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a strain that hadn’t been used for 150 years
it gives a fresh
this sake produces a fine
And even though it is the most affordable of their lineup
Ryusei - Yamada 50 - Nama outside-japan a strain that hadn’t beenSweet, 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.
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