This Suginishiki is made with the Yamahai starter method. Yamahai is a brewing method, that along with the Kimoto method, is generally only used used in specialty brews by artisanal breweries due to the extra brewing time and added risk in requires.

This is a Sake with a more robust character. It is made with Tamazakae rice, which gives the resultant Sake an earthy, almost herbal character. Here we see notes of butterscotch and spice, while the palate has an earthy, mineral character with a touch of fresh herbs.

• Classification: Junmai-Ginjo
• Style: Kimoto/Yamahai
• Style: Shizuoka, Japan
• ABV: 15.5%
• Size: 720ml
• Serve: Chilled

What's that mean?
Junmai-Ginjo: Pure Rice Sake, rice polished up to 60% (premium)

Kimoto/Yamahai: Sake made from smashed rice.