This sake evokes bright, spring-like aromas of lemon and lime zest, ripe greengage plum, green mango, and tart, barely-ripe blueberries.
On the palate, I get a tidal wave of sweet-tart juiciness: a big wedge of perfectly ripe, grilled pineapple, and the umami rush of a pork musubi chaser.
On the palate, I get a tidal wave of sweet-tart juiciness: a big wedge of perfectly ripe, grilled pineapple, and the umami rush of a pork musubi chaser.
Do we have Wataribune-- the heirloom rice for which it is named-- to thank? I'm not sure. Too few breweries work with Wataribune for us Americans to form a clear impression of it. Among Portlanders, "Wataribune 55" is a famous and highly regarded sake made by Hucho Homare Shuzo in Ibaraki prefecture. But Wataribune's genetic home is actually Shiga prefecture, and the traditional way Furosen is brewed more closely reflects Wataribune's past.
Stats
- Brewery: Uehara Shuzo
- Brand: Furosen
- Prefecture: Shiga
- Rice: Wataribune (local)
- Polishing: 55%
- Brewing year: 2021
- Grade: Junmai Muroka Nama Genshu
- Starter: Yamahai
- Yeast: Natural/airborne
- Water: hard
- ABV: 17%
Background
Shiga's Uehara Shuzo is an old-school brewery using native yeast, traditional and ancient brewing methods, and focusing on organically grown local Shiga rice. This is a place with history and intensity, and Furosen is their line of sake that abides most closely to the nothing added/nothing removed, "natural sake" ethos.
Uehara Furosen Wataribune Junmai Ginjo Muroka Nama Genshu Yamahai