Yamawa, Rock, Tokubetsu Junmai, nakadori, genshu

Bold but sharp, softer with ice 

Yamawa, Rock, Tokubetsu Junmai, nakadori, genshu

Nestled amidst the lush highlands and rolling hills of Miyagi Prefecture in Tohoku, Yamana Shuzo has passed through eight generations since 1896. In the 1970s, as the sake industry grappled with mass production and a focus on quantity over quality, this brewery made a bold decision to embrace the philosophy of "quality over quantity," focusing exclusively on handmade, junmai (pure rice) sake.

"nakadori" refers to the prized middle portion of sake extracted during the pressing process. Unlike the first pressing, known as "arabashiri," which carries a robust and unrefined character, and the final pressing, "seme," which tends to be lighter and less flavorful, nakadori represents the epitome of sake quality.

This unique sake boasts a bold, almost syrupy texture, yet surprises the palate with its remarkable sharpness. As it dances across the tongue, a wave of vibrant rice aromas washes over the senses, followed by a subtle sweetness that lingers on the lips. This sweetness, however, is not cloying; instead, it serves as a prelude to a refreshing interplay of acidity and bitterness, leaving a lingering impression of refined complexity.

It ruly shines when served chilled on the rocks. The gentle chill mellows its intensity, allowing its delicate aromas and flavors to unfold gracefully. For a culinary pairing that elevates both the sake and the dish, this finds its perfect match in the rich, savory flavors of bouillabaisse. 

Flavor, Aroma and Paring Table