| Brand | Ryusei |
| Region | Hiroshima, Chugoku, Japan |
| Spirits Type | Sake |
| Spirits Style | Junmai Daiginjo |
| ABV | 16% / Rice Polishing: 50% |
Product details
Ryusei Junmai Daiginjo Nama “Yamada‑50” is crafted by Fujii Shuzo in Hiroshima’s storied sake‑brewing town of Takehara. This seasonal nama (unpasteurized) Junmai Daiginjo is made exclusively from premium Yamada Nishiki rice polished to 50%, and brewed using the labor-intensive kimoto method—a traditional starter process that enhances depth and mouthfeel. The Fujii family, now in their sixth generation, leverages pure Setouchi spring water and over 150 years of brewing heritage to produce a sake defined by its vibrant character and dedication to natural fermentation. As an unpasteurized expression bottled soon after pressing, Yamada‑50 retains a bright, youthful profile and nuanced complexity, staying true to Fujii’s philosophy that sake is “created by nature” rather than by man .
On the nose, expect enticing aromas of ripe banana and red apple, with hints of tropical fruit and a floral acacia bouquet. The palate offers a juicy, candy‑apple sweetness balanced by refreshing acidity and a subtle, yogurt‑like umami from the kimoto process. At 16% ABV with a moderate SMV and acidity, it’s rich but clean. Ideal pairings include delicate seafood—such as sashimi, oysters, lobster, and seabream—or light tempura, where its fruity brightness enhances sweetness and texture. It also shines as an aperitif alongside cheese or fresh seasonal fruit, and matches beautifully with dishes featuring citrus vinaigrette or mild herbs . Serve chilled (around 10–15 °C) in a wine glass or small porcelain cup to best enjoy its refined ginjo‑ka aromas and silky, round finish.
