Funasaka Shuzo
舩坂酒造店
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Representative brand of Funasaka Sake Brewery, Deep Mountain Chrysanthemum. Daiginjo Deep Mountain Chrysanthemum is an artistic masterpiece made by inheriting the excellent techniques passed down from past to present chief brewers. It stands out from other daiginjos in the world with its elegance and sharp dryness. The refined daiginjo aroma that enhances the taste of delicate ingredients like sashimi, and the refreshing sharp dryness that is suitable for drinking with meals without getting tired, will surely allow you to enjoy a wonderful meal.
This slightly sweet sake has a glamorous sweet aroma that spreads out, and while you can feel a bit of spiciness in the sweetness and umami of the rice that spreads in your mouth, the finish is sharp and smooth. It has a rich flavor, yet the raw flavor is alive, so the sweetness of the rice that spreads in your mouth remains as an aftertaste, feeling refreshing without being too heavy.
This is a 'special junmai sake' made using 'Hidahomare' from Gifu Prefecture with a polishing ratio of 60%. The idea for brewing this sake came about when the head of Funasaka Sake Brewery consulted with Chief Brewer Hiraoka, saying, 'Can't we make a delicious sake that is good when warmed?' This sake is brewed using Gifu Prefecture's sake rice 'Hidahomare' polished to 60% to bring out its umami, and fermented with the 'G yeast' developed by Gifu Prefecture. While following the concept of the rich Deep Mountain Chrysanthemum brand, it has become a sharp and dry junmai sake. It is not just a delicious junmai sake, but a locally produced, dry sake. Particularly noteworthy among Hida Takayama's junmai sake. The key point is that despite being a junmai sake, it has a sharp and refreshing aftertaste. This product is sold as a special junmai sake. While it has the richness typical of junmai sake, it is a junmai sake that allows you to enjoy the taste of sake while refreshing your mouth with umami, especially with rich ingredients such as Hida beef, a specialty of Hida Takayama.
This is a classic sake from Hida Takayama, using 'Hidahomare' rice from Gifu Prefecture with a polishing ratio of 70%. It maintains the same quality of sake, both now and in the past, producing a flavorful Japanese sake while preserving tradition. It has a subtle aroma and a smooth mouthfeel. The gentle throat sensation and the gradually spreading sweetness of the rice are its charms. When chilled, it is refreshing, and when warmed, the richness of the rice expands, making it suitable for a wide range of dishes. It may taste slightly sweet, so it is recommended to pair it with white-fleshed fish such as char or sashimi.
This is a 'junmai' sake made using 'Hidahomare' rice from Gifu Prefecture with a polishing ratio of 65%. According to one theory, the master craftsman 'Sajingo' was renowned as a master of architecture and sculpture in the early Edo period. He was involved in the major renovations of Edo Castle, as well as the construction of Nikko Toshogu Shrine and Ueno Kaneiji Temple. True to the reputation of this master craftsman, this sake achieves a sharp taste while using 'Hidahomare' rice from Gifu Prefecture with a polishing ratio of 65%, resulting in a 'refreshing dry junmai' sake. In November 2021, it was awarded the Excellence Award in the heated sake category at the 70th Nagoya National Tax Agency Liquor Appraisal Competition. This slightly dry sake has a distinctive soft and sweet rice-derived aroma. It has a smooth mouthfeel with a strong rice flavor. The finish is crisp and refreshing, with a subtle lingering rice aftertaste. As a junmai sake, it pairs well with a wide range of dishes, but especially complements meat dishes, making it highly recommended.
This is a 'honjozo sake' made using 'Hidahomare' rice from Gifu Prefecture with a polishing ratio of 65%. One theory suggests that the master craftsman 'Sajingo' was a renowned master of architecture and sculpture in the early Edo period. He was involved in the major renovations of Edo Castle, as well as the construction of Nikko Toshogu Shrine and Ueno Kaneiji Temple. Just like the renowned master craftsman, this sake achieves a sharp taste while using 'Hidahomare' rice from Gifu Prefecture with a polishing ratio of 65%, resulting in a 'refreshing dry honjozo sake'. This product is designed to be enjoyed as a 'light and refreshing' sake served chilled.
This is a rich and spicy brewery limited sake. It has a soft and modest aroma, and in the mouth, it is a rich sake with a strong umami flavor that spreads. The finish is smooth and flows crisply, making it surprisingly easy to drink, not like raw sake. It is recommended to pair it with rich fatty meat dishes such as kalbi and hormone.
This is the third flagship daiginjo following the representative brands 'Miyamakiku' and 'Jingoro' of Funasaka Sake Brewery. By deliberately leaving the polishing ratio of Hyogo Prefecture's Yamada Nishiki at 40%, you can fully enjoy the 'umami' of the rice, while achieving a light aftertaste and a fruity flavor. It has a gently rising aroma that is not too flashy, and when you taste it, you will feel the gentle sweetness of the rice. While enjoying the fruity ginjo aroma, it smoothly passes through the mouth, and elegant sweetness of the rice lingers gently as an aftertaste.
This Junmai Daiginjo sake bears the name of Toji Masaaki Hiraoka, who is responsible for the sake brewing at Funasaka Sake Brewery. Made with Hyogo prefecture's Yamada Nishiki rice polished to 50%. It is brewed as a fruity, sweet, and soft Junmai Daiginjo, allowing you to fully enjoy the 'umami' of the rice. This 'Junmai Daiginjo Toji Masaaki Hiraoka' is the first Junmai Daiginjo at Funasaka Sake Brewery. It is also a sake that stands alongside the Daiginjo 'Daiginjo Yottsu Hoshi'. The significance of having one's name on a sake. This is the essence of Funasaka Sake Brewery, which values the 'umami' of sake.
This is the third flagship brand following the representative brands 'Fukayamakiku' and 'Jingoro' of Funasaka Sake Brewery. By deliberately leaving the polishing ratio of Hyogo Prefecture's Yamada Nishiki at 40%, you can fully enjoy the 'umami' of the rice, while achieving a light aftertaste and a fruity flavor. It has a gentle rising aroma without being too flashy, and when you taste it, you will feel the gentle sweetness of the rice. While enjoying the fruity ginjo aroma, it smoothly passes through the mouth, and elegant rice sweetness lingers gently as an aftertaste.
This Junmai Daiginjo sake bears the name of Toji Masaaki Hiraoka, who is responsible for the sake brewing at Funasaka Sake Brewery. Made with Hyogo prefecture's Yamada Nishiki rice polished to 50%. It is brewed as a fruity, sweet, and soft Junmai Daiginjo, allowing you to fully enjoy the 'umami' of the rice. This 'Junmai Daiginjo Toji Masaaki Hiraoka' is the first Junmai Daiginjo at Funasaka Sake Brewery. It is also a sake that stands alongside the Daiginjo 'Daiginjo Yottsu Hoshi'. The significance of having one's name on a sake. This is the essence of Funasaka Sake Brewery, which values the 'umami' of sake.
Plenty of yuzu juice mixed with Japanese sake. Yuzu sake [Yuzu Hei] is made by mixing plenty of Japanese-grown 'yuzu' with the 'sake' of Funasaka Sake Brewery. The 'yuzu' of Yuzu Hei arrives at Funasaka Sake Brewery with good freshness from a company handling yuzu, delivered directly from the production area! In addition, by using domestically produced yuzu juice, a 'juicy yuzu liqueur' has been created. Also, the charm of yuzu sake, 'yuzu aroma,' 'yuzu umami,' and 'yuzu oil,' harmonize with the sake of Hida in a refreshing way. In order to fully utilize the unique 'umami' and 'aroma' of yuzu, more than 200 samples were created repeatedly, leading to productization. Funasaka Sake Brewery's 'Yuzu Hei' is a yuzu sake that stands out from other commercially available and mass-produced yuzu sake. Please try it at least once. 'This is delicious! Oh, it contains Japanese sake. Maybe I should try Japanese sake next time!' I would be happy if you could think so.
This is a sour unfiltered ume made with plenty of the representative brand 'Shinshin Kiku' of Funasaka Sake Brewery. It is low in alcohol, sweet and sour, and has a thick texture, making it very delicious! The biggest feature of this plum wine is that it uses 'Hida's local sake, Shinshin Kiku' (sake). It is perfect not only for meals but also for drinks with desserts.
A rich and flavorful bottle made from 100% 'Hida Takayama-grown mountain grapes', with a taste similar to wine. The moment you drink it, the pleasant aroma of mountain grapes will hit your nose. Due to the use of rare mountain grapes, the quantity is limited to the extreme every year. Please enjoy the exquisite and delicious taste of the acidity and sweetness of mountain grapes.
A drink made by sake breweries using only 'rice' and 'rice koji'. It is a gentle beverage for the body. The natural sweetness without using sugar or additives is the secret to its deliciousness. Enjoy it chilled in the summer and warm in the winter. It has a different taste from amazake made from sake lees. It is very easy to drink as it does not have the grainy texture of rice. A sweet koji drink loved by a wide range of generations from small children to adults. Why not enjoy it with your family? It will be served warm in winter and chilled in summer.
Miyama Kiku, the representative brand of Funasaka Sake Brewery. Daiginjo Miyama Kiku is an artistic product crafted through the generations by master brewers who have inherited the exceptional techniques from ancient times. It stands apart from other daiginjo sakes with its 【elegance】 and 【crisp dry finish】. The 【refined ginjo aroma】 enhances the flavors of delicate ingredients like sashimi, while its 【smooth and crisp dry】 character makes it suitable as a food pairing, allowing you to fully enjoy a wonderful meal.
It has a fragrant and sweet aroma that spreads elegantly, with a slight spiciness felt amidst the sweetness and umami of the rice that fills the mouth. The finish is crisp and smooth, making it a slightly sweet junmai sake. While it has a rich flavor, the fresh taste remains alive, leaving the sweetness of the rice lingering in the mouth without being too heavy, creating a refreshing sensation.
This is a 'special junmai sake' made using 'Hida Homare' rice from Gifu Prefecture, with a polishing ratio set at 60%. The creation of Shinzan Kiku Secret Special Junmai was prompted by a conversation between the head of Funazaka Sake Brewery and Toji Hiraoka, who wondered, 'Is it possible to create a delicious sake that is good for warming?' By polishing the Gifu Prefecture's sake-brewing suitable rice 'Hida Homare' to 60% to enhance its umami, and brewing it with the 'G yeast' developed by Gifu Prefecture, it has become a dry junmai sake with a good sharpness while following the brand concept of the rich Shinzan Kiku. However, this is not just a delicious junmai sake; it is a dry sake that is particular about using locally sourced ingredients. Notably, in the context of junmai sake from Hida Takayama, it is characterized by having a clean and refreshing aftertaste despite being a junmai sake. This product is sold as a special junmai, a specific designation sake. While it has the rich flavor characteristic of junmai, it allows you to enjoy the taste of the sake while cleansing the palate with umami, making it suitable for pairing with rich ingredients such as the famous 'Hida beef' from Hida Takayama.
Using 'Hida Homare' from Gifu Prefecture, this is a 'standard sake from Takayama' with a rice polishing ratio set at 70%. It maintains the same quality of sake as in the past, consistently producing flavorful Japanese sake. The aroma is subtle, and it has a smooth mouthfeel. The finish is soft, with a gradually expanding sweetness of rice that is appealing. When chilled, it is refreshing, and when warmed, the umami of the rice expands, making it versatile for pairing with food. It has a slightly sweet taste, making it recommended to pair with white fish such as char or sashimi.
This is a 'junmai' sake made using 'Hida Homare' from Gifu Prefecture, with a rice polishing ratio set at 65%. The master craftsman 'Sajingo' is said to be a rare master of architecture and sculpture from the early Edo period. He was involved in the major reconstruction of Edo Castle and the construction of Nikko Toshogu Shrine and Ueno Kan'eiji Temple. True to the name of this master craftsman, this 'junmai sake' achieves a sharp and clean taste while using 'Hida Homare' from Gifu Prefecture, with a rice polishing ratio of 65%, resulting in a refreshing and dry flavor. In November 2021, it won the Excellence Award in the warm sake category at the 70th Nagoya National Tax Agency Sake Competition. This slightly dry sake has a soft, sweet aroma derived from rice that leaves a strong impression. It has a smooth mouthfeel, allowing you to strongly feel the umami of the rice. The finish is crisp and refreshing, with a subtle lingering taste of rice. As a junmai sake, it pairs well with a wide range of foods, but it is especially excellent with meat, making it highly recommended.
This is a 'Honjozo sake' made using 'Hida Homare' from Gifu Prefecture, with a rice polishing ratio set at 65%. The master craftsman 'Saji Gorō' is said to be a rare master of architecture and sculpture from the early Edo period. He was involved in the major reconstruction of Edo Castle and the construction of Nikko Toshogu Shrine and Ueno Kan'eiji Temple. True to the name of this master craftsman, this sake achieves a sharp and crisp taste while using 'Hida Homare' from Gifu Prefecture, with a rice polishing ratio set at 65%, resulting in a 'refreshingly dry Honjozo sake'. This product is designed to be enjoyed as a chilled sake, offering a 'smooth and refreshing' experience.
This is a rich and dry limited edition sake. It has a soft and subtle aroma, and a strong umami flavor that spreads in the mouth. The finish is smooth and clean, making it surprisingly easy to drink for a raw sake. It is recommended to pair it with rich meat dishes such as kalbi and hormone.
This is the third flagship daiginjo sake following the representative brands 'Miyama Kiku' and 'Jingoro' from Funasaka Sake Brewery. Using Hyogo Prefecture's Yamada Nishiki rice polished to 40%, it allows you to fully enjoy the 'umami' of the rice while achieving a light, fruity after-finish. It has a gentle aroma that rises without being too flashy, and when you take a sip, you can feel the soft sweetness of the rice. As you savor the fruity ginjo aroma, it smoothly passes through your mouth, leaving a refined sweetness of rice as a gentle aftertaste.
This is a Junmai Daiginjo named after Toji Seiji Hiraoka, who is responsible for the sake brewing at Funasaka Sake Brewery. It is made with Hyogo Prefecture's Yamada Nishiki rice, polished to a 50% milling ratio. While fully enjoying the 'umami' of the rice, it has been brewed as a fruity, sweet, and soft Junmai Daiginjo. This 'Junmai Daiginjo Toji Seiji Hiraoka' is the first Junmai Daiginjo from Funasaka Sake Brewery. It is also a sake that stands alongside the Daiginjo 'Daiginjo Yottsuboshi'. The significance of having one's name become a sake. This embodies the essence of Funasaka Sake Brewery, which values the 'umami' of sake.
This is the third flagship daiginjo sake following the representative brands 'Miyama Kiku' and 'Jingoro' from Funasaka Sake Brewery. Using Hyogo Prefecture's Yamada Nishiki rice polished to 40%, it allows you to fully enjoy the 'umami' of the rice while achieving a light, fruity afterfinish. It has a gentle aroma that rises without being too flashy, and when tasted, you can feel the soft sweetness of the rice. As you savor the fruity ginjo aroma, it smoothly passes through your mouth, leaving a refined sweetness of the rice as a gentle aftertaste.
This is a Junmai Daiginjo named after Toji Seiji Hiraoka, who is in charge of sake brewing at Funasaka Sake Brewery. It is made with Hyogo Prefecture's Yamada Nishiki rice, polished to a 50% ratio. While fully enjoying the 'umami' of the rice, it has been brewed as a fruity, sweet, and soft Junmai Daiginjo. This 'Junmai Daiginjo Toji Seiji Hiraoka' is the first Junmai Daiginjo at Funasaka Sake Brewery. It is also a sake that stands alongside the Daiginjo 'Daiginjo Yottsuboshi'. The significance of having one's name become a sake. This embodies the essence of Funasaka Sake Brewery, which values the 'umami' of sake.
This is a blend of plenty of yuzu juice and Japanese sake. Yuzu Hyouei is made by mixing a generous amount of domestically produced yuzu with the sake from Hanasaka Sake Brewery. The yuzu used in Yuzu Hyouei is delivered fresh directly from a company that specializes in yuzu to Hanasaka Sake Brewery! Additionally, by using domestically produced yuzu juice, we have created a 'juicy yuzu liqueur' that overflows with flavor. The charm of yuzu sake, including the 'aroma of yuzu,' 'umami of yuzu,' and 'oil content of yuzu (yuzu oil),' harmonizes refreshingly with the local sake from Hida. To fully utilize the unique 'umami' and 'aroma' of yuzu, we went through more than 200 trials of sample creation, leading to the commercialization of this product. Hanasaka Sake Brewery's 'Yuzu Hyouei' stands apart from other commercially available and mass-produced yuzu sakes. We hope you will try it at least once. If you think, 'This is delicious! Oh, it has sake in it. Maybe I should try sake next time!' we would be very happy.
This is a sour cloudy umeko made with plenty of the original sake from the representative brand 'Miyama Kiku' of Funasaka Sake Brewery. It has a low alcohol content and is sweet and sour, with a thick texture, making it very delicious! The biggest feature of this plum wine is that it uses 'Hida's local sake, original sake Miyama Kiku' (Japanese sake)!! It is perfect not only for meals but also as a drink for desserts.
This is a rich beverage made from 100% 'Hida Takayama' wild grapes, full of juice and with a taste reminiscent of wine. The moment you drink it, the wonderful aroma of wild grapes bursts through your nose. Due to the use of rare wild grapes, the number of bottles produced each year is extremely limited. Enjoy the exquisite deliciousness of the perfect balance between the acidity and sweetness of wild grapes.
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