Junmai Daiginjo Fukuichi (720 ml)

Manaturu Junmai Daiginjo Fukuichi originates from Fukui Prefecture, a region defined by heavy winter snowfall and mineral-rich groundwater sourced from the Kuzuryu River basin. The terroir produces sake with pronounced clarity and subtle salinity.

This expression employs 50% rice polish (daiginjo specification), removing outer layers to expose the starch-rich core. The brewing process relies on traditional koji cultivation and multiple-parallel fermentation (koji-kin, yeast, and steamed rice working in sequence), a technique that demands precise temperature control across Fukui's cold winters—an advantage for slow, clean fermentation.

The name Fukuichi references the brewery's commitment to single-prefecture sourcing and local water chemistry. Daiginjo-grade polish yields a refined sake: the removed bran layers (which carry lipids and proteins) are eliminated, leaving only the most fermentable sugars and amino acids.

This produces a dry, crystalline profile with mineral undertones characteristic of Fukui's limestone-filtered aquifers.

Best served chilled (45–50°F) to preserve aromatic volatility. Optimal drinking window: current vintage through 18 months from release.