Yamahai is a substyle of kimoto-kei shubo. In 1909, it was discovered that the laborious yamaoroshi mashing technique could be circumvented. Instead, a slight increase in mash temperature was enough to saccharify the rice and develop lactic acid bacteria.
The term yamahai is short for yamaoroshi haishi, or “discontinuation of the yamaoroshi process.”
Like kimoto, the yamahai method takes three or four weeks to complete. And they both produce similar flavor profiles.
But yamahai is easier to make. So it’s more common: about 9% of all sake produced is yamahai.
What Does Yamahai Sake Taste Like?
Yamahai sake often tastes savory, sour, and slightly sweet. It’s very similar in profile to its cousin kimoto.
Popular Yamahai Brands
Many breweries make at least a small amount of yamahai. Tengumai, Tedorigawa, Tamagawa, Kenbishi, Kidoizumi, and Akishika are some of the most well-known.