Kariho Yamahai Junmai Chōkarakuchi

Kariho Yamahai Junmai Chōkarakuchi (刈穂 山廃純米超辛口) is a Tokubetsu Junmai brewed by Akita Seishu using the brewery's traditional Yamahai method. Fermented to the limits of attenuation, it achieves an exceptionally dry profile while retaining a concentrated, finely textured rice umami that is characteristic of the style. Made from a blend of Miyamanishiki and Akinosei rice polished to 60%, it has an alcohol content of 16–17%, an SMV of +12, and an acidity of 1.9.

Although classified as a chōkarakuchi (super dry) sake, it is known for balancing its pronounced dryness with depth and richness rather than austerity. The traditional Yamahai brewing method contributes a broad, savoury palate and a well-defined umami, while the crisp finish keeps the sake remarkably clean and food-friendly. Reviewers frequently note that the sake's character changes with serving temperature. Served lightly chilled, it displays a firm, sharp profile, while gentle warming to around 40–50°C reveals greater sweetness from the rice, along with a fuller body and more pronounced umami. This versatility makes it particularly well suited to grilled fish, hearty Japanese cuisine and other richly flavoured dishes, and it is widely regarded as an excellent example of a traditional warm-sake style.

The origins of Kariho Brewery date back to 1850 (Kaei 3), when its historic brewery building was constructed on the banks of the Omono River in what is now Daisen, Akita Prefecture. During the late Edo period , the river was an important transportation route, allowing rice, sake and other goods to be distributed throughout the region.

The present-day brewery was established in 1913 (Taishō 2), when Itō Kyōnosuke, a brewer from a neighbouring village, joined with thirteen local investors to acquire the historic premises and found Jingūji Shuzō Co., Ltd. This marked the beginning of the Kariho brand.

The name Kariho (刈穂) is derived from a famous waka poem by Emperor Tenchi (626–671):

Aki no ta no / kariho no io no / toma o arami / waga koromode wa / tsuyu ni nuretsutsu。

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The poem describes a temporary harvest hut (kariho) standing in the autumn rice fields and expresses appreciation for the farmers who cultivate the rice. The brewery chose the name as a tribute to rice growers, whose work lies at the heart of sake brewing.

Today, Kariho is one of the two principal brands produced by Akita Seishu Co., Ltd., alongside Dewatsuru. Although it forms part of a larger company, Kariho continues to be brewed in its historic kura using traditional methods. It is particularly known for its yamahai brewing, long, low-temperature fermentations, and the continued use of six traditional wooden sakabune presses. These presses inspired the name of the brewery's Rokushū (六舟, "Six Boats") series and remain a defining feature of Kariho's brewing philosophy. Because pressing with a sakabune is labour-intensive and time-consuming, few breweries still use this method for their entire production. Kariho regards it as an essential part of producing the balanced, full-bodied style for which the brewery is known.