Uehara Shuzo

About Uehara Shuzo

Most of the sake at Uehara Sake Brewery is made under the •yamahai-jikomi" method. This uses lactic acid bacteria that is found living naturally in the brewery, unlike the more commercially used method nsokujo" which uses artificially created lactic acid additives. The former method preserves the original umami and sweetness of the rice, which is tasted in the sake.

While that alone would be impressive enough, Uehara Sake Brewery also limits themselves to yeast that naturally lives in the brewery, known as N kura•tsuki tennen kobo". While most breweries today use yeast grown in an artificial, controlled culture, Uehara Sake Brewery only selects yeast native to their brewery.

Since 1862
Prefecture Shiga, Japan