Sawahime Yamahai Junmai Namagenshu

Origin: Togichi Prefecture, Japan
Rice: Hitogokochi
Polish: 65%
SMV: +1, Acidity: 2.7
Water Source: Subsoil water from Kinugawa River
Yeast: Tochigi Kobo

A modern expression of the ancient Yamahai style of brewing. Pronounced umami, great acidity and a savoury finish. All the components of a full flavoured sake are there, a Yamahai, Unpasteurised and Undiluted Junmai, this sake pairs wonderfully with a vast array of rich and heavy dishes.