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- It is brewed by multiplying lactic acid bacteria and yeast in their natural state for more than twice as long as usual. The rich, deep richness unique to Yamahai brewing and the balancing of acidity and umami that is unique to Yamahai brewing make this an exquisite product. *Notice regarding the sale of this product This product is available only during Craft Sake Week, and will be shipped sequentially after May 8 (Mon.), the day after GW. Please note that we do not accept delivery date requests.
- Junmai Ginjo
- Rice and Rice koji
2018 SAKE-China Gold Prize at the Japan Sake Competition
- Shabu-shabu, sukiyaki