Ryusei Junmai Ginjo Kimoto Nama Genshu Natsuzake "Ryofu"

In kuramoto Fujii’s writing, it's clear he is deeply driven to communicate the senses and 
emotions of growing up in a town nestled between ocean and mountain, raised among 
windy rice fields and clouds of steam floating through the old brewery. There is a tension between childish notes of pink chewing gum and an exuberant greenness, like a field of chervil or standing in a muddy rice field. I get hints of juicy tangerine, and something sophisticated it's difficult to put my finger on...like a crisp apple cut with a sushi knife, something gentle and easy but also honed-in and intentional.

As new kuramoto Fujii-san experiments with the brewery’s methodology, including its approach to natsuzake (like many others, they are leaning toward single pasteurization instead of nama-nama) quieter, more philosophical updates like ambient yeast and kimoto wild bacterial starters are being incorporated into classic products like Ryofu (涼風- cool breeze). Yeast for one has an enormous bearing on flavor profile: you want banana notes? Ferment #7 at moderate temps. Strawberry, melon and fennel? #1801 at cold temps. It’s impressive to me that Ryusei relinquished this control when natsuzake is often so aromatic and fruity-- so designed, so planned. 

[Summer '25 4pk + 2pk club selection]

From the brewer:
Taking advantage of the elegance and delicacy of Yamada Nishiki, it is a summer-only raw sake with a refreshing acidity and gentle umami. I finished it with a cool and transparent flavor profile that fits well even in the hot season. The fragrance is gentle and refreshing, reminding me of citrus. The supple acid that nurtures the soft water of Takehara gently supports the contours of the taste. The aroma is modest and refreshing, and when cooled, the sharpness and lightness stands out; as the temperature rises, the sweetness and umami broaden. It is a classic summer sake that gently soothes a waning appetite.