About the brewery : Suehiro Shuzo was founded in 1850 in Aizu, at the foot of Mount Bandai in the west of Fukushima Prefecture. The brewery grew enormously in importance during the Meiji era, to the point of becoming the official supplier to His Majesty the Emperor of Japan. But there was another key event of the period that made the brewery a benchmark in the world of sake. At the beginning of the Taisho era, in the 1910s, Kinichiro Kagi, an eminent researcher from the Institute for the Study of Fermentation Processes, stayed at the brewery with the idea of developing a new production method. For the first time, 'Kagi Shiki' was used, a technique that laid the foundations of the Yamahai method. This marked the end of the exhausting stirring work practised until then, and above all the invention of the Yamahaï method (short for yama orishi haïshi = the end of stirring), a revolution for brewers. The fermentation conditions were such that they allowed the concentration of lactic acid to increase naturally, without the need for mechanical movements. One hundred years later, the seventh generation of producers continues to perpetuate this know-how through Yamahaï sakes of remarkable quality.

Detailed tasting notes : An elegant nose with hints of Ginjo, ripe fruit and lactic notes. Round and powerful on the palate, balanced and complex. Between umami, acidity and astringency. The depth and sweetness of the rice are clearly evident. This is followed by fruity notes of pear and citrus fruit, mingling with vegetal, spicy and peppery sensations. The finish is well-balanced, with good bitterness and plenty of freshness.

Serving suggestions : An elegant Yamahaï, to be enjoyed at different temperatures. Fresh, it is sophisticated and fruity. Heated, it becomes rounder and more powerful, revealing its umami and stimulating the appetite.