Yuho "Rhythm of Centuries" Kimoto
Yuho's Rhythm of Centuries is bold, funky and sherry-like. Aromas and flavors are a swirl of walnut, mushrooms, soy sauce, caramel, and citrus. Rhythm of Cen...
Yuho's Rhythm of Centuries is bold, funky and sherry-like. Aromas and flavors are a swirl of walnut, mushrooms, soy sauce, caramel, and citrus. Rhythm of Centuries is made with with an Old-school brewing technique called Kimoto, which involves constant, rhythmic, labor-intensive mixing of rice mash with wooden poles. Literally, for every sake brewer producing Kimoto-style, it's a centuries-old music that gets played into their sake.
Furthermore, Rhythm of the Centuries is aged for up to four years in bottle. Sometimes a cloudy sediment can occur in sakes which are bottle-aged. This is totally natural, and if anything, is an indication of the heightened depth and umami. The brewer, Miho-san, debates with herself whether or not she should switch to tank-aging in order to prevent this sediment. Personally I think it’s cool and interesting and am glad that she chooses bottle-aging.
Rhythm of Centuries has wonderful, bright acidity, deep umami, and a dry, medium body.
The makers of Yuho like to experiment, and aren't afraid of being a little strange in their quest to make truly unique and delicious sake. Yuho's brewmaster Miho Fujita says that she brews the sake that she enjoys drinking.
The Japanese characters on the bottle mean "Happy Rice" but the name Yuho also refers to "UFO" (say it out loud), which have been often sighted in their remote, rural area.
Miho-san believes her sake can stay open longer than most and recommends actually waiting to drink them after they've been open for 1-2 months!
Rhythm of Centuries is made with Notohikari rice that has been milled to 55%. Drink it warmed or chilled. It goes great with heartier dishes like steaks and stews. It's 15.9% alcohol by volume.
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