JOKIGEN Yamahai Daiginjo
Yamahai depth and Daiginjo fragrance, held to a clean finish.
Thailand · Product information
Product information from Bacchus Global Co., Ltd., based in Bangkok, Thailand. About Bacchus Global
A Yamahai Daiginjo, not Junmai-Daiginjo
Made from Yamada Nishiki polished to 40%, this is a Daiginjo finished with brewer’s alcohol. Its identity is the meeting of Yamahai’s layered fermentation character with a lifted Daiginjo aroma and a clean finish.
How it tastes
Apple, pear and white peach notes sit with a gentle fermentation nuance. The character has Yamahai depth and a refined texture, finishing rich but not heavy.
These fruit notes broaden gradually with air, while the Yamahai depth stays in place beneath them.
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.
Question 1
Which rice is used?
- Yamada Nishiki
- Gohyakumangoku
- Hyogo Kita Nishiki
Read the answer and explanation
Correct answer: A — Yamada Nishiki
Answer: Yamada Nishiki. The linked section gives the source detail.
Question 2
What is the rice polishing ratio?
- 65%
- 40%
- 80%
Read the answer and explanation
Correct answer: B — 40%
Answer: 40%. The linked section gives the source detail.
Question 3
When was the brewery founded?
- 1919
- 2001
- 1819
Read the answer and explanation
Correct answer: C — 1819
Answer: 1819. The linked section gives the source detail.
At the table
- Sushi
- White fish
- Refined Japanese dishes
- Herb-led Thai dishes
Related products
Compare the Junmai, Junmai-Ginjo and Daiginjo expressions side by side.
Related stories
A verified BG article is shown rather than a general blog link.
Interested in listing JOKIGEN Yamahai Daiginjo at your restaurant or retail venue? Our team can provide information on availability, storage requirements and trade terms.
