Spring Strawberries
Fresh sweet and sour taste from a mellow mouthfeel. Hints of strawberry-like aroma rises and finishes with a lingering sense of roundness and gentle sweetness.
This sake has a fresh and gorgeous spring-like flavor. It is so easy to drink that you will not feel the 20% alcohol content.
★★★★
An empty bottle that I drank. It was pure white nigori sake. I was worried about how much it would blow out when I saw the words "Dangerous raw sake," but I was able to open it slowly without any spillage.
It was a refreshing and light sake, but at 21% alcohol by volume, it was thick and full of umami. I wondered if I should have heated it up, but I drank it.
Warmed sake, warmed hot, temperature drops a little and it is ready to drink. Sweet and tasty, with a warming sensation and a lingering taste in the mouth. It was 7 years old, the 30th year of the Heisei era. It was waiting in the refrigerator of a sake bar.
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.
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
酒の駅合同会社（京都市下京区）は、第8回オンラインセミナー「酒を味わう会」を12月13日(日)に開催します。SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
青木酒造株式会社（愛知県愛西市）がAnyScene株式会社（愛知県名古屋市）とのジョイントプロジェクトとして「SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
