Fukumitsuya is a sake brewery with the longest history in Kanazawa, founded in 1625 (Kanei 2).
In 2001, we established Junmai Brewery using contract-grown rice that we have been working on since 1960, pure water that has taken 100 years to reach from the foot of the sacred Mt. realization. It is Japan's first pure rice brewery with a production capacity of 10,000 koku.
Currently, we are leveraging the rice fermentation technology we have cultivated over many years to develop cosmetics and food products, and we have opened the directly managed store ``SAKE SHOP Fukumitsuya'' to promote sake as a part of Japanese culture both domestically and internationally.
Fukumitsuya's brewed water is 100 years old. The water quality is perfect for sake brewing. According to research by Kanazawa University's Faculty of Science, the rain that fell a century ago soaked deep into the earth, passed through the layers of shells, and slowly dissolved ingredients essential to sake brewing, such as calcium and magnesium. This means that it has reached the warehouse. Water is life for sake breweries. Since its founding, Fukumitsuya has kept its storehouse in Ishihiki because of this blessed water that has traveled over 100 years.
At Fukumitsuya, we are able to secure a stable supply of high-quality rice suitable for sake brewing by contract farming with farmers. The company first entered into a contract cultivation agreement with Nakamachi, Hyogo Prefecture for ``Yamada Nishiki'' in 1963, and currently has ``Kinmon Nishiki'' with Kijimadaira, Nagano Prefecture, ``Fukunohana'' with Izushi, Hyogo Prefecture, and ``Gogo'' with Fukumitsu, Toyama Prefecture. Hyakumangoku' is cultivated under contract. Currently, rice suitable for sake brewing is not only difficult to grow due to limited cultivation area, but also has a low yield. The advantage of contract farming is not only a stable supply, but also the ability to work together with farmers on soil preparation and harvest higher quality sake rice. In addition, by being able to predict and understand in advance the characteristics of rice that change depending on the climate conditions each year, and by identifying the unique characteristics of sake rice, it is possible to improve its characteristics to make it uniquely suitable for sake brewing. Above all, being able to see the faces of the creators motivates and motivates each other, which can be said to be the biggest advantage.
Fukumitsuya went back to the roots of sake brewing and switched to pure rice brewing in 2001, becoming a brewery that only produces Junmai Sake, Junmai Ginjo, and Junmai Daiginjo.
Currently, it is the only pure rice brewery with a high production level of 10,000 koku.
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