Ryusei Kura Nama Genshu
Ryusei Kura Nama Genshu
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A warmth that enfolds you.
Sake born in the brewery, delivered as is—unpasteurized and undiluted.
Kura (brewery) Nama (raw) Genshu (undiluted)—it is exactly the sake its name implies.
Brewed using Hattan No. 35 rice polished with the genkei (original form) method, and fermented solely by the microorganisms residing in the brewery, this is a raw, undiluted sake.
It delivers the delicacy of Hattan No. 35 along with the richness characteristic of a raw, undiluted sake.
An aroma of yellow fruits reminiscent of apricot and yellow peach.
A fine-grained, silky sweetness spreads across the palate.
You can feel the richness unique to raw, undiluted sake,
while a pleasant acidity and bitterness tighten the finish.
The sweetness expands over time, and the sake’s expression changes with the temperature.
Perfect for New Year’s dining or quiet, reflective moments.
A calm and profound sake.
| Rice | 100% Hattan No. 35 (Grown in Hiroshima Prefecture) |
|---|---|
| Rice Polishing Ratio | 60% (Genkei Seimai) |
| Ingredients | Rice (Domestic), Rice Koji (Domestic Rice) |
| Sake Starter (Shubo) | Kimoto |
| Yeast | Brewery-resident yeast (No added yeast, fully internal fermentation) |
| Brewing Water | Groundwater from Takehara |
| Pasteurization | None (Raw/Nama Genshu) |
| Alcohol Percentage | 15% |
| Volume | 720ml / 1800ml |
About Brewing
At Fujii Shuzo, all sake is brewed using the Kimoto method with fully internal fermentation.
We do not use cultured yeast or brewing lactic acid, relying solely on the microorganisms that have long inhabited our brewery to facilitate fermentation.
We do not disclose technical values such as Nihonshu-do (Sake Meter Value) or acidity.
We believe in the importance of experiencing the sake through drinking it rather than through numbers.
