Yuho no Shiro Junmai Namagenshu Origarami

Yuho no Shiro Junmai Namagenshu Origarami (遊穂 ゆうほのしろ 純米酒 生原酒おりがらみ) is made of Gohyakumangoku rice grown in Toyama (kōjimai) and non-glutinous rice from contracted farmers in Hakui City, Ishikawa (kakemai) milled to 60%. Yuho's Shiro is an origarami sake with a gentle cloudiness settling at the bottom of the bottle. The label, a striking departure from previous Yuho designs, is pure white—an homage to the snowy winters of Noto. This fresh, vibrant shinshu (newly brewed sake) boasts a lively character. It delivers a bold umami richness and acidity, spreading a robust tartness and deep rice flavours across the palate. The natural carbonation adds a pleasant effervescence, creating a light, tingling sensation upon drinking. While it is unlikely to overflow, please refrain from shaking the bottle before opening. This limited seasonal release is available only in winter.

~A Note from the Brewer~
With a robust balance of acidity and amino acids, this Junmai sake embodies the bold character of Yuho's shinshu. Coincidentally, on the night of pressing, our meal was an all-Chinese feast, and we found that the sake paired beautifully with everything—from shumai and spring rolls to chilli shrimp, stir-fried bean sprouts, and even intriguing Chinese-style okonomiyaki.

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.