JOKIGEN Yamahai Junmai
Rice umami, Yamahai acidity and a dry, decisive finish.
Thailand · Product information
Product information from Bacchus Global Co., Ltd., based in Bangkok, Thailand. About Bacchus Global
A classic Yamahai Junmai
Made from Gohyakumangoku polished to 65%, this Junmai places rice umami at the centre. Yamahai brings a creamy lactic depth and a firm line of acidity, while the finish remains dry and direct.
How it tastes
Rich rice umami and a calm lactic note develop into an earthy, layered middle. Acidity holds the character together before a clean, dry finish.
That earthy depth stays intact with air, while the acidity keeps a crisp edge beneath it.
Kaga, Ishikawa — Yamahai at three scales
Kano Shuzo was founded in Kaga, Ishikawa in 1819. Its three JOKIGEN Yamahai bottlings move from a rice-led Junmai to Junmai-Ginjo and Daiginjo, keeping acidity and depth central to the house vocabulary.
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Question 1
Which rice is used?
- Gohyakumangoku
- Yamada Nishiki
- Iwai
Read the answer and explanation
Correct answer: A — Gohyakumangoku
Answer: Gohyakumangoku. The linked section gives the source detail.
Question 2
What is the rice polishing ratio?
- 40%
- 65%
- 90%
Read the answer and explanation
Correct answer: B — 65%
Answer: 65%. The linked section gives the source detail.
Question 3
Which starter method is listed?
- Only quick starter
- Only kimoto
- Yamahai
Read the answer and explanation
Correct answer: C — Yamahai
Answer: Yamahai. The linked section gives the source detail.
At the table
- Grilled fish
- Roast poultry
- Mushrooms
- Moderately spiced Thai dishes
Related products
Compare the Junmai, Junmai-Ginjo and Daiginjo expressions side by side.
Related stories
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