It is served at a lunchtime drinking place in the neighborhood.
Yikes, it's delicious. It has a sweet and sour taste that seems to be universally accepted by the sake lovers of today. It also has the straightforwardness of a draft sake.
According to the brewer's website, the name "Tori-Yoemon" is written as "Yoemon".
The sake has a sake strength of +9, but you can taste the sweetness.
It's also a summer sake, but it's a little heavier than light.
You can also taste the delicious rice flavor 😊.
The rock oysters were also very tasty and went perfectly with the Yoemon!
Good morning, Mr. Sieg Jikon 😃.
I've been drinking sake from my second home Iwate.
I used to drink drunken emon when I lived over there, but it's been a while lately...
I must drink once in a while 😅
Good morning, Mr. Zeke ☀.
I like the cool bottle with the tasteful text that makes you look like you're about to get drunk 😆 Summer food wine? It's not often that we have such a thing, so it's nice to drink it with ❣️ delicious oysters and recharge your batteries 👍.
Hi Manta 😃
The label is one character with rooster and yosu attached, but the brewery's website says it's yuyoemon 😄.
The rooster Yoemon was delicious, but the rock oysters were the best ✨.
Hi Chichi Paisen 😃
I think yuyoemon is also written as drunkenemon, right?
It's my first time to drink it but it's pretty good 👍.
You should drink it once in a while✨
Fizzy and refreshing on the palate
Slightly bitter and sharp
Iwate Ginga
Polishing ratio: 50
Yeast: Association No. 7
Sake meter: +9
Acidity: 1.8
Alcohol percentage: 14.8
Brewing Family oryzae
It has a crisp taste with a firm acidity. It is also delicious as a food sake.
Rice: Ginga rice produced in Iwate Prefecture
Rice polishing 50%.
Yeast: Association No. 7
Alcohol 15-16%.
Sake meter degree +9
Acidity 1.7
Here is the starter for the day.
Low alcohol, refreshing and summery, but leaves a strong aftertaste
Toru Yoemon Yoemon Summer Ginga
Just right for gulping down in a glass.
Rice used: Ginga from Iwate
Polishing degree 50%.
Yeast: Association No. 7
Alcohol percentage 14.8%.
Sake meter degree +9
Acidity 1.8
While it has a crisp mouthfeel and moderate acidity, a firm body of umami flavor envelopes the entire bottle.
When we tried it with a low-temperature, slow-fried top loin cutlet, it was the best match for the fat of the loin ^ ^.
It was the perfect accompaniment to replenish energy in early summer.
🙂
Toru Yoemon Natsu Ginga is a repeat summer sake every year.
It has a slight gassy feeling that only direct pumping can give, and this year it also has a delicious umami flavor ♡♡ lol.
I can drink it every day without getting tired of it 😆.
It is the best food wine. Not only does it not interfere with the food, but it does a good job of enhancing the food.
It is a clear, refreshing sake with a subtle sweetness and aroma.
Ingredients: Ginga from Iwate Prefecture
Alcohol content: 16 to 17 degrees Celsius
Rice polishing ratio: 45
Sake degree: +9
Amino acidity: 0.6
Acidity: 1.8
Yeast: Association No. 7
Price: 2365 yen/720ml
Sake with a mild aroma of grain and a slightly banana-like fruity aroma. It has a strong umami flavor, moderate acidity, little sweetness, a strong alcohol taste, and a robust mouthfeel. We enjoyed it cold, but it would be delicious warmed up. Thank you for the sake!
I wanted to drink a dry one, and the store owner recommended one to me.
What? How do you read "yuyo"? Hmm? There is no such kanji?
I heard it is read as "yoemon" 😊.
It's been a while since I've had a dry one, and it's dry and sharp. Slightly acidic?
I enjoyed it with mapo tofu 😆.
Dry is also good 🍶.
It is good to feel the gusto when you take a sip.
I was in heaven when I ate bonito sashimi with a lot of garlic and poured it down with drunkenemon.
The ruggedness is the best.
Ingredients: Kame-no-o from Iwate Prefecture
Alcohol content: 16 to 17 degrees Celsius
Rice polishing ratio: 60
Sake degree: +7.5
Amino acidity: 0.7
Acidity: 2.1
Yeast: additive-free
Price: 2090 yen/720ml
Kouhei Kitchen
I've had super dry sake that was crisp and clear, but this one is deep and bitter...?
I felt bitterness for the first time.
But in the aftertaste, a vanilla-like aroma suddenly appears for a moment.
Classic aroma.
Good evening! (^O^)
Banquet series? The last of the series is Yoemon.
Actually, there is no kanji character yoyo in yuhen.
So, although it is a synthesized coined word, I think it is a very good name.
When I first drank it at a restaurant called "Badalone" in Hanamaki, I was surprised that Iwate has sour sake.
It is said that it was not recognized in Iwate, but was recognized outside the prefecture and evaluated as "reimported".
According to Mr. Murai, the owner of Kibune, it was originally a family-run business, but there were people who got sick or injured, and it became a serious problem!
He had been bottling by hand, but bought a small bottling machine.
Then, the number of bottles drastically increased from 300 to 1,500 per day.
Not only that, but it seems that the fermentation process had been advanced during the hand-pumping process, causing that sourness to appear, and when the bottling process was changed to machine bottling, the taste became clear and clean.
The machine-packing process changed the taste to clear and clean, and suddenly there were more repeat customers, mainly young people, and for the first time the stock in the refrigerator ran out.
This time, I chose a brand that had been aged in the brewery, hoping for a taste of the old days.
It has a light yellowish hue.
It has a slightly thicker texture, as is typical of old sake, but it is easy to drink and has no peculiarities at all.
The acidity, typical of Toruyoemon, is not so noticeable.
It was delicious!
Good evening, Tomoyuki Kumagai.
Yoemon is my image of raw, ripe, ramen incense.
I have been to Padalone quite a while ago, but I am surprised that it seems to be a very popular restaurant now 😲.
Good evening, Kab! (^O^)
I was invited by my eldest son and his wife to go there before Corona, and it was the most enjoyable restaurant with really heartwarming hospitality and delicious food & drinks.
I want to go there again! (lol).
Good morning, Eirin-san! (≧▽≦)
It is an old sake that tastes good when it is cold, but it may change dramatically when the temperature is raised.
I will try it after today.
Please try it! (Translated by.
Iwate Prefecture
Special Junmai Unfiltered Unrefined Nama Sake 2022BY Stock No.7
Polishing ratio 50%.
Alcohol 16% or more but less than 17
Rice: 100% Gin-Ginga
Purchased at a liquor store in Hanamaki City, Iwate Prefecture.
It is a colorless, clear and beautiful sake.
It has a strong astringent taste like Naiyagara juice. It has a strong alcohol taste, which turns bitter in the aftertaste.
