山废酿造 东魁

A yamahai-jikomi junmai from Koizumishuzou in Chiba under the Tokai label, brewed using the traditional yamahai starter method without the addition of lactic acid. Yamahai fermentation relies on naturally occurring lactic bacteria, producing a more complex, wild, and acidic profile with pronounced umami compared to modern methods. This slow, traditional approach demands careful temperature control and results in a sake with distinctive depth and a robust, food-friendly character.