Saga prefecture
This sake is all about the umami. The brewers used every method they could to help bolster the umami, even opting to use the labor-intensive kimoto brewing technique, which is known to create wonderful umami in sake. The amber color comes from the aging process used to make a more savory flavor in the sake. This brew pairs well with richly flavored foods like mushrooms, cheeses and juicy steaks.
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Brand | Yano |
Brewery | Yano Brewing Company |
Category | Junmai |
Subcategory | Koshu, Kimoto |
Taste Profile | Rich & Dry |
Rice variety | Kitashizuku |
Yeast variety | Association No. 701 |
Alcohol | 16.00% |
RPR | 75% |
SMV | 5 |
Acidity | 2.2 |
Founded in 1796, the company is now in its ninth generation. The current president and brewmaster, Motohide Yano, loves warmed sake, even during the summer! This leads his sake style to be more focused on umami and body compared to other breweries. The brewers study the reviews of previous years to be better informed a...
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