川龜 山廢 純米

Kawakame Yamahai Junmai from Kawakame Shuzo in Ehime employs the traditional yamahai method, which allows lactic acid to develop naturally without the use of added lactic acid, producing a deeper, more complex starter. The result is a sake with pronounced umami, higher acidity, and a rich, layered character that evolves beautifully with warming.