Fukuju Junmai (300 ml)

The Yasufuku family has brewed at Mikage-go in Higashinada Ward since 1751 — thirteen generations anchored to one of Nada-Gogo's five sub-districts, Japan's most storied sake-producing corridor. That continuity of place is not incidental: it is the reason Miyamizu matters here. Miyamizu originates as rainfall on the Rokko Mountains, percolating through granite bedrock before surfacing mineral-rich, low in iron, high in phosphorus and potassium — conditions that historically drove the hard, dry character Nada is known for. Fukuju Junmai uses this water directly, without the reverse-osmosis blending reserved for higher-grade ginjo lines, allowing the granite-filtered mineral structure to express itself fully. The rice is 100% Yamadanishiki grown 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-fermentation potential that defines premium sake rice. Koji is cultivated entirely by hand (tezukuri), which the brewery regards as the non-negotiable foundation of quality. Fermentation proceeds at low temperature, shaped by the cold 'Rokko Oroshi' seasonal winds that sweep down from the mountains. The rice polishing ratio for this Junmai grade is not individually confirmed, but the house holds Organic JAS certification across its range — unusual for any Nada producer. The 300 ml format delivers the full Miyamizu mineral backbone in a format suited to single-service exploration.