鹰来屋 特别純米酒 山废 (季節限定酒)

Takakiya Tokubetsu Junmai Yamahai is a seasonal release that applies the ancient yamahai method, a lactic-acid-driven natural starter fermentation, to the brewery's tokubetsu junmai base, building greater acidity, body, and complexity than conventional brewing approaches. Hamashima Shuzo's all-handmade Bungo-Ono brewery is well-suited to the patience that yamahai demands, as the method aligns naturally with their small-batch, artisan ethos. The result is a richer, wilder expression of Takakiya's house character released only in limited seasonal quantities.