Yuho no Shiro
Yuho no Shiro
BREWERY | LOCATION
MIOYA SHUZO | ISHIKAWA
CLASSIFICATION
Junmai • Pure Rice Sake
Ginjo • Rice polished to 60% or less
Muroka • No charcoal filtration
Nama • Unpasteurised
Genshu • Undiluted
Nigori • Cloudy
Mioya Shuzo make some wonderfully umami-driven sake and the Yuho no Shiro is no exception. Made using Gohyakumangoku rice & Noto Hikari rice.
This is a vibrant style of Nigori sake [cloudy sake]. The finest part of the sediment is retained after fermentation to present a flavourful expression of Nigori. It has a fresh floral aroma, great depth and texture with a delicate spritz on the palate. A great aperitif!
YEAR: 2024
RICE TYPE: Gohyakumangoku (Kōji), Noto Hikari (Kake)
RICE POLISHING: 60% & 58%
ALCOHOL: 17%
YEAST STRAIN: #9
SERVE: Chilled
*Koji = rice used for creating the Koji. *Kake = rice used in the main fermentation
SIZE: 720ml
STORAGE: Store Nama [unpasteurised] Sake in a cool dark place, trying to avoid direct sunlight.
HANDLING: Once opened the Mioya 'Yuho no Shiro' will last well for at least 4 - 5 weeks, ideally in a refrigerator. There is a gentle sparkling element to this Sake, this will keep for a few days once opened.
