Collection: Yamahai, A rare brewing method that emerged between modern and ancient brewing

The Yamahai method was discovered in 1909 by a researcher at the Japan National Institute for Brewing Studies. He discovered that even if brewers do not mash all the material, the yeast can still ferment effectively, and the components of the Sake remains nearly the same. There are only two differences: this method requires more water and a higher temperature.

The flavor of Yamahai sake is similar to that of Kimoto, but Yamahai offers a richer and more complex taste. Additionally, Yamahai sake is well-suited for serving warm.