Uehara Furōsen Kameno-o Muroka Nama Genshu

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Uehara Shuzo has brewed sake in Takashima, on the shores of Lake Biwa in Shiga Prefecture, since 1862, using the traditional yamahai method and natural yeast cultivated from within the brewery itself; the mash is still pressed by hand in wooden tenbin-zao (balance-beam) presses over three days rather than by machine. This Kameno-o bottling is a muroka nama genshu — unfiltered, unpasteurized, and undiluted — made from Kameno-o rice grown under contract in Aomori Prefecture and milled to 55%. The brewery notes that Kameno-o rice's characteristic clean acidity and pleasant bitterness come through fully within the rich depth of yamahai brewing.