About the brewery : Suehiro Shuzo was founded in 1850 in Aizu, at the foot of Mount Bandai in western 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 the brewery was also to become 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 Yamahaï method. This marked the end of the exhausting stirring work practiced until then, and above all the invention of the Yamahaï method (short for yama orishi haïshi = the end of stirring), a revolution for brewers. Fermentation conditions are such as to allow lactic acid concentration 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 accents of Ginjo, on ripe fruit and marked by 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, mingling with vegetal, spicy and peppery sensations. On the finish, good bitterness and freshness round out the balance.

Tasting notes : A Yamahaï characterized by its elegance, to be enjoyed at different serving temperatures. Fresh, it's sophisticated and fruity. Heated, it becomes rounder and more powerful, revealing umami and stimulating the appetite.