Sake specs
- Prefecture
- Ibaraki (茨城)
- Rice type
- Yamada Nishiki (山田錦)
- Polishing rate (semaibuai)
- 50%
- Alcohol content
- 16%
- SMV
- +2
- Acidity
- 1.5
Raifuku Junmai Ginjō Yamadanishiki (来福酒造 純米吟醸 山田錦) is brewed using 100% Yamadanishiki rice grown in Hyōgo Prefecture. Raifuku (来福), known for its use of Hana kōbo (花酵母, or flower yeast), has paired this Yamadanishiki with the "Gekka Bijin" (月下美人, or Queen of the Night) strain, a yeast isolated by Tokyo University of Agriculture (東京農業大学). The aroma is subtly restrained, allowing a gentle, fruit-like sweetness to spread on the palate, perfectly complementing the soft impression conveyed by its pink label. The balance between sweetness and acidity is refined, resulting in a sake with a delicate and elegant character.
Awards:
- 2020 IWC Junmai Ginjo Bronze Award
About the brewery
- Brewery
- Raifuku Shuzō
- Name in Japanese
- 来福酒造
- Address
- 1626 Murata, Chikusei, Ibaraki 300-4546
- Phone
- 0296-52-2448
- Website
Raifuku Brewery (来福酒造), established in 1716 in Chikusei City, Ibaraki Prefecture, is one of Japan's historic sake producers. Founded by the fourth generation of the Fujimura (藤村) family, who were Omi merchants, the brewery was strategically located at the foot of Mount Tsukuba, an area renowned for its pristine water sources—an essential element in sake brewing.
The name "Raifuku" (来福) means as much as "coming fortune" and reflects the brewery's aspiration to bring happiness and prosperity to its patrons. This sentiment is based on a famous haiku, which embodies the spirit of goodwill and celebration associated with their sake.
In 1971, Raifuku Brewery was incorporated, marking a new chapter in its longstanding history. By 1999, the brewery committed to locally sourced rice, emphasising its dedication to regional agriculture and terroir. In 2003, Raifuku pioneered using "Hanakobo" (花酵母), or flower yeast, in brewing. This innovative approach involves cultivating yeast strains from various flowers, such as abelia, pink dianthus, and sunflower, resulting in diverse, unique and aromatic sake profiles.
Today, Raifuku Brewery produces ten varieties of sake, including its flagship "Raifuku" brand and other offerings tailored for domestic consumption and export. Visitors to the brewery can experience firsthand the craftsmanship involved in sake production, with tours often guided by President Toshifumi Fujimura. These tours provide insight into the brewery's history, brewing methods, and the unique characteristics that define Raifuku's sake.
The name "Raifuku" (来福) means as much as "coming fortune" and reflects the brewery's aspiration to bring happiness and prosperity to its patrons. This sentiment is based on a famous haiku, which embodies the spirit of goodwill and celebration associated with their sake.
In 1971, Raifuku Brewery was incorporated, marking a new chapter in its longstanding history. By 1999, the brewery committed to locally sourced rice, emphasising its dedication to regional agriculture and terroir. In 2003, Raifuku pioneered using "Hanakobo" (花酵母), or flower yeast, in brewing. This innovative approach involves cultivating yeast strains from various flowers, such as abelia, pink dianthus, and sunflower, resulting in diverse, unique and aromatic sake profiles.
Today, Raifuku Brewery produces ten varieties of sake, including its flagship "Raifuku" brand and other offerings tailored for domestic consumption and export. Visitors to the brewery can experience firsthand the craftsmanship involved in sake production, with tours often guided by President Toshifumi Fujimura. These tours provide insight into the brewery's history, brewing methods, and the unique characteristics that define Raifuku's sake.
