Yoemon純米無濾過生 備前雄町
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酔右衛門Yoemon
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ひぃやん
Today's Sake Part.2
Yoemon Yoemon
Junmai, pure rice, unfiltered, raw sake
Rice used: 100% Rikuu 132 produced in Iwate Prefecture
Rice polishing ratio: 60
Alcohol content: 16° to 17
Sake meter: +6.5
Acidity: 2.0
Amino acidity: 0.8
Japanese>English
UTK
Sweetness: 2
Umami: 3
Astringency: 2
Acidity: 3
Bitterness: 4
Fullness, body: 3
Flavor: Grain-like
Colorless and transparent in appearance, the top-tasting aroma is of cedar, which comes straight to the nose.
It was strange that the cedar was so strong even though it was a draft sake 🤔.
The label said the sake degree was 18, but it also had high amino acidity and acidity, so it was like a deliciously dry sake.
For those who like dry sake, they might say it should be spicier because of the strong umami.
For me it was just right 🤣.
This sake is brewed in Ishidoriya, the home of Nanbu Touji.
I like the bottle and the label, so I'm going to enjoy the taste and enhance my sake bottle collection 😆.
Japanese>English
Yoemon亀の尾 60%
ひぃやん
Sake of the Day (4/5)
Yoemon Yoemon Direct Kumi
Special Junmai Unfiltered Nama Sake
Rice used: 100% Iwate Gin-Ginga
Rice polishing ratio: 50
Alcohol content: 16° to 17
Sake meter: +6
Acidity: 1.9
Amino acidity: 0.6
Yeast used: Association No. 7
Japanese>English
Yoemon特別純米 活性にごり 無濾過生原酒
massa
I thought it would be a light nigori, sweet type of sake, but it turned out to be a crisp, dry sake.
It is a refreshingly clear type of nigori sake with a slight gaseous taste that can be drunk smoothly and refreshingly.
Japanese>English
UTK
Sweetness: 3
Umami: 3
Astringency: 2
Acidity: 3
Bitterness: 4
Fullness, body: 4
Flavor: Melon
First, the supernatant. The color is clear and colorless, with a faint scent of raw materials. The attack is gaseous and ricey, but is immediately followed by acidity and a bitter taste that lingers on the nose.
It is then served with a dash of sake lees. The heady aroma is so subdued that it does not have a distinctive aroma.
The texture gives the impression of rounding out the acidity and bitterness, probably thanks to the help of the sake's tailings.
Since the sake rice is gin-ginga, one would expect it to be a bit sweeter, but it is much drier than expected, which I personally prefer!
It is enjoyable enough on its own. It can be enjoyed on its own, but it has a strong resetting effect, so it would go well with dishes with strong flavors or sashimi 🤔.
On the second day, the top clear liquid has a slightly rounded sweetness and a stronger bitterness, but the texture is the same as ever when combined with the tailings!
Japanese>English
Yoemon特別純米酒 無濾過
kiko
Hanamaki City, Iwate Prefecture, is home to Yoemon, or more precisely, "Yo" is "yuyo".
A traditional sake brewed by the Nanbu Touji, the taste is strong in acidity and rice flavor, yet refreshing. The taste is sour and ricey, yet refreshing. The finish is bitter and spicy, and the overall flavor is complex. It would be better served hot. It has a depth that makes you want to drink it again.
Japanese>English
ぱんだらす
It's still the best. Drunken Emon is the best.
Iwate Prefecture residents must drink it.
Aroma, sweetness, umami, acidity. The balance is perfect.
It goes well with everything, including meat, fish, and vegetables.
It is not flashy, but it is solid.
Ingredients: Ginga from Iwate Prefecture
Alcohol content: 16 to 17 degrees Celsius
Rice polishing ratio: 50
Sake degree: +6
Amino acidity: 0.6
Acidity: 1.9
Yeast: Association No. 7
Japanese>English