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Brand of the Month - Eiko Fuji
EIKO FUJI brewed in Yamagata Prefecture of Japan, the same as Juyondai, one of the world’s most famous Sake brands. FUJI brewery creates the best-in-class sake, famous for brewing unpasteurized sake with different kinds of rice varietal to give you different taste experience. The extra fresh taste is also contributed by direct delivery from Japan under 0°C storage. Without pasteurized, EIKO FUJI appears to be fresh, refreshing and fruity. And it keeps the original alcoholic strength without diluted with water before bottling.
Eiko Fuji Junmai Daiginjo Sumiretsuyu Ibuki Unfiltered Nama Genshu
It is a very limited edition sake which used to be selling in Japan. It is pure and unfiltered, offering vibrantly fruity, yeast and floral notes. It brings you a mouthful of flavor with a round finish, mellow and balanced with lively acidity.
It is a very limited edition sake which used to be selling in Japan. It is pure and unfiltered, offering vibrantly fruity, yeast and floral notes. It brings you a mouthful of flavor with a round finish, mellow and balanced with lively acidity.
Eiko Fuji Junmai Daiginjo Kumataro Unfiltered Nama Genshu
The Kumamoto Castle was damaged due to the earthquakes in 2016. As descendant of Kato Kiyomasa, owner of Eiko Fuji makes this sake and donates part of revenue for reconstruction support. Using famous sake rice Mori-no-Kumasan from Yamagata Prefecture with rice polishing ratio 50%, it is a very elegant sake. It is unfiltered, unpasteurized and luscious, offering carbonate notes with good acidity for a remarkable balance in the mouth.
The Kumamoto Castle was damaged due to the earthquakes in 2016. As descendant of Kato Kiyomasa, owner of Eiko Fuji makes this sake and donates part of revenue for reconstruction support. Using famous sake rice Mori-no-Kumasan from Yamagata Prefecture with rice polishing ratio 50%, it is a very elegant sake. It is unfiltered, unpasteurized and luscious, offering carbonate notes with good acidity for a remarkable balance in the mouth.
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