: +7
Acidity: 2.1
Alcohol percentage: 14
Yeast: No. 7 yeast
It is quite nice and chili!
The flavor is dry and quite sour.
It is a very dry sake with a very refreshing aftertaste!
Super dry!
✩4.0
Japanese>English