Glory Fuji introduces a new type of sake rice, designed for delightful enjoyment with meals.
It features a mild Ginjo aroma, a smooth and deep lustrous sweet taste, along with a brisk bitterness, making it an ideal accompaniment for meals.
Compared to the typical Glory Fuji series, this sake is slightly dry, has higher alcohol content, and offers a stronger mouthfeel. It represents a new attempt at using the "Jugemu" sake rice by Glory Fuji.
"Jugemu" is a relatively new sake rice registered in 2012, born from the crossbreeding of the Fukuoka-produced general brewing rice "Yume-Ichiban" as the mother and "Yamada Nishiki" as the father.
As "Jugemu" combines the high resistance to lodging of "Yume-Ichiban," it is well-suited for cultivation in the southern Chikuho region. It boasts a larger yield, bigger rice grains, and easy melting properties, resulting in a sake with a clear and elegant quality.
Originally, "Jugemu" was independently cultivated by Mr. Norimitsu Kawamura, a civilian, due to the lack of suitable sake rice for paddy cultivation in the southern Chikuho region.
The name originated when Mr. Kawamura's granddaughter, Yuko Kawamura, heard the term "Jugemu" during an NHK program called "Nihongo de Asobou." She decided to adopt this name because she felt it was an auspicious name.
Choosing "Jugemu" instead of "Jugemujin" is due to various variety improvements in the Kyushu region. Mr. Kawamura received the character "寿" (Jyu) from the respected Mr. Jyu Nishiyama, and "限無" (No Limit) in English translates to "No Limit." Adding Mr. Kawamura's name "のりみつ" forms a pun, thus deciding on "Jugemu."
As this sake rice has no processing limitations, it is a recommended brewing-suitable rice, and it is hoped that it will be widely used in many breweries in the future.
It features a mild Ginjo aroma, a smooth and deep lustrous sweet taste, along with a brisk bitterness, making it an ideal accompaniment for meals.
Compared to the typical Glory Fuji series, this sake is slightly dry, has higher alcohol content, and offers a stronger mouthfeel. It represents a new attempt at using the "Jugemu" sake rice by Glory Fuji.
"Jugemu" is a relatively new sake rice registered in 2012, born from the crossbreeding of the Fukuoka-produced general brewing rice "Yume-Ichiban" as the mother and "Yamada Nishiki" as the father.
As "Jugemu" combines the high resistance to lodging of "Yume-Ichiban," it is well-suited for cultivation in the southern Chikuho region. It boasts a larger yield, bigger rice grains, and easy melting properties, resulting in a sake with a clear and elegant quality.
Originally, "Jugemu" was independently cultivated by Mr. Norimitsu Kawamura, a civilian, due to the lack of suitable sake rice for paddy cultivation in the southern Chikuho region.
The name originated when Mr. Kawamura's granddaughter, Yuko Kawamura, heard the term "Jugemu" during an NHK program called "Nihongo de Asobou." She decided to adopt this name because she felt it was an auspicious name.
Choosing "Jugemu" instead of "Jugemujin" is due to various variety improvements in the Kyushu region. Mr. Kawamura received the character "寿" (Jyu) from the respected Mr. Jyu Nishiyama, and "限無" (No Limit) in English translates to "No Limit." Adding Mr. Kawamura's name "のりみつ" forms a pun, thus deciding on "Jugemu."
As this sake rice has no processing limitations, it is a recommended brewing-suitable rice, and it is hoped that it will be widely used in many breweries in the future.
Product Name: EikoFuji Jugemu Junmai Daiginjo Muroka Nama Genshu
Grade: Junmai Daiginjo
Polishing Rate: 50%
Rice Type: Fukuoka-produced Jugemu
Alcohol: 16.4%Vol
Brewery Prefecture: Yamagata Fuji Shuzo Co., Ltd.
