Furousen Tokubetsu Junmai Yamahaijikomi Sanenjukusei

Takane Nishiki rice polished to 60% is fermented in the yamahai style and then aged for three years at Uehara Shuzo, developing the concentrated, complex depth that defined this red-label sannen jukusei release. Applebrandy-like fruit richness, roasted-grain aromatics, and robust lactic acidity merge into a layered, exotic profile with a clean, firm finish. Bottled undiluted as a genshu.