Our painstaking efforts may appear single-minded, but they create the tastiest sake.

We may be small in size, but we are dedicated and passionate about making top-quality sake.

●Sake made from Toyama’s natural water

Toyama Prefecture is blessed with excellent water resources. There is infiltrated water from the Tateyama Mountain Range, which is at an elevation greater than 2,000 meters, with four sites that have been listed in “Japan’s 100 Best Natural Waters.” Fumigiku Sake Brewery owing a small brewery in Toyama city uses this fine-tasting natural water from the Joganji-gawa River System, which originates in the Tateyama Mountain Range, to make high-quality sake.

●Treating rice with gentei kyusui

Fumigiku Sake Brewery has been pursuing the motto of creating sake with utmost care—as much as that for creating the most premium daiginjo. To achieve this ideal, we use a method called “gentei kyusui,” wherein rice is placed in bamboo strainers in small amounts and the rice’s water absorption is strictly controlled. Water absorption is key to preparing the rice, and gentei kyusui enables the sake to have a light and clear taste, with a mellow aftertaste. Normally, gentei kyusui is only used for the most premium sake—worthy of submission to competitions. At our brewery, this sake-producing method is used for all of our products, except for non-premium sake.

Koji treatment techniques-hako-koji (box koji) and futa-koji (tray koji)

Koji*-making is at the heart of sake-brewing. To make HANEYA products, we use two delicate koji treatment techniquesーhako-koji (box koji) and futa-koji (tray koji)ーboth of which are time-consuming and can only be performed using small batches of rice. Koji is treated “wholeheartedly” night and day by the kuramoto-toji (brewery owner, who is also the chief brewer).

*Rice fermented with Aspergillus oryzae cultures.

Bingakoi (bottle-stored) at a low temperature

At Fumigiku Sake Brewery, all products, except for non-premium sake, are stored in bottles in a refrigerated environment, using a method called bingakoi. Low-temperature storage is extremely important as it helps in maintaining the flavor of sake. We are committed to rigorously managing the storage environment so that the products are of the best quality when they reach our customers.

●Focusing on terroir

To ensure that our sake is made in a good terroir of Toyama, we use local infiltrated water and Toyama rice that is specifically grown for the production of sake.
When producing KIRABI (literally “shining lights,” a pure-rice ginjo) and TSUBASA (literally “wings,” a pure-rice daiginjo), we only use locally produced rice grown for the production of sake, called Gohyakumangoku, and this particular rice gives our products a unique flavor.
For other pure-rice daiginjo, we use Yamadanishiki, which is produced in Toyama, is also called Ecchu Yamadanishiki, and reflects the excellence of Toyama’s nature.

●Global SAKE originated in Toyama

In recent years, HANEYA products have begun gaining not only Japan but wider international recognition. The brewery resumed brewing sake using Toyama-produced rice called Tomi-no-Kaori (literally “aroma of Toyama”), and the product with the same name has won the Platinum Prize at the Kura Master 2018. The brewery’s approach to sake-brewing, exclusively using local resources, is drawing a great deal of attention.