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Fukucho Moon on the Water Sake (720ML)

Junmai-Ginjo from Hiroshima, Japan
      16.5% ABV
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        16.5% ABV

        Winemaker Notes

        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.

        Critical Acclaim

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        Fukucho

        Fukucho

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        Fukucho, Hiroshima, Japan
        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 significant sake-brewing regions in Japan, and is consistently among the top six prefectures nationwide in terms of annual sake production. Historically, the prefecture has always won many awards for its sake, and on occasion has even swept the top three awards in the country. The sake we brew here at Imada Shuzo, called Fukucho, is very representative of this great Hiroshima style.

        The Sake
        In general our sake is soft, clean and smooth, with a solid, lively fragrance. It is also a tad on the drier side. A full 60% of what we make is ginjo-shu; few places can say that. One major factor contributing to the taste and feel of our sake is the water. Water in this region in very, very soft in comparison to most sake-brewing regions in Japan. It melts and absorbs into the palate, taking flavor and fragrance with it, in a very unique way.

        Junmai-Ginjo

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        A notch above Junmai in its milling requirement, by definition Junmai-Ginjo requires milling of 40% of the rice grain so that 60% of each grain remains. The categories of sake are established not by rice variety, but by the polishing or milling percentages. Junmai-Ginjo is made up of water, koji mold, yeast and rice and is brewed without the addition of any added alcohol.

        PIO9007_0002_0 Item# 92026