Takasago Yamahai Junmai Ginjo

Takasago Yamahai Junmai Ginjo is produced by the Fuji Takasago Brewery in Shizuoka Prefecture. The company has been brewing the finest sake since 1820, using groundwater from Mount Fuji. This groundwater from the sacred Mount Fuji, naturally filtered over a period of 100 years, is extremely soft and ideal for sake brewing. In addition, the company primarily uses the traditional Yamahai brewing method. Sake brewed using this method is characterized by exceptional depth, texture, and a balanced interplay of acidity, umami, and subtle rice notes. Lactic acid, which is important for protecting the yeast during fermentation, is not added artificially but is produced naturally by microorganisms present in the brewery. This process takes longer than modern methods but is crucial for the development of complex flavors.

Yamahai Junmai Ginjo Sake is made entirely from Yamada Nishiki rice from Shizuoka Prefecture. Its smooth yet complex flavor has already earned it numerous awards, including a gold medal at the 2019 International Sake Challenge and a gold medal at the 2020 International Wine Challenge in London. It pairs very well with white fish and seafood, as well as sweet desserts.

Junmai Ginjo Sake, Yamahai
Japanese rice-based alcoholic beverage
Polishing ratio: 55%
Rice variety: Yamada Nishiki (Shizuoka)
Sake Meter Value: -3
Net volume: 720 ml
Alc.: 15% vol
Sale restricted to adults only
Importer: Ginza Berlin GmbH,
Pfalzburger Straße 20, 10719 Berlin

Fuji Takasago Brewery was founded in 1820 in Fujinomiya, Shizuoka Prefecture. Over the centuries, it has established itself as one of the breweries that combine traditional brewing methods with a deep connection to the region and its natural resources. The brewery is located in the immediate vicinity of Fujisan Hongu Sengen Taisha, an important shrine at the foot of the sacred Mount Fuji. The proximity to Mount Fuji is not only impressive from a scenic point of view, but is also decisive for the quality of the sake.
A central element of sake production at Fuji Takasago is the water, as the company uses the natural groundwater of Mount Fuji. This water is particularly soft and pure, as it is filtered through volcanic rock over many decades before it reaches the surface - a decisive advantage for the brewing process. Soft water enables controlled fermentation and gives the rice and the yeasts used room to develop their aromas. Fuji Takasago uses the water from Mount Fuji not only for the brewing process itself, but also for washing the rice and diluting the finished sake.
Another characteristic of the brewery is the use of the traditional Yamahai method. This was developed at the beginning of the 20th century and is based on the older Kimoto method. While Kimoto requires the so-called "Yamaoroshi" process - the mechanical pounding of the rice - Yamahai dispenses with this. Nevertheless, the basic idea remains the same: The lactic acid, which is important for protecting the yeast during fermentation, is not added artificially, but is created naturally by microorganisms found in the brewery. This process takes longer than with modern methods, but is of great importance for the development of complex aromas. Sake brewed using the Yamahai method is characterized by depth, structure and a balance between acidity, umami and subtle rice notes. Fuji Takasago uses this natural fermentation process to create sake with character - robust but not heavy, complex but clear in line.

Although Fuji Takasago looks back on a long history, the brewery's philosophy is by no means backward-looking. Rather, it is about keeping traditional knowledge alive and adapting it to the present day with a keen sense of quality. The respectful treatment of the natural conditions, the patient fermentation by Yamahai, the exceptional water of Mount Fuji and the choice of regional ingredients - all these factors contribute to the special depth and authenticity of the brewery's products.