Nihonjō Negorozakura Yamahai Honjōzō

Nihonjō Negorozakura Yamahai Honjōzō (日本城 根来桜 山廃本醸造) is made of Gohyakumangoku rice (kōjimai) and Nihonbare (kakemai) milled to 65%. It boasts a striking contrast of bitter acidity and rich aroma. Its tartness is immediate, making it ideal for warming. When heated, the acidity intensifies while the savoury umami flavours unfold. Initially dry, it reveals a robust, sharp, immensely satisfying taste. While it shines when warmed, it lacks intensity when chilled, making warming the optimal choice.

Yamahai sake, a testament to traditional brewing methods, employs a natural yeast starter to ferment, resulting in a robust, rich flavour profile. Unlike the modern, accelerated methods often involving added lactic acid, Yamahai relies on the delicate balance of naturally occurring bacteria. This balance, further enhanced by the skilful addition of alcohol, creates a bold and refined sake. While Yamahai is often associated with strength, its true charm lies in its complexity and elegance. It is a sake that pairs well with a wide range of dishes, offering a harmonious interplay of flavours.

The banks of Wakayama's Kinokawa River have been home to sake breweries since the middle of the Edo period . Yoshimura Hideo Shōten was founded in 1915 by Yoshimura Hideo, who was born into a raw silk producer's family. The waters of the Kinokawa River have long sustained local history and culture and are an indispensable treasure for sake brewing. Yoshimura's sake is brewed with water from the underground flow of the Kinokawa. Yoshimura Hideo Shōten is one of the growing numbers of breweries with a female tōji at the helm: Fujita Akiko believes that sake lovers want a drink with umami and a crisp finish. Focusing on the umami of sake rather than the sweetness enhances meals. Umami is a global flavour element, so the umami in sake makes it suited for far more than just Japanese cuisine.