Description
The Yamahai brewing method, a traditional technique, has recently won numerous awards in international competitions.
Sake brewed using this method is characterized by a subtle acidity and deep umami flavor, while maintaining a clean finish. The aftertaste is light and crisp, resulting in a pleasant sake.
| Alc % | 18% |
| Sake degree | +10 |
| Acidity | 1.4 |
| Rice | Yamadanishiki |
| Rice milling ratio | 75％ |
| MOQ | 60 bottles |
