Furosen Kameno Yamahai Junmai Ginjo Murokanamagenshu

Kame no O — an heirloom rice variety prized for clean, bright acidity — is polished to 55% and fermented in the yamahai method using house-cultivated wild yeast at Uehara Shuzo. The resulting muroka namagenshu shows the variety's characteristic acidity alongside yamahai's dense umami, with a pleasant bitterness providing balance throughout. Pressed via the rare kioke tenbin method over three days.