Senryootokoyama Tokubetsu Junmaishu Yamahaijikomi

Senryootokoyama Tokubetsu Junmaishu Yamahaijikomi is a tokubetsu junmai from Miyasaka Jozo in Suwa, Nagano, produced using the traditional yamahai starter method, which relies on naturally occurring lactic acid bacteria rather than direct inoculation. Yamahai produces a richer fermentation starter that yields deeper umami, added complexity, and characteristic earthiness alongside mild acidity. This stands apart from the brewery's lighter ginjo expressions, offering a more robust and layered profile suited to warm serving temperatures.