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A soothing mix of cucumber and melon
called kuratsuki kobo (house yeast)
enlightening every sense
Like the play’s hero
this sake is smooth and sensual
Yuho - Rhythm of the Centuries Koshu A soothing mix of cucumberMade using the 17th century time and labor intensive kimoto method and then aged four years in bottle resulting in rich, earthy, and wild aromas and flavors. This brewing method of mixing the yeast starter has been perfected by Toji Yokomichi san, who knows how to maximize the method. The extensive bottle aging rounds out the edges of the sakes flavor and creates overall smoothness. President Miho Fujita and her toji love to eat pork and cheese, and
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