Furosen Yamahai Funmai Ginjo Shiga Wataribune Muroka Namagenshu

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.