Juicy top notes of ripe green melon and gentle mouthfeel as first impression. Lingering robust acidity and impressive firm dryness. With freakishly high alcoholic content for a naturally brewed Sake (20%), this rock star bottle may be too kinky for some people when consumed straight up, but it can be throughly enjoyed by all once served on the rocks or as a cocktail base. Makes a very stylish and refreshing Sakeschorle!
20% vol. | 720ml
Fujii brewery | since 1863 | Hiroshima
Fujii brewery does not produce large amounts of Sake due to its small scale. However, they use this to their advantage and specialize in producing time-consuming Sake that can only be achieved by a few skilled craftsmen.
The basic and traditional concept of this brewery is based on the philosophy that nature brews sake, not people; people assist nature by optimizing and putting in effort to support nature's work. As a part of this belief, this brewery only uses rice and rice-kōji to produce their Sake, whereas most other breweries add distilled alcohol into their Sake for stabilization.
Another philosophy of Fujii brewery is to create Sake which help bring out the characteristics of the dishes, which are gentle and can easily accompany a meal. Their concept is to allow Sake to bring out the characteristics of the dishes so as to compliment each other.
Fujii Brewery believes that the five diverging flavors of Sake - sweetness, acidity, dryness, bitterness, and astringency - are determined by its aging time according to the quality of the Sake as well as the temperature it is served in. This versatility allows their Sake to accompany a vast range of cuisines. They also put in great effort in creating high quality Sake yeast and rice kōji, in order to create the perfect "complete fermentation" process (the process of changing the sugar of rice kōji into alcohol) no matter what rank the Sake may belong to.
Fujii brewery was founded in 1863. The first generation brewmaster determined that Takehara City in Hiroshima Prefecture was ideal for Sake brewing due to its great water quality which is plentiful. Facing the Seto Inland Sea, rich sea food culture has flourished here.