Yuho Junmai Ginjō 50 Hyakumangoku no Shiro

Yūhō Junmai Ginjō 50 Hyakumangoku no Shiro (遊穂 純米吟醸50 百万石乃白) is from Ishikawa, a sake-producing region, thanks to three factors that come together naturally: underground water systems fed by the sacred Mount Hakusan, the brewing techniques passed down by the Noto tōji, and an environment well suited to rice cultivation. One result of this background is Hyakumangoku no Shiro, a sake rice developed by Ishikawa Prefecture over the course of 11 years. It is an Ishikawa-original sakamai, designed with daiginjō and ginjō brewing in mind, and is distinct from Gohyakumangoku despite its similar name.

This junmai ginjō is brewed by Mioya Shuzō in Hakui City, known for its Yūhō brand and recognised for making sake that works comfortably alongside food rather than dominating it. It is made with Ishikawa-grown Hyakumangoku no Shiro rice, polished to 50%, and brewed as a junmai ginjō that prioritises clarity and balance. The brewing water is drawn from underground sources of Mount Sekidō, which gives the sake a clean, clear structure, while Kumamoto yeast (KA-1) is used to bring out umami while maintaining a dry, crisp finish.

This junmai ginjō has a clean, restrained aroma with a light ginjō character. It works well with a wide range of dishes, including dashi-based cooking, simmered foods, pickles, fish, and sushi, where it supports umami without dominating. Best served chilled for a sharper profile, it also adapts well as it warms, gaining roundness and bringing the umami forward.

Mioya Brewery in Hakui, Ishikawa, was founded in 1897. Fujii, Nakanoto-chō, where Mioya Sake Brewery is located, was once known as "Mioya" (御祖). The brewery has a total production capacity of 400 koku and utilises subsoil water from the sacred Sekidōsan (石動山) as its brewing water. In 2000, Mioya Shuzō, on the brink of bankruptcy, was taken over by the father of the current president, Fujita Miho (藤田美穂), a native of Hakui. Her uncle had run the business, and when he passed away in 2003, she gave up her marketing career in Tokyo to take the helm of the brewery. Two years later, she hired Yokomichi Toshiaki as master brewer, and the two developed the Yuho brand, known for its umami-forward character and balanced acidity. By focusing on small-batch sake and experimenting with methods such as the kimoto technique, Fujita has led Mioya Shuzo to become a highly regarded brewery both domestically and internationally. Fujita was among the many who, without hesitation, offered help to sake brewers affected by the Noto Peninsula Earthquake on 1 January 2024.

Read more on Mioya Brewery and Fujita Miho.

Mioya's leading brand is Yuho (遊穂), a 'food sake' that can be enjoyed with Japanese food, everyday home cooking, Western food, cheese, and mayonnaise. Therefore, Yuho's characteristics are its elegant, unobtrusive aroma, clean, balanced acidity, and robust flavour. Initially, the brewery's products were mainly distributed under the 'Homare' (ほまれ) brand. Yuho is a brand launched after Fujita Miho took over the business.