This junmai sake is brewed with a powerful yamahai starter culture passed down through generations of Noto sake brewers and yeast strain No. 7. After pasteurization, it is carefully aged in the bottle in an underground cellar. This sake boasts a high acidity, mature umami, and a clean finish.
In recent years, even in September, the lingering summer heat continues. In such conditions, a matured Yamahai Junmai sake has a soft flavor, a firm umami, a harmonious balance of acidity, and a truly smooth finish. It goes down the throat without any harshness and permeates deep into the body. Furthermore, raising the temperature to around 60°C expands its softness and umami, making it even more enjoyable.
It's perfect for dishes with a rich flavor, such as grilled saury with salt, yakitori (gizzards, liver, hearts, etc.), grilled eel, and pork marinated in miso.