Tengumai Yamahai Junmai

Brewed by the yamahai method — a traditional, slow-developing lactic starter that predates modern additive techniques — Tengumai Yamahai Junmai is Shata Shuzo's signature expression in Ishikawa Prefecture. Made from Gohyakumangoku milled to 60%, it shows the method's characteristic high acidity of 1.75 and rich amino-acid level of 1.65, driving a full, umami-laden, rice-forward palate. A Sake Meter Value of +2 at 15.5% alcohol keeps it near dry. The robust, savory profile suits warming and pairing with strongly flavored dishes.

Tengumai's Yamahai Junmai is widely regarded as the benchmark of the yamahai style. The natural lactic acid fermentation creates a sake of extraordinary richness — deep amber-gold color, pronounced umami, caramel and chestnut notes, and a structured, savory finish. Superb warm at 45C where the layers of complexity fully unfold. An essential bottle for understanding traditional sake.