Our master brewer's recommendation. Brewed in the yamahai style and aged over two summers.
Well-balanced acidity and a delightful contrast of a rich, mature flavor ending in a breathtakingly clean finish.
Flavor & fragrance profile
Master brewer's comments
To make a good yamahai, you have to maintain a balancing act among a variety of micro-organisms. It's subtle and difficult work, but the pay-off is a full-bodied sake with real character that still closes off in a clean finish.
Food pairing suggestions
Fatty red meat sashimi, harvest dishes like stews & Japanese hotpot nabes, grilled meats and mushrooms.