Fumotoi

Founded in 1894 in Sakata, a city in the Yamagata Prefecture overlooking the Sea of Japan, the Japanese company Fumotoi Shuzo is the protagonist of a sake production that reflects the peculiar character of the land. This sakagura is located at the foot of Mount Chokai, thus squeezed between the sea and the mountains, a condition that determines the area's unique microclimate. It seems it all began when a member of the Sakai clan, an illustrious family from the Mikawa province that once ruled the area, visited the ancestors of the Fumotoi sakagura, advising them to start brewing sake because of the very high quality of the water from their well. Initially known as Rokui, the sakagura quickly achieved widespread success and even today its sakes are counted among the best in the entire Yamagata prefecture.

As mentioned, among the 'secrets' behind the character of Fumotoi Shuzo sake is the high quality of the water used, which is among the purest in Japan, particularly sweet and rich in minerals. To maintain these characteristics, the water is not subjected to any filtration process. As for the rice, the Yukimegami variety is often used, which was developed in 2015 in Yamagata Prefecture to specifically produce sake of the Daiginjo category, one of the most prized types. The fermentation philosophy of sakagura then revolves around the Kimoto method, an ancient practice already mentioned in the 17th century that consists of preparing a starter of indigenous lactic acid bacteria into which yeasts are subsequently inoculated. Specifically, this is the Yamagata Kobo KA yeast, also indigenous to the Yamagata prefecture.

Those of sakagura Fumotoi Shuzo are sake with a suave and delicate style, yet not without character and complexity, with a smooth taste that is always well balanced. In particular, the focus of production is Junmai sake, in its various declinations, a category that includes premium-quality products that stand out for their purity and organoleptic cleanliness