Fukura brewery was founded in 1890, and their sake was loved locally. Unexpectedly Mr. Takamoto Fukura had taken the position of a chief brewer in 19BY(2007) due to the death of predecessor, but that was the beginning of a new chapter in the history of San-in-Togo.
Mr.Fukura has reached the method of "Kimoto - No Add Action of Cultured Yeast - Fully Ripened Moromi" today after the trial-and-error period, and its powerful and substantial Sake is able to keep developing even after opening a bottle.
Once the bottle leaves the hands of Mr. Fukura, he doesn’t know which direction the sake will go, but this sake is nearly unbreakable, so we can play it in any way. This sake possesses a great flexibility.
While he has established the method of natural sake making, he released a new line - Bupposou(Yamadanishiki in 28BY, changed to Gouriki in 29BY) which is made from organic rice from Ida-farm. Fukura brewery is of course improving rice quality too, to the quest of truth of Sake.
San-in-Togo is like a gemstone. Firstly, many kinds of labels are presented which are combinations of rice varieties(Tamasakae, Gouriki, Yamadanishiki etc), unpasteurised or pasteurised, undiluted or diluted, dry or sweet, and clear or cloudy. Once we get some of them, we have a choice of drinking immediately, ageing for a while, or ageing after opening a bottle(no fridge required). Finally, we enjoy imagining how to appreciate - drink cold or hot, with soda, on the rocks... and thousands choices of food matching.
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