하치츠루 난부시 야마하이 준마이

Hachitsuru Nambushi Yamahai Junmai draws on the yamahai method to create a sake with the rich lactic acidity and deep umami characteristic of traditional Nanbu-style brewing. The Hachitsuru Factory, founded in 1786 and the origin of Association Yeast No. 10, brings exceptional fermentation heritage to this expression. Produced with Nanbu-region rice and naturally soft water from Hachinohe, the yamahai starter yields a sake with savory complexity and satisfying length.