Ryusei - Yamada 50 - Nama outside-japan this sake produces a fine

this sake produces a fine

This sake warmer was specifically made from tin which is known for its ability to mellow whatever sake it holds

Each sip envelopes the palate in slightly sweet mango and honey flavors that balance well with the light dryness

they use Iwai rice more than any other brewery

a strain that hadn’t been used for 150 years

Ryusei - Yamada 50 - Nama outside-japan this sake produces a fineSweet, refined and a little tart, sipping this seasonal junmai daiginjo is like biting into an adult candy apple. First, an aroma akin to young bananas and red apples lures you in. Bottling immediately after pressing allows the sake to maintain a fresh, juicy acidity. The traditional, labor intensive kimoto method used to brew it imparts a yogurt like flavor, and its youthful sweetness is balanced by a touch of bitterness.