ABV
15.5%
Body
medium-full
Sweetness
dry
Price
mid-range
Chiebijin Yamahai Junmai
치에비진 야마하이 준마이
Sake / Traditional-Starter and Special-Process Sake — Oita, Japan
A drink with enough weight to stay present at the table.
Leaves more weight on the palate
Helps richer or fried foods feel less heavy after each bite
Slower dinners, richer food, and evenings that want more focus
medium-full body gives the pairing its weight
dry sweetness changes how salt, fat, and spice land
rice, lactic, umami are the leading flavor cues to follow
INTERPRETATION
What this drink feels like in plain language
Not the kind that disappears quickly; it keeps some weight and presence on the table.
FIT
Who it fits
- • People who want more presence, depth, and a slower pace
- • People who prefer a cleaner, drier finish over sweetness
CAUTION
Who may want to be careful
- • People who get tired quickly from heavier textures
SCENE
When it works especially well
- • Slower dinners, richer food, and evenings that want more focus
What to Eat with Chiebijin Yamahai Junmai?
Here are the food directions that fit Chiebijin Yamahai Junmai based on aroma and texture cues.
Current analysis layers: 0 volatile and 0 nonvolatile compounds.
PAIRING CUE
Raw seafood
PAIRING CUE
Clean steamed dishes
PAIRING CUE
Fine umami
WHY IT WORKS
- • Helps richer or fried foods feel less heavy after each bite
Check regional availability
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EDITORIAL NOTE
Our take
Utility-first bottle intelligence for food pairing, dinner planning, gifting, and regional availability checks. Start with the taste shape, then move to where it fits.
ABV
15.5%
Body
medium-full
Sweetness
dry
Price
$$$mid-range
Flavor Profile
Taxonomy
Traditional-Starter and Special-Process Sake
Kimoto, yamahai, nama, genshu, koshu, nigori, and sparkling process-driven branches.
Category Taste Grid
Sake markers
Representative Compounds
Traditional-Starter and Special-Process Sake
- lactic_acid - kimoto and yamahai depth marker
- amino_acids - savory concentration
- sotolon - aged koshu nutty note
- carbon_dioxide - sparkle in refermented or sparkling sake
Sake
- ethyl_caproate - apple and melon ginjo aroma marker
- isoamyl_acetate - banana-like ginjo aroma marker
- succinic_acid - umami and depth in sake palate structure
- lactic_acid - freshness and stability, especially in kimoto and yamahai contexts
- amino_acids - savory weight and food affinity
- glucose - sweetness body and mouthfeel balance
Legal and Protected Name Context
Traditional-Starter and Special-Process Sake
Protected names
Country: Japan
Authority: National Tax Agency
Law: process terms layered on top of base sake standards
Focus: nama, nigori, koshu, sparkling, kimoto, and yamahai descriptive labeling
Sake
Protected names
Country: Japan
Authority: National Tax Agency
Law: Liquor Tax Act and special-designation sake standards
Focus: seishu classification, polishing thresholds, junmai/ginjo/daiginjo/honjozo naming
Country: Japan
Authority: GI system for alcoholic beverages
Law: Geographical Indication protections for Japanese sake regions
Focus: protected origin names such as Yamagata and Hakusan
Read this bottle in context
Chemical Profile
Volatile Compounds (0)
Chemical layer details are not yet published for this page.
Nonvolatile Compounds (0)
Chemical layer details are not yet published for this page.
Frequently Asked Questions
What food goes well with Chiebijin Yamahai Junmai?
Chiebijin Yamahai Junmai pairs well with foods that share aroma cues such as rice, lactic, umami. The medium-full body and dry sweetness help it land well with savory, richer dishes.
What does Chiebijin Yamahai Junmai taste like?
Chiebijin Yamahai Junmai is a Sake in the Traditional-Starter and Special-Process Sake family with 15.5% ABV. Expect a medium-full body, dry sweetness, and flavor cues such as rice, lactic, umami, grain, earthy.
How much does Chiebijin Yamahai Junmai cost?
Chiebijin Yamahai Junmai usually sits in the mid-range price range for Sake. Actual shelf price varies by retailer and region.