Hakui, where the brewery is located, is a town of UFOs, hence the name "Yuho. The name of the alien on the label is Thunder-kun, and it is said that after taking a sip, you must say, "It's acid! It is indeed a sake with a strong acidity that is typical of a sake brewed using the traditional sake yeast yeast yeast method. It is made from 29% Ishikawa-grown Gohyakumangoku and 71% Uruchi rice. Polishing ratio 62%, 17% encore.
My first brand.
Juicy, like biting into a young apple. The acidity is complex and layered, and the attack is interesting. I wonder if it is because it is a sake yeast yeast yeast. But the label on the face also says it is made from grated yamahoroshi...?
It seems to be a summer sake, but it is perfect for this time of year when the city turns red in various ways.
Clear and delicious taste 🤤.
The sake was delicious this time!
I had it with crab, but I bet it would be outstanding with a hot pot. Thanks for the food.
aged nine years
Gentle caramel. Moderate sweetness. Roundness with a hint of tartness. Lightness in spite of its maturity. 92 points
Sweetness: 2.7
Acidity: 3.2
Dryness: 2.8
Hinted aroma: 3.4
Yuho - additive-free, pure, raw, unadulterated sake with unidentified floating yeast
Heated (55.6°C) rating 4.4-4.5
Alcohol 17%, Rice (koji rice): 27% Ishikawa Gohyakumangoku, Rice polishing ratio (koji rice): 60
Rice used (Kake rice): Yume-Mizuho 73% from Ishikawa, Polishing ratio (Kake rice) 58, Yeast used: No additive yeast, Sake meter reading +4.3, Acidity: 2.5
Kimoto brewing that incorporates natural lactic acid bacteria without the addition of lactic acid, and the use of brewer's yeast. Invisible to the eye, but definitely present.
Unidentified floating yeast
This is an unfiltered, unfiltered, pure Kimoto pure rice sake. The acidity is quite high at 2.5. Thunder-kun = Acid Da-kun! Fresh but with a strong umami component. Heating it up opens up the taste and makes it sweet and full of umami. It also has a chocolate-like flavor.
Yuho Yu~Ho. Namaoto Junmai Sake Aged
Rating 4.4
Alcohol 15.0, Sake degree +5.8, Rice used: Yumezuho from Ishikawa, Gohyakumangoku from Ishikawa
Polishing ratio: Koji rice: 60%, Kake rice: 55
After four years of long-term aging, it becomes a "relaxing" sake when heated. The acidic and umami flavor of "Yuho" has been matured to add aroma and richness to this delicious sake.
It can be enjoyed hot (about 60°C), gradually dropping in temperature, or at room temperature when warmed.
Set at 60°C. The banana and melon aromas are mellow, and the convergence is acidic and refreshing.
