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Importer of Japanese artisanal fine foods and ingredients


Sake Fukukomachi Junmai Ginjo 720ml (15,5% Vol.)


39,30 € tax incl.

Description: This sake is made from rice polished to 55%. It is a "junmai", which means that the alcohol content is only produced by fermentation. The polishing rate also indicates that this sake is "ginjo", a complex and elegant sake that will pair perfectly with your everyday dishes.

Alcohol by volume: 15,5%

Flavor: The umami and the acidity are in a perfect harmony in this sake with a rich and deep flavor. The mouth is light, the aroma is strong and the umami deep.

Pairing: This sake pairs easily with all types of cuisine. It has been created as a table sake to match your everyday cooking. 

Serving temperature: Fresh (10°C) or slightly heated (40°C)

Ingredients: Water, Rice, Rice koji.

Preservation: Keep in a cool and dry place, away from sunlight.

Origin: Japan

Container: Glass bottle

Excessive drinking is dangerous for the health, alcoholic beverages should be consumed with moderation. Expecting mothers should not consume alcoholic beverages.

The sale of alcohol to minors is prohibited.
By placing an order on this website, you certify to be of the legal age and legally competent to purchase alcoholic beverages.

The Kimura brewery has a very long history of more than 400 years. In 1615, Shigenari Kimura, domestic of Toyotomi Hideyori, created the brewery in Akita, a rice farming region. With the stabilization of rice growing during the Edo era, the brewery grew and in 1905, the arrival of the train allowed the brewery to deliver customers in all Japan. Since its foundation, the brewers have been perfectionating their technic using the savoir faire of various regions known for sake brewing. Proud of the deep taste of its sakes, the brewery is opened to the public all year long. Customers from all around the world can see how the brewery uses hand-craft knowledge and not high technology to produce its sakes. For its Fukukomachi range, brewers do not rely on machines but on their manual force to manage the wanted flavors and aromas.

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