JOKIGEN Yamahai Junmai
Rice umami, Yamahai acidity and a dry, decisive finish.
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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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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