Yamahai is a yeast starter method that was developed after Kimoto, but before Sokujo. Yamahai allows for natural lactic acid production, but does away with the need for “Yamaoroshi” or the labor intensive macerating/mashing of the yeast starter using long wooden poles as done for centuries in the kimoto method. Yamahai flavor profiles tend to be full bodied and funky. See all Yamahai Sakes in the Urban Sake Directory.
- #Sake in the News! Oakland's own Den Sake Brewery profiled in the LA times today. Can't wait to visit there someday… https://t.co/jY5jPJrT72 Apr 17 from eClincher
- @BrandonDoughan Good technique! Apr 15 from Twitter for iPhone in reply to BrandonDoughan
- Sake in the news! @Proper_Sake_TN profiled in a nice audio piece by WMOT roots radio! Hope to visit there someday. https://t.co/WJy42QmOWV Apr 12 from Twitter Web Client