Producer
Fukuju
Fukuju is the sake brand produced by Kobe Shu-Shin-Kan Breweries, based in the Nada area (Kobe, Hyogo Prefecture, Japan). The range includes traditional sake and flavored sake such as umeshu and yuzushu, made highlighting Miyamizu water and the terroir of the Rokko Mountains.
- Kobe · Hyogo · Giappone
- Since 1751
- 2 products
The story
The Fukuju brand is produced at Kobe Shu-Shin-Kan Breweries (known as Fukuju brewery) with operations beginning in 1751. The company reports over 270 years of history and the transmission of techniques across generations, integrating tradition and modern technologies in the production process.
Production philosophy
Combining Nadagogo's traditional practices with modern controls to achieve a balanced taste: respect for the 'Rokko terroir' (Miyamizu water, climate and local rice) and artisanal care of koji and the fermentation stages.
Territory
Nada (Nadagogo) area, Kobe (city of Kobe), Hyogo Prefecture; foot of the Rokko Mountains (use of Miyamizu water). Japan.
Awards and recognition
Numerous international recognitions for main labels, including medals and awards at the International Wine Challenge, International Sake Challenge and the U.S. National Sake Appraisal for certain vintages and references (notably the Junmai Ginjo).
Production method
Typical sake production: selection of local water and rice, controlled washing and soaking, rice steaming with koshiki (steam), koji production in controlled environments, use of both modern methods (higher saccharification temperatures for some products) and traditional methods (kimoto for certain batches), and pressing techniques such as bag-pressing for premium labels. For flavored varieties (umeshu, yuzushu) fruit infusions/additions and sugar or juice are used to produce sake-based liqueurs.
Characteristics
- Type
- Producer
- City
- Kobe
- Categories
- sake producer (Nadagogo)
- sake Junmai / Ginjo / Daiginjo
- umeshu (plum liqueur)
- yuzushu (yuzu liqueur)
- typical products of the Rokko region
- Raw materials
- rice (including Yamada Nishiki)
- water (Miyamizu)
- ume (plums, for umeshu)
- yuzu (for yuzushu)
- sugar (for umeshu)
- Representative products
- Fukuju Umeshu Sake 50cl
- Fukuju Yuzushu Sake 50cl
- Fukuju Junmai Ginjo (Blue Label)
- Fukuju Daiginjo
What makes it distinctive
- Production in Nada (Nadagogo), one of Japan's most historically significant sake areas.
- Use of Miyamizu water and emphasis on the Rokko terroir.
- Long tradition started in 1751 with over 270 years of activity.
- Preservation of traditional techniques (e.g. kimoto) alongside modern methods for controlling fermentation and koji production.
- Internationally awarded labels (e.g. recognitions for the Junmai Ginjo) and sustainability initiatives (e.g. launch of a Junmai with reduced/offset carbon impact).