Rich. Earthy. Elegant.
Hailing from Yuho, the city named for producing “Happy Rice” and refers to the Ishikawa’s numerous UFO sightings. This rich sake is elegant and complex - made using the 17th-century time and labor intensive kimoto method and then aged 4 years in bottle resulting in rich, earthy, and wild aromas and flavors.
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.
Notes of pickled mushroom and soy caramel give way to elegant notes of chamomile, bergamot, and walnut. A great sake to try warmed as well as slightly chilled.
Beef, glazed carrots, and roasted peppers
Serve: Room temperature or slightly chilled
Grade: Kimoto Junmai
MORE ABOUT THE BREWERY
President Miho Fujita and Toji Yokomichi-san do not follow traditional brewing methods, producing umami-driven sake that is out of this world. Miho-san believes her sake can stay open for longer than most – she personally likes to drink them after being open for 1-2 months.