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 : The Ginjo version of Suehiro's Yamahai. An elegant, balanced sake. Floral and fruity notes on the nose, with green apple, pineapple and lactic notes. Round and powerful on the palate, it is balanced by a good liveliness and marked acidity. Notes become spicy and peppery, punctuated by a fine bitterness and drier sensations. The finish returns to ripe fruit, fresh and clear.

Tasting notes : Fine and delicate, Suehiro Yamahaï GInjo can be enjoyed at different serving temperatures. Fresh, it's delicate and elegant. Heated, it becomes rounder and more powerful.