In 2021, due to a series of internal issues, Fukura Brewery was forced to change its brewing direction, resulting in the discontinuation of the San-in Togo series. As a consequence, existing bottles of San-in Togo have now become extremely valuable.
Fukura Brewery was founded in 1890, and their sake has been loved locally ever since. Unexpectedly, Mr. Takamoto Fukura took the position of chief brewer in 19BY (2007) due to the death of his predecessor. This marked the beginning of a new chapter in the history of San-in Togo.
After a period of trial and error, Mr. Fukura developed the method of "Kimoto - No Addition of Cultured Yeast - Fully Ripened Moromi." Today, their powerful and substantial sake continues to develop even after opening a bottle. Once the bottle leaves Mr. Fukura's hands, he doesn't know which direction the sake will take, but it is nearly unbreakable, allowing for versatile enjoyment. This sake possesses great flexibility.
While he has established the method of natural sake making, he also released a new line called Bupposou (Yamada-Nishiki in 28BY, changed to Gouriki in 29BY), made from organic rice from Ida Farm. Fukura Brewery is, of course, improving rice quality too, in their quest for the 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, Yamada-Nishiki, etc.), unpasteurized or pasteurized, undiluted or diluted, dry or sweet, and clear or cloudy. Once we could get some of them, we have the choice of drinking immediately, aging for a while, or aging after opening a bottle (no fridge required). Finally, we enjoy imagining how to appreciate it—drinking cold or hot, with soda, on the rocks... and thousands of choices for food pairing.
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