Fukucho Junmai Seafood Genshu Tokubetsu Junmaishu Design of bottom is beautiful

Design of bottom is beautiful and stable

This special sake was created in pursuit of its compatibility with Japanese cuisine and is enjoyable to drink while eating

Polishing ratio 55%

and experimentation

Fukucho have incorporated shiro-koji (white koji) and lactic acid bacteria to create a bold flavor that pairs well with Japanese cuisine as well as spicier dishes from other culinary traditions

Fukucho Junmai Seafood Genshu Tokubetsu Junmaishu Design of bottom is beautifulCreated specifically to pair with seafood, this innovative junmai sake is the result of Miho Imada's quest to develop a sake that enhances rather than overpowers delicate marine flavours. By selecting a unique citric acid producing yeast, she crafted a sake with bright freshness and vibrant acidity that beautifully complements oysters, shellfish, white fish, and other seafood. Rather than relying on richness, Fukucho Junmai Seafood offers lively notes