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Furousen (Furosen) Junmai Ginjo (pure rice ginjo) made with the Yamahai method, Kame no O, unfiltered raw sake

Furousen (Furosen) Junmai Ginjo (pure rice ginjo) made with the Yamahai method, Kame no O, unfiltered raw sake

滋賀県／上原酒造

Made with Kame no O rice grown under contract in Aomori Prefecture, it has a rich aroma reminiscent of cooked rice, a refreshing feeling like green grass, and a grain-like aroma.

The characteristics of Yamahai and the sake rice "Kame no O" are evident, with a unique acidity and a clean sourness reminiscent of white wine or sake made with white koji.

Specific name, etc.: Yamahai Junmai Ginjo / ALC (%): 17.0 / Main ingredient: Turtle tail / Rice polishing ratio (%): 55 / Yeast: Storehouse / Sake meter value: 6.0 / Acidity: 2.0 / Amino acid content: 1.3 / Brewing year: 2022

<Additional Information> When the sake meter value, acidity, amino acid content, etc. is displayed on the product, we will also display it on this website to make purchasing more convenient. However, depending on the brewery, the same product name may have different specifications, so please use this information as a reference only.

¥2,008
¥2,008
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Producer/Brewery ( Shiga Prefecture/Uehara Sake Brewery (Furosen) )

Founded in 1862, this brewery is located in Takashima City, Shiga Prefecture. The sake is pressed over three days and nights, with no machinery used, and all the sake is pressed using a wooden barrel balance. The brewery primarily uses the Yamahai method, cultivating and fermenting natural yeast within the brewery, making the most of the power of nature.

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