Saiya Shuzoten Yuki no Bousha Yamahai Junmai 720ml Shochu and all of the yeast

and all of the yeast is cultured in-house

This is supported by many customers

We recommend drinking it warm (40℃ to 45℃)

Made in Kumamoto

then heating it just before shipping to seal in the delicious flavor

Saiya Shuzoten Yuki no Bousha Yamahai Junmai 720ml Shochu and all of the yeastThe high acidity of the traditional Yamahai brewing method creates a rich flavor. The spring water within the brewery is used as the brewing water, and the main ingredients are Akita Sake Komachi and Yamada Nishiki rice, which are contracted with the brewers and farmers, and all of the yeast is cultured in house. In an organic environment that values the balance of microorganisms, we practice a particular approach to sake brewing, relying on the power