ABOUT
ABOUT
Fushimi’s sake is made by the people of Fushimi
BACKGROUND
How Fushimino was created
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.
CREATOR STORYSake from Fushimi, Kyoto
The Voice of the Makers Who Cultivate “Fushimino
People, plants, wild birds, and microorganisms are happy
Grow sustainable rice paddies where people, plants, wild birds, and microorganisms are happy.
Yamada Farm, Gooo Yamada/Koichi Yamada
I really enjoy thinking about rice fields all the time. I am alone in the middle of a vast rice field with no one else around, just me and the soil, thinking about what I should do this year.
When I am thinking about rice, many wild birds, such as herons and pikas, come close to me. They were like friends. They are the inhabitants of the rice paddies, so if you grow rice in a paddy field that is happy for them, you can produce ideal rice.
Rice and water are “living” things derived from nature.
We go beyond deliciousness to create the one and only sake.
Tokubei Masuda Shoten
Because sake is a luxury item, we place great importance not only on the taste, but also on the sensitivity and spirituality of the people, and the connection between people, which cannot be measured by numbers. Here, the rice, water, and yeast are all “live” and naturally occurring, and sake brewing is about creating an environment that is conducive to the workings of living creatures. We take care of every detail with our own eyes, and we brew sake with passion and pride.
We continue to create with an unceasing spirit of inquiry.
Toji Satoshi Watanabe
We want to turn the rice entrusted to us by the farmers into sake in the most delicious form. With this in mind, we are always asking ourselves, “How should we do this? Even if the sake we make is good, we are always searching for ways to make it better, and what we can do next time. I enjoy thinking about these things, which is why I continue to make sake.
Sake brewing that transcends our thoughts.
Mr. Shushi Fujimoto, Technical Advisor, Brewing Department
I have been involved in sake brewing for 50 years, since I was 22 years old, and I believe that how much passion you put into your work determines the taste of sake. Sake made with care tastes careful. People’s thoughts and feelings are transferred to sake, and their spirit and attitude are transmitted to the drinker. Even though I have been involved in sake brewing for 50 years, I still enjoy this job.
FOUNDER STORYThoughts of the Founder
Sake that really shouldn’t exist in this world.
Sake rice “Shuku” has been extinct twice in the past. The road to its revival was not an easy one. It took many trials and errors, but the passion to make delicious sake from local rice once again led to the revival of “Shuku”! This is a grain of rice that has been revived by the strong passion of the people.
I have had the opportunity to observe up close and personal the key player in the revival of such rice in my hometown of Kyoto.
The birth of Fushimino was triggered by the strong desire of Yamada Farm, which cultivates rice without using any pesticides or chemicals, to create rice and vegetables that are delicious and to create rice paddies that will attract wild birds for the next 100 years.
Sake rice has a birthplace, and each region has its own unique characteristics, each transforming itself into an attractive sake. Today, however, it seems that the place of origin of sake rice and the place where sake is brewed are often different. From Fushimino, which is made with 100% Fushimi “rice, water, brewery, and people,” hand in hand with Fushimi farmers and sake breweries that have been in Fushimi for generations, you can feel the gorgeousness and strength of the sake rice “Celebration,” which has made a comeback.
Sake has long been closely associated with the culture of celebrations and gift-giving. We hope that you will choose Fushimino, which is made from rice with the auspicious name of “Celebration,” as a special sake to share with someone.
We are currently reviewing our production process, facing the rice called “Celebration” again, and Fushimino will continue to evolve.
We hope that you will look forward to the Fushimino of today and in the future.
It would be our greatest pleasure if we could add a festive touch to your celebrations with a sake that really should not exist in this world in one hand and in the other.
Takuya Okada
MANUFACTURING PROCESS
How Fushimino was created
Rice milling, washing,
and Steamed rice
The production of Fushimino begins with milling the
raw brown rice into 35% polished white rice. All
white rice is then washed by hand, and limited water
is absorbed before being steamed.
The steamed rice is used to make koji (malted rice),
mother rice for sake, and to prepare moromi.
malted rice
Steamed yellow koji spores are used as seed koji and sprinkled on steamed rice to produce koji for about 2 days. The koji is then added to the sake mother and the rice malt to saccharify the starch in the rice.
sake brewing
The yeast responsible for alcoholic fermentation is cultured and multiplied in large quantities in the sake mother. Koji, steamed rice, and water are added to the mother of sake to make malt.
Fermentation of
unrefined sake
Fermentation takes place over a period of 30 days. In the tank, rice starch is broken down into glucose by koji enzymes (saccharification), and the glucose is converted into alcohol by yeast (fermentation). Both saccharification and fermentation proceed simultaneously in the tank.
(sake) brewed in a vat
and bottled water
After about 30 days of fermentation, the mash is pressed and separated into sake and sakekasu. Fushimino bottles the freshly pressed sake on the same day and stores it at low temperature.
