Yamazaru - Yamahai

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Yamahai relies on the natural development of lactic acid during brewing. As a result, this sake category is usually bolder with more acidity and umami. This brew from Yamaguchi pre fecture has those qualities, but is more gentle than many of its peers. While full-bodied, it's easy on the palate with a clean, dry finish. The brewery recommends enjoying it warm with wagyu, chicken skin yakitori and mushrooms. Show more