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酉与右衛門Yoemon
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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
Yoemon夏ぎんが 純米吟醸生原酒
うえぽん
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.
Japanese>English
ジークじこん
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!
Japanese>English
Manta
Zeekjikon, good evening ^ ^.
What a good looking label👍!
With this number of letters, it's a yoemon 😁.
The rock oysters look very tasty too✨
Japanese>English
遥瑛チチ
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 😅
Japanese>English
ポンちゃん
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 👍.
Japanese>English
ジークじこん
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 ✨.
Japanese>English
ジークじこん
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✨
Japanese>English
ジークじこん
Hi, Pon-chan 😃
The owner of the restaurant recommended this bottle and told me it would go well with rock oysters✨.
It was a great marriage 👍.
Japanese>English
Jule
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
Japanese>English
SA
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
Japanese>English