Yuho
Rhythm of the Centuries
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.
Yuho
Eternal Embers
Rich texture and bold umami flavors are expressed by Toji Miho-san's experimental brewing methods including 1 year of bottle aging. Eternal Embers is named for a local "river-crossing" festival wherein an ancient Japanese prince is reunited with his beloved princess. Torches are used to light the way to their joyous once-yearly reunion.
