Dedicated to Producing Top Quality Junmai Sake (Tuesday, December 1st, 2015)
Fujii Shuzou Co., Ltd.
It was about 150 years ago when Zenshichi Fujii established Fujii Shuzou in the heart of Hiroshima Prefecture’s Takehara City, a place that had flourished due to its status as a center of salt production in the Edo Period (1603-1868). The historical city still maintains well preserved buildings and a beautiful cityscape, attracting many tourists every year. The area is ideal for sake producing due to its unique location, facing the Seto Inland Sea, which is known for a mild climate, and neighboring Mt. Ryutou, which brings clean water to the brewery.
Fujii Shuzou has dedicated itself solely to the production of only junmai style sake (pure rice sake: no adding of distilled alcohol) since 2004. They believe “true Japanese sake is made purely with rice”. The brewery also sticks to a traditional method of brewing called ginjo-zukuri, which is labor intensive and time consuming, in order to produce the highest quality junmai sake, a sake handcrafted in small batches and guided through the five senses of its experienced brewers. Fujii Shuzou’s signature sake, Ryusei won the gold medal at the first Japan Sake Awards in 1908, and since then, the brewery has made it a rule to give the name Ryusei to the very best sake they produce each year. Naturally, Ryusei still fascinates people all over the world.
In the U.S., three sakes from Fujii Shuzou are currently available. Ryusei Black Label is made from 100% Yamadanishiki rice, known as the best rice for sake. The nose on this rich and full-bodied junmai daiginjo has a buttery aroma reminiscent of banana, and it’s great with sweet and savory dishes such as sukiyaki and eel spitchcock. Ryusei White Label boasts a hint of Muscat and melon aroma with a clean texture and sharp finish. This junmai ginjo pairs well with sushi and sashimi. The best way to enjoy both sakes is slightly chilled. On the other hand, Ryusei Nagomi Tokubetsu Junmai is made from locally grown Hattannishiki rice that tends to produce a sweeter and richer flavor. The rich umami complements any food while its acidity cleanses the palate, naturally accompanying a wide variety of dishes from tempura to sashimi.
Fujii Shuzou Co., Ltd.
3-4-14 Hon-machi, Takehara City, Hiroshima 725-0022
3 things you should know about Fujii Shuzou Co., Ltd.
Commitment to Brew Only Junmai Sake
Fujii Shuzou has only been making junmai sake since 2004 through traditional methods. All of their sake, which uses locally grown rice and clear spring water from Mt. Ryutou, is enjoyable with any kind of meal.
Traditional Ginjo Method
Except for the period right after World War II when rice was in short supply, the brewery has employed the ginjo-zukuri method, a traditional brewing method, and preserved technology and traditions handed down from generation to generation. The ginjo method takes more time and is more labor intensive than modern production methods; however, the result is a superb sake that has a distinct “ginjo” character.
Sake Brewing at a 150 Year-Old Wooden Building Brewery
Every aspect of the production of Fujii Shuzou is handled in-house in the 150 year-old wooden building. Visitors can enjoy not only touring but also tasting sake and handmade soba as well as shopping at the community center inside the building.