seijigenki4
Yamahai Junmai" is junmai sake made using the traditional "Yamahai Brewing" method. In the Yamahai brewing process, naturally occurring lactic acid bacteria are cultivated to increase acidity, resulting in a strong, full-bodied sake with a complex flavor.
Characteristics of Yamahai Brewing
Method: Derived from the traditional "ikuhashi-zukuri" method, the name "Yamahai" comes from the "abolition" of the "yamahoshi" process of mashing steamed rice.
Sake mother brewing: Instead of adding lactic acid, this time-consuming process waits for natural lactic acid bacteria to grow and nurture the yeast.
Taste: Characterized by its rich flavor and strong acidity, it is sometimes described as "Otoko sake" (male sake). The flavor is enhanced by serving it at room temperature or hot.
Food Recommendations: Due to its rich flavor, it goes well with dishes with strong umami, such as meat and cheese.
Advantages of Yamahai Junmai
Individuality: The individuality and craftsmanship of each brewery can be easily reflected in the variety of flavors.
History: The complex and deep flavor is an appeal unique to the traditional method of brewing, which is not possible with the fast brewing method.
Depth: Complex flavor that harmonizes various elements such as mild sweetness, citrus-like acidity, and astringency.
Japanese>English
