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Manzairaku “Yamahai Junmai”
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Manzairaku “Yamahai Junmai”

Ishikawa prefecture

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A touch of local charm

This sake is brewed from Gohyakumangoku rice that is harvested one month later than normal. The change of temperature in that last month stimulates the growth of the rices starchy core. This gives Manzairaku Yamahai Junmai its characteristic umami, which is reminiscent of more traditional local sake. The umami is layered with notes of brown sugar and completed by a lively acidity over the top. The name translates to something like “be happy always,” which you will be if you’re always drinking Manzairaku Yamahai Junmai.


Brand Manzairaku
Brewery Kobori Brewing Company
Category Junmai
Subcategory Yamahai
Taste Profile Rich & Dry
Rice variety Gohyakumangoku
Yeast variety Association No. 7 lineage (K702)
Alcohol 16.0%
RPR ? 68%
SMV ? +8.0
Acidity ? 1.8
Values listed are at the time of production.

Serving Temperature

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


Manzairaku “Yamahai Junmai” - Ishikawa prefecture

Manzairaku is made in Ishikawa prefecture in the Hokuriku region.

Taste Metrics

Tasting Notes

  • Earth

  • Brown Sugar

    Brown Sugar

Recommended Pairing

  • Meat

  • Cheese


Kobori Brewing Company

Kobori Brewing Company was founded in 1716, in the middle of Edo period. Japan was experiencing a bloom in art, philosophy, science, and even sake. Kobori Brewing Company has kept their artistic heart through the ages, and it can be tasted in their sake. Always eager to please the people and bring them satisfaction, the brewery lives by the saying, “Be happy always.” They know the pursuit of happiness can be hard, so they lend us all a helping hand in the form of smile-inducing sake!

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