Uehara Shuzo - Furosen Kioke

Uehara Shuzo - Furosen Kioke

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Junmai • Pure Rice Sake
Ginjo • Rice polished to 60% or less
Yamahai • Traditional yeast starter
Muroka • No charcoal filtration
Nama • Unpasteurised
Genshu • Undiluted


Rice: Tamazakae
Yeast: Natural wild
Alcohol: 17.2%
Polish rate: 55%
Format: 720ml

Kioke means ‘wooden’ in Japanese, and traditionally cedar was the main material used in sake making tanks. Brewing in these tanks allows for better temperature control during fermentation and the untreated character of raw cedar gives a hint of sweet wood in the fragrance & on the palate.

For this sake, Uehara Shuzo has gone back to the roots. Brewed in cedar, using local Tamazakae rice and the traditional, slow-fermenting yamahai method.  

What you can expect:

Delicate spice, white flowers and pear on the nose. Medium bodied, the palate has a hint of pear, a mineral backbone and a fine grip of acidity.

Serve cool, not cold.

About Uehara Shuzo | Shiga Prefecture

Uehara Shuzo was founded in 1862 and is located in Takashima on the North-western side of Lake Biwa. The current Kuramoto (Brewery Owner) is Isao Uehara and he is the 7th generation to run Uehara Shuzo.

Shiga is known for its pure water and the streets of Takashima are lined with fresh water canals and this natural spring water flows into the brewery for their sake brewing. The brewery produces about 80% of its sake from locally grown Shiga rice. Rice is only brought from other prefectures when it is not grown locally. All rice polishing is done in-house by Uehara Shuzo as Uehara-san believes that polishing the rice yourself allows you to monitor the humidity in the grain and that in turn means you can brew better sake.

These 7th generation family brewers have gone back to producing more of their sake each year without any additional cultivated yeasts and they use traditional brewing methods where possible.  They have also revived the tradition of using wooden casks for fermenting most of their sake as they believe it provides better insulation for cold and heat rather than metal which reacts more rapidly to ambient temperature changes.  The brewery also utilising the pressing technique ‘Tenbin Shibori’ (Wooden beam pressing) for all of the sake they produce.  This wooden press takes 3 days to gently press the sake rather than the 12-18 hours it would take if they used a modern Yubata mechanical press.

With such attention to detail these are truly some of the finest sake being made in Japan today.