1 2

Furousen (Furosen) Junmai Ginjo made with Yamahai method, 10-water method, unfiltered raw sake

Furousen (Furosen) Junmai Ginjo made with Yamahai method, 10-water method, unfiltered raw sake

滋賀県／上原酒造

"Tomizu" is a brewing method established in the late Edo period, which uses 10 to 20 percent less water than is used today, resulting in a richer flavor.
It has a gentle aroma and a rich taste with a good balance of sourness, sweetness, and umami.

Specific name, etc.: Yamahai Junmai Ginjo / ALC (%): 17.0 / Main ingredient: Ginbubuki / Rice polishing ratio (%): 60 / Yeast: Storehouse / Sake meter value: -1.0 / Acidity: 2.2 / Amino acid content: 2.1 / 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.

¥2,020
¥2,020
Sale Sold out
Taxes included. Shipping calculated at checkout.
size
View full details

Click here to order packaging and gift wrapping

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.

1 8
1 3
Drinking alcohol by minors is prohibited by law. If we cannot confirm that you are over 20 years of age, we will not sell you alcohol.