Fukuju Junmai ginjo (300 ml)

Since 2008, Fukuju Junmai Ginjo has appeared on the table of the Nobel Prize banquet in Stockholm — a distinction earned not by marketing but by the brewery's deliberate departure from Nada orthodoxy. Kobe Shushinkan, operated by the Yasufuku family across 13 generations since 1751, sits in Mikage-go, Higashinada Ward — one of Nada-Gogo's five sub-districts — where the legendary Miyamizu spring water, filtered through granite layers of the Rokko Mountains, has long defined the region's hard, dry, mineral-driven style.

Rather than follow that template for its ginjo tier, the brewery blends Miyamizu with reverse-osmosis-treated water, deliberately softening the mineral hardness to slow fermentation and coax fruitier ginjo aromatics. The rice is 100% Yamadanishiki, contract-farmed in Ozo-cho, Kita Ward — Rokko Mountain foothills at 50–200 m elevation with diurnal swings exceeding 10°C during ripening — and polished to a 60% seimaibuai. Koji is cultivated entirely by hand (tezukuri), which the house regards as the non-negotiable foundation of quality. Fermentation runs at low temperature to develop ginjo aromatic compounds; no wood aging is applied. Bottled at 16% ABV. The 300 ml format delivers the full expression in a single-sitting pour without compromise.