Get Into Good Spirits with a Sake Brewery Tour, Tasting, and Lunch

Sake brewed in harmony with the seasons, the community, and nature

Historic Fukunishiki brewery, est. 1839, is nestled in the exquisite mountainous country of Kasai, Hyogo. Here amidst the passing seasons in the natural landscape of what used to be ancient Harima province brews the finest junmai, or pure rice, sake.

Fukunishi, where nature and tradition are integral parts of the brew

In the heart of the fertile Harima plain, Kasai city is a leading producer of Yamada Nishiki, the undisputed king of sake rice. This cultivar, prized for its exceptional water absorption and solubility, commands a high price in the sake brewing world. Fukunishiki combines it with crisp well water and a seamless blend of traditional methods and modern technology to produce its one-of-a-kind junmai sake.

Fukugura shop and restaurant, born from generations of brewery experience

Fukunishiki exclusively uses Kasai city rice. Long ago, the brewery specialized in mass production, but two generations ago retooled and revamped to specialize in artisanal junmai sake, with a focus on place: local rice, local water, and local people. Junmai specialization is rare among Japan’s breweries. By bringing sake rice farmers and brewers together, Fukunishiki creates a spirit that resonates with the soul of Kasai.

Look at sake brewing through the eyes of a master brewer

Fukunishiki doesn’t usually provide guided tours, but on the Wabunka plan you can walk through the facility with an actual brewer at your side, talking you through the technique and process from the inside out. Noriyuki Inaoka is the eighth generation brewmaster of Fukunishiki, and he believes in quality over quantity, artisanal craftsmanship over mass production. As far as he is concerned, Fukunishiki shouldn’t make sake that any other brewery could make.

The aroma of sake wafts in the koji and fermentation starter areas, and throughout the brewery.

In winter or summer, rain or shine, brisk air fills the interior of the brewery. Among the rows of tanks, one type stands out – a wooden barrel used in the early to mid 20th century. Enamel tanks are the current standard, but recently there has been a small revival in wooden barrel brewing. Temperature control is more difficult with wood, but the complexity and roundness of the resulting flavor speaks for itself. “If you want to brew good sake,” says Inaoka, “the wisdom of the past is also vital.”

Brewmaster Noriyuki Inaoka explains wooden barrel brewing.

Proper rice washing is fundamental to sake brewing. The ingredients of junmai sake are as simple as it gets – rice, water, and koji mold – so proper craft is everything. Unlike honjozo sake, to which brewers can add distilled alcohol, there is nowhere to take shortcuts, cut corners, or hide mistakes. “Since I want Fukunishiki sake to be unlike any other,” says Inaoka, “it all hinges on drawing out the full flavor of the rice, which means meticulous, uncompromising patience.” The difference between merely great sake and absolute perfection all comes down to ingredients and technique, and the finest ingredients only truly come to life through painstaking artistry.

Tasting for discovery

After your brewery tour, relish in a tasting experience showcasing sake in all its depth and elegance. Fukunishi will curate a lineup of three uncompromisingly crafted sakes for comparison, such as a top-shelf daiginjo, a standard brew, and a seasonal selection. Bask in the mellow, refined aroma of sake as it fills your glass.

Tasting with all five senses

Tasting is the first step in understanding sake. It’s about more than just drinking: unravel the story behind the sake, and plumb unexpected depths. With immediate comparisons on hand, you may make unexpected discoveries about your own preferences, and can refine your approach to enjoying the aroma and taste of sake in a way that will inform and enrich all your future selections. 

Thoughtful explanations edify the aficionado and familiarize the sake beginner alike

“Fukunishiki is known for being refreshing and smooth,” says Inaoka. It is highly popular with both developed palates and new sake drinkers for its mellow velvety finish. Only junmai sake tastes like this.

Lunch spread: top-notch eats made with field-fresh ingredients

In Fukunishiki’s flagship restaurant Fukukura, delight in the famous “Fukukura bento” lunchbox alongside a selection of sweets and drinks. The repurposed and remodeled brewery building is now home to a shop and gallery on the first floor, and the restaurant above. Unwind and luxuriate in the moment.

“Fukukura Bento” lunchbox, lush with locally-sourced seasonal ingredients

Fukugura’s dishes, like Fukunishiki’s sake, bring out the best in their locally-sourced ingredients. The menu is seasonal and changes frequently to capture its field-grown vegetables at peak deliciousness, gently seasoned to complement rather than mask them. Fukugura cuisine connects you straight to the region’s rich air, water, and agriculture. 

The mild sweetness of amazake in koji yogurt

Desserts and drinks are likewise made with original ingredients. Fukukura’s Basque-style cheesecake makes use of sake lees to enhance the flavor of the cheese. It has been an instant hit. Fukunishiki’s brewing philosophy shines through here as well, with the finest ingredients and meticulous, delicious craftsmanship.

Wholehearted brewing in Harima’s bountiful natural landscape

After the experience, take home a Fukunishiki souvenir bottle of your choice of either sparkling junmai sake or junmai ginjo sake. “SHU-WA-” is a sparkling junmai sake developed with modern toasting culture in mind, while preserving the traditional old-fashioned sake brewing methods and flavor profile. Smooth with an easy finish, this beginner-friendly sake preserves tradition while carrying it into a new age. If sparkling isn’t your thing, go with the classic junmai ginjo sake.

“Kamiyo no Mai” junmai ginjo sake (left) and “SHU-WA-” sparkling junmai sake (right), two popular Fukunishiki products.

In the first floor shop, a variety of bottled sake is on offer, including current best-seller “Fu,” a fruit-flavored low-alcohol sake. If one in particular caught your attention during the tasting, this is your chance to pick up a bottle or three to take home for yourself, or as a gift for family, friends, or business associates. 

Fukugura’s first floor shop sells foods and other sundries in addition to its sake lineup.

“More than anything, I want to impart my love for Kasai,” says Inaoka. The locally grown rice, the abundant sources of water, and the other brewers who share that passion: in the end, this might be the secret to Fukunishiki’s flavor. Experience the bounty of nature in Kasai, and delight in the delicious flavor it imparts to Fukunishiki’s sake.