The traditional Japanese brewing method known as Yamahai is now practiced by only a few breweries, and its techniques are at risk of being lost. This sake was crafted by Yoshikazu Kondo, the last remaining master brewer of the Ojika Toji group, who is committed to preserving the Yamahai tradition. No shortcuts or modern simplified methods were used. Instead, the fermentation relies on wild yeast that has lived in the KUNCHO brewery for hundreds of years. It features a sweet, banana-like aroma, a rich depth of flavor unique to Yamahai, and a pleasant, lingering finish. A masterpiece that brings traditional taste into the modern era. No need for many words. Just try it and see for yourself.