This sake has good body and an umami flavor of sake rice (sakamai) that reminds you of very traditional Japanese local sake (jizake).
"Yamahai" refers to the way in which the sake is brewed. It takes twice as long to produce a sake in the Yamahai style because lactic acid is not added. 90% of sake produced today is a modern style that has lactic acid added to it. Brewing a Yamahai sake yields a distinct flavor profile with a delicious earthy dimension.
Dryness: SMV +8
Recommended temperature: Best served warm. Also enjoyable chilled or at room temperature
Recommended dishes: duck, yakitori, sukiyaki, hot pot, sushi
Grade: Yamahai Junmai, 68% rice polish ratio (seimaibuai)
Water: Tedorigawa water
Manzairaku was founded in 1716 during the Edo period in the [Ishikawa Prefecture](https://www.google.com/maps/place/Ishikawa+Prefecture,+Japanfirstname.lastname@example.org,135.6806427,8z/data=!3m1!4b1!4m5!3m4!1s0x5ff17e5ec1bc1aef:0x4bd43c138d189ab4!8m2!3d36.5946816!4d136.6255726), surrounded by the natural beauty of Hakusan City.
Hakusan City is known throughout Japan for its high-quality water and clean air. Its pure natural resources made it the first city approved by the Japanese government as a Geographical Indication for sake production.
Manzairaku has been exporting their sakes to other parts of Asia for years but are only now finally landing in the U.S thanks to our friends at [Sake Suki](http://www.sakesuki-llc.com/).
"Manzairaku" translates to “be happy always” (Manzai – always, and Raku – happy) and we will be following that suggestion now that we have our first sake brewery in the portfolio.