This is the only aged sake produced by Shirasugi brewery and his solid and bodied rice aromas will accompany raw fish, asparagus, mushrooms and firm cheese perfectly.
This Yamahai sake was developed from an idea of Mr. Nakashima (Rice Farmer and Kurabito at Shirasugi) of using the best table rice variety: Koshihikari that he would personally grow without the usage of pesticide and chemical fertilizer and in the most Bio way possible. As a side note, this is also the rice they eat daily at the brewery.
The word Gachaman refers to the Gachaman Economy of the mid 50’s to the mid 60’s where the textile industry in the Tango region was booming. It was said that weavers would become rich at every turn of their loom, that gold coins would appear. This sake was brewed on the reminiscent sentiments of that golden age period.