The power couple implemented more labour-intensive and lengthy brewing methods such as Kimoto and Yamahai to get more resilient and active yeast which in turn has led to extra flavour and uniqueness in their sake.

Kisoji, their historic brand continues to be loved by the local community and beyond. Their newest brand, 16th Kuroemon is dedicated to sake made through their efforts to innovate. The 16th Kuroemon line works to showcase the unique attributes of a wide variety of popular rice varieties.

With the environmental impact of sake brewing in mind, the Yukawas have also invested in a way to take advantage of their location and free-flowing cold mountain spring water during the inactive summer months by channelling it through the panels of their storehouse for a cooling effect, thus creating a fully naturally cooled storehouse for their sake.  This way, the same water used for brewing in the winter plays an integral role the rest of the year.

Taste : Smooth and textured with a supple sweetness over lychee-like notes

How to Enjoy : The high umami content in Junmai sake makes it very food-friendly and versatile.