Takashimizu Yamahaijunmaishu

Takashimizu Yamahai Junmaishu employs the yamahai moto method, an early 20th-century variant of kimoto that skips the yama-oroshi pole-stirring step and allows lactic acid bacteria to develop naturally over a longer period. From Akita Shurui Seizo, this results in a junmai with characteristic yamahai acidity, earthy depth, and a rich texture that distinguishes it from the brewery's cleaner mainstream offerings.