Created by the dynamic duo of Ms Miho Fujita, the brewery’s president, and the master sake brewer, Mr Toshiaki Yokomichi. After falling in love with sake made in Noto, Yokomichi-san apprenticed at various renowned breweries with unique Noto brewing methods and then worked as a master brewer in Osaka before joining Mioya Brewery in 2005. 

Among the tōji, the masters of sake brewing, the Noto tōji (who carry the former name for the northern part of Ishikawa) possess skills that mark them as one of the four great groups of master brewers in Japan. Known for producing food friendly sake that are rich, deep but never heavy or dense, with a clean and crisp finish. 

Here’s a fun fact, YUHO is actually a play on words, the town where the brewery is located is famous for UFO sightings and in Japanese UFO reads “u foe”.

Brewery
Mioya Sake Brewery (Ishikawa Prefecture)

Sake Type
Junmai Daiginjo

Rice
Hyakumangoku no Shiro (polished to 45%)

Sake Meter Value
+2 (the lower the sweeter, the higher the drier)

Acidity
~1.6 (generally between 1.0 and 2.0, with the average of around 1.3)

Alcohol Content
16%

Sommelier’s Notes
This sake has a unique sharp taste full of umami combined with crisp acidity and gentle sweetness, thanks to its extended maturation and the Noto brewing method. It tastes best served cold, at around 16 degree celsius.