[FUYU] winter
Shiboritate NamazakeFresh-Pressed, Unpasteurized

Denshin Fuyu is a seasonal variation of Denshin Tsuchi (available year-round). It 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.

　
A double-layered fragrance of orange-like freshness and muscat-like sweetness. The sweetness lingers on the tongue for a moment, but then the fresh and lively sharp finish of just-pressed sake cleanses the palate.

Ideal food pairings are dishes or sauces with a depth of flavor and a refreshing twist, such as 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. A particularly good match for fish 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), show 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 for it is pure alcohol made from sugar cane (molasses), which is distilled in a column still to around 95% ABV.
 In recent years, we feel that there is a negative image of sake that has been fortified with alcohol, compared to the positive image of junmai-type sake. One reason for this is that the ‘brewing alcohol’ commonly used to fortify sake is made using sugarcane (molasses) as the main ingredient rather than rice.

 We wonder if it is possible to enjoy the ‘light texture’ of sake made with added alcohol, which is different from the full-bodied junmai-type sake, in a positive way.
 Therefore, from 2016, we decided to make our own rice alcohol for ‘Denshin Fuyu’ and from 2025, in order to pursue a flavor that is more unique to Okuechizen, we started to use our in-house pot still authentic rice shochu as the added alcohol instead of the pure alcohol made from sugar cane.
 This makes our Denshin Fuyu a very unique product. So Fuyu is essentially made with 100% local ingredients and by an Edo Period method, ‘Hashira Shochu Shikomi.’

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.