

Furousen (Uehara Brewery)
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Founded in 1862, this snowy northwestern brewery has been dedicated to brewing sake that fully brings out the flavor of rice. During the pressing process, the mash is pressed into wooden vats with stone weights. This technique, known as wooden vat balance pressing, dates back to the Meiji and Edo periods. Within the brewery, you can still see scenes of sake brewing. While the brewery practices a variety of traditional methods, including the Yamahai method without yeast addition and wooden barrel brewing, it also polishes its own rice using fully automated rice polishers. The quality of the sake also incorporates the acidity of the Yamahai method, resulting in a rich, complex style. Rather than a traditional sake, it has a flavor reminiscent of modern natural wines. Starting with the 2023 brewing year, the brewery has been brewing entirely using its own yeast.
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