Ou latest addition, Yuho,which is best translated as “Happy Rice” is the creation of Miho Fujia, the president, and Mr. Yokomichi, her toji. Fujita-san moved back to the remote Noto Hanto Penninsuala after it had become desolate because of young people fleeing for the big cities.  Her father was in possession of a brewery that could potentially go under, but Ms. Fujita wanted the challenge of making her own sake, so she stepped in. The results have been amamazing–great respect for the prodct, lots of great reviews in Japan, including 2 in Danchu Magaine and great results so far. lots of other exposure and so far a great response from our customers in the U.S.
Yuho sakes depart from the Ishikawa and Noto Hantou style of producing big, rich yamahais. Yuho’s method is entirely sokujo.   Yuho sake is well balanced, with deep and layered fruity notes, however, it also reveals a lively acidity which gives the sake lots of umami.
Yuho Junmai
This junmai has a mellowed, settled fruitiness characterized by plums and dates. Countering this, it has a wonderful acidity which comes through in the finish.
Food Pairings: Stews, grilled meats and fish, Italian food.
Serving suggestions: Wonderful chilled but possibly better when gently heated. This reveals wonderful aromatics and reveals different nuances than when just chilled.
Region: Ishikawa
Rice: Gohyakumangoku for koji, Noto Hikari for brewing
Yeast: #9
Seimaibuai: 45% for koji; 55% for kakemai
Nihonshudo: +5.0
Acidity: 1.85
Amino Acidity: 1.5
Shubo Method: Sokujo
Pressing:
Filtration: Mesh to remove solids
Pasteurization: Once
Yuho Junmai Ginjo
This junmai ginjo has a gentle but yeasty nose and is light on the palate.
Food Pairings: Stews, grilled meats and fish, Italian food.
Serving suggestions: Wonderful chilled but possibly better when gently heated. This reveals wonderful aromatics and reveals different nuances than when just chilled.
Region: Ishikawa
Rice: Tamazakea
Yeast: #9
Seimaibuai: 55%
Nihonshudo: +5.0
Acidity: 1.7
Amino Acidity: 1.5
Shubo Method: Sokujo
Pressing:
Filtration: Mesh to remove solids
Pasteurization: Once
