Furosen Azumi Junmai Ginjo Namagenshu

Yamada Nishiki forms the foundation of this namagenshu junmai ginjo from Uehara Shuzo in Shiga, brewed without pasteurization or dilution and pressed using the brewery's famed kioke tenbin (wooden-vat balance) method — a technique retained by fewer than six breweries in Japan. The brewery's house-cultivated wild yeast and yamahai tradition give the sake its characteristic full body and vivid freshness.