JOKIGEN Yamahai Daiginjo
Yamahai depth and Daiginjo fragrance, held to a clean finish.
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.
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
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Interested in listing JOKIGEN Yamahai Daiginjo at your restaurant or retail venue? Our team can provide information on availability, storage requirements and trade terms.
