Brooklyn Kura "BYx Yamahai" Nama Yamahai Sake Limited Release
“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.”
Rice: Yamada Nishiki milled to 50% (Koji), Calrose milled to 60%
Sake Meter Value: +5
Bold, high acid and brash. Aroma of caramel, deep flavors of banana bread, black walnut with a finish of allspice.
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.
Fermented using a gjærkrans yeast-infused ring that hangs over the fermenting tank.