Featured

Featured products

Styles

Shop by style

Tastes

Shop by taste profile

Taste metrics

Prices

Shop by price

Categories

Shop by category

Subcategories

Shop by subcategory

Breweries

Shop by brewery

Brands

Shop by brand

Regions

Shop by region

Prefectures

Shop by prefecture

Temperature

Shop by temperature

Rice

Shop by rice variety

Gift

For your loved ones

Merchandise

Merchandise

Yuho “Eternal Embers” Junmai, with porcelain cup, served with salami, cracker and tomatoes
Yuho “Eternal Embers”
Yuho “Eternal Embers” front label
Yuho “Eternal Embers” Junmai, with porcelain cup, served with salami, cracker and tomatoes Thumbnail
Yuho “Eternal Embers” Thumbnail
Yuho “Eternal Embers” front label Thumbnail

Yuho “Eternal Embers”

Ishikawa prefecture

$38.00 
$36.10 member price
- +
Sign in to save for later
$38.00
Email me when available
Sign in to save for later

Lights a fire in your soul

Rich texture and bold umami flavors are expressed by experimental brewing methods including one year of bottle aging, contributing to tannin-like texture on the finish. “Eternal Embers” is named for a local “river-crossing” festival wherein an ancient Japanese prince is reunited with his beloved princess. Torches are used to light the way to their joyous once-yearly reunion.

Characteristics

Brand Yuho
Brewery Mioya Brewing Company
Category Junmai
Subcategory N/A
Taste Profile Rich & Dry
Rice variety Notohikari
Yeast variety N/A
Alcohol 16.00%
RPR ? 55%
SMV ? 6
Acidity ? 1.7
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Yuho “Eternal Embers” is room temp (70°F) or warm (85-115°F).
  • Recommended
  • Not Recommended

Region

Yuho “Eternal Embers” - Ishikawa prefecture

Yuho is made in Ishikawa prefecture in the Hokuriku region.

Taste Metrics

Tasting Notes

  • Fig

    Fig

  • Raisin

    Raisin

Recommended Pairing

  • Seafood

    Seafood

  • Meat

    Meat

Mioya Brewing Company

Unapologetically unconventional, Mioya experiments with brewing components and techniques to produce sake that have a wild, gamey characteristic with pronounced acidity and remarkable texture. President Miho Fujita, a single career woman from Tokyo with no prior knowledge of sake, and Toji Yokomichi, who left his corporate job to pursue sake, do not follow traditional brewing methods—they brew the sake they enjoy drinking. Miho believes her sake can stay open for longer than most—she personally likes to drink them after being open for 1–2 months.

Learn more

Customer reviews