Furousen Tokubetsu Junmai Yamahaijikomi

Tokubetsu junmai classification combined with yamahai fermentation at Uehara Shuzo in Shiga means this sake is fermented without any added lactic acid or commercial yeast, relying entirely on the brewery's house-cultivated microbes. Pressed via the rare kioke tenbin wooden-vat balance method over three days, it delivers Uehara's signature densely layered richness.