Furosen Yamahai Junmai Ginjo from Uehara Shuzo in Shiga uses the revived heirloom Shiga Wataribune rice, an ancestor of Yamada Nishiki, in a yamahai fermentation without added lactic acid, bottled as an unfiltered nama genshu. Banana-like aroma introduces a rich, full-bodied palate with juicy acidity and a sharp, clean finish from the traditional wooden-vat press.
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