TYPE: Yamahai is a traditional way of making sake where, rather than adding lactic acid, the sake is left to ferment naturally.

SERVE: Chilled, Room Temperature, or Gently Warmed.

FLAVOR PROFILE: Yamahai sake tends to be rich and wild. This label has a balanced sourness influenced by lactic acid, one of the signature notes of a Yamahai. It has a mild aroma (apple), clean finish, and unique yogurt-like acidic taste. Kunoichi pairs well with rich and flavorful dishes.