Yamahai refers to an older-fashioned, slow brewing method where lactic acid is allowed to form naturally, as opposed to added in, in the meantime causing the sake to form layers of complex, earthy flavors and a light astringency. Only pure rice, Yuzu juice and a little sugar are added.

Shake before pouring.

Miyakobijin Shuzō is located on Awajishima (Awaji Island), a place referred to in ancient Japanese texts as a land of abundance. Tōji (master brewer) Yamauchi Kunihiro excels in making sake that brings out ricey earthy tones, which give his sake great depth and complexity.