Yuho Yamaoroshi Junmai Namazake

Yuho Yamaoroshi Junmai Namazake (山おろし純米酒) is made of Gohyakumangoku rice from Ishikawa (27%, kōjimai, milled to 60%) and Noto Hikari (73%, kakemai, milled to 58%). It is a robust, full-bodied sake with a surprisingly light character. This unpasteurized sake is a young expression of the brewer's craft, specially selected in response to customer and retailer requests. Bottled only in the quantities ordered, this unaged sake offers a glimpse into its youthful essence.

While the bitterness and astringency of its youth are apparent, these qualities can be harnessed to create delightful pairings with spring and early summer vegetables. Wild vegetable tempura, bamboo shoots, and asparagus are just a few dishes that complement this sake's energetic profile. While most people enjoy this sake chilled, it can also be warm, offering a different dimension of flavour. This versatility makes Yuho no Yamaoroshi Junmai a captivating and enjoyable sake to explore.

Yamaoroshi (山卸し) is the traditional and labour-intensive method of producing the starter by mixing rice and kōji with oar-like poles for many hours, and it has been replaced by the yamahai method.

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.