Ryusei -Limited Series- (formerly Ryusei Club) Complete Renewal Announcement

We are pleased to announce that we will be completely renewing our Ryusei -Limited Series- (formerly Ryusei Club), a lineup available only at authorized dealers, to include an all-kimoto lineup.

<Date and time> Friday, December 10, 2021

The rice used for sake brewing is four varieties with the same polishing ratio: Hattan Nishiki, Hattan 35, Yamada Nishiki, and Omachi .
We release four products throughout the year using the kimoto method, which does not require the addition of yeast, and we also release seasonal sake from our brewery from time to time.

Furthermore, by the 2024 brewing year, we aim to make our founding brand, "Ryusei," a 100% Kimoto brand.

◆Toward a sake brewery that can coexist and prosper with nature

The reason we decided to shift to kimoto was because of two floods.
Our brewery suffered damage from flooding above the floor level, and landslides and flooding occurred in various places around Takehara.

I believe that climate change has had a major impact, but I have also heard that one of the causes of the disaster is the decline of forestry and the resulting barrenness of the mountains.
In the past, Satoyama, where people coexisted and prospered with nature, existed all over the country, and unique cultural customs were nurtured. However, as civilization has developed, it seems that we have forgotten the blessings of nature.

Kimoto is a method of sake brewing that does not use yeast or lactic acid bacteria, and changes in the environment have a significant impact on the flavor. As a way to protect the natural environment and leave it for future generations, we wanted to make sake in a way that is possible only because of the nature of Takehara.

It may be a small thing, but we aim to be a company that can enrich the nature of Takehara even a little through sake brewing. In the future, we plan to actively engage in nature conservation activities so that we can leave the environment in which kimoto brewing can be preserved for future generations.

◆Our goal is to create and preserve a unique sake that can only be made in Takehara.

For us, kimoto is a means to create a unique flavor that cannot be replaced.
Since reviving kimoto brewing in the 2008 brewing year, we have gradually increased the number of bottles we brew.

After thinking about the purpose of our existence as a brewery and what kind of sake can only be brewed here in Takehara, we arrived at the answer: "Kimoto."

The basic philosophy of Fujii Sake Brewery's sake brewing is that "sake is not made by humans, but by nature."

If we can embody this philosophy, we believe we will be able to create a one-of-a-kind sake that reflects the different characteristics of the rice each year and the fleeting nature of the seasons.

This is what we believe to be a unique drink.

Finally, I believe that sake breweries should play a part in local culture.
Through sake brewing, we will take on various challenges to contribute to the development of the local community and culture of Takehara.

We appreciate your continued patronage of Ryusei.

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<Ryusei -Limited Series- Year-round product>

■Ryusei: Soothing dry sake

Raw rice: Hattan Nishiki Rice polishing ratio: 60%
Yeast: No additives Alcohol content: 16%

■ Dragon Force: The Fluctuating Calm

Raw rice: Hattan 35 Rice polishing ratio: 60%
Yeast: No additives Alcohol content: 16%

■Dragon Force: Every Day is Vibrant

Raw rice: Yamada Nishiki Rice polishing ratio: 60%
Yeast: No additives Alcohol content: 16%

■Ryusei: The Lineage of Innocence

Raw rice: Omachi Rice polishing ratio: 60%
Yeast: No additives Alcohol content: 16%