Shirakiku Marusa na Futari Junmai Muroka Namagenshu

Shirakiku Marusa na Futari Junmai Muroka Namagenshu (白木久 マルサな二人 純米無濾過生原酒) is an unusually dry namazake produced by Shirasugi Shuzō (白杉酒造) in Kyōtango, Kyoto Prefecture. Known primarily for sweeter, juicier sake styles, the brewery deliberately took a different direction with this release, creating what it describes as one of the driest expressions in Shirakiku's history.

The sake was developed by two brewery workers who previously worked as tax officials, an uncommon background in the sake industry and the inspiration behind the product name. Brewed with Kyōkai No. 11 yeast, a strain known for its alcohol tolerance, the moromi fermentation was allowed to continue until nearly all residual sugar had been consumed, resulting in a sharply dry profile with a sake meter value of +15, acidity of 2.0, and an alcohol content of 17%.

Although extra-dry in style, the sake also shows fresh acidity and subtle fruit notes reminiscent of Japanese pear and white peach. As an unpasteurised namazake, it retains slight natural effervescence and a lively texture. The brewery recommends serving it chilled at around 8–12°C to highlight its sharp finish and refreshing character, though it can also be enjoyed warmed for a more robust expression.

The sake pairs particularly well with sashimi, grilled fish, salted dishes, and other savoury foods, where its dry finish helps sharpen and refresh the palate. Like all sake from Shirasugi Shuzō, "Marusa na Futari" is brewed exclusively with table rice rather than conventional sake rice, reflecting the brewery's long-standing philosophy of expressing the flavour and texture of everyday Japanese rice through sake production.

Shirasugi Shuzō (白杉酒造株式会社, White Cedar Brewery Co., Ltd.) is located in Kyōtango (京丹後), Kyōto Prefecture, in a region known for its rice cultivation, fishing communities, and long-standing agricultural traditions. The brewery traces its documented history to 1777, during the Edo period , when it received an official zōkoku (増石) licence permitting an increase in sake production. The current owner believes the brewery may be older still, but no surviving records predating the licence have been found. As a result, 1777 is recognised as the official founding year.

The brewery takes its name from the Shirasugi family, which has operated the business for eleven generations. Its traditional flagship brand, Shirakiku (白木久), unusually derives from the family name. The old form of the character for "sugi" (杉) is 杦; when the character is separated into its parts, it becomes 木 ("tree") and 久 ("long-lasting"), giving rise to the brand name Shirakiku.

For much of its history, Shirasugi Shuzō was a small regional brewery producing conventional sake primarily for local consumption. A major turning point came with the arrival of the current eleventh-generation owner and tōji, Shirasugi Satoru (白杉悟). Raised in Kyōto City, he was not originally expected to inherit the brewery. However, after spending summers in Tango as a child and developing a strong attachment to the region, he decided to take over the family business.

Under his leadership, the brewery began pursuing a highly unconventional direction. While most Japanese breweries rely on specialised sake rice (酒米, sakamai), Shirasugi has become increasingly interested in brewing with premium table rice. Initially, he hoped to work with Iwai (祝), Kyōto's traditional sake rice, but inconsistent harvests and his own ideas about flavour led him to experiment with eating rice varieties instead. One of the first successful products was Ginshari (銀シャリ), brewed from Sasanishiki, a rice more commonly associated with sushi. Further releases followed, using Koshihikari, Milky Queen, Yumegokochi, and other table rice varieties.

By 2015, Shirasugi Shuzō had switched entirely to table-rice brewing, becoming the only brewery in Japan to produce all of its sake exclusively from rice grown for consumption rather than designated sake rice. This decision distinguished the brewery in the Japanese sake industry and reflected its commitment to expressing the character of local Tango rice in its sake.