FUSHIMINO
Fushimino charm with precious celebrations
FUSHIMINO
36,300 Yen (excluding shipping costs)
A vibrant and Refreshing
A highly natural Japanese Sake
100% made from ‘Iwai’ sake rice grown in Fushimi, Kyoto, without using any pesticides or chemicals.Rice grown without pesticides allows yeast to work optimally, resulting in a delicate and fruity aroma reminiscent of peaches and apricots.The delicate texture of Fushimi’s water, combined with the elegant sweetness and subtle bitterness unique to “Iwai” rice, creates a clean and refreshing aftertaste. 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 to add a festive touch to a celebratory toast on a special occasion.
- Characteristics of taste
- Fruity / Floral
- Raw materials
- Iwai (100%)
- Rice polishing ratio
- 35%
- Alcohol
- 16%
- Contents
- 720ml
- Pasteurization
- Once
- Drinking temperature
- 8°C or less
- Preservation method
- Keep refrigerated
TASTINGBrilliant aroma and light flavor
Aroma
Surrounded by the fragrance of peaches, apricots, and white flowers, and the fresh green of spring. Grown organically, without the use of any pesticides or chemicals, “Iwai” rice provides an optimal environment for yeast, resulting in a richer aroma.
Aftertaste
It has a delicate and mellow taste. Fushimi is known for its abundant high-quality spring water, which was once written as “Fushimizu.”
Palate
It offers an elegant sweetness and subtle bitterness unique to Iwai rice, followed by a clean and refreshing aftertaste.
Pairing
With its refreshing acidity like a citrus fruit that accompanies dishes, complements appetizers with caviar or oven-roasted fish.
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.
