Yuho “Rhythm of the Centuries”
Ishikawa Prefecture
$38.00
Born from ancient techniques
Made using the 17th-century time and labor intensive ‘kimoto’ method and then aged four years in bottle resulting in rich, earthy, and wild aromas and flavors. This brewing method of mixing the yeast starter has been perfected by Toji, Mr. Yokomichi, who knows how to maximize the method. The extensive bottle aging rounds out the edges of the sake’s flavor and creates overall smoothness. President Miho Fujita and her toji love to eat pork and cheese, and strive to make sake with enough acidity and umami to pair beautifully with bothcharacteristics
Category
Junmai
Subcategories
Kimoto, Koshu
Taste Profile
Rich & Dry
Alcohol
15.9%
RPR?
55%
SMV?
+3.0
Acidity?
2.2
Values listed are at the time of production.
Serving Temperature
Recommended
Not Recommended
Region
Yuho is brewed in Ishikawa Prefecture in the Hokuriku region.
Taste Metrics
Tasting Notes
- Orange
- Banana
Recommended Pairing
- Cheese
- Meat
Yuho Brewing Company
Yuho Brewing Company
Ishikawa Prefecture
Unapologetically unconventional, Yuho experiments with brewing components and techniques to produce sake that have a wild, gamey characteristic with pronounced acidity and remarkable texture. President Miho Fujita, a single career woman from Tokyo with no prior knowledge of sake, and “Toji” Yokomichi, who left his corporate job to pursue sake, do not follow traditional brewing methods—they brew the sake they enjoy drinking. Miho believes her sake can stay open for longer than most – she personally likes to drink them after being open for 1-2 months.
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