The Ryofu from Ryusei is a sensational sake only made in the summer. These are the last bottles remaining for this year's allocation, and it is one of the finest we have tried in this price range. The Sake here is made with hommage to tradition but with a modern twist. So refreshing and pure, this is just a joy to drink, and we have a limited amount remaining in stock.
Ryusei, founded in 1863 in Takehara, Japan, is one of the first sake producers that ever captivated us and was one of our initiations into the traditional style of Sake many years ago. We have a seasonal bottling today from Ryusei that we have never offered. We special ordered this a few months back after tasting with the brewmaster, and the bottles have finally arrived. Ryusei specializes in traditionally made Kimoto-style Sake, a labor-intensive process that uses natural yeast for fermentation, giving the wines excellent complexity and a touch of earth. The Ryofu is a particular style of Sake crafted for summer and has a very energetic and refreshing tang to it which is a flavor profile that is becoming ever-popular in Japan and pairs incredibly well with warm weather. This is a very light and dry Sake with excellent acidity made with Yamada Nishiki rice polished to 60% that has impressive focus and precision—showing notes of fresh-cut citrus, pure minerals, and an overall cooler profile, making it a summer delight, finishing on a delicious tangy citrus note that makes you want to have more. Ryofu is a Nama sake, meaning unpasteurized, giving it a bit more freshness while preserving the delicate aromatics lost during pasteurization heating. Since Ryusei specializes in the traditional Kimoto style, pasteurization would destroy a lot of the delicate complexity of this Sake. While wine has Rose for summer drinking, Sake has Ryofu. This is a rare find, and we have a few cases of some of the only bottles available in the USA, and it is highly recommended.