As we mentioned in our previous sake offer, we just went to a large sake event last weekend and will be offering a few new Sakes over the coming weeks. Today we have a new one that we have never offered before Fukuju Black Label. This Sake impressed us as one of the higher-end selections we tasted, and we were able to get a small allocation of this, some of the only bottles outside of Japan right now. Fukuju Black Label is a Junmai Daiginjo (40% polish for the Black Label) made by the Kobe Shushikan brewery in Hogyo prefecture at the foot of the Rokko Mountains in Kobe. Exceptional Sake has been reduced here for 270 years and 13 generations of tradition. Rokko Terroir is exceptional for growing rice (Yamada Nishiki for this one) and is composed of almost pure granite formed in the middle Cretaceous period 100 million years ago. The dissolved granite provides incredible minerality and flavor to the rice and provides the nutrients for strong, healthy grains. Another key aspect is the climate, and the rice fields are in the valleys and foothills, where they see a mild climate protected from harsh winds with excellent exposure, good rainfall, and warm daytime temperatures with cool nights. This is not unlike grape growing, and Fukuju is fully aware of the role that each aspect plays down to the soil and even the water. One of the main stylistic differences between Hyogo and places like Hiroshima (home to Ryusei) is the water, and Hyogo is blessed with a special water source called the Miyamizu. Miyamizu is the mystical water created from the Rokko Mountains' subterranean rivers. It is considered "hard water" high in minerals like potassium and calcium. However, the way the water travels through the underground rivers, the iron is naturally removed, which is an unwanted mineral that causes bad taste. This mineral-rich water promotes a more pronounced flavor and aromatic profile, whereas soft water is more subtle and phantom-like, giving this one a refined sense of power.
The Black Label shows some of the best that Fukuju has to offer and shows a rich bouquet of mature fruits, cherry blossom, Japanese melon, and apple compote. This elegantly glides across the palate, revealing deep, concentrated flavors with mineral complexity. The acidity matches the richness here, giving energy ending with a sort of dry extract bitterness on the finish that only adds to the length and depth of this Sake. Just a touch of sweetness here to balance it out. This is a fantastic bottle of Sake to pair with seafood and Japanese classics like Otoro, but also with the ability to stand up to beef. As mentioned, these are some of the only bottles available in the USA right now and a highly recommended bottle for those looking to explore terroir-driven Sake.
Fukuju Junmai Daiginjo "Black label" 720ml
Fukuju Junmai Daiginjo "Black label" 720ml
As we mentioned in our previous sake offer, we just went to a large sake event last weekend and will be offering a few new Sakes over the coming weeks. Today we have a new one that we have never offered before Fukuju Black Label. This Sake impressed us as one of the higher-end selections we tasted, and we were able to get a small allocation of this, some of the only bottles outside of Japan right now. Fukuju Black Label is a Junmai Daiginjo (40% polish for the Black Label) made by the Kobe Shushikan brewery in Hogyo prefecture at the foot of the Rokko Mountains in Kobe. Exceptional Sake has been reduced here for 270 years and 13 generations of tradition. Rokko Terroir is exceptional for growing rice (Yamada Nishiki for this one) and is composed of almost pure granite formed in the middle Cretaceous period 100 million years ago. The dissolved granite provides incredible minerality and flavor to the rice and provides the nutrients for strong, healthy grains. Another key aspect is the climate, and the rice fields are in the valleys and foothills, where they see a mild climate protected from harsh winds with excellent exposure, good rainfall, and warm daytime temperatures with cool nights. This is not unlike grape growing, and Fukuju is fully aware of the role that each aspect plays down to the soil and even the water. One of the main stylistic differences between Hyogo and places like Hiroshima (home to Ryusei) is the water, and Hyogo is blessed with a special water source called the Miyamizu. Miyamizu is the mystical water created from the Rokko Mountains' subterranean rivers. It is considered "hard water" high in minerals like potassium and calcium. However, the way the water travels through the underground rivers, the iron is naturally removed, which is an unwanted mineral that causes bad taste. This mineral-rich water promotes a more pronounced flavor and aromatic profile, whereas soft water is more subtle and phantom-like, giving this one a refined sense of power.
The Black Label shows some of the best that Fukuju has to offer and shows a rich bouquet of mature fruits, cherry blossom, Japanese melon, and apple compote. This elegantly glides across the palate, revealing deep, concentrated flavors with mineral complexity. The acidity matches the richness here, giving energy ending with a sort of dry extract bitterness on the finish that only adds to the length and depth of this Sake. Just a touch of sweetness here to balance it out. This is a fantastic bottle of Sake to pair with seafood and Japanese classics like Otoro, but also with the ability to stand up to beef. As mentioned, these are some of the only bottles available in the USA right now and a highly recommended bottle for those looking to explore terroir-driven Sake.
