Hyogo is undoubtedly the most important region for sake, not only in terms of production but also in terms of history, culture, and technique. Quality sake has been produced here since the Edo period, primarily for two reasons: its proximity to the Imperial Court in Kyoto, which provides an ideal market, and a concentration of rice growers specializing in the most reputable rice variety for sake brewing: Yamada Nishiki. There isn't a brewer in Japan who hasn't worked with the "king of sake rice," and although Yamada Nishiki is now grown throughout Japan, the most reputable and high-quality rice remains grown in Hyogo. No two villages are alike, and the best brewers, or at least the most persistent, know where to find the best rice fields.

As expected in a top region, a huge amount of sake is produced, making it difficult to separate the wheat from the chaff. After a long search, we've found a diamond in the rough with Fukunishiki, for two reasons. The brewery is very close to the farmers from whom they source their rice and collaborates with them, experimenting with new cultivation techniques, and supporting them in giving old rice varieties a new lease on life. They were also one of the driving forces behind the establishment of the Harima appellation.

They also firmly embrace the kimoto method for all their sakes, which contributes to a more energetic and layered sake. They discover new things every time, and we don't have the self-discipline to resist buying them right away. Take advantage of it!