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/yah-mah-hi/
Yamahai is brewed using a traditional, labour-intensive method that allows lactic acid to develop naturally – creating a bold, earthy flavour with pronounced umami. It complements the deep, savoury flavours of Gyōza, the popular dumplings that have become a staple across Japan, originally from Utsunomiya.
Rich, savoury seafood dishes
The naturally occurring lactic acids in Yamahai sake give it pronounced umami, earthy and savoury characteristics.
Yamahai sake has a deep-rooted connection to ancient brewing methods, specifically the lack of use of the “Yamaoroshi haishi” process, which involved using long paddles to mash the rice.
Consider Yamahai when enjoying robust, umami-rich seafood like sardines, monkfish or grilled squid.
