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Sake Yoemon Junmai Genshu Omachi 720ml (16,7°)


50,80 € tax incl.

Description : Kawamura brews Yoemon sake, an upfront sake in which smoother aromas develop as you drink it. It is made from Okayama’s omachi rice, 70% polished. It is a genshu, meaning that at the time of pressing, when the liquid is removed from the tank, the sake is bottled right away, without adding water to obtain a very raw sake. In order to keep its vividness and fresh aromas, the brewery has chosen not to pasteurize it. 

Alcohol by volume : 16,7°

Apparence : The sake is transparent and limpid. It has a very light straw color that tends towards green. It also has some bubbles.

Nez : The first nose is aromatic and tangy. There are notes of apple, rice and fresh almond. We also have touches of herbs like mint. With air, the aromas are confirmed with some lime zest, pear, cooked rice water and green grape skin.

Bouche : The attack is fresh and sweet. There is a slight fizziness at the tip of the tongue. The bitterness arrives accompanied by a slight astringency. Aromas of rice, but also of grape skin, green pear, kiwi and white pepper can be felt. It is a spicy sake with a bit of body. The finish is the same, with pericarp, apple seed, almond and peach.

Finale : The finish continues along the same lines, on pericarp, apple seed, almond and peach.

Pairing: This sake can be enjoyed as an aperitif or with grilled meats, a cheese platter or a tartar of scallops with pink pepper and citrus fruits. For desserts, fruit tarts or a warm tart topped with some ice cream work well with Yoemon.

Serving temperature: Fresh, between 5° and 10°. 

Ingredients : Rice, koji, water

Preservation : Store in a cool, dry place, away from light. This sake is a namazake, which means that it is not pasteurized. Therefore, it is preferable to keep it in a cool place and to consume it quickly after opening in order to avoid any alteration of taste.

Origin : Japan

Container : Glass bottle

Excessive drinking is dangerous for the health, alcoholic beverages should be consumed with moderation. Expecting mothers should not consume alcoholic beverages.

The sale of alcohol to minors is prohibited.
By placing an order on this website, you certify to be of the legal age and legally competent to purchase alcoholic beverages.

Kawamura was founded in 1922 by Kawamura Yoemon in the Iwate region. The founder of the brewery became interested in the brewing business at the age of 16. Already at the age of 24, he would become a master brewer and later win an award of excellence in the second Tōhoku brewing competition (tōhokuken seishu hinpyōkai), and first prize in the national sake brewing competition (zenkoku seishu hinpyōkai). 

Kawamura brews a straightforward sake, with a bowing acidity that allows milder flavors to develop. It uses local rice varieties: awa yamada nishiki, umita miyama nishiki, iwate ginga... Despite a sake production geared towards hot sake, the brewery also wants to be able to compete with sake that can improve with age.

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