From Akita Prefecture. Yamahai Junmai. SMV: +1 Acidity: 1.9
Okay! So you are new to the concept of Yamahai sake! You are new to this very traditional “old” way of making sake that takes longer than usual. You are new to the idea of bigger flavors and high acidity and perhaps even gamey and musky elements. You’ve heard about the Yamahai technique that promotes open air yeasts looking for more lactic acid? But have you tried a Yamahai? If not then this is a great place to start. Behold a killer brewery’s interpretation of a Yamahai Junmai. Yuki no Bosha flat out makes some awesome Ginjo sake! These guys have one of the best tojis in all of Japan and their sakes rock. So when I tasted their Yamahai Junmai for the first time I was expecting something awesome. And they did not disappoint. This brew is a great way to dance the Yamahai dance, but also get an elegance and a “sake intelligence” that is not found in other Yamahais from other areas. Smooth and loaded with layers and layers of yummy rich flavors it is a superb 3 temperature brew. So chill it, room it, or heat it and taste a very impressive Yamahai that is true to it’s roots, but has a complexity and originality that only a master brewer can achieve.