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不老泉Furosen
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Location
1524 Shinasahichō Ōta, Takashima, ShigaOpen in Google Maps
Timeline
ねむち
Shiga Local Sake Festival in Otsu 2025⑥.
Uehara Shuzo and Furoizumi booth.
Two tables were set up to serve heated and unpasteurized sake.
Furoizumi ◉Furoizumi Yamahai Junmai Ginjyo Light Nigori Nama-nagori-Nama-nazake
◉Furoizumi Yamahai Ginjyo Mizu-nigori Nama-narimizu. The sourness is apple-toned and then tightens up. Specs out of focus.
◉Furozumi Yamahai-brewed Junmai Ginjyo Kame-no-o Unfiltered Nama-shu
The richness of the taste is completed by a beautiful acidity. It has a mellow umami flavor with a nice crisp aftertaste. This was delicious.
◉Furozumi Yamahai-brewed Junmai Ginjyo Bizen Omachi Unfiltered Nama-shu
This sake has a good umami and a hint of sweetness. The volume of the umami is very strong and drinkable.
Furoizumi Yamahai Special Junmai Genshu (aged for 3 years)
Aged for three years. Aged for 3 years, it has a robust umami.
The flavor is very mild and mild when warmed up.
Forgot to take a picture of the front label...the red label in the background.
◉Furozumi Yamahai-brewed Junmai Ginjyo Shiga Watabune Unfiltered Nama-shu
The taste is a bit bitter with a firm acidity and a slight aftertaste.
The sake is not too dry, and the sake is quite tasty.
Japanese>English
夢茶苦茶也
I found it in the room temperature and hot sake section and asked for it.
It was slightly spicy, but had a lot of acidity, which was nice and good.
21% Autumn Poem from Shiga Prefecture
Hinohikari 60% from Shiga Prefecture
The other is, what is it? It is, however,
Sake degree +2
Acidity 1.7
Amino acidity 1.9
Alcohol 15%.
Rice polishing ratio 65
and the details are detailed.
Japanese>English
Furosenfurousen 純米吟醸にごり原酒
Tada
From the time the bottle was opened, it gave me the anticipation of a physical explosion (wet ceiling). The schwash lasted until the end, as expected. Maybe a little too sweet. But it was delicious. 77 points.
Japanese>English
やっぱり酒がすき
I wanted a good classic sake that was well chilled and tasty, so I asked the guy at the store and he recommended this one 🍶.
It's so good! I haven't been able to find a classic type summer sake that I like, so even though it's not a summer sake, it's very good during the hot season! The richness of the umami and sweetness is amazing! It's great warmed up, but I prefer it chilled 👍
◎++
Japanese>English
kiko
This is a bottle of Soma no Tengu, a light nigori nama sake that I found at a liquor store for the first time in a long time and love.
It has the freshness of nama-shu, but the flavor of the rice is rich and delicious. The finish is tangy and dry. It was a good match with dumplings.
Japanese>English
ジェイ&ノビィ
Good morning, kiko 😃
This is the first time we had it this year! It's really good 😋 It also goes well with dumplings🥟...
Japanese>English
kiko
Hi Jay & Nobby! Glad you understand how delicious this is 😊I highly recommend pairing the dumplings with classic sake👍.
Japanese>English
Furosen杣の天狗 生原酒
けむしさんた
Yamadanishiki, 59% polished rice
It has a strong umami and bitterness on the lees. It becomes milder a few days after opening than the first day. It was a perfect match with sashimi of tuna.
Japanese>English
Furosen不老泉 山廃仕込 純米吟醸 木桶仕込 生詰
ひるぺこ
This time, it is a brewed in a wooden bucket from Furoizumi.
I stopped by Furoisen during the Bon Festival,
I brought back this sake after having tasted various kinds of sake.
It is served cold.
It has a soft golden color.
The aroma on the palate is deep and rich, like that of cocoa beans.
It has a gentle mouthfeel,
The taste is like the aroma of cacao beans with a sense of young fruit and richness flowing smoothly.
The aroma of cacao beans and the lingering flavor of rice gently linger on the palate, while the taste is mildly sharp.
When heated, the sweet and umami flavors are concentrated and the expression changes completely😋.
A rounded and soft Furozumi.
It is somewhat mysterious.
I think the acidity is more pronounced when the bottle is opened and left to sit for a little while, perhaps due to the wooden vat.
Would it be interesting if I let it sit longer?
End of summer vacation in Kosai
I'll add a picture of Shirahige Shrine at dusk.
Japanese>English
ポンちゃん
Peco, I'd like to comment on all the Shiga specials here as well 😂.
It's been about 20 years since I've been to Uehara Sake Brewery. I'm looking forward to seeing what it's like 😊It's about time to warm up the sake 🍶.
Japanese>English
ひるぺこ
Good evening, Pon-chan. That area is rich in spring water from Harie, and it is interesting that there is a riverbank in the Uehara Sake Brewery. It's been a while since I visited the brewery, so it was fun to be able to choose from all the options 😊.
Japanese>English
sekisen
Furoizumi Yamahai-brewed Junmai Ginjyo Kame-no-o Unfiltered Nama-shu
Rice: Kame-no-o
Rice polishing ratio: 55
Sake degree : +3
Acidity : 2.2
Alc. degree : 17
Production date : 2025/6
⭐︎⭐︎⭐︎⭐︎⭐︎
Characterized by its strong acidity and thick umami, it has a robust flavor unique to Yamahai. The soft sweetness and complexity derived from the Kame-no-o taste spread in a well-balanced manner. The lingering aftertaste is crisp, and this sake has a strong presence as a food sake.
Japanese>English
Chrisbrz
不老泉 山廃仕込 純米吟醸 無濾過 生原酒
Furousen Yamahai Shikomi Junmai Ginjo Muroka Nama Genshu
原料米 山田錦 6％ (酒母)、雄町 94% (もろみ)
使用酵母 蔵付酵母
精米歩合 55%
アルコール 17%
日本酒度 +2
アミノ酸度 2.0
酸度 1.9
On its own, Full flavored with tangy, mildly bitter finish.
The chef paired this sake with strong flavored food
Funazushi, an kimo, Nita sanma , sake kasu cream cheese. This sake can stand strong in the face of these heavy flavors.
2025/09/13 東京練馬区 かしわ屋
Furosen特別純米 中汲み 無濾過生原酒
Furosen山廃仕込 純米吟醸 滋賀渡船 無濾過生原酒
Furosen山廃 純米吟醸 亀の尾 無濾過 生原酒
さわ
I have uploaded it as a reminder.
Japanese>English