Uyootokoyama羽陽男山 山廃 純米吟醸 山田錦
つるまる
Yamahai" is an abbreviation for "Yamahoshi", which means the process of grinding down the steamed rice after the sake mother has been prepared.
Yamahai" refers to the process of mashing the steamed rice after brewing the sake mother,
This is done to make it easier to melt the rice.
In the Meiji era (1868-1912), it was realized that rice could be sufficiently melted by koji alone if the process was devised without yamahoshi.
The Yamahai method was born when it was discovered that rice could be sufficiently melted by the power of koji if the process was devised without yamahoshi.
Ingredients: Rice (domestic), Rice Koji (domestic)
Rice polishing ratio: 50
Alcohol content: 15
100% Yamadanishiki produced in Hyogo Prefecture
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