Fukunishiki Saké Fu Junmai

Name: Fukunishiki - Saké Fu Junmai
Brand: Fukunishiki
Price: 168.0 EUR
Availability: InStock

168,00 €

(28,00 € / bottle)

A fine sake from Hyōgo Prefecture: a terroir rich in rice-growing tradition.

Japan

Vin Sake

8%

5-10 years

100% Kinuhikari

500ml · Sold Out
Box of 6 bottles (50cl)

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Saké Fu JunmaiFukunishiki

This saké has its roots in the heart of the Banshū plain, in the town of Kasai, Hyōgo Prefecture, a terroir steeped in rice-growing tradition and pure water. It is here that the brewery has committed to producing only junmai, using exclusively Kasai rice and soft local water drawn from the surrounding reservoirs and springs. The calm surroundings and generous nature provide the perfect setting for a saké that is true to its land, crafted with terroir-driven precision.

The brewing method rests on a strong artisanal philosophy: nothing but rice (variety Kinuhikari) and water, with no added alcohol, and a fermentation that respects both the raw material and the region. The brewery uses a traditional method inspired by kimoto, adapted to its local rice varieties and to the microbial dynamics specific to Kasai. Polishing is moderate (a ratio of around 70% for this saké), preserving the richness of the grain while ensuring smoothness and finesse.

This saké reveals notes of ripe fruit, fresh citrus, puffed rice, pear, peach, melon and basil. On the palate, it opens with a pleasant roundness before a crisp acidity emerges to liven up the whole, giving way to a silky, light finish.

Where are we traveling?

HyogoJapan

Hyōgo Prefecture, located in the heart of the Kansai region, is one of the historical cradles of Japanese sake. Its rice-growing history stretches back centuries, supported by a temperate climate and rich soils irrigated by numerous streams flowing down from the Rokko Mountains. The cold, dry winters promote slow and precise fermentation, ideal for producing sake of exceptional purity. The Banshū Plain, in particular, benefits from a balanced alternation of summer heat and cool nights, perfect conditions for cultivating premium rice varieties like Yamadanishiki, often called the “king of sake rice.”

The little history of the country

Japan

The history of sake in Japan is part of a millennia-old narrative, intimately linked to rice cultivation and Shinto rituals. As early as the 3rd century, the first rice fermentations, known as kuchikami no sake, relied on priestesses chewing the grains, thus releasing the enzymes necessary to transform starch into sugar. Over time, agricultural advancements and brewing techniques from China refined production, giving rise to unique parallel fermentation methods. During the Heian period, sake became a central element of imperial and religious ceremonies, a symbol of purity and the union between gods and humans. During the Edo and Meiji periods, improvements in yeast, mastery of rice polishing, and nationwide distribution transformed sake into a popular beverage, deeply rooted in the daily and festive life of Japan. Meanwhile, other fermented or distilled beverages emerged, such as shōchū and awamori, originating from southern terroirs and influenced by foreign cultures. Today, sake continues to reinvent itself: a blend of tradition and modernity, it reflects the diversity of climates, rice varieties, and regional expertise, while embodying the welcoming spirit of Japan.

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Frequently asked questions

All about Saké Fu Junmai

At what temperature should Saké Fu Junmai be served?

Between 8 and 12 °C, chilled, or slightly warmed depending on the style.

How long can Saké Fu Junmai be kept?

Ageing potential: 5 to 10 years.

Where does Saké Fu Junmai come from?

Origin: Hyogo, Japan. Alcohol: 8%.

What to serve with Saké Fu Junmai?

Saké Fu Junmai pairs well with grilled vegetables, vegetarian dishes, white fish and sushi. Our dish ideas are in the food pairing box at the top of the page.