Yamahai

The yamahai brewing method was developed in the early 1900s. Short for “yamaoroshi-haishi-moto,” it literally means stopping the use of the labor-intensive “yamaoroshi” mashing method used in kimoto brewing. But yamahai still relies on the natural development of lactic acid, which yields sake with bolder flavors, umami and acidity.

Like kimoto, yamahai is a subcategory, so various types of sake can be yamahai, and aroma, taste and price vary accordingly. Generally,

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