The Tajima Brewery specializes in the “yamahai” method of making sake. Most breweries stopped using this method in the early 1900’s but revived their use of it recently with specialty releases. The traditional “yamahai” method takes three times longer than the modern method, “sokujo”, but it gives the sake a layered, complex flavor and style. Because the Tajima’s never stopped, but only continued refining this technique, their yamahai is nuanced and elegant.

Tasting Note

On the nose, this sake shows banana and toffee. On the palate, it is fruity with notes of pear and lychee.

Rice: Koshi no shizuku (from Fukui)
Yeast: T2
Rice Polishing: 55%
Sake Meter Value: +1.7
ABV: 15 – 16%
Acidity: 1.6
Shubo: Yamahai
Pressing: Yabuta
Pasteurization: Once, in bottle

Unique Selling Points
  • Founded in 1849, the Tajima Brewery specializes in the production of yamahai sake.
  • The traditional yamahai method takes 30 days instead of 10 days as in the modern method, but it gives the sake a layered and complex flavor and style.
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