Origins in a liquor shop located in front of the gate of the Fujisan Hongu Sengen Taisha shrine
Fuji Takasago has its origins in a liquor shop business established in Fujinomiya-shi, near the gates of a famous shrine called Fujisan Hongu Sengen Taisha, in 1830. The original large signboard bearing the shop’s name, “Nakaya”, is displayed at the brewery to this day. At the time, the location in front of the shrine was prime real estate, an important strategic point for the flow of goods that ensured that business boomed. Within the grounds of the Fuji Takasago Brewery’s storehouse, the lines of well-maintained storage buildings give a glimpse of the area’s prosperous origins.
Underground water from the sacred Mt. Fuji springs forth from the brewery’s most treasured well – it is this water that gives the sake one of its most distinctive characteristics
A brewery watched over by Buddhist statues once located on the peak of Mt. Fuji
There are several storehouses within the brewery grounds, one of which is named the Yakushi-Kura (“Healing Buddha Storehouse”). It is here where the storage tanks of finished sake are kept. There is a story behind its name – at the time when the second-generation owner, Masakichi, was taking on responsibilities at the brewery, a storm of anti-Buddhist sentiment was brewing, characterized by the destruction of Buddhist images and stimulated by a policy of separation of Buddhism and Shintoism at the time. The Buddhist statues enshrined in Fujisan Hongu Sengen Taisha were faced with a similar fate. Hearing this, it is said that with the help of like-minded friends, Masakichi took the statues from the shrine and hid them in the loft of the brewery. Those very statues are still enshrined in in the loft of the Yakushi-Kura to this day. The first task of each day at the brewery is to offer a prayer to the statues. Perhaps the statues bring an extra level of gentleness and softness to the brewery’s sake as they watch over it.
“Yamahai-Jikomi” sake-making using the Takasago stream
Takasago Yamahai-Jikomi is a sake-making process using the naturally occurring microbes in the Fuji Takasago Sake Brewery and the ultra-soft water of Mt. Fuji.
It is a brewing technique that uses lactic acid bacteria that inhabit the brewery to cultivate yeast ideal for a long, slow brew. Sake brewed with this yeast gives a flavour to the sake that is unique to the brewery, combined with the umami derived from the rice.
The Fuji Takasago Brewery has been handing down these techniques and flavours from generation to generation since the Edo Period. Current Chief Brewer Noto continues to use these techniques – classic Yamahai-jikomi is often used to make a style of sake that is rich and strong, but by incorporating the ultra-soft water that is another one of the brewery’s unique characteristics, sake made in the “Takasago Yamahai” style is lively and soft, with a gentle attack and a faint sweetness that contrasts with that “typical” Yamahai style.
This distinctive flavour has been recognized in recent years at various fairs and the brewery has been the recipient of numerous prizes and awards.
The name “Kumo-no-Ue”
The name “Kumo-no-Ue” (literally “Above the Clouds”, more figuratively meaning “Heaven”) is inspired by Mt. Fuji, which towers above Fujinomiya-shi where the brewery is located. From the roof of which a beautiful view of the mountain can be enjoyed. Perhaps there is a feeling in the hearts of the people who live there that they would like to be like the majestic Mt. Fuji themselves – and it seems the sake of Fuji Takasago has taken on the mountain’s characteristics too, cool, clear, majestic yet gentle. Thanks to each drop of water that flows down from Mt. Fuji, to the rice grown on its foothills, and to the people who live and work there and brew this sake, we too can get a taste of Heaven.
The underground water of Mt. Fuji
The Fuji Takasago Brewery uses underground water that flows down from Mt. Fuji in its brewing. This underground water, naturally filtered over a hundred years through the sacred Mt. Fuji, is an ultra-soft water ideal for a gradual fermentation over a long period. By using this high-quality natural water, sake’s the distinctive gentle attack and subtle sweetness are achieved. The water is the same as that of Wakutamaike, a spring nationally designated as a natural monument and located not 200 metres from the brewery on the grounds of Fujisan Hongu Sengen Taisha where 210,000 tons of ultra-soft water flows out a day. Since the brewery’s establishment it has not dried up once, and has unceasingly contributed to the brewery’s flourishing.
Sake made from the produce of Shizuoka Prefecture
Kumo-no-Ue is a sake where extra care has been given to source oduction materials locally from within Shizuoka Prefecture. For rice, Homarefuji, Shizuoka-ken’s own original rice, and Koshihikari are used, both grown locally. For water, of course, Mt. Fuji’s underground water is used, and for yeast, Shizuoka Yeast – a pride of the prefecture that has given birth to many prize-winning sake – is used.
Homarefuji is descended from Yamada Nishiki, the king of sake rice, and was developed in Shizuoka Prefecture. It is a rare variety currently only used in breweries located within the prefecture. This is combined with Koshihikari, also grown locally.
Shizuoka Yeast is used to brew a typical sake ideal for pairing with food, giving gentle aromas of banana and peach. This sake is absolutely brimming with Shizuoka pride.
Prizes and awards
IWC:
Ø 2019: Gold Medal, Regional Trophy (Yamahai Junmai Karakuchi)
Ø 2020: Gold Medal (Yamahai Junmai Ginjo)
Ø 2022: Gold Medal, Regional Trophy (Yamahai Junmai Karakuchi)
Fine Sake Awards
Ø 2022: Gold Medal (Junmai Daiginjo Omachi)
Kura Master
l 2020: Gold Medal (Junmai Cho-uma-kara)
Hot Sake Awards
l 2019: Gold Medal (Karakuchi Junmai Daiginjo Soleil)
International Sake Challenge
l 2019: Gold Medal (Yamahai Junmai Ginjo)
Nagoya Tax Bureau Sake Awards
l 2020: Excellence Award (Junmai Karakuchi)
