Hachitsuru Nambushi Yamahai Junmai draws on the yamahai method to create a sake with the rich lactic acidity and deep umami characteristic of traditional Nanbu-style brewing. The Hachitsuru Factory, founded in 1786 and the origin of Association Yeast No. 10, brings exceptional fermentation heritage to this expression. Produced with Nanbu-region rice and naturally soft water from Hachinohe, the yamahai starter yields a sake with savory complexity and satisfying length.
Pure rice sake with rich umami depth — the everyday staple of Japan.
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