JOKIGEN Yamahai Junmai-Ginjo
Fruit, rice umami and a firm Yamahai frame.
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.
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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