Mongai Fusyutu Junmai Ginjo 55

The concept of “Mongai Fusyutu” was born in 1989 as a locally produced, locally consumed sake. The brand name “Mongai Fusyutu” was derived from the idea of “first of all, we would like to provide locals with high-quality sake produced in small quantities for local production for local consumption. Even today, more than 90% of the sake is consumed locally in Tochigi Prefecture.

We have been given a special opportunity to export this sake, which is rarely distributed in Japan. We hope you will consider it.

Junmai Ginjo 55

It is a deep sake that attracts both dry and sweet drinkers by making the most of the “medium-hard” water quality of Oyama City, Tochigi Prefecture, and the taste of koji rice, which has a higher ratio of koji rice than the industry average. This sake is often called “fruity” because it is soft on the palate and the flavor of the rice can be felt. It has a refreshing aftertaste. In Japan, it is popular as a sake to be served with meals, but since it has a very enjoyable flavor, it is also recommended to be served as an aperitif or after-dinner dessert sake. If you are serving seafood, it would be interesting to pair it with shellfish to enjoy the harmony between the richness of the shellfish and the deliciousness of the sake.

Foods to be served with sake
Junmai Ginjo is characterized by its fruity aroma and light, refreshing taste. It goes well with light dishes that make the most of the flavors of the ingredients.
Sashimi – Carpaccio – Grilled fish – Tempura of wild vegetables

ILLUMINA Series
Daiginjo-w Award-winning Sake

Seasonal freshly pressed（Refrigerated delivery required）
180ml size is also available.

Tochigi Prefecture: Nishibori Sake Brewery

Tochigi Prefecture is blessed with hard water, which is very suitable for sake brewing, and the Nikko Toshogu Shrine was built by the 3rd Shogun Iemitsu (1623 – 1651). As the number of visitors to Nikko Kaido increased, the demand for sake increased along the Nikko Kaido. In addition, the Omi merchant network was formed as brewing companies that made sake, miso, and soy sauce came and went from the west, originating from the Omi merchants (Omi Province: present-day Shiga Prefecture). Genjiro Nishibori (Sanzaemon), the founder, also relied on this network when he came to this area from Shiga Prefecture to start a sake brewery. In 1872, he established a sake brewery.

The brewery is located along the “Old Nikko Highway” in the southern part of Oyama City, Tochigi Prefecture. The brewery’s appeal is that it continues to take on the challenge of brewing sake with an innovative approach, “protecting what should be preserved as a traditional technique and at the same time continuing to challenge new things in response to the modern world. Today, the brewery produces a wide variety of sake, including Japanese sake, shochu, liqueurs, spirits, and whiskey.