Izumo Fuji brewery is located in the city of Izumo, Shimane Prefecture. Izumo is also home to the revered Saka Shrine, a Shinto shrine dedicated to the craft of brewing. The foundation was built in the 8th century and today the shrine is cared for by the 66th generation Chief Priest. Ancient records of the region dating back to the 8th century mention this shrine and tell the story of a grisly eight-headed and eight-tailed serpent who lived in the nearby Hii river. This serpent tormented the Goddess Kushinada and so a Heroic Deity named Susa-no-o was called upon to help. He cleverly lured the serpent with a vat of strong sake into a drunken stupor. Upon sleep, Susa-no-o heroically slayed the monster and saved the Goddess. For this, and other ancient folklore, Izumo has become known as the birthplace of sake.

Taking great pride in this history, 4th generation Toji Toshiaki Imaoka believes they have a profound responsibility to make the best sake, sake that is made by hand and brewed with local ingredients. This Junmai Daiginjo is made in the traditional Kimoto method, a labor-intensive process to make the yeast starter in which the mash is constantly mixed with hand-held wooden poles in wooden vats. This process takes three times longer than modern methods and imparts layers of umami and bright acidity to the resulting sake.

This Junmai Daiginjo is also made with 100% Sakanishiki Rice grown in Izumo City where the brewery is located. This rice was developed over ten years and released in 1995 exclusively for Shimane Prefecture, it is a cross between “Kairyo Hattan Nishiki” and “Kinmon Nishiki”. Sakanishiki is an early-ripening variety and somewhat hard, making koji-making more challenging and requiring skilled expertise. Once harnessed by the Toji, Sakanishiki can result in sake that showcases a harmonious blend of pleasant acidity, light umami and a clean finish.

Tasting Note

Soft and melting, with layered umami and bright acidity in the finish. Serve chilled.

Technical Data
ABV: 14%
REGION: Shimane
GRADE: Junmai Daiginjo
RICE: Sakanishiki
YEAST: Shimane Yeast
DILUTION: Genshu (undiluted)
Unique Selling Points
  • Made in the Kimoto method, a process in which the yeast starter is consistently mashed by hand with poles in wooden vats, it takes three times as long as modern methods
  • Made with Sakanishiki rice grown in Izumo, polished to 45%, an exclusive rice to Shimane prefecture
  • This rice borrowed its name from Saka Shrine, a shrine located in Izumo City, which is considered to be the birthplace of sake
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