

FUKUJU Gold Label
Daiginjo sake is made exclusively from Yamada-nishiki rice, cultivated in Hyogo prefecture. It features a refreshing bouquet reminiscent of white peach and pear, and elegant taste.
DRY / SWEET | : | +4(Dry) |
ACIDITY | : | 1.2 |
MILLING RATE | : | 50% |
GOLD MEDAL
International Wine Challenge
International Sake Challenge

FUKUJU Blue Label
Junmai Ginjo sake is made by fermenting carefully polished rice cultivated exclusively in Hyogo, the best sake rice producing region of Japan. Fermentation is done at low temperature for extended periods of time. The bouquet is reminiscent of ripe apricot and features a smooth rice umami flavor. It is highly recognized by sommeliers from around the world, and was served at the banquet dinner at the Nobel Prize award ceremony several years.
DRY / SWEET | : | +2(Medium dry) |
ACIDITY | : | 1.3 |
MILLING RATE | : | 60% |
GOLD MEDAL
International Wine Challenge
International Sake Challenge
London Sake Challenge
Los Angles International Wine Awards

FUKUJU Green Label
Junmai Mikagego sake has a rich flavor worthy of its title as Nada no ki-ippon. Its refreshing flavor makes it perfect for dishes with strong flavors such as risotto.
DRY / SWEET | : | +3(Dry) |
ACIDITY | : | 1.4 |
MILLING RATE | : | 70% |
GOLD MEDAL
International Sake Challenge
U.S. National Sake Appraisal