Bold, high acid, and brash. Aromas of caramel, deep flavors of banana bread, black walnut with a finish of allspice. This is Brooklyn Kura’s take on the classic Yamahai brewing method, a process where sake naturally develops its own lactic acid over the course of 2 weeks.
“Our first yamahai is a bit of a cultural mashup. The traditional yamahai method is used for the shubo, but the yeast is pitched with a Norwegian farmhouse yeast ring called a gjærkrans.
Our 3~ year old sake brewery in Brooklyn is pretty industrial looking and we certainly lack the generations-old wooden beams laden with a century of ambient yeasts. Hanging this ring in the moromi room is our way of capturing a little of the essence of Brooklyn Kura. The "BYx" (toji from Nanbu Bijin Brewery actually came up with the name) refers to Brewing Year x, meaning we expect this sake to change as the composition of yeasts changes on the ring over time.”
From the brewmaster
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