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
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Sakemai
- Yamadanishiki
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Rice-Polishing Ratio
- 70
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Bottle Size
720 ml -
Closure
Screw cap -
Serving Temperature
- Cold or Warm
Sweetness
Aroma
- Others
- Cereal / Grain
Cuisine
- Italian
- French
- Chinese
- Japanese
- Japanese - Hot pot
Food pairings
- Hot Pot