YUHO RYTHM OF THE CENTURIES Chile develops into butter icing and

develops into butter icing and lemon cheesecake on the mid-palate

He then moved to the northern Black Forest region where he opened a country guesthouse

marrying Scottish spirit to Spanish cask

through maceration and botanical basket distillation

Richly scented with vanilla

YUHO RYTHM OF THE CENTURIES Chile develops into butter icing andIshikawa Prefecture's cold mountain climate and rice farming tradition shape the character of Yuho's 'Rhythm of the Centuries,' brewed at Mioya Brewery using the 17th century kimoto method a labor intensive technique of building a natural yeast starter by hand. President Miho Fujita and Toji Yokomichi san brew without deference to convention, then age the sake four years in bottle, rounding texture and deepening complexity. The result opens with