Flavor and brand vision
Yachiyo Shuzo is dedicated to local production for local consumption. They have been growing their own rice for over ten years, and work with other local breweries to produce sake within the Hagi Geographical indication.
Techniques and style
Yachiyo’s brewing is very small scale, and is handled by a team of less than five. Current brewery/owner Kumiko Kaba returned to her family brewery only recently, and is now working to modernize the facilities to allow for more premium production.
All of the rice Yachiyo uses is grown on their own fields, within sight of the brewery in Hagi city.
Recommended temperatures and pairing
Yachiyo is a full flavored Hagi sake, so it does well at a range of temperatures, although daiginjo classes do best below room temperature.