Bunraku brewery was founded in 1894 by Kamekichi Kitanishi upon discovering the distinctly hard water of the Arakawa River. Inspired by the trinity comprised of the chanter, puppeteer, and shamisen player in traditional Japanese Puppet Theater, Bunraku’s closely guarded recipes and time-honored methods of sake production focus on sake’s sacred trinity of ingredients: rice, water and koji. Their Yamahai utilizes traditional methods to harness the depth and complexity of the natural microbiom of the Kanto region. Crystal clear, vibrant, and full of aromatic complexity, expect a big nose of heirloom pears and baking rice cakes. Subtle floral and savory elements hint at the traditional fermentation techniques but are not at all overpowering. The palate is full bodied with subtle honeydew and building nuttiness. This is a fabulous and food friendly sake that should be served with only a slight chill or at room temperature.
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By: Stephen Allison
K&L Staff Member
Served room temperature this Yamahai smells of steamed rice, nutty banana bread, white chocolate, and vanilla with just a touch of sliced white mushroom. The sake coats the mouth with its savoriness like a good Yamahai should. Crisp acidity provides a dry, clean finish. Just a bit of melon on the palate. A smooth Yamahai that's easy to drink, flavorful and undeniably delicious!
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