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Okuharima山田錦八割磨き
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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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