We often tell people to drink that bottle of sake up quickly like a white wine. Such a delicate liquid must go bad quickly after exposure to that monster of a molecule, O2, right? Turns out, we've all been making a terrible mistake...at least some of the time. While it's true that many sake will go flat sitting in the fridge after a week, a select few will continue to open and blossom for weeks or even months. We know that sake can age in the bottle, but the Yuho is something completely different. This stuff is made like no other sake in Japan. This exciting brewery is one of the few to be helmed by a female president, Miho Fujita and Miho has some freaking crazy (read brilliant) ideas about how sake should be made and consumed. When most Junmai is turning sour in your fridge, the eternal embers is blossoming into something else. Drink this over the course of several months if you like, it will only get better. This sake is made with the air and air is its friend. Elegant and robust at the same time, it also has a slight yellow hue because it is not charcoal filtered for clarity, but this is not a Nigori meaning the rice husks HAVE been filtered out. This not to be served with a delicate piece of nigiri mind you, instead pair with roast meats, udon, miso, etc. Truly a triumph of both quality and technique, which will keep surprising you for many months, if you can keep from drinking it!
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By: Stephen Allison
K&L Staff Member
Eternal Embers is an excellent Junmai to be served either hana-hie (50 degrees) or nuru-kan (105 degrees). Expect flavors of toasted grain, banana, honey, brown sugar, with touches of savory soy and raisin. This classic Junmai is weighty and savory on the palate with enough acidity for balance, and tastes dry despite its mouth-filling richness. The finish is long and flavorful, reminiscent of toasted grains and roasted nuts. An easy recommendation for fans of porters, stouts, or big red wines.
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