후레 준마이 니고리 겐슈

In 2007, well before natural fermentation became fashionable, Umetsu Shuzo in Hokuei-cho, Tottori, revived the ancient kimoto method: allowing indigenous lactic acid bacteria to cultivate naturally without any artificial additives, creating a complex microbial starter that adds earthy depth and rustic character no modern technique can imitate. The Fure Junmai Nigori Genshu doubles down on that intensity: left unfiltered with rice sediment suspended and undiluted at full genshu strength, it delivers rich, creamy body with notes of soy, chestnut, hazelnut, and a fatty umami that builds steadily from the first pour and demands equally bold food alongside it.