Kurumazaka Yamahai


58,33  / 1000 ml

Complex and elegant with pleasant acidity

Brewery: Yoshimura Hideo Shoten, Wakayama
Rice: Yume Nishiki
Type: Junmai Daiginjo & Yamahai, 49 %
Alcohol vol.: 16 %

128 in stock

Kurumazaka Yamahai


The Kurumazaka Junmai Daiginjo Yamahai is a true rarity in the world of sake. a high polishing ratio, and the missing addition of lactic bacteria during the brewing process give
this sake a complex depth and a lot of character. Additionaly, this Kurumazaka was aged in the bottle for 3 years at low temperatures, which helps the sake to develope hidden nuances which you will love. In the nose you will find hints of muscadine grape and honey melone, on the tongue notes of green appel and black berries unfoald. The finish is long and dry with a lovely bitterness to it. The embedded umami is present from the first sip on and stimulates your appetite. A true joy also at higher drinking temperatures!

Polishing ratio

49 %





Amino acid

Water hardness


Storage temp.

2 °C - 10 °C

Drinking temp.

15 °C - 60 °C

Great with yakitori sticks or sour pickles.

YOSHIMURA HIDEO SHOTEN is located in the middle of wakayamas beautyful mountain range. SInce 1915 the brewerie produces a wide range of premium sake and fruit liquors with ingredients sourced directly at the brewery. Akiko Fujita is the master brewer and one of the few females who work as a toji in Japan. The sake brewed by her are characterized by a beautyful balance of umami, minerality, acidity and fruitiness. The majority of her brews was stored at least three years at temperatures around 5°C. This process gives the sake a wonderful depth and complexity.
FUrthermore, most of KURUMAZAKA sake were brewed in the labour intense yamahai and kimoto method, in which the addition of lactic acid is waved. This results in a more edgy and funky aroma and taste.