TYPE: Yamahai is a traditional way of making sake where, rather than adding lactic acid, the sake is left to ferment naturally.
MILLING: 70%
RICE: Hitogokochi
ALCOHOL: 15%
SERVE: Chilled, Room Temperature, or Gently Warmed.
SMV: -6
FLAVOR PROFILE: Yamahai sake tends to be rich and wild. This label has a balanced sourness influenced by lactic acid, one of the signature notes of a Yamahai. Floral and red apple notes leap from the glass. Mild clean finish, and unique yogurt-like acidic taste. Kunoichi pairs well with rich and flavorful dishes.
Kunoichi Yamahai Junmai
SKU: 0002
$40.00Price
Out of Stock