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Cowboy “Yamahai”
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Cowboy “Yamahai”

Niigata prefecture

$45.00
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$45.00

For meat lovers

Cowboy “Yamahai” is designed to pair with all kinds of meat dishes from around the world. This is due to the substantial acidity achieved by the yamahai brewing method and the slightly higher alcohol content; which both balance well with the fat content of meat. It has a fruity aroma and greets your palate with a dry, crispness. Try it with a squeeze of lemon or lime for a twist.

Characteristics

Brand Cowboy
Brewery Shiokawa Brewing Company
Category Junmai Ginjo
Subcategory YamahaiGenshu
Taste Profile Rich & Dry
Rice variety Rice grown in Niigata
Yeast variety N/A
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 over ice, cold (40-60°F), room temp (70°F) or warm (85-115°F).
  • Recommended
  • Not Recommended

Region

Cowboy “Yamahai” - Niigata prefecture

Cowboy is made in Niigata prefecture in the Hokuriku region.

Taste Metrics

Tasting Notes

  • Banana

    Banana
  • Fennel

    Fennel
  • Toasted Malt

    Toasted Malt

Recommended Pairing

  • Meat

    Meat

Shiokawa Brewing Company

Shiokawa Brewing Company

Niigata prefecture

Founded in 1912 and currently in its fourth generation under President Kazuhiro Shiokawa, this tiny brewery is all about challenges. They have expanded their knowledge by providing sake brewing training to locals in vastly differing climates in five different countries — like the everlasting summer climate in Bali — and by using rice that is different from what is normally used in Japan. This willingness to step outside the norm has given them new ideas for developing unconventional products. Their original brand, Koshi no Seki, is now backed by products like Cowboy “Yamahai,” which is designed to pair well with meats.

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