MIOYA SHUZO - ISHIKAWA
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 classifed Kimoto. The Kimoto method gives a robust character to the Yūho Yamaoroshi while the highly polished rice creates an elegance. The Yūho Yamaoroshi is made with 2 rice types: Gohyakumangoku sake rice polished to 60% and Notohikari table rice polished to 55%. The Yūho 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.
RICE TYPE: Gohyakumangoku (Kōji), Notohikari (Kake)
RICE POLISHING: 60% & 55%
YEAST STRAIN: #9
*Koji = rice used for creating the Koji. *Kake = rice used in the main fermentation
STORAGE: Store Nama [unpasteurised] Sake in a cool dark place, trying to avoid direct sunlight.
HANDLING: Once opened the Mioya 'Yuho Yamaoroshi' will last well for at least 6 - 8 weeks, ideally in a refrigerator.