Tabito Yamahai JunmaiJunmai shu
Uniquely high acidity comes from Yamahai brewing method. This sake is the gem from Akita prefecture. Enjoy with strong flavoured food such as steak, fermented fish or vegetable.
Produced by Maizuru Shuzo, Akita Japan
Located in very north of Japan which has clean water from plenty of snow. Brewmaster of Maizuru Shuzo, Hanako Kudo, concentrates on creating real Junmai sake with full of rice umami with traditional handcraft method.
Name: Tabito Yamahai Junmai
Class: Yamahai Junmai
Rice-Polishing Ratio: 65%
SMV: +6 (dry)
Acidity: 2.3 (high)
Brewery Location: Akita Japan
Serving Suggestions: Normal to warm
Food Pairings: fermented pickles, cured meat, cured fish
Tasting Notes: Slightly yellow colour. Full umami, some mushrooms and plum from aging. Lots of umami, stone fruit, slightly unique after taste.