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Yamatoshizuku “Yamahai”
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Yamatoshizuku “Yamahai”

Akita prefecture

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Nutty goodness for all

The water for this sake springs from deep in the earth, where fossils from 1000 years ago can be found. The rice used is Akita Sake Komachi, something fresh and different from the often used Yamadanishiki. On the nose is an attractive subtle walnut, toasted chestnut and sweet malt scent, which prepares you for similar flavors. Light, sweet, with a dash of richness and umami.


Brand Yamatoshizuku
Brewery Akita Seishu
Category Junmai
Subcategory Yamahai
Taste Profile Light & Dry
Rice variety Akita Sake Komachi
Yeast variety Association No. 901
Alcohol 15.0%
RPR ? 60%
SMV ? +7.0
Acidity ? 1.4
Values listed are at the time of production.

Serving Temperature

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


Yamatoshizuku “Yamahai” - Akita prefecture

Yamatoshizuku is made in Akita prefecture in the Tohoku region.

Taste Metrics

Tasting Notes

  • Walnuts

  • Toasted Malt

    Toasted Malt
  • Chestnuts


Recommended Pairing

  • Sushi/Sashimi

  • Meat

  • Cheese


Akita Seishu

Akita Seishu

Akita prefecture

Dewatsuru, Yamatoshizuku, Kariho and Seiden are all different brands of Akita Seishu. Akita Seishu came into being in 1913, and at one point was outputting high volumes of sake, but now they have refocused on brewing smaller batches of high-quality sake. The brewers put their efforts into creating junmai sake using the kimoto and yamahai method which enriches the flavor and aroma. At Akita Seishu, they know that in order to make delicious sake there must be unity between all the brewery workers. Every bottle they put out is the product of great trust and companionship, something worth investing in.

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