Yano “Umami” Aged Kimoto Junmai
Saga prefecture
Umami-mania
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.
Characteristics
| Brand | Yano |
| Brewery | Yano Brewing Company |
| Category | Junmai |
| Subcategory | Koshu, Kimoto |
| Taste Profile | Rich & Dry |
| Rice variety | Kitashizuku |
| Yeast variety | Association No. 701 |
| Alcohol | 16.0% |
| RPR | 75% |
| SMV | +5.0 |
| Acidity | 2.2 |
Serving Temperature
-
Recommended
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Not Recommended
Region
Yano is made in Saga prefecture in the Kyushu region.
Taste Metrics
Tasting Notes
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Mushroom
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Honey
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Chestnuts
Recommended Pairing
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Cheese
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Veggies
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Meat
Yano Brewing Company
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 about what to do during the current season, making slight changes every year. This makes their sake flexible, with small taste differences between different years. No matter what, they try their best to be objective and open-minded so they can provide you with their best.
Learn more
Customer reviews
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