Miyakobijin Shuzo 'Yoigokochi'

Miyakobijin Shuzō is located on Awajishima (Awaji Island), a place referred to in ancient Japanese texts as a land of abundance. Tōji (master brewer) Yamauchi Kunihiro excels in making sake that brings out ricey earthy tones, which give his sake great depth and complexity.

A Yamahai Junmai sake with whole Yuzu fruit juice added, it opens with heady aromatics and a dense palate of tart and sweet from the yuzu fruit, finishing with a hint of grainy rusticity from the Yamahai brewing method. At 7% ABV, it’s an easy sipper on its own, on the rocks, or with seltzer, but it also works well in cocktails.

Region: Hyogo Rice Variety: Gohyakumangoku Type: junmaishu Polishing Rate: 65% ABV: 7% Ingredients: rice, water, kōji, yuzushu Brewing: yamahai slow ferment, brewed with yuzu juice, undiluted, unfiltered Serving Temperature: very cold The Miyakobijin Shuzōbrewery stands out for sake with rice-y, earthy tones. A 100% pure, bone-dry, yamahai slow-brew sake serves as the base for Yoigokochi Yuzu.