Shout out to Jeremy Eubanks and Martin Beally for some great information on the California wine scene shifting in the 1990s. Take a look at the discussion here if you missed it!
This week: Sake
What is yamahai sake and how does it differ from other brewing methods?
If you haven't already, definitely take a look at the Sake Expanded Guide, definitely a plethora of great information there about yamahai sake and beyond.
I've seen it used for a range of things, from uni, caviar, and fermented crab, to rice and white truffles. There's another degree of umami and savory tones that really spring from yamahai style sakes, and this is interpreted and used in a number of ways depending on the producer.