Otani Shuzo Co., Ltd.

　

Raw rice yamadanishiki / Tamae, rice polishing rate 60%, alcohol content 15 degrees, sake degree +4.2, acidity 1.6

This sake is brewed using a technique called Yamahaimoto.
"Kimoto-style brewing" is a method that dates back to the Edo period, in which the steamed rice used for the yeast starter is ground up and lactic acid bacteria are cultivated from scratch; this is called "yamaoroshi."
Because "yamaoroshi" was extremely hard work, in 42 the National Brewing Research Institute came up with a method that produced a taste similar to that of kimoto brewing by changing the order in which the ingredients were added without having to grind the steamed rice; the method that abolished this yamaoroshi process is called "yamahai shikomi," from which the sake's name is derived.
This Junmaishu is made from Yamadanishiki and Tamaei polished to 60%.
The depth of the sake can be felt throughout your mouth, and is further enhanced when warmed.
This sake has the rich umami flavor of the abundant amino acids and rich flavor of the yeast that are unique to Yamahai.

The product name on the product label is a work of art created by the active calligrapher, Ikegami Shinsho.