Tasting Notes:

(Nihonshudo: Sake Meter Value +4.0)
Yamahai is a brother-method of kimoto style sake production where instead of punching down rice with poles manually, sake is steeped in warm water, causing the rice to break down into moto while allowing wild yeast strains into the mix, lactic acid slowly builds during the process creating a more crisp, acidic style)
Bright crisp acidity and a light earthy character on the nose.
On the palate the style is very tart and lemony and the body is medium-to-full. This is a very bright and refreshing style. There is a bit of an earthy character on the finish that lasts a long time on the palate.