Yamahai is a method that allows the lactic acid to grow on its own and does not macerate the steaming rice with a stick. The result is a rich flavor profile, concentrated in umami and rice flavor. This brew is filled with umami sweetness and a hint of cedar. So good chilled but equally interesting warmed.
Sake Social, in partnership with JETRO [Japanese External Trade Organziation], is deeply committed to the continued promotion of Japanese sake, shochu, and related goods. Through education and shared knowledge, we encourage novice and expert consumers to try, enjoy, and share Japanese sake and shochu.
One Word to Describe This Sake Brew
White fish, carpaccio, prosciutto and melon
BEER: Large Belgians
WATER: On-site well water; (No sulfites, no preservatives)
(amount of rice left after milling): 55%
Sake Meter Value
+1.5 (the lower the sweeter, the higher the drier)
Sweet or Dry