Fukucho Hattanso Okan Junmai
At Fukucho, we continue to make sake that captures the essence of the Seto Inland Sea, the bountiful sea facing the southern side of Hiroshima Prefecture, based on the philosophy of "Hyakushi senkai" (100 trials, 1,000 improvements), a phrase coined by a Hiroshima brewer. One answer to this is the use of Hattangusa rice.
We are now releasing this new product so that you can enjoy the rich flavor of this sake even in seasons before Hiyaoroshi. As the name suggests, it can be enjoyed warm, at room temperature, or chilled.
| classification | Junmai sake |
|---|---|
| raw materials | Rice / Rice Koji |
| raw rice | Hattanso grown in Aki-Takata City, Hiroshima Prefecture (contract cultivation) |
| Rice polishing ratio | Koji rice: 60% Kakemai: 70% Partially polished rice |
| Alcohol content | 14% |
| yeast | Hiroshima Prefecture Reiwa No. 1 Yeast |
| yeast starter | Sokujo |
| specification | Pasteurized once / Bottled |
| Recommended temperature | Room temperature / Warm sake |