Ageuma YamahaiJunmai Ginjogenshu Yamadanishiki Murokahonjo

This Ageuma expression from Hosokawa Shuzo in Mie employs the yamahai method, a traditional lactic acid starter technique that produces a richer, more complex sake with earthy, umami-forward depth compared to modern quick-starter methods. Yamada Nishiki rice, widely regarded as the finest sake rice in Japan, is used here at a junmai ginjo polishing level and left muroka (unfiltered) and genshu (undiluted) for maximum concentration of character. The combination of yamahai fermentation and Yamada Nishiki yields a robust, layered sake with a long, savory finish.