Furozumi Hiyashiroshi, Yamahai Junmai Ginjo, brewed in wooden vats
Rated 4.4-4.5
Rice: Tamakae, Polishing ratio 55%, Sake meter: +1, Acidity: 1.9, Yeast: natural yeast from the brewery, Alcohol: 17, Wooden vat balance pressing.
Uehara Sake Brewery conducts a sake tasting and selects the most popular tank of sake to be shipped as the "hiyaoroshi" of the year. The rice is polished to 55% Shiga Prefecture-grown Tamakae, and the sake is brewed in a traditional wooden vat. Gentle lactic acidity from the wooden vat. Soft flavor without the heaviness of the original sake, and the quiet deliciousness of the Yamahai brewing process.
Set the temperature at 65°C for heating. Nice. The sweetness and umami of tamaei expands. The convergence is capped off with moderate acidity.
Room temperature (no, cold at room temperature).
Golden color, a bit of hay, sweet whiskey type of aroma, nice aroma.
Aromatic, like ripe fruit.
It has a spiciness from the alcohol,
It has a dry, angular, and concentrated flavor.
Nice match with mackerel and komatsuna with spicy sauce.
At room temperature, it may be a little stiff,
It seems to be more mellow when warmed up.
Taste degree ☆ 3.5/5
I asked without thinking and we met again.
This time, it was served low and hot.
The aroma was softly sweet and gently fragrant, reminiscent of sweet potato chestnuts.
The aroma is of earth, chestnuts, and fluffy rice.
The mouthfeel is relatively light, but there is a slight thickening sensation.
It has a gentle sweetness and rice flavor.
I prefer it warmed up.
Degree of liking ☆4/5
Yellow. Aromatic aroma.
The rice is delicious! Slightly caramelized aroma.
It has a good acidity with a good firmness,
The mouthfeel is smooth and square.
Slightly astringent.
It seems to have a deep flavor even at higher temperatures.
Nice match with simmered conger eel.
Degree of liking ☆3.5/5
The last sake is something of a rarity, Furozumi's Soma no Tengu.
It has a fruity mouthfeel with a hint of raw sake, but the rest of the sake has a slightly bitter taste, but it's not that bad. It has a little bit of a handmade feel to it.
The description says that the moromi was fermented slowly over a long period of time and gently pressed in a wooden vat. The "tenbin shibori" method is said to be one of the few remaining in the country. After that, all the sake is bottled in its raw state and stored in an ice-temperature refrigerator.
The description says it all. If you see it, try it. It has a cloudy taste and is quite impressive.
Rice used: 100% Yamadanishiki produced in Shiga Prefecture
Rice polishing ratio 59
Alcohol content 17%.
Sake degree +3
Acidity 1.8
Wow...
The glass teardrops so much...
Thick and thick as a liquid!
Sweetness spreading horizontally in the mouth...
It's not easy to drink, but...
The aftertaste is also much sweeter ♡♡♡♡♡♡♡♡♡♡...
I think it's best to drink just a little sake!
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.
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.
