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Funaguchi Kikusui Ichiban Shibori
 "Funaguchi Kikusui Ichiban Shibori", created in
response to the voise of customers.
The comments and
requests from our
brewery visitors have
always been at the
foundation of the
commercialization of
our products. |
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Kikusui brewing company Ltd. has always attended to our consumer's demands,
brewing sake with progressive spirit while upholding the inherited traditions.
In Showa 47 (1972), "Funaguchi Kikusui Ichiban Shibori" was released, triggering the recent draft sake boom. Known as the "original draft sake", this is what epitomizes our stance to sake brewing. Freshly extracted "unprocessed sake" which flow out of "fune"(compressor which is used in separating "sake" from the fermented mixture) is what we call "Funaguchi", was winning good reputation as "special sake" treated those visiting the brewery. Neither pasteurized nor been blended with additives, this is the purest form of "sake" there is. Its popularity was evident, and many people asked for tasting more of this "100%-crude unprocessed sake". Our aspiration to make this "sake" available to a greater number of people has created "Funaguchi Kikusui Ichiban Shibori". |
he first appearance, 200ml |
Three years of trial
and error |
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There were various problems in the commercialization because "crude sake" is delicate brew. One such problem was some possibility of degradation and decomposition. (Since "draft sake" is called "nama (raw) - zake" in Japan, we can not sterilize by heating.) The cause of degradation is "putrefactive bacteria", which can remove by filtration, but the down side is, that the all important flavor will also disappear. Lead by the present Managing Director, Minoru Aida, who was still just 20 years old, the brewers began a series of studies together to establish the technique which would stop "putrefactive bacteria" from beginning of the work. Moreover, since "unprocessed sake" has the tendency to dislike ultraviolet rays, aluminum cans were adopted for its excellent light blocking effect. After three years of trial and error since the early development stage, "Funaguchi Kikusui Ichiban Shibori", "the original draft sake" was ready to be put on the market, finally reaching our customer's hands in Showa 47 (1972).
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The present Funaguchi |
Gaining reputation through
word of mouth |
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Preceding the introduction of our "sake" into the market, we made a decision to target the Metropolitan area in our marketing strategy from the start. The reason behind the decision was because the market within Niigata Prefecture was comparatively small, and the stiff competition, making its instantaneous recognition unlikely. Starting with distributing the sample products to hotels and private accommodations within the ski resorts, in and out of prefecture, we targeted young skiers to try "draft sake in the aluminum can". They can either drink it on the premises or take it home. It can even be chilled in the snow. The freshly extracted taste and handiness were an instant hit and soon gained recognition through word of mouth. In a year after its release, we began trading through a major department store in the Metropolitan area. The consumers who experienced the distinct taste of "Funaguchi" at ski resort purchased, and it was growing into a hit product, been pursued by other department stores throughout the country.
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Freshly brewed taste,
straight from storage tank |
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The distinct, fruity and fresh aroma of "truly fresh sake", full of body with a clean aftertaste. The "unforgettable taste" of "Funaguchi" has gained widespread support from First timers to dedicated "sake" alike.
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Variation of taste through aging |
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The alcohol content is slightly higher than average at 19.8%. "Funaguchi" has full-bodied, yet delicate with a clean aftertaste. By varying the length of the maturing process within the can, (fresh from the brewery, after half year, after a year) Within about 2 months from bottling, Funaguchi's flavor reminds you of like freshly-picked fruit, gradually maturing into a rich brandy-like flavor at the end of 6 months, then finally changing to that of an aged Chinese Shaoshing Rice Wine after one year. For those who want to enjoy the aged flavor immediately, We have released "Jyukusei Funaguchi", aged in cold storage for one year for your convenience. |
Jyukusei Funaguchi |
Translation: Mami Kobayashi
Proofreading: Kazuto Sakamoto
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