Ymahaishikomi Junmaishu Tabito

This yamahai junmaishu from Maizuru Shuzo in Akita employs the traditional yamahai starter method, relying on naturally occurring lactic acid bacteria to build a complex, wild-fermented base mash over several weeks. Matched with the brewery's practice of aging all sake three to five years before release, Tabito in this expression develops a pronounced umami backbone, earthy depth, and a robust acidity that makes it a natural partner for rich, savory dishes. Ideally enjoyed warm to fully express its textural richness.