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Furosen Tokubetsu Junmai Yamahai Shikomi Nama Genshu

不老泉 特別純米 山廃仕込 生原酒

Furosen — Uehara Shuzo, Shiga

Overshadowed by the Red Label, yet loved by a devoted following.

  • Undiluted (genshu)
  • Unpasteurized (nama)
  • Yamahai

Specifications

Type
Tokubetsu Junmai
Rice
Not disclosed
Rice polishing ratio
60%
Yeast
Not disclosed
Alcohol
17–17.9%

Official website

Flavor profile Jun-shu

Juku-shuJun-shuSo-shuKun-shu
RestrainedAromatic
RichLight

Jun-shu — rich and umami-driven

DrySweet
LightFull

Yamahai brewing, unfiltered nama genshu at 17% ABV, and 60% polishing point to a full, umami- and acidity-driven body with restrained aroma. Sweetness is likely moderate given the rich, mature character.

Estimated by AI from the published specifications and the brewery's description; your impression may differ.

About

Takane Nishiki is said to show its greatest character when brewed as yamahai (a traditional yeast-starter method), and a consumer suggestion led to trying it as an unfiltered genshu. This yamahai unfiltered nama genshu was drawn off from the pressing (uwabune) of the Red Label and bottled.

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