Junmai • Pure Rice Sake
Yamahai • Traditional yeast starter
Muroka • No charcoal filtration
Nama • Unpasteurised
Genshu • Undiluted
Rice: Wataribune, Yamada Nishiki
Yeast: Natural wild
Polish rate: 55%
What you can expect:
Furosen sakes are made in the most time-consuming way imaginable. The brewers wait for yeasts and lactobacilli to arrive naturally. They ferment slowly, and they press the sake not with machinery but with rocks and gravity. This sake uses heirloom rice varietal wataribune - hard to grow but delicious to drink.
Serve cool, not cold.