Fukucho Seaside Junmai Sake - 720 ml
Produced by Imada Shuzo, this sake is a tribute to the coastal region's heritage of soft-water brewing. Its creator, Miho Imada, is one of the few female owner-winemakers (Toji) in Japan. Known for her experimental spirit, she designed "Seaside" to evoke the freshness of the Seto Inland Sea, specifically intending it to be the ultimate companion for seafood. This expression is crafted through secondary fermentation in the bottle, creating natural bubbles similar to the traditional method used in Champagne.
Description
This sparkling sake is slightly cloudy and features a fine, frothy effervescence. A key innovation is the use of white koji, which produces natural citric acid to mimic the tartness of the lemons and limes grown in the Seto region. The nose is bright and "Brut-like," offering a tight collection of aromas including yogurt, fresh cream, lemon-lime, and crisp apple. On the palate, it is refreshingly light-bodied and remarkably dry, showcasing flavours of pear, green apple, and melon with a subtle briny, oceanic lift. It is brewed using Nakate Shinsenbon rice polished to 70%. ABV 13%.
Food Pairing
True to its name, this sake is specifically engineered to pair with "all things that come from the sea". Its high acidity and crisp bubbles make it a perfect match for raw West Coast oysters, caviar, and sashimi. The citrus notes also complement richer or spicier seafood dishes, such as lobster, scallops in butter sauce, or spicy shellfish. Beyond seafood, it serves as a sophisticated aperitif or a refreshing accompaniment to fruit-based desserts and creamy cheeses. For the best experience, serve well-chilled in a Champagne flute to preserve its delicate tingle.
Produced by Imada Shuzo, this sake is a tribute to the coastal region's heritage of soft-water brewing. Its creator, Miho Imada, is one of the few female owner-winemakers (Toji) in Japan. Known for her experimental spirit, she designed "Seaside" to evoke the freshness of the Seto Inland Sea, specifically intending it to be the ultimate companion for seafood. This expression is crafted through secondary fermentation in the bottle, creating natural bubbles similar to the traditional method used in Champagne.
Description
This sparkling sake is slightly cloudy and features a fine, frothy effervescence. A key innovation is the use of white koji, which produces natural citric acid to mimic the tartness of the lemons and limes grown in the Seto region. The nose is bright and "Brut-like," offering a tight collection of aromas including yogurt, fresh cream, lemon-lime, and crisp apple. On the palate, it is refreshingly light-bodied and remarkably dry, showcasing flavours of pear, green apple, and melon with a subtle briny, oceanic lift. It is brewed using Nakate Shinsenbon rice polished to 70%. ABV 13%.
Food Pairing
True to its name, this sake is specifically engineered to pair with "all things that come from the sea". Its high acidity and crisp bubbles make it a perfect match for raw West Coast oysters, caviar, and sashimi. The citrus notes also complement richer or spicier seafood dishes, such as lobster, scallops in butter sauce, or spicy shellfish. Beyond seafood, it serves as a sophisticated aperitif or a refreshing accompaniment to fruit-based desserts and creamy cheeses. For the best experience, serve well-chilled in a Champagne flute to preserve its delicate tingle.
Original: $25.87
-65%$25.87
$9.05Description
Produced by Imada Shuzo, this sake is a tribute to the coastal region's heritage of soft-water brewing. Its creator, Miho Imada, is one of the few female owner-winemakers (Toji) in Japan. Known for her experimental spirit, she designed "Seaside" to evoke the freshness of the Seto Inland Sea, specifically intending it to be the ultimate companion for seafood. This expression is crafted through secondary fermentation in the bottle, creating natural bubbles similar to the traditional method used in Champagne.
Description
This sparkling sake is slightly cloudy and features a fine, frothy effervescence. A key innovation is the use of white koji, which produces natural citric acid to mimic the tartness of the lemons and limes grown in the Seto region. The nose is bright and "Brut-like," offering a tight collection of aromas including yogurt, fresh cream, lemon-lime, and crisp apple. On the palate, it is refreshingly light-bodied and remarkably dry, showcasing flavours of pear, green apple, and melon with a subtle briny, oceanic lift. It is brewed using Nakate Shinsenbon rice polished to 70%. ABV 13%.
Food Pairing
True to its name, this sake is specifically engineered to pair with "all things that come from the sea". Its high acidity and crisp bubbles make it a perfect match for raw West Coast oysters, caviar, and sashimi. The citrus notes also complement richer or spicier seafood dishes, such as lobster, scallops in butter sauce, or spicy shellfish. Beyond seafood, it serves as a sophisticated aperitif or a refreshing accompaniment to fruit-based desserts and creamy cheeses. For the best experience, serve well-chilled in a Champagne flute to preserve its delicate tingle.
