YUHO RYTHM OF THE CENTURIES

Ishikawa Prefecture's cold mountain climate and rice-farming tradition shape the character of Yuho's 'Rhythm of the Centuries,' brewed at Mioya Brewery using the 17th-century kimoto method — a labor-intensive technique of building a natural yeast starter by hand. President Miho Fujita and Toji Yokomichi-san brew without deference to convention, then age the sake four years in bottle, rounding texture and deepening complexity. The result opens with pickled mushroom and soy caramel, moving toward chamomile, bergamot, and walnut, with a smooth, earthy finish equally suited to warming or light chilling.