山廢 純米 雑賀

Yamahai Junmai Saika is brewed using the yamahai method, a traditional lactic acid fermentation technique that produces a more complex and robust sake compared to modern methods. This pure rice sake from Kokonoesaika in Wakayama develops a characteristic richness, acidity, and umami through the extended yamahai starter process. It reflects a deliberate return to slower, traditional brewing craft.