STORYIn truth, it is a drink
that should be out of this world.
Fushimino's sake brewing began with the revival of an extinct rice.
The name of that rice is “Iwai.
It is said to be a “bane to farmers” because the rice tends to fall over for long periods of time and produces a small amount of rice.
It is said to be a “bane to farmers” and has been extinct twice in the past.
On the other hand, the berries are large and have a high percentage of heart white,It is the best variety for making delicious sake.
We are proud to be able to produce such a delicious sake.
We only use rice grown locally in Kyoto, without using any pesticides or chemicals.
We insist on using only rice grown locally in Kyoto and without the use of any pesticides or chemicals.
The revived “Celebration” is combined with Fushimi water and carefully brewed by the people of Fushimi.
The sake is carefully brewed by the people of Fushimi, and becomes a bottle of sake.
Without the passion to make Kyoto sake in Kyoto,
If it were not for the persistence to revive extinct rice
would not have been born in this world.
ABOUT FUSHIMINOConnecting the auspiciousness of Fushimi,
Kyoto to the world
Rice paddies that produce rice that people enjoy also delight the wild birds that live there.
Paddy fields that have been farmed for decades
without the use of any pesticides or chemicals
The water that flows out of the rice paddies is also circulated in a clean state,
and the birds that live there are also happy,
The water that flows out of the paddies is also circulated in a clean state,
the water flowing out of the paddies is also clean and circulating,
making it a sustainable land.
Rice grown without chemicals is well fermented and tastes delicious.
This rich cycle and the world-class
Fushimi's water, rice, breweries, and craftsmen's techniques
We are now transforming them into sake, along with traditions and culture.
We will connect it to the world.
STORYPursuing Taste with Nature
Sake unique to Kyoto
Stick to Kyoto's “Iwai” rice.
High-grade sake rice “Shuku” from Fushimi, Kyoto, used for Fushimino.
It is a large grain with a large heart white and a unique flavor, making it extremely suitable for sake brewing. However, it is also a very delicate variety that makes farmers weep, as the ears of rice tend to grow tall and fall over easily. After the war, the low-yield “Celebration” was temporarily discontinued due to increased food production, but cultivation began again with the strong desire to make Kyoto sake with Kyoto rice.
Decades,
The fields are free of pesticides and chemicals.
Yamada Farm, which produces “Celebration,” has been farming without using chemicals for decades in order to continue to protect the lives of the people they care about. This is a blessing for the creatures living in the rice paddies, and all the rice and vegetables produced there are vibrant. The water that flows out of the clean soil also circulates in a clean state, making the land sustainable. The rice and water produced in this way ultimately lead to the production of delicious sake.
Harnessing the power of nature
The one and only sake brewing.
Tokubei Masuda Shoten, the brewer of Fushimino, is one of the most traditional sake breweries in Kyoto. Here, the rice, water, and yeast are all naturally occurring, living organisms, and sake brewing is all about creating an environment where living creatures can work easily. The brewery believes that sake is not just about good taste, but also about the natural range of flavors, and it pursues the creation of unique sake.
TASTINGBrilliant aroma and light flavor
fragrance
Gentle and elegant aroma like peach.
Celebration grown without the use of any pesticides or chemicals allows the yeast fungus to work at its best, resulting in a richer aroma.
taste
It is characterized by its delicate and mellow taste.
Fushimi is rich in high-quality underground water, so much so that it was once referred to as “Fushimizu.
aftertaste
The elegant sweetness and subtle bitterness characteristic of the celebration, along with its sharpness, leaves a pleasant aftertaste.
pairing
In roasted meat, the juices that overflow when you bite into the meat and the concentrated rice flavor of sake harmonize in your mouth. The fine sweetness blends in like a sauce.
PRODUCTProduct List
FUSHIMINO
36,300 Yen (excluding shipping costs)
Gorgeous, light and delicate taste
A supernatural sake
100% “Celebration” sake rice produced in Fushimi, Kyoto, which is grown without the use of any pesticides or chemicals. The pesticide-free rice allows the yeast fungus to work at its best, resulting in a gentle and elegant aroma like that of fruits such as peaches and apricots. The delicate mouthfeel of Fushimi water and the elegant sweetness and subtle bitterness characteristic of “Celebration” leave a pleasant aftertaste with a sharp finish. It can be enjoyed not only during the meal, but also from the first toast. It can also be used as a congratulatory gift for a loved one, adding a festive touch to celebratory toasts on special occasions.
FUSHIMI NO SHIZUKU DORI
53,000 Yen (excluding shipping costs)
A supernatural sake with a pure and clear taste
100% “Celebration” sake rice grown in Fushimi, Kyoto, which is grown without the use of any pesticides or chemicals. The unrefined sake is hung in a sake bag, and only the drops that naturally fall due to gravity are filled. The taste is a combination of fine sweetness, refreshing acidity, and rice-derived umami, which complement each other from the beginning and spread out in unison. It is a difficult task just to put the cold unrefined sake into bags by hand at the brewery during the bitter cold season. This time-consuming and labor-intensive method allows only a small amount of sake to be made at one time, and the quantity is limited.