Igeta Kiminoi Yamahai
Elegant Yamahai method prepared that uses the lactic acid bacteria naturally available in the brewery is Kiminoi's true value. This is the product that you can feel the goodness of Kiminoi.
Yamahai Junmai
Yamahai Junmai
Junmai-shu has the rich UMAMI and deep richness that is unique to Yamahai.
| Raw materials | Rice (domestic), Malted Rice (domestic rice) |
|---|---|
| Used rice | Koshitanrei rice (From Myoko City, Niigata Prefecture), Rice from Niigata Prefecture |
| Polished rice ratio | 65% |
| Alcohol content | 15.5% |
| Volume | 1800ml, 720ml, 300ml, 180ml |
Yamahai Junmai Ginjo
Yamahai Junmai Ginjo
Yamahai-shu characterized by its rich and crisp taste that you can never get bored of.
| Raw materials | Rice (domestic), Malted Rice (domestic rice) |
|---|---|
| Used rice | Gohyakumangoku rice (From Myoko City, Niigata Prefecture) |
| Polished rice ratio | 55% |
| Alcohol content | 15.5% |
| Volume | 1800ml, 720ml, 300ml, 180ml |
Yamahai Junmai Daiginjo
Yamahai Junmai Daiginjo
A rare beauty with mild aroma, deep and smooth UMAMI.
| Raw materials | Rice (domestic), Malted Rice (domestic rice) |
|---|---|
| Used rice | Koshitanrei rice (From Myoko City, Niigata Prefecture) |
| Polished rice ratio | 40% |
| Alcohol content | 16.5% |
| Volume | 1800ml, 720ml |