Background:
Hiraizumi Yamahai Junmai is a sake brewed by the venerable Hiraizumi Brewery in Akita Prefecture, Japan. Founded in 1487, the brewery is known for its dedication to traditional brewing methods and its use of high-quality local ingredients.
Hiraizumi Yamahai Junmai uses Yamahai brewing, a traditional method involves spontaneous fermentation using naturally occurring airborne yeast. It results in a sake with a more complex and earthy flavor profile compared to modern brewing techniques.
As a Junmai, it is made with only rice, water, koji mold, and yeast, without any added alcohol or sweeteners. This ensures a pure and authentic taste.
The Akita Gohyakumangoku rice is a local rice variety known for its high starch content and excellent sake-making properties. It contributes to the sake's rich and full-bodied character.
Taste:
Hiraizumi Yamahai Junmai is known for its bold and complex flavor profile. Expect notes of umami, a savory and brothy character, often described as mushrooms, seaweed, or miso. The sake's acidity adds a refreshing tartness that balances the umami and adds complexity. It also has hints of nuts, minerals, and forest floor. Subtle hints of citrus, pear, or melon may also be present.
Hiraizumi Yamahai Junmai can be enjoyed chilled, at room temperature, or slightly warmed. Experimenting with different temperatures can allow you to appreciate the different nuances of its flavor profile.
Suggested Pairing:
Hiraizumi Yamahai Junmai pairs well with a variety of dishes, especially those that can stand up to its bold flavors. Some good options include grilled fish, sashimi, sushi or shellfish. Grilled or roasted meats, duck, or even aged cheeses is also an ideal pairing.
Hiraizumi Yamahai Junmai is a sake for those who appreciate bold and complex flavors. Its traditional brewing methods and high-quality ingredients make it a true expression of Japanese craftsmanship.
P1,600
Background:
Hiraizumi Yamahai Junmai is a sake brewed by the venerable Hiraizumi Brewery in Akita Prefecture, Japan. Founded in 1487, the brewery is known for its dedication to traditional brewing methods and its use of high-quality local ingredients.
Hiraizumi Yamahai Junmai uses Yamahai brewing, a traditional method involves spontaneous fermentation using naturally occurring airborne yeast. It results in a sake with a more complex and earthy flavor profile compared to modern brewing techniques.
As a Junmai, it is made with only rice, water, koji mold, and yeast, without any added alcohol or sweeteners. This ensures a pure and authentic taste.
The Akita Gohyakumangoku rice is a local rice variety known for its high starch content and excellent sake-making properties. It contributes to the sake's rich and full-bodied character.
Taste:
Hiraizumi Yamahai Junmai is known for its bold and complex flavor profile. Expect notes of umami, a savory and brothy character, often described as mushrooms, seaweed, or miso. The sake's acidity adds a refreshing tartness that balances the umami and adds complexity. It also has hints of nuts, minerals, and forest floor. Subtle hints of citrus, pear, or melon may also be present.
Hiraizumi Yamahai Junmai can be enjoyed chilled, at room temperature, or slightly warmed. Experimenting with different temperatures can allow you to appreciate the different nuances of its flavor profile.
Suggested Pairing:
Hiraizumi Yamahai Junmai pairs well with a variety of dishes, especially those that can stand up to its bold flavors. Some good options include grilled fish, sashimi, sushi or shellfish. Grilled or roasted meats, duck, or even aged cheeses is also an ideal pairing.
Hiraizumi Yamahai Junmai is a sake for those who appreciate bold and complex flavors. Its traditional brewing methods and high-quality ingredients make it a true expression of Japanese craftsmanship.
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