If I were to describe Fukushima sake in a few words, they would be "Hojun" (rich and mellow), "Tanrei" (light and crisp), and "Umakuchi" (savory and flavorful).
Our goal is to create sake with a rich aroma and a light finish, a fine, clean, and crisp taste, with the natural sweetness of the rice.
When it comes to sake rice, Yamadanishiki is famous nationwide, but Fukushima Prefecture has focused on developing its own unique sake rice and yeast. This has led to the creation of Fukushima's original sake-brewing rice varieties, "Yumenokaori" and "Fukunoka", as well as "Utsukushima Yume yeast," which is perfect for brewing ginjo sake.
You could say that a key feature of Fukushima sake is its depth and versatility, which allows it to be paired with any kind of food or cuisine. I especially want to invite those who say, 'I like alcohol, but I'm not a big fan of sake,' to try Fukushima sake. I'm sure it will change their perception.

In 1990, not a single brewery from Fukushima Prefecture won a gold award at the Annual Japan Sake Awards. In response to this, and to address concerns about the future of sake brewing due to the aging of master brewers (toji) from traditional brewing regions like Nanbu (Iwate Pref.) and Echigo (Niigata Pref.), the "Sake Academy Vocational Training School" was established in 1992 to train talented local brewers.
At the time, Fukushima's production was mainly regular sake. However, the Sake Academy implemented a thorough three-year curriculum that covered all aspects of sake brewing, from classroom lectures to hands-on brewing practice, with the goal of winning gold awards at the national competition by teaching the know-how for ginjo brewing.
As a result, Fukushima made great strides, achieving a record-breaking eight consecutive years as the top prefecture for gold awards at the Annual Japan Sake Awards, ushering in a golden age for its sake.
The key to this success was the "Fukushima-Style Ginjo Brewing Manual." This manual, which is updated annually, not only details key points like how to make 'koji' (malted rice) and manage the 'moromi' (fermentation mash), but also specifies methods for eliminating brewery-specific odors known as 'kuraguse' from fermentation rooms and areas where steamed rice is cooled.
By standardizing the series of tasks that had previously relied on the experience and intuition of the toji, even young brewers with less experience became able to produce high-quality sake, leading to a dramatic improvement in the overall quality of Fukushima sake.

Fukushima is the third largest prefecture in Japan, making it vast and diverse. Because the climate and culture differ in each area, the food and flavor preferences also vary. This has led to the birth of many unique sakes with distinct regional characteristics.
Fukushima's hot summers are suitable for rice cultivation, while its cold winters create the clear air that suppresses the growth of unwanted bacteria. You could say that Fukushima's climate is ideal for sake brewing.
Furthermore, another characteristic of sake brewing in Fukushima is the active exchange between breweries. At the "High-Quality Sake Research Society," commonly known as the "Kin-tori Kai" (Gold Medal Club), breweries that would normally be competitors come together to share their techniques and know-how, honing their skills through joint analysis and research. Nationwide, there's a trend where regions with strong collaboration among breweries tend to produce increasingly delicious sake.
Please enjoy the unique sakes from our different breweries, pairing them with your favorite dishes!