Sake brewery
富久千代酒造
Fukuchiyo Shuzo
Producer of some of the finest sake in Japan, the Fukuchiyo brewery uses only ancient and very artisanal techniques for its productions which are all “ginjo” types.
Its Nabeshima sake won the “Champion Saké” award at the 2011 International Wine Challenge (IWC), the world’s most prestigious wine competition.
Nabeshima
Nabeshima
Product brand
« Tokubetsu Junmai
»Tokubetsu Junmai
Product name
Nabeshima
Nabeshima
Product brand
Tokubetsu Junmai
»Tokubetsu Junmai
Product name
鍋島 特別純米
Sake with aromas of apple, passion fruit and mango. Light and fragrant on the palate, well-balanced and sweet with an invigorating finish. Sake awarded a price at International Wine Challenge.
Sake produced according to a specific and qualitative process.
Yamadanishiki: Considered the best rice for sake, and gives rich, fruity aromas.
Saganohana: Saga rice, which gives sake with a refined and clear texture.
Cold 
Nabeshima
Nabeshima
Product brand
« Junmai Ginjo
»Junmai Ginjo
Product name
Nabeshima
Nabeshima
Product brand
Junmai Ginjo
»Junmai Ginjo
Product name
鍋島 純米吟醸
Sake with floral nuances with a rounded finish, a very nice homogeneous and subtle set. Sake awarded a price at International Wine Challenge.
Grade of sake, also called “pure rice”, composed of water, rice and koji, with rice polished to more than 40%. Sake with more present rice aromas.
Considered the best rice for sake, and gives rich, fruity aromas.
Cold 
Nabeshima
Nabeshima
Product brand
« Daiginjo
»Daiginjo
Product name
Nabeshima
Nabeshima
Product brand
Daiginjo
»Daiginjo
Product name
鍋島 大吟醸
Mild and subtly floral elite sake with aromas of apple and citrus fruits. Sake produced as a limited edition. Sake awarded a price at International Wine Challenge.
Grade of sake, composed of water, rice, koji, and a little distilled alcohol, with rice polished to more than 50%. Subtle and delicate sake.
Considered the best rice for sake, and gives rich, fruity aromas.
Cold 
