Description
This traditionally made sake has a very unique nose filled with chocolate, cream, and wool elements. Talk about a smooth and soft sake! This brew has different faces at different temperatures. Out of the fridge look for ripe rich fruit tones, including kiwi, and when it gets closer to room temp behold dryer elements that are more layered such as steamed rice, creamy pâtés and potatoes. There is a nice vein of white chocolate for those who really spelunk for flavor! Round, soft and silky this Yamahai is gentle and expressive at once! WORD: Smooth WINE: Soft reds/ thick whites BEER: Ales FOODS: Sushi, grill fare, French fries.
- Country: Japan
- Size: 300ml
- Alcohol by Vol: 13.5%
Varietal
Sake
Sake is a Japanese rice wine made from fermented rice, water, yeast, and koji mold (Aspergillus oryzae), which converts starch into fermentable sugars. Unlike beer, which undergoes sequential fermentation, sake is brewed using multiple parallel fermentation, where saccharification and fermentation occur simultaneously. It typically ranges from 13-16% ABV and is classified based on rice polishing ratio and whether brewer’s alcohol is added. Sake styles vary widely. Junmai sakes, made without added alcohol, tend to have a rich, umami-driven character, while Ginjo and Daiginjo sakes—brewed with highly polished rice—offer delicate, aromatic profiles with notes of melon, pear, and floral elegance. Futsushu, an everyday table sake, is less refined but widely consumed. Sake can be enjoyed chilled, warm, or at room temperature, depending on the variety. With a smooth texture and balanced acidity, it pairs well with sushi, tempura, grilled fish, and a variety of Japanese dishes.
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