Yamahai

Yamahai is a traditional method used to make sake, involving natural fermentation without added yeast starters. In this process, natural yeast and mold from the environment initiate fermentation directly on the rice mash. This method relies on the natural microflora present, leading to a slower fermentation that often produces richer, more complex flavors with deeper umami. Yamahai is valued for creating sake with a bold, robust character, and it reflects a more artisanal approach rooted in historical brewing practices.