Ishikawa Craft, Yamahai Tradition
Shata Shuzo has brewed Tengumai sake in Hakusan City, Ishikawa Prefecture using Gohyakumangoku rice polished to 60% and the traditional yamahai jikomi method, which relies on naturally occurring lactic bacteria rather than added lactic acid for a slower, wild fermentation.
Izakaya and Hot Pot Pairing
The rich, earthy character and buttery, umami depth typical of this Tengumai Yamahai Junmai sake make it a versatile match for nabe hot pot, miso based dishes, grilled fish, and yakitori, giving SF Bay Area restaurant izakaya and sake programs a reliable, food friendly pour.
