八咫乌 山廃 本酿造

Yatagarasu Yamahai Honjozo is brewed using the traditional yamahai method, which relies on naturally occurring lactic acid to build a robust and complex starter without manual lactic acid addition. This ancient technique, preserved by KK Kitaokahonten, produces a sake with earthy richness, firm acidity, and a wild, funky depth beneath the clean honjozo structure. It is an honest expression of old-school craftsmanship that rewards pairing with bold, umami-rich foods.