Fujii Hōju Ki-ippon Tokubetsu Junmai

Fujii Hōju Ki-ippon Tokubetsu Junmai (宝寿 生一本 特別純米) is a matured, robust Junmai made of Hattannishiki rice grown in Hiroshima and milled to 60%. The appearance is a light yellow tinge since it is matured to mellow the taste before shipping. The recommended way to drink it is warmed: when heated, the sake has a smooth mouthfeel and an excellent taste. In September 2007, the brewery was awarded the highest trophy at the International Wine Challenge (IWC).

Fujii Shuzō, founded in 1863, is located in Takehara, a picturesque town blessed with water ideally suited for sake brewing that faces the calm Seto Inland Sea and once prospered in the salt industry. The brewery's first brand, "Ryūsei" (龍勢), was exhibited at the "First National Sake Competition" (第一回全国清酒品評会) in 1907 and won the first prize. In 1977, Fujii resumed the production of Junmai and converted all in-house production to Junmai in 1999. The brewery's efforts were rewarded in 2007 when Fujii received the highest gold medal trophy in the Junmai Ginjō/Daiginjō category at IWC2007, leading to the revival of the limited Ryūsei editions and the launch of "Ryūsei Zenshichi Kimoto Junmai Daiginjō." Nowadays, Fujii Shuzō cultivates their own rice in Tamari, Takehara.