Koganesawa Yamahai Junmai is savoury and full-bodied, with rich umami notes that nod to shiitake broth, roasted nuts, and a touch of soy. The signature yamahai funk is there - but elegant, not overpowering. It finishes dry, with a refreshing acidity that balances the depth. Best served warm or room temp to bring out its rustic charm.

In the heart of Miyagi Prefecture’s Toda District, Kawakei Shoten has been brewing sake since 1918, with a quiet confidence and deep respect for tradition that comes from over a century of doing things the right way. This family-owned kura (brewery) keeps its focus sharp and its production small, prioritising quality over quantity and letting time, patience, and nature take the lead. Their speciality? The yamahai method - a traditional, slow-fermentation style that unlocks bold, umami-packed flavours and layered complexity. With access to Miyagi’s famously pure water and a commitment to using local rice, Kawakei crafts sake that reflects its roots: honest, grounded, and full of character. Run by Masanao Kawana and his daughter Yuri, they produce small volumes of sake that have real character. If you're looking for a sake with soul - something savoury, textured, and deeply food-friendly - Kawakei Shoten should be firmly on your radar.