JUICY ACIDITY & CLEAN DRY FINISH
Refreshingly green top notes of cucumbers and melon followed by rounded sweet aromas of condensed milk. Juicy and pleasant acidity spreads quickly and robust rice-y flavors sink in, before they disappear effortlessly with a clean dry finish.
With relatively low alcoholic content (13%), one can enjoy this bottle of Night Emperor series until the daybreak.
Tokubetsu Junmai
13% vol. | 720ml
Fujii brewery, since 1863, Hiroshima
胡瓜やメロンの青くて爽やかな上立ち香、
ミルクセーキを思わせる甘やかな含み香
厚みのある酸がジュワッと拡がり、
余韻を残さないすっきりとした辛口でキレ抜群
明け方（Daybreak）まで飲めるお酒を
イメージして醸された、
夜の帝王の低アルコール原酒
FUJII BREWERY
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.
