This sake is crafted using the Yamahai method: a traditional brewing technique whereby natural lactic acid is employed in the onset of fermentation. Rich, smooth and complex with a subtle sweetness, it will pair nicely with tempura, seafood paella, or miso-marinated steak. This sake is crafted using the Yamahai method: a traditional brewing technique whereby natural lactic acid is employed in the onset of fermentation. Rich, smooth and complex with a subtle sweetness, it will pair nicely with tempura, seafood paella, or miso-marinated steak. 720 mL bottle