In the belief that “great sake comes from great Koji the cultivation of which is the fundamental step in creating excellence”, FUKUJU produces its Koji by hand and uses only the best sake rice cultivated by farmers in the northern region of Mt. Rokko, the home of Yamada Nishiki, Japan’s finest rice. The sake is brewed with Miyamizu, water that has been long valued as ideal for creating excellent sake. KOBE SHU-SHIN-KAN BREWERY continues to use traditional handcrafting techniques to produce quality sake.
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Sake Classification
- Junmai Ginjo
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Sakemai
- Yamadanishiki
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Rice-Polishing Ratio
- 60
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Bottle Size
300 ml -
Closure
Screw cap -
Serving Temperature
- Cold
Top Gold Award - IWC 2012
Sweetness
Aroma
- Herbs
- Others
- White Fruit
Flavor
- mint
- pear
Cuisine
- Italian
- French
- Chinese
- Japanese