Ryusei, founded in 1863 in Takehara, Japan, is one of the first sake producers that captivated us and was our initiation into the traditional style of Sake many years ago. We have a seasonal summer bottling today from Ryusei that we special ordered at the beginning of the year and it just arrived from Japan earlier this week. Ryusei specializes in traditionally made Kimoto-style Sake, a labor-intensive process that uses wooden hammers to mash rice in buckets with natural yeast for fermentation, giving the finished product more complexity and dimension. Ryofu is a particular style of Sake crafted for summer and is very light, refreshing, and energetic, with a fantastic citrusy acidity that is perfect for warmer weather. This style has become popular in Japan, and only over the last few years has this more refreshing style gained popularity. Made with Yamada Nishiki rice polished to 60%, it has impressive focus and precision—showing notes of fresh-cut citrus, pure minerals, and just a touch of sweetness to round it out. Overall, it shows a refreshing profile, making it a summer delight, finishing with a delicious tangy citrus note that leaves your mouth watering for more. Ryofu is also a Nama sake, meaning unpasteurized, which keeps amplifying the purity and freshness while preserving the delicate aromatics lost during the heating process of pasteurization. Since Ryusei specializes in the traditional Kimoto style, which is very complex and intricate, pasteurization would mute a lot of the expression and freshness. Also, because this is unpasteurized, you always want to make sure that you are getting the most recent batch, which we have here today. While wine has Rose for summer drinking, Sake has Ryofu and is truly a delight to drink by itself or with lighter fare, and isn't exclusive to just Japanese cuisine pairing with mild cheese or cured meats, vegetables, and, of course, very good with something like yellow tail tuna. This is a rare find, and we have a few cases of some of the only bottles available in the USA. It is highly recommended for the experienced or those wanting to dive a bit deeper into the world of fine Sake.
Ryusei Ryofu Nama Junmai Ginjo 720ml
Ryusei Ryofu Nama Junmai Ginjo 720ml
Ryusei, founded in 1863 in Takehara, Japan, is one of the first sake producers that captivated us and was our initiation into the traditional style of Sake many years ago. We have a seasonal summer bottling today from Ryusei that we special ordered at the beginning of the year and it just arrived from Japan earlier this week. Ryusei specializes in traditionally made Kimoto-style Sake, a labor-intensive process that uses wooden hammers to mash rice in buckets with natural yeast for fermentation, giving the finished product more complexity and dimension. Ryofu is a particular style of Sake crafted for summer and is very light, refreshing, and energetic, with a fantastic citrusy acidity that is perfect for warmer weather. This style has become popular in Japan, and only over the last few years has this more refreshing style gained popularity. Made with Yamada Nishiki rice polished to 60%, it has impressive focus and precision—showing notes of fresh-cut citrus, pure minerals, and just a touch of sweetness to round it out. Overall, it shows a refreshing profile, making it a summer delight, finishing with a delicious tangy citrus note that leaves your mouth watering for more. Ryofu is also a Nama sake, meaning unpasteurized, which keeps amplifying the purity and freshness while preserving the delicate aromatics lost during the heating process of pasteurization. Since Ryusei specializes in the traditional Kimoto style, which is very complex and intricate, pasteurization would mute a lot of the expression and freshness. Also, because this is unpasteurized, you always want to make sure that you are getting the most recent batch, which we have here today. While wine has Rose for summer drinking, Sake has Ryofu and is truly a delight to drink by itself or with lighter fare, and isn't exclusive to just Japanese cuisine pairing with mild cheese or cured meats, vegetables, and, of course, very good with something like yellow tail tuna. This is a rare find, and we have a few cases of some of the only bottles available in the USA. It is highly recommended for the experienced or those wanting to dive a bit deeper into the world of fine Sake.
