Sake Echizen Misaki Funashibori Junmai Revival Rice Kuzuryu (Heat-Pasteurized) 720ml [Fukui Prefecture, Tanabe Shuzō]

Echizen Misaki Funashibori Junmai Revival Rice Kuzuryu (Heat-Pasteurized)
This sake is made using the rare Fukui Prefecture variety “Kuzuryu,” which has been revived after about ten years. It features a gentle acidity and a refreshing, sharp flavor, making it highly recommended as a food pairing sake. “Kuzuryu” is a rare variety that is very challenging to cultivate, with few farmers dedicated to its production.

From the Toji (Brewmaster):
As this is a distinctive sake rice, I aim to express the natural flavors derived from the rice. Instead of focusing on extracting umami, I have worked to create a clean, refreshing finish. It is recommended to enjoy it chilled or at room temperature. Pair it with lightly flavored dishes such as deep-fried tofu or squid sashimi. It also complements dishes with acidity, such as vinegared foods.

• Brewery: Tanabe Shuzō, Fukui Prefecture
• Rice Used: 100% Kuzuryu grown in Eiheiji Town, Fukui Prefecture
• Polishing Ratio: 60%
• Alcohol Content: 16%
• Sake Meter Value: +4
• Acidity: 1.6
• Volume: 720ml

“We want to dedicate ourselves to sake brewing with pride as a sake from Fukui.”

Since 1899, we have been brewing sake in Eiheiji Town, located about 30 minutes by car from the center of Fukui City, near the Sōtō Zen sect's head temple, Eiheiji. The town is home to the Kuzuryū River, which originates from the sacred peak of Hakusan, a symbol of the “town of clear streams.” In the summer, it is bustling with ayu fishing, and in the winter, it is lively with cherry salmon fishing. Historically, sake brewing was promoted as an industry by the Matsuoka Domain, and the town flourished as one of the most renowned sake-producing regions in the prefecture, boasting 17 breweries. We produce approximately 300 koku of sake annually. Utilizing traditional wooden steaming pots for rice steaming, all mash is pressed using the “sōsaku” method. We focus on "ginjo brewing," making use of the soft underground water from the Kuzuryū River, aiming to highlight the gentle mouthfeel and the rice-derived umami flavors in our sake.

Drinking under the age of 20 is prohibited by law.
We do not sell alcoholic beverages for those under the age of 20.