The Maker Speaks
Sakaya Hachibee Yamahai
The Top of Yamahai
The Top of Yamahai
You guys, wouldn’t you let me here mention about the Sake itself, aside the brewery? It is going to feature “Sakaya Hachibee Yamahai” produced by Gensaka Brewery in Mie.
Have you ever heard “Yamahai?” It means sake brewed using natural yeast and no mashing.
Sakaya Hachibee Yamahai
Contains: 1800 ml
Made from Rice & Rice Malt
Alcohol: 15.5
Price: 2,880 Yen (tax in)
Yamahai is a kind of Kimoto. Usual sake brewers introduce a lactic acid into the fermentation process for cultivating yeast. This is a newer custom since the early 1900's, however. Kimoto is an original kind of sake which includes no lactic acid. This process takes longer than the newer way, and the taste of Kimoto gets to become stronger.
Having a bit of “Sakaya Hachibee Yamahai” in a mouth, you must feel spread of rich flavor and sourness. Well-balanced is the taste, which will give you happiness of drinking the greatest one.
Mie is a prefecture of the Chubu district famous for eels. I believe the sake will so agree with Unaju ( rice bowl topped with grilled eel ) in wintertime; the best season for eating eels.
I am so lucky that I happened to meet the sake although living in Osaka, because about 90 % of their products are said to be consumed inside Mie.
Have you ever heard “Yamahai?” It means sake brewed using natural yeast and no mashing.
Sakaya Hachibee Yamahai
Contains: 1800 ml
Made from Rice & Rice Malt
Alcohol: 15.5
Price: 2,880 Yen (tax in)
Yamahai is a kind of Kimoto. Usual sake brewers introduce a lactic acid into the fermentation process for cultivating yeast. This is a newer custom since the early 1900's, however. Kimoto is an original kind of sake which includes no lactic acid. This process takes longer than the newer way, and the taste of Kimoto gets to become stronger.
Having a bit of “Sakaya Hachibee Yamahai” in a mouth, you must feel spread of rich flavor and sourness. Well-balanced is the taste, which will give you happiness of drinking the greatest one.
Mie is a prefecture of the Chubu district famous for eels. I believe the sake will so agree with Unaju ( rice bowl topped with grilled eel ) in wintertime; the best season for eating eels.
I am so lucky that I happened to meet the sake although living in Osaka, because about 90 % of their products are said to be consumed inside Mie.
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