[FUYU] winter
Shiboritate NamazakeFresh-Pressed, Unpasteurized

This variation on Denshin Tsuchi (available year round) is the first batch produced at the start of the new brewing season, bottled and shipped unpasteurized immediately after pressing so it retains its freshness and just-brewed aromas and flavors.

It has twin aromas of orangey citrus and Muscat grape sweetness.
On the tongue there is a momentary impression of sweetness before the lively sharp finish of just-pressed sake cleanses the palate.

Ideal food pairings are dishes or sauces with depth of flavor but also a refreshing twist, for example sesame dressing, pork with fresh ginger, or roast beef with plenty of horseradish.
It also goes well with fried foods like deep fried oysters or crab croquettes. For fish, a particularly good match is simple white fish sashimi, such as red sea bream.

Traditional alcohol adding method
‘Hashira Shochu Shikomi’.

 Records in the Domo Shuzoki, a brewing manual written early in the Edo Period (1603-1867), shows that Japanese brewers have added alcohol (mainly shochu, Japan’s traditional distilled spirit) to the sake mash for centuries. This method is called ‘Hashira Shochu Shikomi.’
 Adding alcohol has many benefits, such as stabilizing the sake, creating lighter aromas and flavors, and integrating the flavor profile.

 About 80% of sake currently produced in Japan is added alcohol-style sake. In most cases, the brewing alcohol used is pure alcohol made from sugar cane (molasses), which is distilled in a column still to around 95% ABV.
 What is unique about our Denshin Fuyu is that we use an in-house pot still (used for traditional shochu) to produce our own brewing alcohol from Fukui-grown rice instead of the pure alcohol made from sugar cane. So Fuyu is essentially made by an Edo Period method ‘Hashira Shochu Shikomi’.

 Fuyu sets itself apart from richer Junmai sake through its lightness, which is characteristic of sake made with added alcohol, combined with the straightforward flavor of Okuechizen's prized Gohyakumangoku sake rice variety. It has a light yet decisive finish, reminiscent of the land that nurtured the rice.

 We hope Fuyu will lead you to rediscover the attraction of this traditional style of sake.

Category : Shiboritate Namazake
Rice : Gohyakumangoku
Rice Polishing Ratio : 65%
Alcohol : 18% by vol.

This product must be kept refrigerated at all times.
Sake is normally pasteurized twice, once before storage and once before bottling, but this sake is bottled and shipped without pasteurization. This means it matures and its flavors become heavier faster than a normal sake, so we recommend keeping it refrigerated.