Ryusei - Yamada 50 - Nama outside-japan they use Iwai rice more

they use Iwai rice more than any other brewery

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

This “Hanayaka” version

And even though it is the most affordable of their lineup

This nigori’s rich

Ryusei - Yamada 50 - Nama outside-japan they use Iwai rice moreSweet, 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.