Furosen Kiokeshikomi YamahaiJunmai Daiginjo Namagenshu

Tama Sakae rice from the Shiga region undergoes kioke (wooden barrel) fermentation in the yamahai style at Uehara Shuzo, reviving a method that had been dormant at the brewery for over half a century. The namagenshu is bottled without filtration, pasteurization, or dilution, preserving the warmth and soft umami imparted by the cedar barrels alongside the depth of yamahai fermentation.