[Furoisen Yamahai-style sake brewed in 4 stages, unfiltered raw sake]

Made using a rare method, this is a rich, refreshing, and addictive drink.

Normally, sake is made in three stages, with rice and rice koji being added in three separate batches.
This sake, Furousen Yamahai-style sake, made with the fourth addition to the yeast starter, is a rare type of sake, with the fourth addition being made towards the end of the mash stage.
This is a method that is not often used these days, in which the yeast starter is added in four stages at the end of the mash to give the sake a rich, mellow flavor.

There are other sakes that have a fourth addition like this one, but most of them have brewing alcohol added after the fourth addition before being pressed.
The yeast starter used by Furousen is Yamahai yeast starter, and because no alcohol is added, the sake has a very rich flavor.

The acid and amino acid values ​​are also very high, giving it a heavy, deep flavor that is also crisp and refreshing.
This is a drink full of unique charm.

◆Specification Category: Sake (ordinary sake)
Ingredients: Rice (domestic), rice malt (domestic rice)
Rice used: Yamada Nishiki or Ginbukiyuki or Hoshijirushi Rice polishing ratio: 65%
Sake meter value: ±0
Acidity: 2.5
Yeast used: Brewery yeast Alcohol content: 17% Storage method: Refrigerate Manufacturer: Uehara Shuzo (Shiga Prefecture)