President Miho Fujita, a single career woman from Tokyo with no prior knowledge of sake, and Toji Yokomichi-san, who left his corporate job to pursue sake, do not follow traditional brewing methods—they brew the sake they enjoy drinking. At Mioya Brewery, they pursue sake making that is always innovative while being true to traditions, with a belief that ideal sake-making is attainable only when exploring the possibilities of sake by taking it seriously and listening to its voice.

Mioya Brewery’s sake is created through fermentation that brings out the umami of rice and koji, combined with the climate of Noto. Their Yuho sake experiments with brewing components and techniques to produce sake that have a wild, gamey characteristic with pronounced acidity and remarkable texture. The Junmaishu type of Yuho is bottled and then stored in a dark room at room temperature after being heat-processed. This ageing process is what makes it possible to develop the mellow flavor characteristic of sake. Rich in flavor yet with a tint of sharpness and lightness, Yuho, brewed in the distinctive climate of Noto, is the embodiment of a sake that pairs well with any type of food.