Cowboy Yamahai was released as a symbol of the American spirit. Cowboy Yamahai complements meat because it has a tinge of acidity that is rare in conventional sakes and it has a slightly high alcoholic level that cleanses the palate of the meat fat. Yamahai also complements meat because of its soft refreshing taste that adjusts and balances well with steaks. It has a gorgeous, fruity fragrance and when served slightly chilled or on the rock, it is very refreshing and revives you when are feeling dry, tired, or hot. Yamahai can also be enjoyed with slices of lime, and a dash of soda will enhance its subtle taste. Mr. Beau Timken, who handles alcoholic beverages in the U.S.A., is the owner of True Sake, the first store in the U.S.A specializing in sake. Cowboy Yamahai perfectly matches meat dishes and is the pioneer in the American market. Angus beef is proud to have a 40% share of the American meat market and the silhouette of an Angus cow on the Cowboy Yamahai label helps customers associate this sake with delicious beef dishes. This sake will introduce, widen and create more demand for sake in steak houses where previously it wasn't drunk.

• Country of origin: Japan.
• Brand name or name of chateau: Cowboy Yamahai.
• Alcohol % by volume: 18.5.
• Junmai Ginjo Genshu.
• The introduction of Cowboy Yamahai in the U.S.A.
• Rice polishing ratio: 60%.
• Sake meter value: +3.5.
• Concentration of acid: 2.
• Concentration of amino acid: 1.5.
• Volume: 720mL or 300mL.