BREWERY | LOCATION

MIOYA SHUZO | ISHIKAWA

CLASSIFICATION

Junmai • Pure Rice Sake

Ginjo • Rice polished to 60% or less

Kimoto • Original yeast starter method

Muroka • No charcoal filtration

Nama • Unpasteurised

Genshu • Undiluted

Yamaoroshi refers to the vigorous and labour-intensive mashing of the moto [starter ferment] by brewery workers using long bamboo poles to create a puree of the ingredients. When this method is used for the moto the Sake is classifIed Kimoto. The Kimoto method gives a robust character to the Yuho Yamaoroshi while the highly polished rice creates an elegance. The Yuho Yamaoroshi is made with 2 rice types: Gohyakumangoku Sake rice polished to 60% and Notohikari table rice polished to 55%. The Yuho Yamaoroshi is made in the signature ‘Yuho’ style of Sake that is full of flavour and umami, with well balanced acidity that can be paired with richer style dishes. Aromas of rice and fresh green herbs. A refined yet earthy palate, rounded texture with a sweet lift. A dry and spicy finish full of umami.

YEAR: 2022

RICE TYPE: Gohyakumangoku (Kōji), Notohikari (Kake)

RICE POLISHING: 60% & 55%

ALCOHOL: 17.5%

YEAST STRAIN: #9

SERVE: Chilled

*Koji = rice used for creating the Koji. *Kake = rice used in the main fermentation

SIZE: 720ml