Fukuju Junmai ginjo (1.8 L)

Since 2008, this sake from the Yasufuku family's 270-year-old Mikage-go brewery has been poured at the Nobel Prize banquet in Stockholm — a distinction earned not by prestige alone but by a deliberate departure from Nada orthodoxy. Where most Nada houses lean into the hard, iron-low, mineral-driven character of undiluted Miyamizu, Kobe Shushinkan blends that same Rokko Mountain spring water with reverse-osmosis-treated water for its ginjo lines, slowing fermentation and softening the mineral edge to produce a fruitier, more wine-like texture while preserving the region's characteristic backbone.

The Yamadanishiki rice is contract-farmed in Ozo-cho, Kita Ward, Kobe — foothills and valleys of the Rokko Mountains at 50–200 m elevation, where diurnal swings exceeding 10°C during ripening concentrate starch and build the slow-dissolving koji substrate the brewery demands. Koji is cultivated entirely by hand (tezukuri), which the brewery treats as the non-negotiable foundation of quality. Seimaibuai: 60% (40% of the grain polished away); fermentation conducted at low temperature to develop ginjo aromatic compounds; bottled at 16% ABV. The 1.8 L magnum format preserves thermal stability across Thailand's distribution chain. The Organic JAS certification and world-first carbon-zero production process (Scope 1 & 2, launched 2022) mark this as the most sustainability-credentialed brewery in Nada-Gogo.