Traditional but not bound by tradition, Shiokawa-san’s curiosity and scientific approach to brewing results in constant experimentation to make better sake year after year. This brewery is truly a family business, with only three employees: Shiokawa-san, his wife, and his cousin. Although Shiokawa-san first attempted making yamahai 14 years ago as an experiment, the demand for his yamahais have increased to the point where yamahai is now the majority of his total sake production.


Cowboy Yamahai

This undiluted brew is fit for a cowboy – made in the ancient Yamahai style, loaded with umami, and pairs beautifully with meat.

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Trade Materials