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Fukuju sakes
Fukuju Junmai Ginjo
| Kuramoto | Kobe Shushinkan <Kobe, Japan> |
| Type | Junmai Ginjo sake |
| Rice (Koji-mai) | Hyogo prefecture grown |
| Rice polishing rate (Koji-mai) | 60% |
| Rice (Kake-mai) | Hyogo prefecture grown |
| Rice polishing rate (Kake-mai) | 60% |
| Water | Blend of Miyamizu and pure water |
| Koji production | Box koji |
| Yeast | Blend of in-house cultured yeasts for creating fruits-driven aroma |
| Rice washing | Woodson (MJP jet bubble rice washing machine) |
| Rice steaming | Dry – steaming (according to vat) |
| Shubo | High-temperature-saccharification moto |
| Fermenting temperature (min.) | 8℃ |
| Fermenting temperature (max.) | 13℃ |
| Fermenting period | 23 days |
| Fermenting vat | Glass lining steel tank |
| Aging (tank) | 1 to 2 months |
| AVB | 15% |
| Residual sugar (glucose) | 5-15g/l |
| Nihonshu-do | +2 |
| Acidity | 1.3 |
| Amino acid | 1 |
| Pasteurization | Once by plate heater (before bottling) |
| Toji | MIYAMOTO Tetsuya |
| Tasting comment | Crystal clear appearance. Rich, sweet, fruity aroma of apricot and yellow peach, with a note of marshmallow, crème anglaise, and roasted sweet potato. With the passage of time the aroma changes into butter cream, Japanese pepper, and linden honey. Deep, rich flavour. Long finish and umami, that reminds of Darjeeling second flush tea leaves |
| Strage suggestion | Store upright in a cool and dark place |
| Serving suggestion | 5-10℃, Chardonnay glass |
| Food paring | Grilled salmon with hazelnut butter, Bamboo shoot cream croquette, Pumpkin tart, Tanba free-range chicken ballotine” |
Fukuju Junmai “Mikage-go”
“Mikage-go” Junmai sake is produced according to the regional traditional brewing method, where a higher proportion of Miyamizu water is used. The increased ratio of this underground water flowing from Mt. Rokko, creates a peculiar acidity level, and dryness. Among our many products, “Mikage-go” is the sake where “tradition” and “regionality” can be experienced the most.
| Kuramoto | Kobe Shushinkan <Kobe, Japan> |
| Type | Junmai sake |
| Rice (Koji-mai) | Yamada Nishiki (Hyogo prefecture grown) |
| Rice polishing rate (Koji-mai) | 70% |
| Rice (Kake-mai) | Hyogo prefecture grown |
| Rice polishing rate (Kake-mai) | 70% |
| Water | Blend of Miyamizu and pure water |
| Koji production | Box koji |
| Yeast | Number 9 series |
| Rice washing | Woodson (MJP jet bubble rice washing machine) |
| Rice steaming | Dry – steaming (according to vat) |
| Shubo | High-temperature-saccharification moto |
| Fermenting temperature (min.) | 10℃ |
| Fermenting temperature (max.) | 14℃ |
| Fermenting period | 20 days |
| Fermenting vat | Glass lining steel tank |
| Aging (tank) | 3 to 8 months |
| AVB | 15% |
| Residual sugar (glucose) | 5-15g/l |
| Nihonshu-do | +3 |
| Acidity | 1.4 |
| Amino acid | 1.4 |
| Pasteurization | Once by plate heater (before bottling) |
| Toji | MIYAMOTO Tetsuya |
| Tasting comment | Clear, lemon-green appearance. Distinct aroma of rocket leaf, mushroom porridge. Faint note of aniseed and cinnamon, and, after some time, maraschino aroma. Dry, but mild on the palate, with a note of Matcha jelly, kintsuba, and chestnut cream. Refreshing acidity, refined umami, with a pleasant bitter-orange flavour. |
| Strage suggestion | Store upright in a cool and dark place |
| Serving suggestion | Cold：10-15℃, Room temperature：25℃ Universal wine glass, Hot：45℃, Enjoyable even if cooled down. Flat sake cup. |
| Food paring | Quattro formaggi rigatoni, Porcini risotto, Matsukaze free-range chicken roast drumstick, rocket and chicory salad, Montblanc, Matcha sable biscuit. |
Fukuju Daiginjo
| Kuramoto | Kobe Shushinkan <Kobe, Japan> |
| Type | Daiginjo sake |
| Rice (Koji-mai) | Yamada Nishiki (Hyogo prefecture grown) |
| Rice polishing rate (Koji-mai) | 50% |
| Rice (Kake-mai) | Yamada Nishiki (Hyogo prefecture grown) |
| Rice polishing rate (Kake-mai) | 50% |
| Water | Blend of Miyamizu and pure water |
| Koji production | Box koji |
| Yeast | Blend of in-house culutured yeasts for creating fruits-driven aroma |
| Rice washing | Woodson (MJP jet bubble rice washing machine) |
| Rice steaming | Dry – steaming (according to vat) |
| Shubo | High-temperature-saccharification moto |
| Fermenting temperature (min.) | 6℃ |
| Fermenting temperature (max.) | 13℃ |
| Fermenting period | 27 days |
| Fermenting vat | Thermal tank |
| Aging (tank) | 2 to 4 months |
| AVB | 15% |
| Residual sugar (glucose) | 10-20g/l |
| Nihonshu-do | +2 |
| Acidity | 1.3 |
| Amino acid | 1 |
| Pasteurization | Once by plate heater (before bottling) |
| Toji | MIYAMOTO Tetsuya |
| Tasting comment | Cristal clear appearance. Clean, mild aroma of Japanese pear, apple, angelica herb, Japanese medlar, Sakura leaf, and watermelon, with a hint of fennel. Mild, sophisticated flavour of Japanese pear and whipped cream. Long, but delicate finish with an underlying note of sesame. |
| Strage suggestion | Store upright in a cool and dark place |
| Serving suggestion | 10℃, Chardonnay glass |
| Food paring | Pufferfish soft roe tofu, Bottarga Vermicelli, Grilled sweetfish served with watermelon and mandarin mousse, Gravlax (cured raw salmon), Almond tart, Five-spice powder icecream |
Fukuju Junmai Daiginjo “Black label”
| Kuramoto | Kobe Shushinkan <Kobe, Japan> |
| Type | Junmai Daiginjo sake |
| Rice (Koji-mai) | Yamada Nishiki (Hyogo prefecture grown) |
| Rice polishing rate (Koji-mai) | 40% |
| Rice (Kake-mai) | Yamada Nishiki (Hyogo prefecture grown) |
| Rice polishing rate (Kake-mai) | 40% |
| Water | Blend of Miyamizu and pure water |
| Koji production | Box koji |
| Yeast | 1801 |
| Rice washing | Batch style air bubble rice washing machine (For limited water absorption rice washing use) |
| Rice steaming | Dry – steaming (according to vat) |
| Shubo | High-temperature-saccharification moto |
| Fermenting temperature (min.) | 60°C |
| Fermenting temperature (max.) | 12°C |
| Fermenting period | 30 days |
| Fermenting vat | Thermal tank |
| Aging (tank) | 1 to 3 months |
| AVB | 15% |
| Residual sugar (glucose) | 15-25g/l |
| Nihonshu-do | ＋1 |
| Acidity | 1.3 |
| Amino acid | 1 |
| Pasteurization | Once by pasteurizer (before bottling) |
| Toji | MIYAMOTO Tetsuya |
| Tasting comment | Clear, lemon-green appearance. Rich bouquet of mature fruits. The aroma reminds of pink blossoms, Japanese Andes melon, and apple compote. Graceful, but deep, concentrated flavour. Excellent balance of moderate, mild acidity, and rich, luxurious fruitiness. Long finish with a lingering fruity note clad in a little, but pleasant bitterness. |
| Strage suggestion | Store upright in a cool and dark place |
| Serving suggestion | 15℃, Chardonnay glass |
| Food paring | Ootoro tuna and avocado gunkan sushi, Tajima beef tenderloin cooked at low temperature with Fleur de sel de Guerande, Surf and turf of Wagyu beef and sea urchin, Biscotti regina. |
Fukuju Special Junmai
| Kuramoto | Kobe Shushinkan <Kobe, Japan> |
| Type | Tokubetsu Junmai sake |
| Rice (Koji-mai, Kake-mai) | Koshi Hikari (Farming methods environmentally friendly for storks – Toyooka city, Hyogo prefecture grown) |
| Rice polishing rate (Koji-mai, Kake-mai) | 70% |
| Water | Blend of Miyamizu and pure water |
| Koji production | Box koji |
| Yeast | 701 |
| Rice washing | Woodson (MJP jet bubble rice washing machine) |
| Rice steaming | Dry – steaming (according to vat) |
| Shubo | High-temperature-saccharification moto |
| Fermenting temperature (min.) | 10°C |
| Fermenting temperature (max.) | 14°C |
| Fermenting period | 20 days |
| Fermenting vat | Glass lining steel tank |
| Aging (tank) | 3 to 8 months |
| AVB | 15% |
| Residual sugar (glucose) | N/A |
| Nihonshu-do | ＋4 |
| Acidity | 2.4 |
| Amino acid | 1.5 |
| Pasteurization | Once by plate heater (before bottling) |
| Toji | MIYAMOTO Tetsuya |
| Tasting comment | Light yellow appearance. Fragrant nutty aroma, that reminds of roasted sweet potato. Multifaceted flavour, with notes of citrus, and spices. Rich, mellow taste. Sopisticated acidity. Enjoyable aftertaste. |
| Strage suggestion | Store upright in a cool and dark place |
| Serving suggestion | 10-25℃, Pinot Noir Glass |
| Food paring | Dried mullet roe with European pear, Oysters Kirkpatrick, Buddha’s Temptation (shark fin soup), Xiaolongbao (steamed dumplings), Volaille de Bresse en Vessie, Curry flavored simmered creamy chicken, Five spices flavored roasted pork fillet, Pumpkin pie, Gingerbread with caramel ice cream, Mont blanc, Strawberry mousse |