{"product_id":"a909-kakurei-yamahai-junmai-2021-鶴齢-山廃純米-青木酒造-新潟県-1800ml","title":"[A909] Kakurei Yamahai Junmai 2020 鶴齢 山廃純米 青木酒造 新潟県 1800ml","description":"\u003cp\u003eThe eccentric anomaly of the Kakurei lineup. This is the only Yamahai-style sake crafted by Aoki Shuzo, brewed in a single tank each season. Furthermore, the brewery purposefully limits the polishing ratio to 70% for Koshi-Tanrei—a premium rice typically reserved for high-precision, highly polished brewing.\u003c\/p\u003e\n\u003cp\u003eWhile most Yamahai sakes are often defined by intense lactic acidity, a heavy structure, and rustic complexity, Kakurei’s expression achieves a deep yet remarkably smooth and gentle profile, beautifully capturing the silky essence of the Koshi-Tanrei grain. Serving this sake warm (Kanzake) is highly recommended.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/kakurei-bokushi-yukiotoko-%e9%b6%b4%e9%bd%a2%e3%83%bb%e7%89%a7%e4%b9%8b%e3%83%bb%e9%9b%aa%e7%94%b7%ef%bc%88%e9%9d%92%e6%9c%a8%e9%85%92%e9%80%a0%ef%bc%89\/\" title=\"鶴齢 青木酒造 Kakurei\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYamahai Method\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYamahai is a historic, artisanal brewing method that relies entirely on natural, wild lactic acid bacteria from the brewery’s air, rather than adding commercially cultured acid.\u003c\/p\u003e\n\u003cp\u003eHistorically, the traditional Kimoto method required a grueling, overnight manual process called Yama-oroshi, where brewers stood over tubs in the freezing winter to mash the steamed rice and koji into a paste, believing it was necessary to dissolve the rice and cultivate the bacteria.\u003c\/p\u003e\n\u003cp\u003eHowever, in 1909, national researchers discovered a scientific breakthrough: if the temperature was meticulously controlled at the start of brewing, the natural enzymes in the koji would automatically dissolve the rice on their own, completely eliminating the need for physical mashing. This led to the creation of the Yamahai method—literally meaning the \"elimination (hai) of Yama-oroshi.\u003c\/p\u003e\n\u003cp\u003e\"While it discarded the backbreaking physical labor, Yamahai remains a highly time-consuming technique that takes twice as long as modern brewing. It requires master brewers to flawlessly manage invisible microorganisms over a month-long period. Today, Yamahai sakes are highly celebrated worldwide for their rich, deep umami, intricate complexity, and vibrant acidity, making them exceptionally well-suited for serving warm (Kanzake).\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKoshi-Tanrei\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNiigata Prefecture is one of Japan’s foremost sake-producing regions. However, until the 1990s, Niigata breweries relied on Yamada-Nishiki rice from other prefectures to brew their premium Ginjo-shu and Daiginjo-shu.\u003c\/p\u003e\n\u003cp\u003eNiigata is renowned for Gohyakumangoku, a rice variety well-suited to cold regions that has yielded numerous masterpiece sakes across Niigata and the Hokuriku region. However, Gohyakumangoku is not suitable for high degrees of polishing, making it less than ideal for Ginjo-shu. This sparked a strong desire among local brewers to produce premium Ginjo-shu using 100% locally grown rice. Consequently, in the mid-1990s, the Niigata Prefectural Agricultural Research Center began developing a new variety of sake rice designed to surpass Yamada-Nishiki.\u003c\/p\u003e\n\u003cp\u003eA vast number of crossbred varieties were cultivated in small quantities, promptly brewed into sake at the Niigata Sake Research Institute, and evaluated for selection. Among them, one specific strain consistently stood out and survived the rigorous selection process, eventually becoming known as “Sake No. 72.” This variety was a cross between Yamada-Nishiki as the maternal parent and Gohyakumangoku as the paternal parent.\u003c\/p\u003e\n\u003cp\u003eTest cultivation of Sake No. 72 started in 2001. This new variety was officially registered in September 2004 and ultimately named Koshi-Tanrei.\u003c\/p\u003e\n\u003cp\u003eIn developing Koshi-Tanrei, brewing characteristics were prioritized over cultivation traits. As a result, it poses some agricultural challenges, such as tall stalks that are prone to lodging (falling over). However, it is well-suited to Niigata’s cold climate, produces large grains, and boasts excellent sake-brewing qualities that withstand the high polishing ratios required for Daiginjo-shu. With its low protein content, Koshi-Tanrei is optimal for crafting Ginjo and Daiginjo sakes, delivering a soft, full-bodied flavor profile. While its yield is lower than that of Gohyakumangoku, it yields more successfully in Niigata than Yamada-Nishiki does.\u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49659650605284,"sku":"T041500062AS000A","price":440.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/A401_kakurei_735x735_02.jpg?v=1786873305","url":"https:\/\/vinetsakenature.com\/products\/a909-kakurei-yamahai-junmai-2021-%e9%b6%b4%e9%bd%a2-%e5%b1%b1%e5%bb%83%e7%b4%94%e7%b1%b3-%e9%9d%92%e6%9c%a8%e9%85%92%e9%80%a0-%e6%96%b0%e6%bd%9f%e7%9c%8c-1800ml","provider":"Vin et Saké Nature","version":"1.0","type":"link"}