Brewing science textbooks say that sake yeast begins to weaken and die when the level of alcohol passes eighteen percent. However, the spontaneous fermentation range we make without using pure yeast cultures ferments to more than twenty percent alcohol every year.
Every season, we allow our house yeast its chance to push the envelope by fermenting to its limits for this product. Spicy, fiery and rich, and not for the lily-livered or faint-hearted.
- “3U” (Undiluted, unpasteurized, unfiltered) Junmaishu (yamahai)
- Domestic availability
- Freshly pressed limited edition shipped once a year
- USA, UK
- Rice, rice koji
- Kitanishiki (Hyogo Prefecture)
- Rice Polishing Ratio
- 20% and up (current record: 22.4%)
Sizes and prices
Revised on Oct.01,2016