YOKOTA Edo no Utage

This rich and authentic sake is brewed using Japan’s oldest known yeast strain (Saccharomyces sake) and locally grown rice from Saitama. The name Utage means “banquet.” It is unfiltered (muroka) and features a beautiful amber-gold hue. YOKOTA Brewery, founded in 1805 and located in Gyoda, Saitama, crafted this sake by recreating a style from the Edo period. It uses an ancient yeast strain known as Saccharomyces sake, discovered in 1897 and preserved in a laboratory at the University of Tokyo. No activated charcoal is used in the production process (Muroka / Unfiltered). The sake is aged for 2 to 3 years in enamel tanks at room temperature. A rare yondan jikomi (four-stage fermentation) method is employed instead of the usual three steps, due to the slow fermentation characteristics of the ancient yeast. The rice used is Asa no Hikari, a table rice polished to 70%, which remains suitable for consumption. Soft well water is used in the brewing process, which complements the characteristics of this table rice.