Collection: Ryusei Lab. Works. Theme: "Precious Sake"

Brew sake with sake.

"Ryusei Lab. Works." is an experimental series that explores free-thinking through small batches.
As the first step in 2025, Fujii Sake Brewery has undertaken its first Kijoshu.

Kijoshu is a special method of making sake by replacing part of the brewing water with sake.
It is characterized by its concentrated sweetness and umami of the rice, its thick texture, and the complexity that deepens with age.

This time, we have developed three types based on this Kijoshu, using different storage and aging methods.

▸ Plain

This sake draws out the power of the ingredients themselves while paying careful attention to the preparation and fermentation process.
This is a standard type that allows you to enjoy the sweetness and umami that is unique to Kijoshu without any embellishments.

▸ French Oak

Aged in French oak barrels previously used to age Chardonnay.
The soft acidity provided by the wooden barrels and the subtle vanilla aroma give it a mellow, three-dimensional flavor.

▸ Whisky x IPA

After aging the whiskey, the barrels used are unique and were originally used to brew IPA beer.
The smoky flavor and hop aroma give it a unique character never before seen in sake.
This is a wine that has a sweet taste with a bitter taste and lingering aftertaste.

This Kijoshu series not only tested the brewing process, but also the storage environment and barrel history.
The fact that one base can show such different expressions was a major discovery for us.

Please enjoy discovering new flavors for which there is no correct answer yet.