Sponteneous Fermentation Junmaishu (Yamahai) "Vintage"

To make this, we take the potent yamahai sake made from Kitanishiki rice without using pure yeast cultures, dilute, pasteurize and then age for three years and up at room temperature. This ageing period brings softness, rich umami and deep colour. The umami that only time can bring blossoms most softly at very high temperatures; we like it best at 70 degrees or more – or when it has cooled down again after heating.

Alcohol Percentage : 15 - 15.9%

Volume : 720ml

Polishing Rate : 66%

Rice : Kitanishiki

All purchases must be made by persons aged 18 and above. 

All deliveries must be received by persons aged 18 and above.

We reserve the right to request a valid photo ID to verify the recipient’s age.

All alcohol sales are limited to Singapore only.