Yuho - Rhythm of the Centuries Koshu or in this case

or in this case

An earthy finish completes this masterpiece and leaves you refreshed

this matured version has a nose rich with the scent of plums

plum and citrus

Yuho - Rhythm of the Centuries Koshu or in this caseMade 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