米宗 山廢仕込純米 夢吟香 若水

【Komesou Yamahai Junmai Yumeginka & Wakamizu】
Stored at room temperature

Komesou is a regional sake brand made by Aoki Shuzo in Aisai, Aichi. Known for its yamahai and kimoto styles, it has a strong following among experienced sake drinkers who favour fuller, more robust flavours. In recent 2025–2026 reviews, its yamahai and kimoto expressions frequently receive scores of4.5–4.9, reflecting their popularity among enthusiasts of richly flavored sake.

Made with 100% Aichi-grown Yumeginka and Wakamizu, polished to 70%, this sake centres on yamahai brewing, no added cultured yeast and full fermentation. Rather than polishing away the rice’s character, it allows umami to develop fully, then maintains definition through a dry finish.

“No added yeast” does not mean fermentation without yeast: no cultured yeast is added, allowing brewery-resident yeast to drive fermentation. “Full fermentation” describes Komesou’s commitment to thorough fermentation, balancing rice umami with a defined finish.

Rice flavour and deep umami form the core of a substantial palate, without relying on pronounced sweetness for weight. Umami unfolds fully through the middle, supported by acidity that gives the flavours structure. The palate then turns dry, closing cleanly while retaining a clear impression of rice in the aftertaste.
A full-flavoured, dry style.

It shares the same rice varieties, 70% polishing ratio and yamahai, no-added-yeast fermentation approach as Komesou’s 2020 Autumn Sake. The two make an engaging side-by-side tasting, revealing different expressions of rice umami, acidity, texture and mature flavour within a shared brewing foundation.

Serving temperature
At room temperature, approximately 18–22°C
Serving chilled is not recommended, as it can mute the sake
Or gently warmed to 40–45°C