Yamamoto Junmai Ginjo Wain oak Tarujukusei

In 1932 the Yamamoto family built a 3-kilometer pipeline to deliver spring water from the Shirakami Mountains, the vast UNESCO World Heritage beech forest spanning the Akita-Aomori border, directly to their brewery in Akita. That soft, mineral-clean water is the foundation for every sake they make. This Junmai Ginjo goes further: brewed with both traditional sake yeast and Chardonnay wine yeast simultaneously, then matured in oak barrels. The Chardonnay yeast introduces a vibrant wine-like acidity that no sake yeast alone produces; the oak rounds the body gently without overwhelming it, leaving a refreshing, structured sake that bridges two traditions without fully belonging to either.