In sake brewing, there is a process called "sake yeast starter," and "Yamahai" is one of the methods of making sake yeast starter. Through the symbiotic growth of yeast and lactic acid bacteria, it develops a robust flavor with acidity and richness. It is a junmai sake that shines with the distinctive character of being a "man's sake" with a strong and satisfying taste, appealing to those who appreciate its intensity while others may find it divisive.

I initially thought the scent resembled something I had smelled before... then I realized it was Shaoxing wine. It felt like Shaoxing wine diluted slightly, reminding me of the first time I tried 'Kenbishi.' It lacked the fruity notes of trendy Junmai Ginjo sake, instead evoking a sense of nostalgia in its taste. However, it was a flavor I didn't dislike.