Saika "Yamahai Junmai"

The Story

Saika Yamahai Junmai comes from a brewery with an unusual origin story: Kokonoe Saika started as a vinegar producer. Founder Toyokichi Saika believed that the best vinegar required high-quality sake kasu (sake lees) as its base, so in 1934 he began brewing sake to supply his vinegar operation, and to give people something delicious to drink alongside it. This yamahai is a direct expression of that philosophy: a sake built for the table, with the depth and acidity that the traditional yamahai method is known for, and a deep connection to the brewery's vinegar-making roots.

Tasting Profile

Aroma: Elegant and understated, with the subtle complexity you'd expect from a yamahai.

Palate: Profound and layered, with a rich umami character balanced by the yamahai driven higher acidity. Depth without heaviness.

Finish: Smooth and satisfying.

Serving & Pairing

Serving Temperature: Extremely versatile! Chilled, room temperature, or warmed all work beautifully.

Food Pairings: Given the brewery's vinegar heritage, this sake is a natural with dishes that have a little acidity. Think vinegared rice, pickled vegetables, or anything with a splash of ponzu. It also loves rich, umami-forward foods like grilled meats, aged cheeses, or earthy mushroom dishes.

Why We Love It

We love this bottle AND the story behind it equally. A vinegar maker who started brewing sake to make better vinegar and ended up making incredible sake worth drinking on its own. That's the kind of unexpected origin that makes the sake world so interesting. The yamahai method adds complexity and structure, and the result is a food-friendly, endlessly versatile bottle that punches well above its weight class.

Specs

About the Brewery: Kokonoe Saika
Kokonoe Saika is a rare brewery that produces both sake and vinegar, and the vinegar actually came first. Founded in 1908 in the city of Kinokawa in northern Wakayama Prefecture, the company was built on founder Toyokichi Saika's belief that the best vinegar required high-quality sake kasu (lees) as its primary ingredient. To ensure a consistent supply, he began brewing sake in 1934, with the goal of providing Japanese tables with both good vinegar and good sake. That dual mission continues today, and the brewery even produces a red vinegar made from the kasu of this very sake.