JOKIGEN Yamahai Junmai-Ginjo
Fruit, rice umami and a firm Yamahai frame.
Thailand · Product information
Product information from Bacchus Global Co., Ltd., based in Bangkok, Thailand. About Bacchus Global
Yamahai depth with Junmai-Ginjo lift
Yamada Nishiki is the principal rice, with the exact blend varying by brewing year. At 55% polishing, the sake brings Yamahai’s savoury depth into a more lifted Junmai-Ginjo expression.
How it tastes
White peach, pear and black cherry meet anise, mushroom and rice umami. Firm acidity gives structure, then a clean Ginjo-like finish keeps the shape precise.
The white peach and black cherry notes stay layered against the anise and mushroom undertone, while the firm acidity lingers quietly 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 as the main variety?
- Yamada Nishiki
- Only Gohyakumangoku
- Only Ginginga
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?
- 40%
- 55%
- 70%
Read the answer and explanation
Correct answer: B — 55%
Answer: 55%. The linked section gives the source detail.
Question 3
What should be noted about the rice composition?
- It is always a single variety
- Only the growing region changes
- It can vary by brewing year
Read the answer and explanation
Correct answer: C — It can vary by brewing year
Answer: It can vary by brewing year. The linked section gives the source detail.
At the table
- Seafood
- Mushrooms
- Grilled meat
- Tomato- or herb-led dishes
Related products
Compare the Junmai, Junmai-Ginjo and Daiginjo expressions side by side.
Related stories
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