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Kimoto/Yamahai

The terms Kimoto and Yamahai refer to two distinctive processes in sake brewing. The sake made via these similar processes have stronger, more pronounced flavors that are distinctively wilder and gamier (think yogurt and shiitake) than regular sake (which are cleaner and lighter) due to their limited exposure to naturally occurring bacteria and yeasts. Of the two, Yamahai tends to be gamier while Kimoto is more rich and complex.
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Kimoto/Yamahai previous page  1  2  3  4  next page  VIEW ALL
Ama no to "Heaven's Door"
Ama no to "Heaven's Door"
(Tokubetsu Junmai - Akita)
$43.99/720 ml
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Bijofu Tokubetsu Junmai
(Tokubetsu Junmai - Kochi)
$26.99/720 ml
Daishichi Kimoto Classic
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$40.99/720 ml
Denshu
Denshu
(Tokubetsu Junmai - Aomori)
$47.99/720 ml
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(Junmai Yamahai - Fukui)
$37.99/720 ml
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Hakkaisan "Eight Peaks"
(Tokubetsu Junmai - Niigata)
$31.99/720 ml
Hakurakusei
Hakurakusei
(Tokubetsu Junmai - Miyagi)
$34.99/720 ml
Hakuto
Hakuto
(Tokubetsu Junmai - Ishikawa)
$44.99/720 ml
Hatsumago "the First Grand Child" Kimoto
Hatsumago "the First Grand Child" Kimoto
(Junmai Kimoto - Yamagata)
$37.99/720 ml
Hojo Biden
Hojo Biden
(Junmai Yamahai - Fukuoka)
$47.99/720 ml
Hoyo "Genji"
Hoyo "Genji"
(Tokubetsu Junmai - Miyagi)
$33.99/720 ml
Hyakujuro "Purple"
Hyakujuro "Purple"
(Junmai Ginjo Yamahai - Gifu)
$37.99/720 ml