Online sake brewery study abroad report
Online sake brewery study abroad isA sake mail order service that allows you to connect directly with local alcohol makers and toast together while staying at home.It is.
You can also taste the thoughts and personality of the creator, and through sake you can learn about life, make new connections, and"Oshizou"It becomes a place where things are born.
In this article, we will introduce the sake breweries that have participated in the online sake brewery study abroad program!
Please take a look at the sake brewery's thoughts and commitment through this article.♪
This time, we will be featuring the 29th Online Sake Brewery Study Abroad event.Fukuda Sake Brewery (Nagasaki Prefecture)We would like to introduce♪
About Fukuda Sake Brewery
The southern tip of Hirado, Nagasaki Prefecture. On the shores of Shishiki Bay, with a view of the sacred mountain Mt. Shishiki and the scent of salty sea, there is Fukuda Sake Brewery, a brewery that has been brewing sake for over 300 years.
Its history dates back to the first year of Genroku (1688), about 330 years ago.
The founder, Fukuda Chojiemon, was originally a fisherman in Hirado who also engaged in whaling.
Having lived with the blessings of the sea, he received permission to brew sake from the lord of Hirado and founded Fukuda Sake Brewery as a sake brewery for the government.
Chojibeimon is“Sake brewing is made with the heart and nurtured by the wind.”I left behind these words.
This belief has not changed over time and remains the cornerstone of our brewery.
We listen to the voice of nature, carefully brew it by hand, and create sake that is nurtured by the climate.
This is the origin of Fukuda Sake Brewery, and the spirit that has been passed down over 15 generations.
Currently, the brewery is supported by the 15th generation owner, Tatsuya Fukuda, and his younger brother Shinji.
The brothers continue to take on new challenges while preserving tradition with the thoughts of their predecessors in mind.
His younger brother, Shinji, is also known as a fisherman who has the blood of a fishing master.
He is skilled at operating his own boat and fishing for amberjack, the rare ``Ishinagi'' that resembles a mullet, and the large flounder that symbolizes Hirado.
Its appearance truly inherits the spirit of Hirado living with the sea and the DNA of former Amimoto.
The sake produced in this area, which has been nurtured by its rich fishing grounds, goes perfectly with fresh seafood and seafood!
Get to know the ocean, feel the wind, and live in harmony with nature.
Here you can find the unique taste created by Fukuda Sake Brewery's 300-year history.
Towering behind the storehouse is a sacred mountain in southern Hirado.Shijikisan。
It has been worshiped by the Ama people since ancient times, and has been worshiped as a landmark for navigation and as a guardian deity that blocks the wind.
At Shishiki Shrine, which enshrines the sacred mountain, the Yamado Festival, which has continued since ancient times, is still alive today, and the belief culture of the sea people is passed down to the present day as ``the sea = the secular world'' and ``the mountain = the divine world.''
Shishiki Bay, which surrounds Mt. Shishiki, is the place where the tides of the Sea of Japan and the East China Sea meet.
The intersection of cold and warm currents produces a variety of seafood, including sea bream, flounder, squid, and abalone.
This rich nature with the scent of the ocean is what supports Fukuda Sake Brewery's sake.“Another great brewer”You could say that.
Geographically, the southern part of Hirado Island has long been a gateway to foreign exchange.
It flourished as a port of call for envoys to Sui and Tang, and later as a free port town where a Dutch trading post was located.
Along with the sea breeze, new culture and technology were brought, bringing a unique vibrancy to people's lives.
The sake of Fukuda Sake Brewery, which was nurtured in such a climate, is imbued with the spirit of Hirado, which has cherished the blessings of the land and traditions while coming into contact with foreign cultures.
Fukuda Sake Brewery will continue to brew sake that is ``made with the heart and nurtured by the wind'' in this area of Shishiki, where the sea, mountains, and people's lives intertwine.
The beauty of Shishiki, where Japan's ancient world and original scenery are still alive, is captured in a single bottle of sake.
Reiwa rebranding! The story behind “Fukuumi,” an “alcohol that expresses the sea”
“Creating things that make the silent say something.”
These are the words left by the founder, Chojihemon Fukuda, and are an important philosophy of Fukuda Sake Brewery.
In response to these words, the brothers say, ``We want to continue to take on challenges while being proud of the efforts and foresight of our predecessors.''
Rice, water, and wind have no voice.
However, when the heart of the creator and the power of nature overlap, reliable "words" are born. That is the power of alcohol.
Fukuda Sake Brewery's oldest brand is filled with the soul of its founder."Fukutsuru"It is.
This is a restaurant that has been loved by locals since its founding in the Edo period.The origin of Fukuda Sake Brewery”Alcohol that can be called.
The taste of this special Junmaishu is slightly sweet and the aroma is modest.
It emphasizes calmness over flashiness, and is characterized by a gentle flavor that does not interfere with the meal.
The name ``Fukutsuru'' comes from the crane, which is a symbol of good luck, and from the sake brewery, which was once a brewery.Crane for fortune (fishing)Because of the meaning.
It's an auspicious drink, so it's perfect as a gift!
Next was the brand created by the chairman and father of the Fukuda brothers."Nagasaki Beauty"It is. This is an impressive book with an ukiyo-e depiction of a beautiful woman in return.
The representative one is this Daiginjo sake.
It embodies the elegance and elegance of Nagasaki, with a fruity and refreshing aroma reminiscent of green apples.
"Nagasaki Bijin Daiginjo" has won many awards at various competitions such as the National New Sake Awards and IWC, but this time, it has been awarded an outstanding award at the 2025 IWC (International Wine Challenge).GOLD Award TROPHY Awardfulfilled.
It is highly acclaimed both domestically and internationally as a famous sake that combines traditional techniques with modern sensibilities.
Then, the older brother of the brewery, President Fukuda, returned to the brewery and launched it as a nationally distributed product with the hope that even people who don't drink sake would drink it."Fukuda"。
“Fukuda Junmai Ginjo Yamada Nishiki” was certified by the Fukuoka Regional Taxation Bureau in 2020 and won the IWC Bronze Award in the SAKE category.
Furthermore, their ability is proven, as they have been awarded the Platinum Award for three consecutive years since 2018.
We pursue a gentle aroma and a gentle taste that complements the dishes.
The brand's motto is also engraved on the label."Smile"It is.
“Sake brewing that makes people smile.”
People who drink, people who make, and people who deliver. So that everyone involved in alcohol can smile...
In 2023, the story of Fukuda Sake Brewery moves to a new stage.
“Sake brewing is made with the heart and nurtured by the wind.”
President Fukuda says he is finally beginning to understand this saying passed down from his predecessors.
With a fresh start, we rebranded the previous "Fukuda"."Fukuumi"It has been renewed!
The concept of “Fukuumi” is“Sake that expresses the sea”。
The label also has a refreshing design that expresses the sea, mountains, and sun of Shishiki Bay!
The name ``Fukuumi'' comes from ``Fukuumi,'' a book written by the family at the end of the Edo period to thank a merchant from overseas for helping him when he was lost at sea.
This brand expresses the brothers' new determination to try their best to create sake that expresses the scenic and rich beauty of the sea while feeling the sea breeze of Shishiki Bay.
From "Fukutsuru", "Nagasaki Bijin", and "Fukuda" to "Fukuumi".
These sakes reflect their respective eras and traditions, and like a story, they have continued uninterruptedly for more than 300 years - and into the future.
Along with the sea breeze of Shishiki Bay. Growing rice by the sea in Hirado
When talking about the sake brewing of Fukuda Sake Brewery, located in Hirado City, Nagasaki Prefecture, the clear spring water from Mt. Yasumandake and carefully cultivated sake rice are essential.
At 536 meters above sea level, Mt. Yasumadake is the highest peak on Hirado Island.
Water gushing out from the deep forest eventually flows into the Kamizone River.
At Fukuda Sake Brewery, we use underground water from Mt. Yasumadake as our brewing water.
Shinji Fukuda, the brewer's younger brother, says this:
“This water has very low mineral content, and I think it is the most suitable water for sake brewing on Hirado Island.”
An advantage of soft water with few minerals is that it calms down the action of yeast and koji, allowing fermentation to proceed slowly.
The result is a sake that is soft to the touch and has a delicate flavor.
It can truly be said to be the blessing water brought to you by the nature of Hirado.
On the other hand, there is another thing that Fukuda Sake Brewery values.“Rice cultivation”It is.
“The year I returned to the brewery, we started growing our own sake rice,” says his younger brother, Shinji.
At first, it was difficult to make requests to farmers.
``At first, it was difficult to get people to accept it.There are risks for farmers, and there is a lot of anxiety.
So we started by trying it ourselves and learning how difficult it was. After that, I decided to ask the farmers. ”
Little by little, farmers who sympathized with Fukuda Sake Brewery began to cooperate with us, and we have continued to undergo trial and error year after year in cooperation with reliable contract farmers.
Currently,It can be said that it was grown in the sea of Hirado.“Brewing Fukuda sake with rice grown without pesticides”With this goal in mind, we are focusing on growing rice together with farmers.
Summer rice fields are small paradises where a variety of creatures such as green frogs and daphnia gather.
We carefully cultivate rice using the power of nature, using no pesticides and manually making the water in the fields muddy to suppress the growth of weeds.
``In Nagasaki, I think we were probably the first brewery to start growing our own rice.We have always believed that sake production begins with rice cultivation,'' he says.
Sake rice grown in Hirado is carefully polished by brewers and farmers, and is an important raw material that shapes the taste of the brewery.
In the Shishiki district, the population is declining and aging, and the increase in abandoned farmland is becoming an issue.
Fukuda Sake Brewery strives every day to revitalize these rice fields and aim for ``recycling-oriented sake brewing,'' which involves producing sake together with the local community while protecting the environment.
I believe that this initiative is not just about producing raw materials for sake, but also an important step in connecting Hirado's climate and people's lives to the future.
Sake rice grown in the underground water of Mt. Yasumandake and terraced rice fields. Fukuda Sake Brewery's sake is born from these two blessings of nature and the efforts of local people.
A sake brewery where the traditional techniques of Ikitsuki Toji are kept alive.
Ikitsuki Island, located northwest of Hirado Island, was once famous throughout northern Kyushu.“Ikitsuki Touji”is the hometown of
This toji group, which has inherited the tradition of sake brewing from generation to generation, has long supported Japanese sake culture as a branch of the Hirado toji group.
``When I was young, Ikuzuki was the chief brewer at our brewery.His son is still the chief brewer at Fukuda Sake Brewery.
Currently, there are five manufacturing members at the brewery. Two of them are craftsmen who continue the lineage of Ikitsuki Toji. ”
said Shinji.
Ikitsuki Toji's sake brewing is rooted in meticulousness and honesty.
Each of the five brewers is in charge of a different process such as shubo, koji, raw material processing, and upper tank, and all of them are responsible for producing a single sake.
“Everyone makes sake by supporting each other. That’s why the sake retains the warmth of human hands.”
While inheriting the techniques of Toji Ikitsuki, Fukuda Sake Brewery continues to take on new challenges.
“Now, we have established horizontal connections with brewers all over the country, and every year we are making improvements little by little with the aim of making better sake.I believe that tradition is not something to protect, but something to make use of.”
After graduating from Tokyo University of Agriculture, his older brother, the brewery president Fukuda, returned to the brewery after working at a liquor store and studying at a brewing research institute, where he and his brothers are now taking on new challenges in sake brewing.
“While learning the wisdom of traditional brewers, we create sake that is suitable for today's times.I believe this is our mission as people living in Hirado.”
A fraternal management team full of ideas! A new challenge for Fukuda Sake Brewery!
Founded in 1688 (Genroku 1), Fukuda Sake Brewery's interior is filled with 300 years of history, including the remains of a kiln and large beams.
At one time, there was even talk of registering it as a cultural property.“We continue to use it as a living warehouse.”They prioritized this and decided to postpone registration.
The brothers in management, President Tatsuya Fukuda and Vice President Shinji Fukuda, are working hard to keep the sake brewery alive in these modern times.
The two are creative individuals full of unique ideas, who take on the challenge of innovative sake brewing while valuing the traditional climate and tradition.
In recent years, we have taken on the challenge of developing various products, including rebranding to "Fukuumi."
Fukutsuru aged mirin
This is hon mirin made by Shinji, the vice president.
“I had the opportunity to train at another sake brewery, where I learned how to make mirin.The brewery was famous for mirin.I wanted to try making hon mirin using rice from Hirado, so I got a manufacturing license and started making hon mirin.”
All rice used is from Hirado.
The glutinous rice is from Hirado, and the koji rice is Yamada Nishiki, grown by contracted farmers and in our own fields.
Furthermore, we use rice shochu, which is essential for mirin, that is distilled in-house.
We handle everything ourselves, from ingredients to preparation.“All Hirado”This is a masterpiece.
In addition, while mirin is usually finished in about 40 to 60 days, Fukuda Sake Brewery follows traditional manufacturing methods and slowly saccharifies it over about 90 days.
All of the squeezing is done in bags, and then it is aged for an additional three years before being shipped.
Mirin was popular as a high-class sake with a sweet taste during the Warring States period.
Fukuda Sake Brewery's carefully crafted mirin is of such perfection that it can be used not only for cooking, but also as "drinking mirin."
This mirin is made with rice and water from Hirado, making use of Japanese sake brewing techniques. This also reflects our desire to pass on the blessings of Hirado to the next generation.
Fukuda Our Kimoto Sanzo Joint Jozo Sake
"Fukuda Sake Brewery", Shiga's“Emishiki Sake Brewery”, and Mie's"Hayakawa Sake Brewery"。
This special bottle is Fukuda Sake Brewery's first attempt to combine these three breweries.“Our Kimoto”It is.
This is a product that can truly be called ``the brewers' youth sake,'' created by combining the skills and individuality of each brewery.
``Actually, it all started when I was at a drinking party (lol),'' says Shinji with a laugh.
``My brother (Fukuda Sake Brewery president) was having drinks with the heir of Shiki Sake Brewery and he said to me, ``Let's do something fun!'' ``The excitement seemed to have started, and then the son of Hayakawa Sake Brewery joined us, and we said, ``Let's make it together!'' It looks like it's going to be really fun.''
However, sake brewing is interesting because collaborations that begin with that "feel" later develop into full-fledged and passionate challenges.
For ``Bokura no Kimoto'', preparation was carried out like a relay method, where participants brought their specialties to each other.
First, Hayakawa Sake Brewery prepares the koji koji, which is then sent to Shoshiki Sake Brewery, where members of the three breweries work together to make the raw motoji.
I sent the finished sake mash to Fukuda Sake Brewery and was responsible for the actual brewing process.
Preparing products over long distances must have required considerable transportation costs and time.
Still, Shinji says with a smile, ``It's delicious because we packed in the know-how of three breweries!''
“Our Kimoto” is also Fukuda Sake Brewery’s first attempt.Made with 100% Yamada Nishiki grown without pesticides. _
Due to the effects of the typhoon and damage from stink bugs, the rice could not be graded, but the rice that all the employees grew in the heat of midsummer was said to be worth more than the grade.
“Our Kimoto” is filled with the friendship and challenges of three breweries. In this bottle, the story of ``we'' who are evolving sake is quietly alive.
Fukuda Kimoto oak barrel storage
Fukuda Sake Brewery, which respects tradition but never forgets a sense of playfulness, has another unique brew.
The name too"Kimoto oak barrel storage".
This is a bottle where you can enjoy a new expression of Japanese sake by adding the spice of ``oak barrel aging'', which is familiar in the world of Western liquors, to the classic ``Kimoto-zukuri'' method!
“This was just my brother’s (president) idea…’Let’s try it! "That's how it started (lol)," said Shinji.
``When I first made Kimoto, I hadn't even sold it yet, but I tried storing it in oak barrels.The results turned out great, and I thought, ``This is great!'' ``This is the first time we've sold it since the opening of Kyushu Sake Brewery, and we were surprised that the response was better than we expected.''
This is how the combination of "kimoto x oak barrel" was born.
The acidity typical of Japanese sake and the mellow sweetness of the barrel created a perfect balance of flavor.
Where do these ideas come from? When I asked him about it, he said, ``Actually, we used to age our barley shochu in barrels, so my brother thought it would be a good idea to apply that experience to sake.''
Furthermore, the "Nagasaki-ness" has been added to it.
``Nagasaki has a culture of liking sweet things, so it goes well with the sweet aroma of oak barrels.When you drink it, it has a somewhat ``castella-like'' impression (lol).''
Ideas rooted in local taste culture.
It is not just a strange challenge, but one that expresses the "direct culture" of the land.
``The label features a ``crane,'' but after talking with the printing company, we came up with a ``phoenix'' image. It's a simple design, but it's a design that Fukuda Sake Brewery hasn't seen before. The transparent bottle is also unusual.
Instead of the classic design that is common in breweries with a long history, we have gone for a modern design, which is typical of "modern Fukuda Sake Brewery."
"This can be served either chilled or warmed. I especially recommend lukewarm, which brings out the aroma. I think it's better at a temperature where you can enjoy the fluffy aroma rather than piping hot."
The alcohol content is 14% and the rice polishing ratio is 35%.
Of course, they use rice grown in their own rice fields. Although it is light and easy to drink, it has a strong flavor.
[Fukuda Sake Brewery]
〒859-5533
1475 Shishikicho, Hirado City, Nagasaki Prefecture
TEL:0950-27-1111
HP:https://fukuda-shuzo.com/
Online shop:https://fukudashuzo.base.shop/
Introducing Fukuda Sake Brewery's sake and pairings♪
Fukuda Junmai Ginjo Yamada Nishiki active light cloudy
It was before the rebranding to "Fukuumi" that Fukuda Sake Sake Brewery participated in the online sake brewery study abroad program, so at that time it was here."Fukuda Junmai Ginjo Yamada Nishiki Active Light Cloudiness"Thank you for your understanding.
Actually, this active light cloudy product was a summer limited product that was released around May, but this time the online sake brewery study abroad was held on April 1st.
It was specially prepared for us before the release!
A Junmai Ginjo sake with clear acidity and a refreshing aftertaste.A fresh taste with a scent reminiscent of elegant grapefruit.
Many fans look forward to its release every year, making it the perfect book for the hot summer.
Originally, it is a ``fresh active type'' that allows you to enjoy the effervescent feeling due to secondary fermentation in the bottle, but this time we received freshly squeezed product before its release, so we were able to enjoy the smooth, slight effervescence and mellow flavor.
In addition, since it has now been rebranded to "Fukuumi," production of "Fukuda Junmai Ginjo Yamada Nishiki Active Light Cloudy" is no longer available.
I once again felt that studying abroad at a sake brewery online is a valuable experience.
Currently, this one is taking over Fukuda's active cloudiness."Fukuumi Reihou active light cloudy"。
The theme is``Asahanada''.
The image of the crystal clear ocean blends with the soft whiteness of active light cloudiness, creating a refreshing and pleasant drinking experience with a sparkling effervescence and a slightly bitter aftertaste.
It expresses the sparkle of the sea and the beauty of the clear sea.
The rice used is from Yamada Nishiki to Reihou, a contract-grown rice grown in Hirado.
``Reihou'' was used in the past when the ``Fukuda'' brand was launched, and was chosen again because it produces a little more acid than Yamada Nishiki, which gives the sake a different expression.
Please enjoy this updated version of active light cloudy from now on!
■Fukuda Junmai Ginjo Yamada Nishiki active light cloudy specs■
| raw materials | Rice (domestic)/Rice malt (domestic) |
|---|---|
| raw rice | 100% Yamada Nishiki |
| yeast | Association No. 9 |
| Rice polishing ratio | 55% |
| Alcohol level | 15 degrees |
Recommended pairing for “Fukuda Junmai Ginjo Yamada Nishiki Active Light Cloudiness”
What we recommend for Fukuda Sake Brewery's active light cloudy is "Flounder and Thai carpaccio"!
The scent of olive oil and the sourness of lemon go perfectly with the slightly cloudy effervescence. It brings out the umami that oozes out as you chew the white fish, while providing a refreshing aftertaste.
The next thing I would like to recommend is squid sashimi.
The transparent sweetness of the squid resonates with the gentle sweetness and sourness.
Lastly, the perfect match is ``Yakitori (salt)''. We recommend using salt instead of sauce!
While enjoying the flavor of the chicken and the aroma of charcoal, the crisp, elegant aftertaste washes away the fat and leaves you feeling refreshed.
Tolerance that goes hand in hand with seafood and pottery♪
``Fukuumi'' is a ``drinking drink'' that has been nurtured by the climate of Hirado.
Why not take your time and enjoy the blessings of the sea and mountains while feeling the Shishiki breeze?
Fukuda Sake Brewery Q&A
Here are some of the questions asked to Vice President Shinji during his study abroad trip.
- Will the secondary fermentation in the bottle continue even after opening the active light cloudy bottle?
- Proceed.
If you refrigerate it at a temperature of about 5 degrees, fermentation will continue slowly. As time passes, a fizzing, effervescent feel and a chilly texture will appear.
If you store it in the refrigerator and avoid UV rays, it will last for a certain period of time.
However, once the bottle is opened and the contents decrease, oxidation will progress more easily, so I think it's best to drink it as soon as possible.
The ideal storage temperature is around 5 to 8 degrees, so storing it in the refrigerator may be a little too cold. Therefore, it is best to use a vegetable compartment. - Do you buy all the rice?
- yes. At Fukuda Sake Brewery, we purchase all of the sake rice grown by our cooperating farmers.
Yield and quality vary depending on the year due to climate and disasters. However, the efforts and thoughts of the farmers remain the same, so we continue to purchase all of our sake based on our philosophy of ``so that everyone involved in Fukuda's sake brewing can smile.'' - Hasn't Nagasaki Prefecture developed original sake rice and yeast?
- The story would be interesting if there were sake rice that was born in Nagasaki, but in fact, Yamada Nishiki is the only variety registered as a rice suitable for sake brewing in Nagasaki Prefecture.
How to participate in the online sake brewery study abroad program?
“I want to know more about the thoughts of sake brewers!” “I’m interested in studying abroad at a sake brewery online!”That's calledPlease join us below!
This will be a valuable opportunity to talk directly with a different sake brewery every month, so you might find one you can recommend.♪
We look forward to your participation!
Online sake brewery study abroad process
① Alcohol will be delivered in advance!
・After applying for the online sake brewery study abroad program, the sake will be delivered to your home.
② Participate in online sake brewery study abroad!
・Cheers with the creator! (ZOOM or YouTube LIVE)
・Divided into the first and second halves, we will explore the key points of Oshizo while interacting with everyone.
③ You can make drinking friends all over the country!
・Exchange information online with sake fans from all over the country and make drinking friends.
You can read the report summarizing past online sake brewery study abroad experiences here, so please check it out!
↓ ↓ ↓
With the creator"Connect"
The thoughts of the creator"Peek"
our worldview"Spread"
Cheers with a hands-on pose again next time!
*Past report articleshereFrom! !
