Tamanohikari Yamahai 'Classic' Junmai Ginjo Sake - 720 ml
Tamanohikari Yamahai 'Classic' Junmai Ginjo is a traditional and deeply expressive sake produced by the Tamanohikari Sake Brewery in the Fushimi ward of Kyoto. Founded in 1673, Tamanohikari is a historic pioneer in the sake industry, famously leading the revival of the additive-free Junmai style in 1964. This "Classic" expression utilizes the labor-intensive Yamahai brewing method, a traditional technique that relies on natural lactic acid bacteria from the brewery's environment rather than added lactic acid. This process takes twice as long as modern methods, resulting in a sake with remarkable umami depth and a "gamey" complexity.
Spirit Description
This sake is clear with a rich, pillowy texture. The nose is distinctly savory and complex, offering aromas of shiitake mushroom, buckwheat noodles, and nougat, with subtle hints of cream cheese. On the palate, it delivers a full-bodied experience with a well-balanced acidity and flavors of Brazil nuts, custard cream, and a slight earthy funk characteristic of the Yamahai style. It is crafted from premium Yamada-Nishiki rice polished to 60% and is fermented using the soft, famed groundwater of Kyoto's Momoyama Hills. It is typically bottled at 16% to 16.5% ABV with a Sake Meter Value (SMV) of +1 to +1.5, leaning towards a rich, semi-dry profile.
Tamanohikari Yamahai 'Classic' Junmai Ginjo is a traditional and deeply expressive sake produced by the Tamanohikari Sake Brewery in the Fushimi ward of Kyoto. Founded in 1673, Tamanohikari is a historic pioneer in the sake industry, famously leading the revival of the additive-free Junmai style in 1964. This "Classic" expression utilizes the labor-intensive Yamahai brewing method, a traditional technique that relies on natural lactic acid bacteria from the brewery's environment rather than added lactic acid. This process takes twice as long as modern methods, resulting in a sake with remarkable umami depth and a "gamey" complexity.
Spirit Description
This sake is clear with a rich, pillowy texture. The nose is distinctly savory and complex, offering aromas of shiitake mushroom, buckwheat noodles, and nougat, with subtle hints of cream cheese. On the palate, it delivers a full-bodied experience with a well-balanced acidity and flavors of Brazil nuts, custard cream, and a slight earthy funk characteristic of the Yamahai style. It is crafted from premium Yamada-Nishiki rice polished to 60% and is fermented using the soft, famed groundwater of Kyoto's Momoyama Hills. It is typically bottled at 16% to 16.5% ABV with a Sake Meter Value (SMV) of +1 to +1.5, leaning towards a rich, semi-dry profile.
Description
Tamanohikari Yamahai 'Classic' Junmai Ginjo is a traditional and deeply expressive sake produced by the Tamanohikari Sake Brewery in the Fushimi ward of Kyoto. Founded in 1673, Tamanohikari is a historic pioneer in the sake industry, famously leading the revival of the additive-free Junmai style in 1964. This "Classic" expression utilizes the labor-intensive Yamahai brewing method, a traditional technique that relies on natural lactic acid bacteria from the brewery's environment rather than added lactic acid. This process takes twice as long as modern methods, resulting in a sake with remarkable umami depth and a "gamey" complexity.
Spirit Description
This sake is clear with a rich, pillowy texture. The nose is distinctly savory and complex, offering aromas of shiitake mushroom, buckwheat noodles, and nougat, with subtle hints of cream cheese. On the palate, it delivers a full-bodied experience with a well-balanced acidity and flavors of Brazil nuts, custard cream, and a slight earthy funk characteristic of the Yamahai style. It is crafted from premium Yamada-Nishiki rice polished to 60% and is fermented using the soft, famed groundwater of Kyoto's Momoyama Hills. It is typically bottled at 16% to 16.5% ABV with a Sake Meter Value (SMV) of +1 to +1.5, leaning towards a rich, semi-dry profile.
