Classifications
Junmai • Pure Rice Sake
Yamahai • Traditional yeast starter
Muroka • No charcoal filtration
Nama • Unpasteurised
Genshu • Undiluted
Specifications
Rice: Yamada Nishiki
Yeast: Natural wild
Alcohol: 17%
Polish rate: 59%
Alcohol: 17%
Year: 2024 (720ml)
What you can expect:
Uehara Shuzo doesn't cut corners. They polish rice in-house, use the slowest traditional starter (yamahai), rely on nature for yeasts, and on gravity for gentle pressing using a technique called Tenbin Shibori.
After 28 days of fermentation and three days of slow pressing, master brewer Isao Uehara adds a little mash back into the mix to create this lightly cloudy version of his flagship Furosen brews.