Destilerija / Distillery
Osnovan 1751. godine, Fukuju se nalazi u Kobeu, nekoć poznatom kao Nada, koji ima dugu povijest i poznat je po kvaliteti svog sakea. Regija oko Kobea još je poznata kao Nada u ‘svijetu sakea’ i regija je broj 1 u Japanu za proizvodnju sakea, koja proizvodi oko 25% sakea u Japanu.
Ime Fukuju izvedeno je iz jednog od sedam sretnih bogova u japanskoj mitologiji, Fukurokuju, što znači sreća (fuku), bogatstvo (roku) i dugovječnost (ju). Fukuju je relativno mala pivovara koja proizvodi zanatski i craft sake.
Sadašnji vlasnik g. Yasufuku je 13. generacija obitelji Yasufuku.
Stil kuće je vrlo elegantan. Voda u Nada/Kobe zove se Miyamizu, i to je tvrda voda za japanske standarde, puna minerala i poznata je voda u ‘svijetu sake’. Nada regionalnog stila je suha i dobro prianja uz pikantnost.
Utjecaj vode vrlo je značajan u stilu sakea, a Fukuju koristi ovaj Miyamizu kao i miješanje čiste vode (filtrirane meke vode) kako bi napravio poseban stil sakea. Oni ‘vodu’ shvaćaju ozbiljno u izradi i razvoju novog načina pravljenja sakea.
Fukuju je tradicionalan s modernim pristupom u isto vrijeme. Od velikog potresa u ovom području 1995., izgradili su svoju pivovaru koja je seizmički građena i napreduju u stvaranju ekološki prihvatljivog i održivog načina izrade sakea.
Naporno rade na stvaranju sakea čiste kiseline poput delikatnog bijelog vina.
Jedan dobar primjer njihove jedinstvenosti je njihov Junmai Ginjo koji se puni u posebnu plavu UV bocu kako bi sake ostao svjež. Njihov stil je elegantan i vrlo popularan u Japanu i na međunarodnim tržištima. Fukuju sake poslužuje se na večeri dodjele Nobelove nagrade u Švedskoj.
Sva riža koja se koristi u Fukujuu uzgaja se lokalno u prefekturi Hyogo.
Established in 1751, Fukuju is located in Kobe, once known as Nada, which has a long history and is famous for the quality of their Sake. The region around Kobe is still known as Nada in the ‘sake world’ and is the #1 region in Japan for the production of Sake, producing about 25% of Sake in Japan.
The name Fukuju is derived from one of the Seven Lucky Gods in Japanese mythology, Fukurokuju, which means happiness(fuku), wealth (roku), and longevity (ju). Fukuju is a relatively small brewery, making artisan and craft sake.
Current owner Mr Yasufuku is the 13th generation of the Yasufuku family.
The house style is very elegant. The water in Nada/Kobe is called Miyamizu, and it is hard water by Japanese standards, full of minerals and is famous water in the ‘sake world’. Nada regional style is dry and has good grip with spiciness.
Water’s influence is very significant in Sake style, and Fukuju use this Miyamizu as well as blending pure water (filtered soft water) to make particular style of Sake. They take ‘water’ seriously in making and developing new way of Sake making.
Fukuju is traditional with a modern approach at the same time. Since the large earthquake in this area in 1995, they built their brewery which is Seismic structure, and are progressing to create ecofriendly and sustainable way of Sake making.
They work hard to create Sake with clean acidity like delicate white wine.
One good example of their uniqueness is their Junmai Ginjo which is bottled on a blue UV cut special bottle to keep Sake fresh. Their style is elegant and is very popular in Japan and the international markets. Fukuju sake is served at the Nobel Prize dinner in Sweden.
All the rice used at Fukuju is grown locally in the Hyogo prefecture.
