The Tajima Brewery specializes in the “yamahai” method of making sake. Most breweries stopped using this method in the early 1900’s but revived their use of it recently with specialty releases. The traditional “yamahai” method takes three times longer than the modern method, “sokujo”, but it gives the sake a layered, complex flavor and style. Because the Tajima’s never stopped, but only continued refining this technique, their yamahai is nuanced and elegant.

The Tajima Brewery is located 15 miles inland from the Sea of Japan in the Momozono area of Fukui City in Fukui Prefecture. Fukui is south of Ishikawa and Toyama: together, the three prefectures comprise the Hokuriku district which acts as a fish, sake and good belt to the Kansai and Kanto areas.

Tasting Note

On the nose, this sake shows banana and toffee. On the palate, it is fruity with notes of pear and lychee.

Technical Data
RICE: Koshi no shizuku (from Fukui)
ABV: 15 -16%
SHUBO: Yamahai
PASTEURIZATION: Once, in bottle
Unique Selling Points
  • Founded in 1849, the Tajima Brewery specializes in the production of yamahai sake.
  • The traditional yamahai method takes 30 days instead of 10 days as in the modern method, but it gives the sake a layered and complex flavor and style.
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