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Yamahai BYx


Developed in the early 1900s, Yamahai is a traditional technique used to start a batch of sake that relies on the naturally occurring, ambient yeast, lactic acid and bacteria in the brewery to kick start fermentation. The result is a flavor profile that is complex, wilder and gamier than other sake. This will be the inaugural batch of Brooklyn Kura sake brewed using the Yamahai method.

In the name BYx Yamahai, BYx refers to the brewing year, and in the coming years Brooklyn Kura hopes to serve new iterations, all of which will have different flavor profiles based on the naturally occurring ambient yeast, lactic acid, and bacteria found at the brewery at any specific time.