[Kurumazaka Yamahai Junmai Akia-gari]

The power of Yamahai, mellowed by maturation.

This Junmai sake is powerfully brewed using the Yamahai yeast starter method—a tradition passed down by Noto Toji masters—and No. 7 yeast, then carefully bottle-aged in an underground cellar after pasteurization.
As time passes, the robust intensity characteristic of Yamahai combines with a ripened umami, creating depth in the flavor profile.

Boasting a rich, mature color and aroma.
High acidity tightens the robust umami, leading to a smooth, crisp finish.
Despite its rich body, it lacks any heaviness, sliding down the throat with a comfort that feels as though it permeates the body.

Enjoy the composed umami and crispness when served chilled, or the soft mouthfeel and expansive umami when warmed to 50–60°C.
It pairs excellently with flavorful dishes such as salt-grilled Pacific saury, yakitori, grilled eel with kabayaki sauce, and miso-marinated pork.

"Enjoy the umami of matured Yamahai as it evolves with temperature."
A Junmai sake with great depth of character, highly recommended for your evening drink.

◆Specs
Category: Japanese Sake (Junmai)
Ingredients: Rice (domestic), Rice koji (domestic rice)
Rice Used: Gohyakumangoku
Rice Polishing Ratio: 65%
Sake Meter Value (SMV): +5
Acidity: 2.0
Yeast: No. 701
Alcohol Content: 16.2%
Storage: Cool, dark place
Manufacturer: Yoshimura Hideo Shoten (Wakayama Prefecture)