This sake is crafted using the Yamahai method, a traditional brewing technique in which natural lactic acid develops at the onset of fermentation. Rich and complex, with notes of rice, nuts, and honey. The palate is lively with subtle honey sweetness. Pair it with tempura, seafood paella, or miso-marinated steak. This sake is crafted using the Yamahai method, a traditional brewing technique in which natural lactic acid develops at the onset of fermentation. Rich and complex, with notes of rice, nuts, and honey. The palate is lively with subtle honey sweetness. Pair it with tempura, seafood paella, or miso-marinated steak. 1800 mL bottle