A yamahai slow brew dry sake, made using only Tamasakae rice. This rice variety makes for a deeper and more complex flavor, with characteristic woody tones, although the sake was never in contact with wood. Very versatile in terms of food pairing.
Sugii Kinnosuke is the owner and head brewer of Sugii Shuzo. A rare species, he is entirely self-taught in the art of sake brewing. He is continually experimenting, using mainly medieval and early-modern starters, bodaimoto, kimoto, and yamahai.
Store: cool and dark
Serve: room temperature or warm
Ingredients: rice, malted rice, water
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