Tae no Hana: Yamahai


Tae no Hana: Yamahai





Junmai • Pure Rice Sake

Ginjo • Rice polished to 60% or less

Yamahai • Traditional yeast starter method

Muroka • No charcoal filtration

Nama • Unpasteurised

Genshu • Undiluted

Arabashiri • Free-run

Yamahai is a brewing method, that along with the Kimoto method is generally only used used in specialty brews by artisanal breweries due to the extra brewing time and added risk in requires.  Most modern sake are made in the Sokujō method where lactic acid is added at the beginning of the moto [starter mash] which makes it easier, faster and less risky than both Kimoto and Yamahai. The full name for Yamahai is “yama-oroshi haishi” meaning “discontinuation of yama-oroshi” which is the labour intensive step of making a paste out of the starter mash in the kimoto method. In 1909 Mr. Kinichiro Kagi at the National Institute for Brewing Studies discovered that if the starter was left alone, but kept slightly warmer and with slightly more water then the enzymes in the kōji would, over time, naturally dissolve all the rice in the developing moto with no laborious mashing required by workers.  The Moriki still make yamahai and kimoto sake as they believe it is the real flavour of sake with better acidity, more body and depth. With age these sake become even more robust and layered.  The Tae no Hana: Yamahai has a lovely earthy aroma with hints of cocoa, a full-bodied palate with a savoury cocoa butter character and lingering acidity.


YEAR: 2016



ALCOHOL: 18.2%


SERVE: Chilled


SIZE: 720ml

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STORAGE: Store Nama [unpasteurised] Sake in a cool dark place, trying to avoid direct sunlight. 

HANDLING: Once opened the Moriki 'Tae no Hana - Yamahai' will last well for at least 10 - 12 weeks, ideally in a refrigerator.