YUHO
Mioya Brewery / ISHIKAWA Pref.
Farmers and Agriculture
Mitsuo Shimizu / Takashima City, Shiga Pref
Brewing / Brewer
Mioya Brewery Co.,Ltd
Design and Art
Yutaka Imai
CONCEPT
The flavour deepens as it matures.
Sake that enhances dishes and colours the table.
"Yuho" was produced by the current president, Miho Fujita, who jumped into the brewing
industry and took over the management of the brewery from 2003, and Toshiaki
Yokomichi, who has been enthusiastic about Japanese sake and studied in numerous
famous breweries. Their shared belief about sake wine is that “To make sake not to be
the main character but a supporting character to enhances dishes.” As Ms Fujita says
“I personally don’t want to drink sake wines with a fruity aroma.”, Yuho has an impression
of aged and classic sake. However, the equipment and the sake-brewing method
are very modern. Adopting modern ways of sake-brewing, they pursue the sake that they
want to express. Yuho shows real power by ageing. Ageing sake is not simple but essential
to enhance the dishes.。
Sake rice producer / Mitsuo Shimizu / Takashima City, Shiga Pref"Gyokuei” is produced by Mitsuo Shimizu, a full-time rice farmer who has devoted himself to rice production.
The rice is produced by Mr. Mitsuo Shimizu, a full-time farmer in Azumigawa, Takashima City, Shiga Prefecture, who is dedicated to rice production with his wife. He is a farmer who spares no effort in producing tasty and healthy rice, and continues to take on new challenges. This time, we are brewing a sake that pays homage to Mr. Mitsuo Shimizu, with a beautiful sweetness that makes the most of Tamaei's charms and our characteristic harmonious acidity, and that can be enjoyed as a sake with food (especially beef from Azumigawa?). We have brewed a junmai sake that can be enjoyed as an in-meal sake.
Brewery / Mioya Brewery Co.,Ltd
It should be a sake that accompanies food.
Sake that accompanies the main dish. Sake that can be enjoyed with food. To be a sake that accompanies food, it must be a sake that has a delicious flavor and a harmonious acidity. If it is a ginjo, it should have a subtle and elegant ginjo aroma that does not interfere with the food. This is the sake called Yuho that we make.
Design / Yutaka Imai
The power of fermentation, the nature of Noto, and the passion of the brewer. These keywords are gathered into one design.
[Profile]
Suzutama Creative Factory Representative, Designer
Born in Tokyo. After graduating from high school, went to film school and moved to the U.S. at the age of 20 to study more seriously. Studied film and graphic design at university. After living in the U.S. for six and a half years, he returned to Japan and worked for a design company in Tokyo, but he could not get used to the crowded city life and decided to move to Noto.
After moving to Noto, he opened his own design company, Suzutama Creative Factory, in 2011. Even in depopulated areas, there are still many people who produce goods, but there are no people who can design and produce them, so he opened a design office on the tip of Suzutama City on the Noto Peninsula. He is working to support the community with the power of design as “Community + Design, Community Designer”.
