Name: Fukunishiki - Fu Junmai
Brand: Elmeria
Price: 34.0 USD
Availability: InStock

Let's talk little, let's talk wine

Sake has its roots in the heart of the Banshū Plain, in the city of Kasai , Hyōgo Prefecture, a region rich in rice-growing tradition and pure water. It is in this area that the brewery is committed to producing exclusively junmai sake, using only Kasai rice and local freshwater from surrounding reservoirs and springs. The tranquil environment and abundant nature provide the perfect setting for a sake that is true to its terroir, delivered with meticulous precision.

The brewing method is based on a strong artisanal philosophy: the sole use of rice (the Kinuhikari variety) and water, with no added alcohol, and a fermentation process that respects the raw materials and the region. The brewery employs a traditional method inspired by Kimoto, adapted to its local rice varieties and the unique microbial dynamics of Kasai. Polishing is moderate (around 70% for this model), which preserves the richness of the grain while ensuring fluidity and finesse.

This sake reveals notes of ripe fruit , fresh citrus , puffed rice , pear , peach, melon , and basil . On the palate, the sensation begins with a pleasant roundness, followed by a crisp acidity that energizes the whole, before giving way to a silky and light finish.

Where are we traveling?

Hyogo

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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