Jokigen Yamahai Junmai

Description

This junmaishu is brewed with traditional Yamahai method which allow sake to naturally develop lactic acid on its own. This process takes longer than the ordinary way. The taste of Yamahai has the peculiar taste and Umami (flavor) of natural rice.

Produced by Kano Brewery, Ishikawa Japan

Founded in 1819 in Kaga domain, an area overlooking the sacred Mount Hakusan. Using Yamadanishiki (brewing rice) we cultivate in our own rice field and the clear underground waters of the “Hakusui Well”, we focus on the quality of our ingredients first. The resulting SAKE has a rich aroma and a clean taste, with numerous accolades obtained at the All-Japan New SAKE Awards of Excellence.

Tasting notes

Brewed using the traditional Yamahai method, this Junmai develops its own natural lactic acid during fermentation, creating remarkable depth and complexity. Rich aromas of steamed rice, toasted nuts, and subtle earthy notes lead into a full-bodied palate layered with savoury umami, gentle spice, and refreshing acidity. The finish is clean, dry, and lingering, making it an exceptionally food-friendly sake.

Serving

Suggestions: chilled, normal, warm

Pairs with: Excellent with grilled meats, yakitori, roast pork, mushrooms, hearty seafood, and aged cheeses. Its rich umami also complements charcuterie and slow-cooked dishes beautifully.