山  廃  美  山  錦

Noguchi Naohiko entered modern sake history when he started producing Yamahai sake in the 1960s for his then brewery Kikuhime in Ishikawa. The local customers, who were primarily forestry workers from the mountains around the brewery, demanded a flavorful and strong sake. Thus, Noguchi san began developing his Yamahai sake, a demanding and volatile process that relies on organic lactic acid and yeast spores from the brewery's environment to create a sake with a higher acidity and pronounced umami. He does it at a time when the vast majority of breweries in Japan are begining to shift their focus towards clean, fruity ginjo sake. Noguchi san is considered to be an essential protector and developer of the traditional Yamahai Zukuri brewing method.

This sake is the perfect mirror of our other Yamahai sake from the Noguchi Naohiko Sake Institute. Here the rice variety Miyama Nishiki is used, which creates a more rounded, herbacous taste. Through the Yamahai brewing method, a world of nuances is extracted from the Miyami NIshiki rice, or in other words, an entire ecosystem. It is vivid flavors that give the sensation of a damp forest after the rain. The golden, yellowish color in the glass is particularly beautiful and inviting.

Tasting notes: Exciting aromas of cardamom, white pepper and rose petals rise from the glass. In the taste, rich notes of cereal, forest, saffron. Throughout the taste there is an uplifting (Yamahai) milky acidity and slightly bitter finish.

Food pairing: Sashimi is a must. Likewise, a piece of white fleshed, grilled halibut will be excellent together with Yamahai Miyama Nishiki.

Drinking temperature: Can be poured at any temperature. It is a powerful sake that shines through even at cool temperatures, but feel free to try it at room temperature to feel the full flavor spectrum. A wine glass is perfect to let this vintage sake breathe and open up. It is a sake where the aroma is very prominent, so we prefer a wine glass.

*Gift box is included

•  Volume: 720ml
•  Alcohol: 19%
•  Polishing degree: 65%
•  Rice variety: 25% Yamada Nishiki (Kojimai), 75% Miyama Nishiki (brewery's own fields) (Kagemai)
•  Yamahai brewing process
•  Namazake (unpasteurized)
•  Genshu (undiluted)
•  Muroka (no carbon filter)
•  Yeast type:

Brewery: Noguchi Naohiko Sake Institute, Ishikawa Prefecture