Notes of salted dulce de leche, rice pudding, mushroom, white miso, toasted rice, chocolate, nuts, and and white pepper, make Yuho a really classic example of a dry, lightly aged sake. The mouthfeel starts silky and viscous, rich with deep umami, finishing with a grippy, salty, crisp edge that cries out for food!
Yuho "Rhythm" is in my top 5: a strong contender for "desert island sake," especially in Winter. It's a brilliant pair to foods with bitterness (green vegetables, roasted and charred foods, coffee and spices) where the soft edges of the kimoto take the edge off. Rhythm can really do things that wine can't, but at the same time, it is right at home with a classic roast chicken and potatoes. An all-around overachiever that tastes better the longer it's open!
- Brewery: Mioya Shuzo
- Prefecture: Ishikawa, Noto peninsula
- Rice: Notohikari (local table rice)
- Polishing: 55%
- Aging: 2-4 years
- Brewing method: kimoto
- Yeast: #9
- Serving temperature: chilled, room temp, warm, and hot. I think it really shines best when gently warmed.