Origin Iwate, Japan
Container Glass bottle
Usage Pairing: This sake can be enjoyed as an aperitif or with grilled meats, a cheese platter, or a scallop tartare with pink pepper and citrus fruits. For desserts, fruit tarts or warm pies go well with Yoemon. Serving temperature: Chilled, between 5° and 10°. Alcohol abuse is dangerous for your health; consume in moderation. Alcohol should not be consumed by pregnant women. The sale of alcohol to minors is prohibited. You certify that you are of legal age and have the legal capacity to purchase on this website.
Alcohol is dangerous for health, to be consumed with moderation. Alcohol should not be consumed by pregnant women. The sale of alcohol is prohibited to minors. You certify that you have the legal age required and the legal capacity to purchase on this Internet site.
Drinks Alcohol Cocktails

Sakes

Yoemon Junmai Nama Genshu Omachi Sake 720ml (16.7% vol.)

Yoemon Junmai Nama Genshu Omachi Sake 720ml (16.7% vol.)
54,00 €
54,00 €

Ref. 396

In stock

Description
Kawamura brews Yoemon sake, a straightforward sake that develops sweeter aromas as it is drunk, using omachi rice from Okayama Prefecture, polished to 70%. It is a genshu, meaning that at the time of pressing, the production stage during which the liquid is removed from the vat, the sake is immediately bottled without adding water, resulting in a very raw sake. In order to preserve its liveliness and fresh aromas, the brewery has chosen not to pasteurize it. Alcohol content: 16.7°
Flavor

Appearance: The sake is transparent and clear. It has a very slight straw color that tends towards green. It also has some bubbles.

Nose: The initial nose is aromatic and tangy. There are notes of apple, rice, and fresh almond. There are also hints of herbs like mint. Upon aeration, the aromas are confirmed with a little lime zest, pear, cooked rice water, and green grape skin.

Palate: The attack is fresh and sweet. There is a slight sparkle at the tip of the tongue. Bitterness arrives accompanied by a slight astringency. Aromas of rice are present, but also of grape skin, green pear, kiwi, and white pepper. This is a spicy sake with a bit of body.

Finish: The finish follows the same lines, on pericarp, apple seed, almond and peach.

Conservation

Store in a cool, dry place away from light. This sake is a namazake, meaning it is unpasteurized. Therefore, it is best to keep it cool and consume it quickly after opening to avoid any alteration in flavor.

Ingredients & Allergens

Rice, koji, water

Nutritional Values

View full details
Origin Iwate, Japan
Container Glass bottle
Usage Pairing: This sake can be enjoyed as an aperitif or with grilled meats, a cheese platter, or a scallop tartare with pink pepper and citrus fruits. For desserts, fruit tarts or warm pies go well with Yoemon. Serving temperature: Chilled, between 5° and 10°. Alcohol abuse is dangerous for your health; consume in moderation. Alcohol should not be consumed by pregnant women. The sale of alcohol to minors is prohibited. You certify that you are of legal age and have the legal capacity to purchase on this website.
Alcohol is dangerous for health, to be consumed with moderation. Alcohol should not be consumed by pregnant women. The sale of alcohol is prohibited to minors. You certify that you have the legal age required and the legal capacity to purchase on this Internet site.
Drinks Alcohol Cocktails
Kawamura Shuzo
The producer

Kawamura Shuzo

The Kawamura house was founded in 1922, by Kawamura Yoemon in the Iwate region. The brewery's founder became interested in brewing at an early age, at the age of 16. At the age of 24, he became a master brewer and later won an award for excellence at the second edition of the Tōhoku Brewing Competition (tōhokuken seishu hinpyōkai), and first prize at the national sake brewing competition (zenkoku seishu hinpyōkai). Kawamura brews a frank sake, with a prominent acidity that allows softer aromas to develop. They use local rice varieties: awa yamada nishiki, umita miyama nishiki, iwate ginga… Despite sake production being geared towards hot sake, the brewery also wants to be able to compete with sakes that can improve with age.