Kauboi Yamahai Junmai Ginjo Genshu
Cowboy Yamahai 山廃 純米吟醸 原酒Kauboi Yamahai — Shiokawa Shuzo, Niigata
A sake made for meat dishes
Specifications
- Type
- Junmai Ginjo
- Rice
- Not disclosed
- Yeast
- Not disclosed
- Alcohol
- 18–19%
- Sake meter value
- +3.6
- Acidity
- 2
Flavor profile Juku-shu
Juku-shu — aromatic and full-bodied, including aged sake
The text describes a fruity, floral aroma typical of junmai ginjo, while yamahai acidity (2.0), umami and 18-19% genshu strength add body and richness. An SMV of +3.6 and the dry description keep sweetness low, placing it in the aromatic, full-bodied juku quadrant.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
A new sake that pairs with steak, a symbol of the American spirit, has been released. Its name is Kauboi Yamahai. Why does Kauboi Yamahai go so well with meat? The first reason is its generous, pronounced acidity, which is rare in sake until now. The firm acidity that comes from yamahai brewing (a traditional yeast-starter method), together with a somewhat higher alcohol content, cleanly washes away the fat of the meat. The second reason is umami. The soft, clean umami that comes from yamahai harmonizes well with the richness of steak. It has a bright, fruity aroma, yet it is dry and crisp, and that dryness keeps it from becoming tiresome to drink. For the summer heat, chilled or on the rocks is recommended for Kauboi Yamahai, a Junmai Ginjo Genshu made with yamahai.
Other sake from this brand 1
- Kauboi Yamahai Tender Yamahai Junmai GinjoCowboy Yamahai Tender 山廃 純米吟醸