Chamomile1205
Okuharima produced this Yamahai Junmai sake using Yamadanishiki.
Unlike ordinary sake, Yamahai brewing does not use artificial lactic acid, but rather a more natural, traditional method of making lactic acid by drawing lactic acid bacteria from the air.
The umami of Yamadanishiki is brought out by not shaving too much.
It has a deep acidity and sweetness, with a firm richness and umami.
It has a surprisingly clean mouthfeel.
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