Joyo - Yamadanishiki Smooth & Dry Rich texture and bold umami

Rich texture and bold umami flavors are expressed by experimental brewing methods including one year of bottle aging

Tsukasabotan “Yuzu” makes for a delicious aperitif and pairs with dishes containing squeezed citrus fruit

generally between September and November

vibrant flavors to your table

which creates a more layered depth of flavor

Joyo - Yamadanishiki Smooth & Dry Rich texture and bold umamiCompared to Joyo Aiyama, the sweetness of Yamadanishiki is a touch richer, but its expressive fruitiness is reined in by the brands signature minerality. The skillful use of astringency creates a sharp, focused finish without the bite. In a single sip, you get a full arc of flavor evolution featuring notes of pineapple and grape. Expertly balanced, this junmai ginjo keeps you reaching for another glass.