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よしのともYoshinotomo
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Yoshinotomo
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オゼミ
2022 0527
☆☆☆☆
Yoshino Tomo
Junmai Ginjyo Nama Sake
100% Tominokou from Toyama Prefecture
Polishing ratio 60
Yeast : Uozu apple flower yeast
Toji Tatsuhiko Hiroshima
Yoshinotomo Sake Brewery
Toyama City, Toyama Prefecture
Toyama Antenna Shop
Japanese>English
＠水橋
Harvested rice from Toyama, Echu no Kuni
Tominokou 100% Junmai Ginjyo Nama Sake
Echino Megumi, planning supervisor. It's starting before Hou. I hope that Yoshinomomo will remain as locally rooted as before, and that the other brands, Ichigu Hitomizumi and Hou, will become nationally recognized.
Japanese>English
＠水橋
Hou Kisaki 65 White Label
Yoshinotomo Sake Brewery is known for its junmai sake. I went on a brewery tour a few years ago. The Hou brand seems to have been created in anticipation of overseas expansion. The brewery is working on turning itself into a sake estate that handles everything from rice cultivation to rice milling, sake brewing, and sake sales.
I had never heard of Hou before this event, even though I am a local.
Japanese>English
弥生ぃ(つ∀｀*)
Toyama Kaiou Shinminato Kitto Market
Umami bomb. It is dry and sharp, but has a strong sake feel for a junmai ginjo.
Japanese>English
Yoshinotomo純米吟醸無濾過生原酒 吉乃友 富の香
NASUMAN404
Yoshinoyu is made from 100% "Tominokou" rice produced in Toyama Prefecture, with a milling ratio of 60%. I was torn between this and Ginban, which is also made from "Tominoko" at the brewery, but I chose Yoshinoyu because I had a chance to visit the brewery in December of the year before last. During the tour, I was surprised to see a huge rice milling machine sitting in the building next to the brewery, even though I thought rice milling in a small brewery is outsourced. I was surprised to see a huge rice-polishing machine sitting in the building next to the brewery, and I was told that this was how they were able to achieve a rice polishing ratio of 18% for Hou. It was a good experience for me to taste some of Hou's mid-polished rice and some of the non-polished rice.
The yeast used in this sake is Uozu apple flower yeast (a yeast developed by the Toyama Prefectural Food Research Institute). The alcohol content is 15 degrees. I wondered why it was peach-colored, but the bottle was only slightly peach-colored and the sake was a normal color.
Japanese>English
kick
Yoshino Tomo along with the sea bream tataki from Ishikawa Prefecture.
Japanese>English
Brownie
Anyway, easy-to-drink dry sake
Japanese>English
zak
Kurobe Dam Stored Sake
Sake stored in the Kurobe Dam for one year.
Very tasty sake with a clear taste and no miscellaneous flavors.
Japanese>English
mihon
It was delicious.
Japanese>English
fsize
Sushi Ei Original
Japanese>English
zak
A sweet, rich sake. It might be better to drink it warmed.
Japanese>English
Miki
Yoshinotomo Special Junmai
Reminder of 2019
Japanese>English
hoshiaki
Junmai Rice Porridge
Grassy aroma🤔My wife says it smells like bitter chocolate🍫😅 Excellent with kingfish liver👍. The spiciness is up. The new firefly squid tempura fish sauce 🦀 and crab meat 🦀 with thick crab miso, as you would expect from Toyama, all the dishes were excellent 😆.
Seasonal Vegetable Cuisine TAKU@Toyama 20210311
Japanese>English