Since olden times, most sake has been brewed with ordinary food rice. Also today, the mainstream of sake consists of local sake (jizake) brewed with ordinary rice harvested in that area. Already in the past, in Hiroshima and the Chugoku area rice of high quality was harvested thanks to the cold water springing up in the mountains and the cool climate at night. Junmai Takehara is brewed with Shin-Senbon and other rice locally grown in Hiroshima.
Koji rice is the ingredient that has the greatest influence on the taste. In general, it takes 46 hours to make koji-rice, but we spend more than 50 hours, the time necessary for making koji-rice for Daiginjo sake. In this way, we are able to make koji-rice with a solid taste and brew sake with a richer flavor and more depth.
Rice: Local rice from Hiroshima Prefecture
Filtration:Filter only to remove some remaining particles.
Alcohol Percentage: 15.4%
|Located in the Yamagata region of northern Japan, the Eiko Fuji Brewing Company was founded in 1778 and is now lead by the 13th generation of the Katou family. The katouís name their sake after Mt. Fuji because they wanted their sake to be as glorious as this symbol.