The depth of Yamahai and the clarity of Daiginjo—two techniques Naohiko Noguchi spent decades refining, brought together in a single sake.

Noguchi Naohiko Sake Institute Yamahai Junmai Daiginjo Yamada Nishiki 2020 Vintage combines two defining elements of Naohiko Noguchi’s brewing career: Yamahai brewing and Daiginjo craftsmanship.

Made with Yamada Nishiki rice from Hyogo Prefecture polished to 50%, it brings together the deep umami and elegant acidity associated with Yamahai and the refined aroma and transparency of Daiginjo. The character of the 2020 vintage has also gained additional complexity through maturation.

Noguchi Naohiko Sake Institute｜Brewing in Kanagaso, Komatsu

Noguchi Naohiko Sake Institute is located in Kanagaso, Komatsu City, Ishikawa Prefecture, where sake is brewed with underground water flowing from sacred Mount Hakusan.

At the center of the brewery is master toji Naohiko Noguchi, one of the most influential figures in modern Japanese sake.

Noguchi entered sake brewing at the age of 16 and became a toji at 28. Over the decades, he played an important role in preserving and revitalizing Yamahai brewing while also helping to expand the presence of Daiginjo sake in the wider market.

Holder of the Important Intangible Cultural Property “Ginjo Brewing”

In October 2026, Naohiko Noguchi was officially recognized as a holder of the Important Intangible Cultural Property “Ginjo Brewing”, making him the first sake toji to receive the designation commonly known in Japan as a “Living National Treasure.”

The recognition reflects more than 70 years devoted to sake brewing, as well as his contribution to refining Ginjo techniques and passing that knowledge on to future generations.

This Yamahai Junmai Daiginjo Yamada Nishiki 2020 brings together two of the techniques that define Noguchi’s career—Yamahai brewing and Ginjo craftsmanship—making it a particularly symbolic expression of his long brewing history.

Yamahai｜A technique refined since the 1960s

Yamahai brewing is inseparable from Naohiko Noguchi’s identity as a brewer.

He began studying and refining the method in the 1960s, making it a central part of his approach to sake.

Yamahai develops the starter through a process that relies on naturally occurring lactic-acid bacteria, building a strong fermentation base. The resulting sake can show substantial umami, complexity and a firm, elegant line of acidity.

Bringing Yamahai and Daiginjo together

The defining idea behind this sake is the combination of Yamahai’s depth with the refinement of Daiginjo brewing.

The Yamahai side contributes rich umami and structured acidity, while the Daiginjo approach brings a polished aroma profile and a clearer, more transparent texture.

Rather than emphasizing power or fragrance alone, the sake balances both, allowing richness and precision to coexist in the same glass.

Hyogo Yamada Nishiki polished to 50%

The rice is Yamada Nishiki from Hyogo Prefecture, polished to 50%.

As one of Japan’s most highly regarded sake rice varieties, Yamada Nishiki provides the structure for a sake that retains depth of flavor while maintaining the refined profile expected from Junmai Daiginjo.

The alcohol content is 18%, giving the sake notable concentration and presence alongside its more delicate aromatic elements.

2020 Vintage｜Maturation brings caramel and nutty complexity

The 2020 vintage is not defined only by its original freshness. Time has added another layer to its character.

The brewery describes a smooth, rich texture reminiscent of custard cream, together with subtle caramel and nut-like aromas.

These mature notes deepen the umami and acidity of the Yamahai base, giving the sake a more layered profile than a purely fruit-driven Junmai Daiginjo.

The sake featured at the heart of the documentary “NOGUCHI”

This Yamahai Junmai Daiginjo Yamada Nishiki 2020 Vintage is also the sake featured at the heart of the documentary film “NOGUCHI”, which follows Naohiko Noguchi and his brewing life.

By bringing together Yamahai and Daiginjo—two techniques that shaped his career—the bottle serves as a particularly direct expression of Noguchi’s long pursuit of sake craftsmanship.

Noguchi Naohiko Yamahai Junmai Daiginjo Yamada Nishiki 2020 Vintage

Japan｜Komatsu, Ishikawa｜Noguchi Naohiko Sake Institute｜Yamahai｜Junmai Daiginjo｜Hyogo Yamada Nishiki｜50% Rice Polishing Ratio｜18% ABV｜2020 Vintage｜750ml

A Junmai Daiginjo that combines Yamahai brewing, refined by Naohiko Noguchi since the 1960s, with the precision of Daiginjo craftsmanship. Deep umami and structured acidity meet refined aromatics and clarity, while maturation adds subtle caramel and nutty complexity.

Available at IMAMI

IMAMI offers selected Japanese sake from producers including Noguchi Naohiko Sake Institute, alongside rare wine and whisky. For current availability, please visit IMAMI Ginza, IMAMI Shinsaibashi, or contact us.

Please note that availability of rare bottles may change without notice.