About JUNMAI SAKE
Sake making involves a very unique fermentation process called "multiple parallel fermentation". This is done during winter, when the temperature is cold enough, and only uses rice and water.
RICE
The type of rice used for sake brewing is called shuzo kotekimai ("sake rice"). The grain is larger than usual rice and it has a white center part called "Shimpaku", where much of starch is concentrated. This part is eventually turned into sugar, which is needed to produce alcohol. There are several kinds of sake rice, and each type has it own character that gives distinctive flavor.
WATER
Water is very important ingredient to make sake, and the quality of the water therefore has a big imptact on the final flavor and quality of the sake. Water used for sake making should be good to drink, with proper amount of minerals such as calcium and magnesium.
About FUKUMITSUYA BREWERY
Established in 1625 and now run by the 14th generation of the family, FUKUMITSUYA is now run based on 9 key principles.
1. ARTISAN SAKE
Sake is a product of nature and Head Sake Brewer Toji and his team believe that humans should play a supporting role in bringing out the highest quality sakes possible through a natural fermentation process.
2. BLESSED WATER
Hyakunensui, "one-hundred-year-old water". The water used for their sake begins as rain and snow falling at the foot of the Mt. Hakusan. This water spends at least 100 years slowly filtering through deep underground. It then reaches the well of their brewery, blessed with minerals that are necessary for fermentation.
3. PREMIUM SAKE RICE
In order to make the finest sakes, you need the finest sake rice. Since 1960, Fukumitsuya has cooperated with sake-rice farmers to produce premium sake rice. The highest quality sake rice is produced in Hyogo, Nagano and Toyama.
4. TRADITIONAL SKILLS
The old traditional sake-making skills the brewers have, are passed down from generation to generation. Fukumitsuya aknowledges the importance of maintaining and improving these skills, to provide the taste of real sake.
5. KANAZAWA
The brewery is based in Kanazawa, which' culture flourished during the Edo period. Kanazawa became famous for its craftsmanship in kimono, gold beating, lacquer craft and ceramics. The town, surrounded by the sea and mountains, has also enjoyed rich food culture.
6. FOUNDED IN 1625
The history of Fukumitsuya Sake Brewery starts in the Edo period in 1625. With the highest level of craftsmanship and traditional family secret recipe, the brewery has enjoyed a reputation as one of the finest sake breweries in the area. Today, without leaving the tradition behind, we are evolving into a sake brewery of the future.
7. TASTE WE PURSUE
Their Junmai sakes are rich in rice flavors, leave a pleasant after-taste, and is great to pair with a variety of dishes. Fukumitsuya's mission is to provide great sakes to give anyone who tries an unforgettable sake experience.
8. JUNMAI GURA
The sake is made using only fine quality sake rice and mineral water. With these natural ingredients and brewers' skills, the sakes are brought to perfection. Their goal is to continue to deliver the highest quality sakes ever as "Junmai-Gura", a brewery that makes only Junmai sakes.
9. THE AGING POTENTIAL OF SAKE
In 1947. the 12th owner of the brewery wondered why there was no "aged sake". He visited the most renowned wine regions in Europe and started leading research on long-term aged sake, exploring how different types of sake rice and the fermentation process affect aging. The “3-Year Aged Fukumasamune Old” was born in 1969. The 13th owner continued the resarch and established two different aging types: “Nojuku” (at room temperatures) and “Tanjuku” (at low temperatures). This approach led to launch of several quality aged sake brands.
