According to the liquor store, it is a little less dry than other Yonemune products.
50°C on the first day. Almost no aroma. With an orangey aroma that is almost like a freshly ripe wine, the slightly fruity flavor of the rice slowly trickles in and slowly recedes.
Not much change even at room temperature. It has a flavor that is very ripe.
On the fifth day at 40°C (104°F), the wine turns dry. At 45℃, the dryness remains, but there is a chocolate-like sweetness. 60℃, it becomes very dry.
It is very different depending on the temperature, but I lost all my impressions on the 5th day when I was about to write the last one, so I'm just being random😅.
This is 1 year old, and with a low dryness, I feel that it is quite a mature and spicy brand. Note that the alcohol content is high. Next time, should I try a similar spec or the spicier one?
Charcoal Grilled Chicken and Good Sake Tate-Aoi
This sake was specially brought to me when I had a Yonemune party at the owner's restaurant.
I was allowed to drink only one cup 🍶.
The color is soy sauce with wasabi dissolved in it (4th photo)
The top aroma is of steamed rice.
In the mouth, there is a mild acidity, a mild sweetness of rice and a good umami.
The rough texture of the rice is like nigori-gorashi (a kind of rice that has been roughly ground).
The color surprised me but it was quite delicious 😊🍶.
Good evening, Matsuchiyo-san. I'm so glad you enjoyed it! The color of the sake looks as if you put soy sauce in a flat sake cup 😳I'm curious💕So it was surprisingly delicious😊.
Charcoal Grilled Chicken and Good Sake Tate-Aoi
Yonemune's Yamahai Junmai
This one is also warmed up 🍶.
The nose has a slight acidity and steamed rice aroma.
Mild acidity and plenty of umami on the palate.
It was delicious!
The fourth picture is a statue of Ieyasu Tokugawa in front of Higashi-Okazaki Station on the Meitetsu Nagoya Line, where we got off on our way to Maruishi Brewery.
Charcoal Grilled Chicken and Good Sake Tate-Aoi
Yonemune's Junmai Yumeginko (🌾)
I had it warmed 🍶.
The nose is of steamed rice with a hint of mirin (sweet sake).
On the palate, the acidity is mild for a Yonemune, and the rice has a sweet and umami flavor.
It was delicious 🍶.
The fourth picture is not Tsutenkaku Tower at night, but the TV Tower in Nagoya 🗼.
Charcoal Grilled Chicken and Good Sake Tate-Aoi
The 2nd day of Tate-Aoi 😊
Yonemune's Yamahai Junmai Nigori Sake
We had it warmed up 🍶.
The top aroma is of steamed rice with a hint of acidity.
On the palate, there is a moderate nigori sweetness and a delicious rice flavor.
The acidity of Yamahai is stronger than that of Nigorizumi because of the moderate sweetness.
The fourth picture is Shingen Mound where the dead of Takeda's side were buried at Shitara Battlefield.
It was not Shingen but Katsuyori who fought in the battle.
Charcoal Grilled Chicken and Good Sake Tate-Aoi
This is a Junmai sake from Yonemune.
I thought they only had Yamahai and Namahashi 😌.
This one was served at room temperature 🍶.
The nose is sweet with a hint of acidity.
In the mouth, you can feel the mild acidity, but you can also taste the umami that is typical of Yonemune.
However, it is a bit twisted.
It was made in July this year 🤔.
The third and fourth pictures are the ruins of Shitara-hara ancient battlefield in Shinshiro City, Aichi Prefecture.
This is the site of the battle where the Oda-Tokugawa allied forces destroyed the cavalry of Katsuyori Takeda.
A part of the horse-proof fence constructed by the Oda-Tokugawa allied forces has been reproduced.
In reality, three layers of horse fences were set up on the slope of the hill, and a double set of moat and earthworks were placed in the valley in front of the fences.
Hello, Matsuchiyo-san 🐦.
I see you drank a lot of Yonemune! This one has a different label than the others 😳modern taste?
I see you visited a lot of historical sights 😊👍.
Charcoal Grilled Chicken and Good Sake Tate-Aoi
Yonemune Namaishige 2020BY.
This one is also heated 🍶.
The nose has the aroma of heated raw sake with mild acidity and a sweet aroma.
The palate is full of umami with good acidity.
It's like drinking rice "soup stock" and it's delicious 😆.
It was aged at room temperature, but there was no twitchiness at all.
I think this Yonemune was the most delicious.
The area of Ise Nagashima in the fourth picture is located in a circle with low elevation, so there were signs everywhere indicating the altitude above sea level.
It is said that this area was swept away by the storm surge during Typhoon Isewan, and all the warehouses of Yonemune, which are located a little inland, were also swept away.
Charcoal Grilled Chicken and Good Sake Tate-Aoi
We continued with Miyamanishiki Jungin Yamahai.
This was also served warmed 🍶.
The first aroma is slightly sweet with a hint of acidity from the Yamahai process.
The first aroma is slightly sweet with a hint of Yamahai acidity.
The acidity of the Yamahai is combined with a light umami and sweetness.
It is not twisted at all.
The fourth picture is a monument of the martyrdom of the Nagashima Ikkyu Ikkyu Putsch at Nagashima-zan Ganshoji Temple, the head temple of the Ise Nagashima Ikkyu Putsch.
Yonemune Kasumi Yamahai Junmai Nigori Harajuku
We had it at Tateoi in Sakae for charcoal grilled chicken and good sake 🍶.
Heated sake of course 😊.
The nose is sweet with a hint of acidity and nigori.
The first aroma is slightly sweet with a hint of acidity and nigori.
It's not that heavy because the umami is elegant and gentle like dried bonito flakes or kelp (the flavor is not dried bonito flakes or kelp).
It's a 2020BY, but it's a solid sake with strong acidity, so it's not twisted at all, as expected. ✨️
After this, I ended up going to Tateoi for two days in a row to have all 8 types of Yonemune heated up 😌.
The fourth picture is the ruins of Nagashima Castle, one of the strongholds of the Ise Nagashima revolt.
It is now used as Nagashima Elementary School and Nagashima Junior High School.
@Tempura and Sake Asuigen
Yonemune by Aoki Shuzo in Aisai City, Aichi Prefecture.
21.9 on the label is the alcohol content 😆.
No yeast added, acidity 2.9, Sake degree +25, and a doctored sake 😤.
The owner of a yakitori restaurant I went to later in the day, which mainly serves hot sake, told me that the alcohol content is only possible because of Yonemune's brewer's yeast, not an association yeast.
I had it cold 🍶.
The first aroma has a slight acidity.
In the mouth, you can taste acidity and sweetness accompanied by umami.
It may be because I usually drink high alcohol content nama sake, but the umami is so thick that you don't feel the 21.5% alcohol content.
I could taste a glimpse of the umami in the cold sake, but I definitely think this sake should be heated up. I made a mistake 😌.
The third and fourth pictures are of Yonemune's brewery, about a 10-minute cab ride from Kintetsu Yatomi Station on the Kintetsu Nagoya Line (or Yatomi Station on the JR Kansai Main Line).
While I was taking pictures, Mr. Toji Aoki happened to come outside while I was working and we had a chance to chat, if only to say hello 😊.
The spicy feeling I guessed from the specs and the store owner's description lasted until the first half of the bottle. I thought it was a so-called "juwa" sake, but for some reason, the second half had a refreshing green-vegetable feel to it. Interesting!
Warmed up. by is it 2019? Amber in color. It has a sense of maturity, but the acidity of Yamahai is strong.
The acidity becomes milder when paired with Karimori (photo #4), which is pickled with Yonemune's sake lees.
三位一体の「和合」の銘酒 享保2年（1717年）に創業。淡麗ながら旨口の酒として、新潟清酒の中では芳醇さが特徴SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
「造りの最盛期の2月に来てみてください！」 と、蔵元のご息女、知佐さんからお誘いを受け、茨城県古河市にある青木SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
酒の駅合同会社(京都府京都市)が青木酒造株式会社(愛知県愛西市)を迎えて、オンラインセミナーを7月18日(土)SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
