This yamahai junmai from Suwa Shuzo uses Tama Sakae and Yamada Nishiki at 70% polishing, brewed via the traditional yamahai method that builds rich lactic acidity without stirring the moto. The H27BY (2015 brewing year) release reflects the brewery's commitment to all-junmai production and its ultra-soft Tottori water, which tempers the yamahai's naturally assertive acidity into a rounded, full-bodied character.
Price information is only available in Japan.
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