Tokumasamune Tokubetsu Junmai Yamahai

Yamahai is one of the three main ways to create Moto (starter) for sake fermentation.
  • Sold out

Learn More



Dryness: Dry

Alcohol (%):

Origin: Ibaraki Prefecture, Japan






Serving Temperature: Best enjoyed at 12 degrees

Food Pairing: Shabu-shabu, sukiyaki, agedashi tofu

pork roast, foie gras, tenderloin


Tokumasamune Tokubetsu Junmai Yamahai

Tokubetsu Junmai Yamahai has a pleasant acidity and richness with a mellow flavor. It is full-bodied and complex, with an elegant and graceful aftertaste. Served cold and can be enjoyed with different taste profiles as it gets warm.

Yamahai is one of the three main ways to create Moto (starter) for sake fermentation. It is the first step in the fermentation process and its main purpose is to achieve high level so yeast activity before being utilised in the main fermentation. The Yamahai starter method was developed early in the Meiji period (1868-1912). It relies on cultivating lactic bacteria to be included in the starter preparation. These lactic bacteria feed the yeast in the starter and produce lactic acid which prevents contamination from unwanted microorganisms. The Yamahai method does not include mixing and mashing of rice, instead, the dissolution of rice is promoted by engaging Koji enzymes. This Yamahai method generally tend to give sake a more pronounced acidity, the profile is also bolder, earthier and spicier on the palate.
Polish Rates: 60%
720ml | +4.0 
Explore sakes from the Toyama Prefecture.