Fukugao Sake Brewery
- Impeccably harmonious taste rendered between subtle sweetness and mellow tanginess
- Rich fragrance of savory rice
- Restrained full flavors that never tire the palate
They pride themselves on 3 key factors:
Rice strains made of large grains that readily absorb water are called sakamai and suited for brewing sake. Fukugao selects nationally high-quality rice strains: locally grown Gohyakumangoku and Koshitanrei, as well as Yamadanishiki rice from Hyogo Prefecture. For its premium grade sake, Fukugao brews with the highest quality Yamadanishiki of Hyogo Special District ‘A,’ polished to 40%, in order to acquire the noblest taste and aroma.
Fukugao draws its water from the Ikarashi River, which is then purified by slow filtering. Undergoing no chemical treatment, the famed raw water is gently filtered by passing the source through fine sand for sweet-tasting, safe water close to nature’s great taste of pure river springwater. The Ikarashi River produces extra-soft water, the source for smooth, mild, and great-tasting sake brewed by Fukugao.
Handcrafted sake: Discernment of the five senses and art of Echigo brew masters.
Fukugao Sake Brewery is not a mass producer on factory lines. We are a small brewer, grounded in handcrafted brewing. Handcrafted brewing produces outstanding sake through controls reliant upon the rigorously trained “five human senses.” Across all of the complicated, exquisitely handled processes in sake brewing, the thoroughly honed techniques of master brewers maintain the sake production at Fukugao in optimum condition. Niigata brew masters have exploited the extra-soft water of the Ikarashi River, known for its weak fermentation capacity, and completed the technology for brewing sake from extra-soft water through years of experience and ceaseless research. The sake of Fukugao Sake Brewery is the product of the honed five senses and skills held by Niigata brew masters.
Pirramimma vineyards and winery are nestled behind the township of McLaren Vale, running parallel to Tatachilla Road. The mature vineyards are planted to 13 varieties and 40 designated blocks, spread over 300 acres and allow them to produce over 80 different wines, from the iconic McLaren Vale Shiraz, pioneered varieties such as Petit Verdot and Tannat, and an ancient collection of fortifieds.
Founded in 2005, the Barons de Rothschild Champagne House has established strong relationships with partner producers to craft champagnes of a rare elegance from exceptional terroirs and rigorously selected grapes. “Accomplishing through great achievements”, such has been the Rothschild family’s ambition for more than 250 years. Through the strength of its wine-growing experience, the family has joined forces with producers from Champagne to develop excellent champagnes which bring together know-how and tradition.
Anthonij Rupert Wyne was founded on the farm L’Ormarins in Franschhoek. Originally owned by the late Anthonij Rupert, who passed away in 2001, the farm was taken over by his brother Johann Rupert in 2003. It was Johann Rupert who constructed a state-of-the-art winemaking facility on the estate, and the beginnings of what was to become a sprawling enterprise with a focus on terroir-specific wines.
Takara has great experience in producing Shochu , Mirin and Sake for more than one-and-a-half centuries. Because Takara’s main business endeavors depend heavily on the mastery of natural processes such as fermentation, the Company feels a strong responsibility toward preserving the natural environment.
Certain names resonate strongly within Australian wine history and Jim Barry is one of them. It was Jim Barry’s drive that helped shape South Australia’s Clare Valley as a benchmark producer of world class Riesling and cemented it as one of Australia’s premier wine regions.