FUSHIMINO
FUSHIMINO
Fushimino charm with precious celebrations
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.
| Taste Characteristics | Fruity, gorgeous |
| Raw rice | Iwai (100%) |
| Rice polishing ratio | 35% |
| Alcoholic content | 16% |
| Content by volume | 720ml |
| Pasteurization | Once |
| Drinking temperature | 8°C or less |
| Storage Method | Requiring refrigeration |
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.
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.