Shiokawa Sake Brewery


720ml abt. US$43, (SG$58)

*Shipping costs included (campaign benefit applied).
* Tax not included.


The sourness that cleanses the palate of meat fat perfectly suits the taste of a steak.

Cowboy Yamahai is popular in the United States for its rich taste that complements steaks, a symbol of the American Spirit. Brewed in the traditional Yamahai method (yamahai-jikomi), it has a tinge of acidity that is rare in conventional sake and a slightly high alcohol level that cleanses the palate of meat fat. The characteristic soft refreshing taste derived from the brewing method adjusts and balances well with steaks. This is a new type of sake made for meat dishes.


A rich taste produced by the Yamahai method for steak restaurants in the United States

When Mr. Beau Timken, the owner of True Sake, a liquor store in the United States specializing in sake, visited Japan in 2011, he loved the taste of Negaibito Yamahai Junmai Ginjo, and approached the brewery about importing their sake to the United States as soon as possible. This is the background story to the commercialization of Cowboy Yamahai. The taste was adjusted to be sold to steak restaurants in the United States as it suits meat dishes, and the sake was named Cowboy Yamahai. This was produced especially for the United States at the beginning, but it is now available in Japan as the number of enthusiastic fans grew in Japan.

Brewery's commitments

Brewery's commitments Brewery's commitments

Kimoto Yamahai Zukuri

Cowboy Yamahai is made using the traditional brewing method kimoto yamahai zukuri. In addition to koji mold and yeast used in common sake making, this method uses the activation of lactic acid bacteria and nitrate-reducing bacteria. The complicated brewing process produces a sour, rich flavor and quality with a complex taste that is comparable to meat dishes. Enjoy a marriage of meat and sake, which is different from that with red wine.

Named by a prominent person

Named by Mr. Beau Timken, who is one of the judges of the IWC (International Wine Challenge), and prominent in the sake industry. He is the owner of True Sake, the first store in the United States to specialize in local sake. The name Cowboy Yamahai comes from the quality of this sake that suits meat dishes and the determination to develop the American market.

Stylish bottle design like a wine bottle

Striking design of the black label with a golden silhouette of an Angus cow on the black bottle. The bottle is designed to look like a wine bottle, instead of an ordinary sake bottle, because red wines are commonly consumed in steak restaurants. The silhouette of a cow is to remind everyone of the greatness of this sake in complementing meet dishes. This sake is attracting more attention from overseas markets, and restaurants in the United States that didn't have sake on their menu have started serving this.

Various ways to enjoy

A rich, dry taste with a gorgeous aroma. You never get bored with Cowboy Yamahai because it tastes beautifully when it is served chilled or heated. Yamahai on the rocks with lime, which is made with a few drops of lime juice, is also nice. Cowboy Yamahai Tender with 14.5% alcohol content is exported to Asian countries as a sister of Cowboy Yamahai, with 18.5% alcohol content.

Brewer's recommendations

Brewer's recommendations

Room temperature is recommended to emphasize the taste of meat dishes.

You can enjoy a variety of tastes depending on the occasion. It tastes beautifully on the rocks, chilled or heated. Room temperature is highly recommended when you have this with meat dishes such as a steak and meat patty.

*Confirm the actual product price when paying as the yen price is converted to the local currency.

Basic product information

Sake rice Sake rice harvested in Niigata
Polish rate 60%
Sake Meter Value 3.5 Sake Meter Value 3.5


*Confirm the actual product price when paying as the yen price is converted to the local currency.


  • Gold Medal, LAIWC 2012 (USA)
  • 1st Prize in Niigata, Sakaya Taisho 2012 (Japan)
  • 2nd Place, the Japan National Beverages Review Committee (Japan)
  • Best of Class, LAIWC 2016