Iwanoi Yamahai Dry Junmai
岩の井 山廃辛口純米Iwanoi — Iwase Shuzo, Chiba
Traditional yamahai starter brings out the rich umami of the rice in this dry junmai sake.
Specifications
- Type
- Other
- Rice
- Not disclosed
- Rice polishing ratio
- 70%
- Yeast
- Not disclosed
- Alcohol
- 15%
Flavor profile Jun-shu
Jun-shu — rich and umami-driven
The yamahai junmai at 70% polishing, with its description of a dry, umami-rich body and sharp finish, points to restrained aroma, a full body and low sweetness.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
When warmed (kan), it has a full, rounded body and a clean finish. It pairs well with a wide range of cuisines, including Japanese, Western, and Chinese dishes. (Serve chilled to warmed.) It also pairs well with cheese. What is yamahai shubo? Yamahai shubo (yamahai starter) is an evolved form of kimoto (traditional yeast-starter method) developed in the Meiji era. It eliminates yamaoroshi (the labor-intensive grinding step in kimoto production), which is the most demanding part of the process. It is named yamahai, short for yamaoroshi haishi (abolition of yamaoroshi). Today, the sokujo moto method (quick yeast-starter method), which adds lactic acid bacteria directly, has become mainstream. Yamahai shubo is a traditional method that is used by only a few breweries in Japan, including Iwanoi. As with kimoto, it cultivates naturally occurring lactic acid bacteria. Compared with sokujo moto, this results in a higher amino acid content, a firmer body, and a richer, fuller flavor. The aroma also tends to be deeper and more fragrant.
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