Classifications
Junmai • Pure Rice Sake
Muroka • No charcoal filtration
Nama • Unpasteurised
Genshu • Undiluted
Yamahai • Traditional yeast starter
Specifications
Rice: Fusanomai
Yeast: Natural wild
Alcohol: 17%
Polish rate: 55%
Format: 720ml
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. Toji Yasuo Yokosaka, a man who has swum the English Channel, personally grew the rice for this sake in his home prefecture of Chiba. He picked a varietal native to the region.
What you can expect:
Herbaceous and savory with a fresh spicy aroma. Lively and tingles the tongue. Big mouthfeel yet finishes dry.