Yamahai

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

Masumi “Hiyaoroshi”

masumi-nanago

Masumi “Nanago”

tamagawa-red-label

Tamagawa “Red Label”

Tamagawa “White Label”

Tamagawa “White Label”

tedorigawa-yamahai-daiginjo

Tedorigawa “Yamahai Daiginjo”

tedorigawa-yamahai-junmai

Tedorigawa “Yamahai Junmai”

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