기쿠히메 야마하이 긴죠

Kikuhime Yamahaiginjo is a ginjo-class sake produced using the yamahai method by Kikuhime Shuzo in Ishikawa, a rare and demanding combination that produces a particularly complex and characterful result. Yamahai fermentation encourages wild lactic acid bacteria to develop naturally, imparting a savory, slightly wild depth that contrasts beautifully with the delicate floral aromas of ginjo-level polishing. Kikuhime is one of Japan's most respected practitioners of this technique.