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 flavor richness. These firmly made sakes pair well with robust fare, such as grilled meats and miso-marinated black cod.
Masumi “Nanago”
Tamagawa “Red Label”
Tamagawa “White Label”
Tedorigawa “U”
Tedorigawa “Yamahai Daiginjo”
