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Cowboy “Yamahai”

Cowboy “Yamahai”

Niigata prefecture

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Sake that’s not just for sushi

This sake is undeniably big and bold, perfect for challenging the opinion that sake is just for sushi! Perfect balance of umami, acidity, and intensity. The brewery atmosphere contributes to amplify the traditional yamahai notes, adding a woody, smoky quality that some people even mistake for taru aging!


Category Junmai Ginjo
Subcategory YamahaiGenshu
Taste Profile Rich & Dry
Alcohol 16.9%
RPR ? 60%
SMV ? +3.5
Acidity ? 2.0
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Cowboy “Yamahai” is cold (40-60°F), room temp (70°F) or warm (85-115°F).
  • Recommended
  • Not Recommended


Cowboy “Yamahai” - Niigata prefecture

Cowboy is made in Niigata prefecture in the Hokuriku region.

Taste Metrics

Tasting Notes

  • Smoke

  • White Pepper

    White Pepper
  • Cocoa


Recommended Pairing

  • Meat


Shiokawa Brewing Company

Shiokawa Brewing Company

Niigata prefecture

Shiokawa is located in Niigata but bucks the trend of the “Tanrei Karakuchi” (light &dry) style the region is so famous for. This tiny brewery is almost completely operated by one person; Toji brewer/president Shiokawa. Although he has a seasonal helper but otherwise works on his own. A very simple, meat and potatoes kind of guy, he always wanted to brew a sake that could pair seamlessly with burgers and BBQ.

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Customer reviews