Ryusei “Yamada 50” Nama

Sweet, 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.