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Yano “Umami” Aged Kimoto Junmai
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Yano “Umami” Aged Kimoto Junmai

Saga prefecture

$45.00 
$42.75 member price
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Umami-mania

This sake is all about the umami. The brewers used every method they could to help bolster the umami, even opting to use the labor-intensive kimoto brewing technique, which is known to create wonderful umami in sake. The amber color comes from the aging process used to make a more savory flavor in the sake. This brew pairs well with richly flavored foods like mushrooms, cheeses and juicy steaks.

Characteristics

Brand Yano
Brewery Yano Brewing Company
Category Junmai
Subcategory Koshu,  Kimoto
Taste Profile Rich & Dry
Rice variety Kitashizuku
Yeast variety Association No. 701
Alcohol 16.0%
RPR ? 75%
SMV ? +5.0
Acidity ? 2.2
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Yano “Umami” Aged Kimoto Junmai is room temp (70°F) or warm (85-115°F).
  • Recommended
  • Not Recommended

Region

Yano “Umami” Aged Kimoto Junmai - Saga prefecture

Yano is made in Saga prefecture in the Kyushu region.

Taste Metrics

Tasting Notes

  • Mushroom

    Mushroom

  • Honey

    Honey

  • Chestnuts

    Chestnuts

Recommended Pairing

  • Cheese

    Cheese

  • Veggies

    Veggies

  • Meat

    Meat

Yano Brewing Company

Founded in 1796, the company is now in its ninth generation. The current president and brewmaster, Motohide Yano, loves warmed sake, even during the summer! This leads his sake style to be more focused on umami and body compared to other breweries. The brewers study the reviews of previous years to be better informed about what to do during the current season, making slight changes every year. This makes their sake flexible, with small taste differences between different years. No matter what, they try their best to be objective and open-minded so they can provide you with their best.

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