At the beginning of the Taisho era, in the 1910s, Kinichiro Kagi, a prominent researcher at the Institute for the Study of Fermentation Processes, was invited to the brewery to develop a new production method. For the first time, the "Kagi Shiki" was used, a technique that lays the foundation for the Yamahaï method. This is the end of the harassing work of batonnage practiced until then, and the invention of the method Yamahaï (abbreviated yama orishi haïshi = the end of batonnage) is a revolution for brewers. The conditions of fermentations are such that they allow the concentration of lactic acid to increase naturally, without resorting to mechanical movements. One hundred years later, the seventh generation of producers continues to perpetuate this know-how through Yamahaï sakes of remarkable quality.