Ryusei first pressing
Ryusei first pressing
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The very first drop.
The first sake pressed during the brewing season of the year.
It is the inaugural cry of the brewing process, arriving with the start of winter.
A raw, unpasteurized sake brewed using only the microorganisms residing in our brewery, featuring Hattan-nishiki rice.
We have captured the vibrant energy unique to freshly pressed sake directly into the bottle.
A gentle aroma reminiscent of white peach and cotton candy.
Fresh acidity and a hint of effervescence spread lightly across the palate.
It feels slightly sharp right after opening.
Over time, it develops a silky texture, and a sweet, candy-like aroma gently emerges.
This is a seasonal raw sake that balances lightness with depth.
| Rice | 100% Hattan-nishiki (grown in Hiroshima Prefecture) |
|---|---|
| Rice Polishing Ratio | 60% |
| Ingredients | Rice (domestic), Rice koji (domestic rice) |
| Starter Mash (Shubo) | Kimoto |
| Yeast | House yeast (No added yeast / fully internally self-contained) |
| Brewing Water | Groundwater from Takehara |
| Pasteurization | None (Namazake) |
| Alcohol Content | 14% |
| Volume | 720ml / 1800ml |
About Our Brewing
At Fujii Shuzo, all of our sake is brewed using the Kimoto method and a fully internally self-contained process.
This brewing style relies solely on the microorganisms indigenous to our brewery, without the use of cultured yeast or lactic acid additives.
We do not disclose technical figures such as the Sake Meter Value (SMV) or acidity.
We value the experience of drinking and feeling the sake above numerical specifications.
