Furosen YamahaiJunmai Ginjo Bizenomachi Namagenshu

Omachi rice from Bizen, polished to 55%, is fermented in the yamahai style at Uehara Shuzo using house-cultivated wild yeast and pressed via the kioke tenbin balance method. The Omachi variety contributes a gentle, rounded sweetness and rich umami, while yamahai fermentation adds deep, layered complexity with a pronounced lactic character. Bottled as a muroka namagenshu without filtration, pasteurization, or dilution.