야마하이 준마이 카죠코토부키

YamahaiiJunmai Kajokotobuki is brewed using the yamahai method, an older, labor-intensive technique that relies on naturally occurring lactic acid rather than added lactic acid to protect the fermentation starter. Kotobuki Toraya Shuzo applies this traditional method to a pure rice sake under the Kajokotobuki label in Yamagata. Yamahai typically produces sake with greater acidity, complexity, and a richer body compared to modern methods.