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Yuho “Rhythm of the Centuries”
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Yuho “Rhythm of the Centuries”

Ishikawa prefecture

$45.00 
$42.75 member price
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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.

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
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Yuho “Rhythm of the Centuries” is room temp (70°F) or warm (85-115°F).
  • Recommended
  • Not Recommended

Region

Yuho “Rhythm of the Centuries” - Ishikawa prefecture

Yuho is made in Ishikawa prefecture in the Hokuriku region.

Taste Metrics

Tasting Notes

  • Orange

    Orange

  • Banana

    Banana

Recommended Pairing

  • Cheese

    Cheese

  • Meat

    Meat

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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