fumimoto brewery / EN

” fumimoto brewery”

～Alongside the Shimanto River～

Founded in 1903 - a small sake brewery on the banks of the Shimanto River, the only remaining dam-less river in Japan
After 120 years in business, we were reborn in 2022.
Alongside the renewal of our brewery, we set our sights on a global audience, aiming to get our top class sake into the hearts of those around the world.
・We have an advanced koji room with constant temperature and quality control, as well as a freezer that can freeze rice koji for storage.
・Brewing tanks with 24-hour temperature control.
・Sake presses and high-performance pumps that squeeze out sake without waste.
・Quality control via -5°C low-temperature storage ensuring freshness.
・Sake and brand creation in collaboration with other breweries, artists, and more.
・High quality Daiginjo sake made with local rice and water from the last clear underground stream in Japan.
”SHIMANTO" and "Kiri-no-Sato" (cloudy nigori sake)
・Proposals and sales methods to bring a new wind to the conventional image of sake.
・Development of pairings with products unique to the region and mail order sales.

Founded in 1903 in Shimanto Town, Kochi Prefecture, on the banks of Japan's last clear stream.
This luxurious daiginjo-sake is made from the exquisite water of the Shimanto River and Niida Rice, a fragrant variety of rice grown in this water and environment.
It has a rich yet refreshing taste, making it suitable for a variety of settings.

Water: Subsoil water from the Shimanto River, the last clear stream in Japan
Rice: Highly aromatic Niida Rice grown in the Shimanto River basin
Head Brewer: Thoughtful, award-winning head brewer

Kanpai is the act of drinking sake by touching cups together to express joy and blessings. It originated as "a toast to the health of the king”. The original call was "banzai," which literally means "ten thousand years," or "long months," and refers to the celebration and hope of living and prospering forever.

A drink to celebrate not only physical health, but also mental health and the health of human relationships. Our concept is “The Quest for the Banzai Sake”.

■Thoughts Regarding Sake Brewing

In the Kubokawa area alone, there used to be eight sake breweries. Currently, only ours remains. Despite having been in business for 120 years, we went close to extinction during the COVID-19 pandemic. It is not easy to regain what has been lost. This is especially true in the case of sake breweries, as the acquisition of new sake brewing licenses is not allowed under the current law. As such, once a brewery closes down, it is gone for good, and if this continues there will be no more sake breweries in town. Sake breweries are part of the local culture and history, and I feel a sense of joy and responsibility to be involved in the preservation and revitalization of these which were being lost, and I believe that we must preserve them for the next generation at all costs. Although I still have much to learn as a head brewer, I will do my best to do what I can. I would be happy if you would warmly watch over and support the new and renewed Fumimoto Shuzo.

■PROFILE
Hiroyuki Ishikawa

Born in Ibaraki Prefecture in 1972, he studied sake brewing under head brewer Nanbu. He has been brewing sake since 1997 and has been working as head brewer since 2009.
His motto: “Play it by ear". One must always be resourceful and adaptable, as the unexpected often occurs in sake brewing and in life.

Sake for a Toast

■For the Enjoyment of Food

Kochi is a treasure trove of food ingredients. Our Junmai Daiginjo (SHIMANTO BLUE LABEL, Kirinosato) series synergize with these foods, supporting them without interfering with their natural flavors. 

■For the Enjoyment of Sake

SHIMANTO WHITE LABEL is a junmai ginjo-based sake with an alcohol content of 35%, which allows you to taste the true flavor of rice and enjoy the sake on its own or with food.

■Niida Rice (Nikomaru)

・Shimanto River, the last clear stream in Japan, originates in the Shikoku Mountains, which are rich in nature
・The only river without a dam, it is a blessed river that myriad animals and plantlife call home
・The majestic, sometimes violent current has made the local land fertile
・Shimanto Town, where our brewery is located, is in its basin and produces ginger, myoga, and more
・Located 300 meters above sea level in Kochi, the extreme temperature differences and foggy climate give richness to its agricultural products.

Our brewery uses 100% Niida rice, which is carefully nurtured by contract farmers in the mountainous areas of town and has a mellow aroma and full flavor. At our "Sakeya-san" bar, you can enjoy pairing Niida rice with sake.

Our brewery, located on the banks of the Shimanto River, uses locally grown ingredients exclusively. By making "SHIMANTO" our brand name, we hope that the magnificence of this town will be known around the world

●Hi-ire / Pasteurized　alc.16 
Well-balanced, with just the right amount of fresh aroma, umami, and acidity. It pairs well with food without overpowering it. Its crisp aftertaste will leave you craving another glass.

●Nama-genshu / Unpasteurized alc.17
Its depth of flavor and fresh aroma are those which only
unpasteurized sake can offer. Please enjoy its ever-evolving taste.

Due to its location in the Shimanto River basin, the town in which our brewery is located is surrounded by deep fog throughout the year. Our Junmai Daiginjo Nigori sake is reminiscent of this fog, and as such we decided on "Kiri-no-Sato” (霧の里, lit. village of mist) as its name.

Hi-ire / Pasteurized alc.16
Not overly thick, it is a mellow and smooth nigori sake that pairs well with food.

Nama-genshu / Unpasteurized alc.17
Its living yeast gives it a natural bubbly sensation. Please enjoy the changing taste with time.

SHIMANTO No.37
Shikoku 88 Sacred Sites No. 37: Iwamoto-ji Temple

Iwamoto Temple, famous for its ceiling paintings, is the only temple in the 88 sacred places of Shikoku that enshrines five buddhas. This special package was designed to support the efforts to erect five new main deities. A portion of the proceeds will be donated to this cause.

The Reason for Choosing Spouted Bottles
Why not use conventional bottles?

・To reduce the burden on employees and transportation personnel by making them lighter.
・To reduce the amount of waste. Down the road, we will switch to plant-derived materials.
・To reduce damage during transportation, thus keeping customers from waiting.
・To change the image of conventional sake.
・It can be used safely even in outdoor scenes such as camping.

A New Way to Enjoy Sake

Savor the rich aroma and mouthfeel in a sleek, refined glass.
Enjoy sake in cocktails, as part of dashi-wari, or on a plate.
Bring your own refill bottle and take out sake at a discount.