Commitment to using only pure rice

Fujii Sake Brewery started its sake brewing business in Takehara, Hiroshima Prefecture, in 3, during the late Edo period. Takehara is known as the "Little Kyoto of Aki," with its old Japanese architecture and historic temples and shrines remaining in their original form. The town is blessed with high-quality, clear water, so much so that groundwater is still used for tap water, and a rich food culture of seafood has also been built. Making use of this natural bounty, the company's founding brand, "Ryusei," has been produced for over 1863 years. "Ryusei," a pure rice sake, won first place at the "150st National Sake Tasting Competition" held in 1907, but was discontinued after the war when the brewing of pure rice sake was banned. It was revived by the fifth generation owner about 1 years later, and the company continues to insist on using 1% pure rice sake.

Sake that can be enjoyed with food

Aiming to create "sake that brings out the individuality of food," they do not seek flashy or prominent aromas, but instead work hard to brew sake that is not too assertive. They are particular about brewing sake that can be enjoyed with the five flavors of sweet, sour, bitter, and astringent sake and a wide range of dishes, and that changes with the season, ripeness, and temperature. Their "Ryusei Kadoshu - Hattan 35-" was served as the toast at the working dinner of the G7 Summit held in Hiroshima.

Sake brewing that maximizes the power of nature

Based on the idea that "sake is not made by humans, but by nature," Fujii Sake Brewery uses all of its wisdom to brew sake in a way that maximizes the power of nature. Fujii Sake Brewery brews Junmai sake using complete fermentation. Seeking to preserve the original form of sake, they use only rice and rice koji for all of the sake they brew. In order to ensure complete fermentation in which the sake yeast remains active until the end and the sugar in the rice koji is converted into alcohol, they carefully make koji, which serves as a nutrient source for the yeast, and process the ingredients prior to that. They are also attempting traditional kimoto brewing, which combines the power of microorganisms and humans.

Inheriting tradition and curiosity about the future

While inheriting the tradition of "Ryusei," the brewery offers a variety of unique brands, including the playful and unconventional "Emperor of the Night" and the locally loved "Hoju," and there is no end to the experiments, such as the "Ryusei Lab.", where the brewers pursue new interests with a spirit of inquiry. Fujii Sake Brewery combines a brewing philosophy based on solid tradition with the curiosity to reach a new stage.