Like Kimoto-style sake, Yamahai is a more traditional style which creates a richer sake. Here, brewers utilize naturally occuring lactobacteria to prepare the fermentation starter or shubo. Unlike Kimoto, Yamahain does not use the labor-intensive mashing process to speed the process. The result is a sake with similar creamy qualities to Kimoto but with a deeper, more savory bent. Best served at 104F.
Drinking warm at kokage, very nice. Much better when cooled down to slightly above room temp.
Drinking warm at kokage, very nice. Much better when cooled down to slightly above room temp.9.0
Yamato Shizuku Yamahai Junmai
Yamato Shizuku Yamahai Junmai9.1