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A rather fragrant junmai ginjo, bottled immediately without charcoal filtering. The fine-lined flavor is as bold as the fragrance, with a soft-edged fullness overall.
Water in this region is very, very soft in comparison to most saké-brewing regions in Japan. This is a major contributor to the unique taste and feel of their saké. It melts and absorbs into the palate, taking flavor and fragrance with it in a very unique way.
Our brewery was founded in the first year of the Meiji Restoration, 1868, in Akitsu in Hiroshima Prefecture. Akitsu has the oldest sake-brewing history in Hiroshima, stretching back 400 years. Akitsu, which faces the Inland Sea and has a population of about 13,000 people, once had 17 sake breweries, but now there are only three. Hiroshima, however, is still one of the most...Read More About Fukucho
Junmai-Ginjo is one step higher than the Junmai classification. The rice must have a suimai-buai of at least 60%, meaning at least 40% of the original rice has been milled off, leaving more pure starch for the saké. Ginjo also includes more attention to the brewing process, with lower temperatures used for fermentation and the use of hand pressing. The resultant saké is in turn more light and delicate than Junmai, but also more complex, layered and fragrant.
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