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Nama Ginjo  | Miyasaka “Yamahai 50 Nama”
Miyasaka “Yamahai 50 Nama”
"Last Ride Home"


This edgy new label combines the vividness characteristic of nama (unpasteurized) sake with that unique marriage of acidity and depth achievable only through the yamahai brewing method.

Serving Recommendations

Yamahai 50 Nama’s vivacious balance of sweetness and acidity makes it a great pairing for sauerbraten and red cabbage. Also a friend of coq du vin and other dishes braised in wine. In Japan, it’s often served with beef tongue braised in sake and shoyu, or with deep-fried smelt in spicy vinegar.

Rice Variety: Miyamanishiki Alcohol Percentage: 16.0%
Acidity: 1.8 Polishing Ratio: 50%
Sake Meter Value: -1.0 Yeast: Alps