Yamahai (山廃) is a simplified version of the traditional kimoto method, introduced in the early 1900s. While the yamahai method was initially developed to speed up the fermentation, it is faster than the kimoto method but slower than the modern method. It is now used only in speciality brews for its earthy flavours. The Andosuigun Yamahai is made to be heated up, and that's how we had it. As atsukan (~50 centigrade) it is quite crisp and refreshing with a tingling acidity. Once it cools down, its character changes to a smoother, silkier, almost creamy texture. Absolutely delicious!
Ozaki Andosuigun Yamahai
Andōsuigun Yamahai Junmai is made of locally produced Hanaomoi and Masshigaru rice milled down to 60%. It has a modern and refreshing taste, a well-balanced acidity, and a slight lactic acidity, typical of Yamahai.