Jule
Rice polishing ratio: 60
Yeast: Natural yeast
Sake degree: +3
Acidity: 1.9
Alcohol content: 17
@Creative Cuisine Ritoma
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不老泉Furosen
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JujiasahiSimilar Characteristics
Location
1524 Shinasahichō Ōta, Takashima, ShigaOpen in Google Maps
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セコイア
Favorite Elixir Fountain
Aiming for gobies
Japanese>English
Furosen山廃仕込 酒母四段 無濾過生原酒
ellie
When I tried to go out for dinner, all the restaurants I wanted were closed 😔.
It was a Sunday and the Bon Festival was coming up, so it was inevitable.
It was a Sunday and the Bon Festival was coming up, so I guess it was inevitable.
They had a lot of sake and the food was served quickly! We had pike conger eel tempura, fried yuba, etc., and finished with grilled mackerel sushi.
This was my first time drinking Furoizumi, and it was as classic as the rumors say. It has a full-bodied, thick, sweetness that shakes off any acidity or bitterness.
Japanese>English
Furosen純米吟醸 中汲み 無濾過生原酒
Kab
Is this Shiga's first time?
The bottle was left at room temperature for about a month before opening, and the first day it was served cold.
The aroma is slightly sour, like grain or syrup. It also smells a little like lemon.
When you drink it, the grain-like flavor comes to the fore, with a sweetness like rice or sweet potatoes, but there is also a fair amount of acidity. There is little bitterness, and it becomes rather dry and crisp.
At 40℃, the fruitiness becomes stronger and the graininess becomes stronger; at 45℃ or higher, it is quite tangy and the fruitiness is weak. It is better to keep the temperature low.
Room temperature. A slow ripeness and a little fruitiness, followed by a crispness. After that, it is sharp and clean. This is also good.
It is quite sharp for its sake level, but it has umami and acidity, so it is not dry. It has a sense of maturity, just like a brand name. Personally, I would recommend serving it at room temperature or lukewarm, when the fruity flavors become more intense.
Japanese>English
ジェイ&ノビィ
Kabさん、こんばんは😃
まさかの初滋賀酒㊗️おめでとうございます🎉不老泉飲んだら健康になりそうですね🤗
我々激推しの北島さんも是非お試し下さい〜👋
Kab
Thank you Jay and Nobby 😊.
I've had a lot of banquets this year and haven't been able to check in, but I'd love to try some other Shiga sake, including Kitajima (and Tochigi sake, of course!).
Japanese>English
SHINO
It is a firm and tasty type with sourness and sweetness!
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takafumi
be addicted to old wine
Japanese>English
Furosen純米吟醸 中汲み 無濾過生原酒
Furosen杣の天狗 純米吟醸 うすにごり 生原酒
Furosen山廃仕込 純米吟醸 亀の尾
ヒデくん
Shiga Sake
A strong sake that goes well with funa-zushi.
Japanese>English
セコイア
100% Yamadanishiki produced in Shiga Prefecture
This time, we chose a fast brewer.
I like the robustness of Yamahai, but this is also very easy to drink.
but this one is also easy to drink.
I still like Furoisen.
Japanese>English
yatsuba
It's delicious. Maybe it's good warmed up.
Japanese>English
けっしー
This sake was brought to me by a local Shiga sake master. I guess Shiga's sake is basically dry. It brought back memories a bit close to when I drank Shichibonjari! It's dry, so I think it's a great bottle for those who really like traditional sake ✨I think I like it a little mellower and easier to drink when it's aged a bit after opening the bottle.
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