Yama - Traditional Japanese sake

The Kimoto brewing method is one of the oldest and favors manual work. Umetsu san, master brewer, offers us here a strong character sake, brewed in the purest tradition. Hand brewing, indigenous yeasts... It should be consumed hot (up to 60°C) and will go wonderfully with your soy sauce-based dishes, but also cold cuts and cheese. Much more than a sake, Yama represents a philosophy: Umetsu san, master brewer, favors handwork and natural yeasts. This symbiosis between man and nature reaches its peak during the fermentation work: the vats are worked twice as long as necessary. “Traditional sake has a soul that must be respected”. A sake without compromise, rustic and to be consumed hot to discover all its power. What the sommeliers say: "Thanks to its high concentration of amino acids, Yama goes very well with rich and salty dishes!" Features Brewed by: Umetsu shuzo Category: Junmai Kimoto (sake without addition, based on lactic acid naturally present in the tank) Alcohol: 15% Rice polishing*: 80% (*% of remaining rice grain) Varieties of rice: Yamadanishiki Capacity: 72cl