Uehara Shuzo, established in 1862 in Takashima City, Shiga Prefecture, built Furousen around the rare yamahai brewing method using only yeast naturally present in the brewery, with no added lactic acid starter. The sake is pressed over three days using a 3.5-meter wooden lever and counterweights, a technique virtually extinct elsewhere in Japan. The result is a concentrated, richly savory sake that develops further complexity with age and warm serving.
