Yuho Kimoto Junmai Ginjō

Yuho Kimoto Junmai Ginjō (遊穂 ゆうほのあか 生もと純米吟醸) is made of Yamadanishiki rice grown in Kurodashō Yakukanjuku, Nishiwaki, Hyōgo, and milled to 55% (kōjimai) and Tamae rice (玉栄) from Shimizu Farm, Azumigawa, Takashima in Shiga Prefecture (kakemai). It is characterised by a deep, rich flavour that only the kimoto brewing method can provide; it has strong umami and acidity and goes perfectly with grilled eel, yakiniku, barbecues, and other summer dishes.

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 of 400 koku and uses subsoil water from the sacred Sekidōsan (石動山) as 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 ran the business, and when he died in 2003, she gave up her marketing career in Tokyo and took the helm of the brewery. Two years later, she hired Yokomichi Toshiaki as master brewer, developing together the Yuho brand, known for its umami-forward character and balanced acidity. By focusing on small-batch sake and experimenting with methods like the kimoto technique, Fujita has led Mioya Shuzo to become a highly regarded brewery 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 and unobtrusive aroma, clean and balanced acidity, and robust flavour. Initially, the brewery's products were mainly distributed under the brand name 'Homare' (ほまれ). Yuho is a brand launched after Fujita Miho took over the business.