Lajomon Malo.
Lajomon Malo" is a sake with a well-balanced sweet and sour taste derived from lactobacillus acidophilus through "malolactic fermentation", which is a wine brewing technique incorporated into Japanese sake.
The location of Hirakishimizu further doubles the taste.
I love it so much!
Drinking outside Part 5
Rajomon〜
We received this as a service from the restaurant...
I wanted to drink more, but the store closes early
I'm going to call it a night.
Repeat for sure!
I found a good place to go after Fukuji-san in Koriyama.
But you have to take a cab to get there...
Tonight, I opened a bottle of this one to accompany my dinner of kochi and kampachi sashimi and squid cod roe 💁.
La Jomon Six Nama Sake 2023BY✨
We happened to have a lot of Six Nama Sake on hand, so we'll have a quick bottle.
When I poured a glass of chilled sake, it had the usual mild uri aroma, a beautiful acidity, a little sweetness and citrusy flavor like Pocari, and the second half was a mix of astringent, bitter, and spicy flavors.
It can be served alone or as a mealtime drink.
I'm going to try the "Murasame" that some of the connoisseurs in the area are trying later 🙌
@Tsubu-chan
Good evening 🌙 Did you drink Six? ❗️ What is the magic of No.6 yeast? Kumagai-san is working too hard and coming out with new products one after another 😅.
La Jomon
As the successor to Rokunejo, a junmai sake that was sold out last year, a new private brand sake was created using Dewasanbara sake rice and Kyokai No. 6 yeast, with a milling ratio of 60%. Brewing was commissioned to Wakanoi Sake Brewery in Iide-machi, Yamagata Prefecture. The label was designed by Yuichiro Takahashi of D-Box.
The concept of the taste is "Karomi" without relying on sweetness or umami. Nama-shu is unfiltered and hi-ire is filtered in two patterns, Kumagai-style filtration, so that the hidden citrus nuances can be enjoyed. It breaks new ground for Yamagata sake.
June 6: New Government Day 6️⃣6️⃣ 6️⃣
So, I'm going to open something for Shinsei too.
But first, here's a link: 💁♀️
In connection with the No. 6 yeast
La Jomon's Six ✨.
Now it's time to open the bottle✨🥂✨
A nice, slightly refreshing aroma ✨🥂.
On the palate
The sourness of white malted rice combined with the sweetness of white grapes
A very nice sweet and sour taste😍
And aftertaste like white wine
It's just a pleasant sweet and sour taste 😋♪
The last time I drank the 3 times more koji Takumon was also delicious, but
Six is even better than that💕!
My favorite LaJomon I've ever had😍.
If anything, it might even be better than Shinsei 😆♡♡♡
Good morning, Tsubu-chan 😃I'm really interested in La Jomom's No. 6 yeast! They don't carry this sake at all in Kansai, so I'll have to look for it when I go back to my parents' house 💦I'll make a note of it: ✍️
Good evening, Wakata!
La Jomon is sold in a very limited number of stores 💧Dora-chan got this one in Tokyo 🚙💨 but I hope you get to try it 🥹 when you visit your parents😌.
This is a summer sake made by La Jomon.
The acidity, like malic acid, comes to the forefront.
The sweetness comes later, so the combination is just right.
It is refreshing to drink.
I was shopping in the store when another customer bought three bottles of this without hesitation. I asked the owner about it, and he told me it would be sold out soon. It has a sweet and sour muscat flavor. Alcohol 14 degrees. Delicious. It's just like Shinsei's Flax Cat.