Uehara Shuzo - Furosen Nakagumi

Classification: Junmai Muroka Nama Genshu Yamahai
Rice: Yamada Nishiki
Yeast: Natural Wild
Alcohol: 17%
Polish rate: 55%

Taste:
Uehara Shuzo doesn't cut corners. They use the slowest starter (yamahai), rely on nature for yeasts and on gravity for pressing. Here they've discarded the heads and tails, bottling only the optimum nakagumi. Fresh on the palette, with a creamy mouthfeel that makes it wonderful when paired with seafood.