Old Style Yamahai Genshu Sour Sake
When the classic yamahai process is used the lactic acid comes into existence more slowly, a bit of funky bacteria and even wild yeast cells inevitably make it into the moto as it develops. This gives rise to gamier, more unabashed flavor profile in the end.
From Toshiyuki Kiuchi: "Yes, it is quite unique product. Normally sake has only little bit acidity, so it feel quite sweet on the pallet. But this sake has new idea to add sourness. It is like mash sour. Sake is brewed by some yeast. One is Koji mold, and other is sake yeast. But also lactic acid yeast is other important factor. We controlled starting point of sake yeast little bit delayed, and we activated lactic yeast. It cause mash sour."
