Yama - Traditional Japanese sake

The Kimoto brewing method is one of the oldest and favors working by hand. Umetsu san, master brewer, offers us here a sake with a strong character, brewed in the purest tradition. Hand brewed, native yeasts... It should be eaten hot (up to 60°C) and will go wonderfully with your dishes based on soy sauce, but also with cold meats 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 fermentation: the vats are worked for twice as long as necessary. “Traditional sake has a soul that must be respected.” An uncompromising, rustic sake to be consumed hot to discover its full power. What the sommeliers say: "Thanks to its high concentration of amino acids, Yama pairs very well with rich and savory dishes!"" Characteristics Brewed by: Umetsu Shuzo (Japan, Tottori Prefecture) Category: Junmai Kimoto (sake without additives, made with lactic acid naturally present in the vats) Alcohol: 15% Rice polishing*: 80% (*% of the remaining rice grain) Rice varieties: Yamadanishiki Capacity: 72cl