Yuho “Rhythm of the Centuries”
Ishikawa prefecture
$45.00
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 Yokomichi-san, 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 both.
Sip, pair & save!
Complete your home izakaya with a snack and ware carefully selected by Tippsy — with no additional shipping fees!
$45.00
$12.00
Cheese-flavored snacks create a harmonious pairing with this sake. For sake ware, cups or tools that can be for warmed or chilled sake.
Sachiko Miyagi
Portfolio Manager, Tippsy
Characteristics
| Brand | Yuho |
| Brewery | Mioya Brewing Company |
| Category | Junmai |
| Subcategory | Kimoto, Koshu |
| Taste Profile | Rich & Dry |
| Rice variety | Notohikari |
| Yeast variety | N/A |
| Alcohol | 15.90% |
RPR | 55% |
SMV | 3 |
Acidity | 2.2 |
Serving Temperature
Recommended
Not RecommendedRegion
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Mioya Brewing Company
Unapologetically unconventional, Mioya 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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