Rare brewing method with rich taste
Developed in 1909
Work: 2nd toughest
Time: 4 weeks
Yamahai method was discovered in 1909, by a researcher who works for Japan National Institute for Brewing Studies. He found that even when the brewers don't smash all the material into mud, the yeast can still do its job, and the quality of sake stays almost the same. There are only two differences: more water and higher temperature needed.
The flavor of Yamahai is similar to Kimoto, but the taste of Yamahai is richer and more complex. Yamahai sake is also suitable for warming.
