The sake is very strongly characterised by individuality. Yamahai is a traditional brewing technique using yeast bacteria from the brewery`s surroundings. Harmonious and refreshing sake on the palate. Strong and well balanced. Spices, white flowers, fruit and lychee, white peaches and a slight vanilla flavour on the nose.Yeast # 9

Classification: Junmai / Yamahai

Alcohol content: 15.00 % vol.

Rice polished to: 60 %

Nihonshudo +2, Acidity 2.1,

Storage: keep refrigerated

This Junmai Sake (rice, koji and water) is produced by natural fermentation and diluted with clear water to the alcohol content indicated on the bottle. NO alcohol is added in the process.

Water, rice, koji

- Sukiyaki
- Dishes with cheese and butter
- Asian and ethnic dishes
- Fermented foods
- Drinking recommendation: room 

   temperature to hot