![Masumi “Hiyaoroshi”](https://www.worldsake.uk/wp-content/uploads/2021/01/labelFea-masumi-hiyaoroshi-02-300x200.jpg)
A Taste of Tradition
Yamahai sakes represent an older brewing method, and require a longer period of fermentation than those made in the modern sokujo style. The result is a fuller taste profile, with greater acidity, body and flavour richness. These firmly made sakes pair well with robust fare, such as grilled meats and miso-marinated black cod.
![Masumi “Hiyaoroshi”](https://www.worldsake.uk/wp-content/uploads/2021/01/labelFea-masumi-hiyaoroshi-02-300x200.jpg)
![Masumi “Nanago” label](https://www.worldsake.uk/wp-content/uploads/2022/03/labelFea-masumi-nanago-02-300x200.jpg)
Masumi “Nanago”
![tamagawa-red-label](https://www.worldsake.uk/wp-content/uploads/2020/04/labelFea-tamagawa-red-label-01-300x200.jpg)
Tamagawa “Red Label”
![Tamagawa “White Label”](https://www.worldsake.uk/wp-content/uploads/2020/04/labelFea-tamagawa-white-label-01-300x200.jpg)
Tamagawa “White Label”
![Tedorigawa “U” label](https://www.worldsake.uk/wp-content/uploads/2022/09/labelFea-tedorigawa-U-01-300x200.jpg)
Tedorigawa “U”
![tedorigawa-yamahai-daiginjo](https://www.worldsake.uk/wp-content/uploads/2020/04/labelFea-tedorigawa-yamahai-daiginjo-01-300x200.jpg)
Tedorigawa “Yamahai Daiginjo”
![tedorigawa-yamahai-junmai](https://www.worldsake.uk/wp-content/uploads/2020/04/labelFea-tedorigawa-yamahai-junmai-01-300x200.jpg)