True Sake In The News - SF Chronicle
Blake Gray takes a look at Yamahai-style sakes. I went to Blake's house to pour him 7 different Yamahais that we carry at the store. It was a good tasting and we saw a lot of "themes" that carried through each of the brews. I was hoping that Blake would use my quote about the nickname that I give to Yamahai and Kimoto sakes - the "Why" sakes! I call them this because basically they are made in a manner that beckons the question Why? Why go through all of the effort (making this style of sake is quite time consuming and cumbersome and quite frankly difficult!) So why? Why do they do it? Because the brewers want you to taste the reason for their efforts!
PS. Many folks believe that brewers only use airborne yeasts to make Yamahai sake. This is not the case. They definitely use their more potent forms of brewing yeast as well!