|
|
藤井酒造株式会社 Fujiishuzo Co., Ltd.
3-4-13 Motomachi, Takehara, Hirosima 725-0002, Japan
Takehara, Hirosima 725-0002, Japan
http://www.fujiishuzou.com
 Fujiishuzo Brewery started the business in 1863. Zenshichi Fujii, the founder
of Fujiiishuzo brewery built the existing brewery factory and started making
sake . We have devoted ourselves in making sake with better quality since
then. In 1907, the first National Seishu (sake) Competitions was held in
Tokyo, and "Ryusei", Fujiishuzo brewery's brand was awarded "Gold
Prize" in the first National contest, that made "Ryusei"
from local Hiroshima prefecture known nationwide all of sudden as top brand.
This tradition has been still active, and "Ryusei" has been awarded
consecutive "Gold Prize"by the National Bureau's Research Institute
of Brewing. Sake making by Fujiishuzo brewery has been excuted with no
addition at all for Junmaishu, and this tradition will be spread worldwide
as sophistcated Japanese sake wine.
   
Daiginjo Brands :
assembled from local manufacturers in various parts of Japanese prefectures.
Sake made using white rice which has been milled so that 60% or less of
the grain remains. It also contains rice koji and water, and may contain
all of these ingredients plus brewing alcohol. It is characterized by a
fruity, somewhat floral bouquet and a clear, crisp flavor. If the rice
is polished down to 50% or less, the sake is called Dai-ginjoshu. Each
manufacture presents their top premium sake brands as Daiginjo made by
their traditional and ever-lasting sake making method
| Premium Sake Catalogue |
| Junmai Daiginjo "Ryusei" |
|
Ingredient rice: Yamadanishiki
Manufacturer: Fujiishuzo in Hiroshima pref.
Shelf life in cooer: 3 years
Acidity: 1.8/ Amino acidity: 1.1/ Seimaibuai: 40%/ Alcohol content: 17%/
Nihonshudo:
+6
http://www.fujiishuzou.com/
| Unit |
Qty/ carton |
Unit Price |
Carton M3(mm)/kg |
| 300ml |
20 |
JPY900 |
290*360*220/12.0 |
| 720ml |
6 |
JPY1,970 |
200*290*300/7.0 |
| 1800ml |
6 |
JPY3,879 |
300*440*460/18.0 |
|
| Junmai Ginjo "Gen" |
 |
Ingredient rice: Yamadanishiki
Manufacturer: Yatsushikashuzo in Oita.
Shelf life in cooer: 1 years
Acidity: 1.2/ Amino acidity: 1.1/ Seimaibuai: 40%/ Alcohol content: 17%/
Nihonshudo:
+63
http://www.yatsushika.com/
| Unit |
Qty/ carton |
Unit Price |
Carton M3(mm)/kg |
| 720ml |
6 |
JPY2,047 |
200*285*300/8.1 |
| 1800ml |
6 |
JPY3,870 |
340*240*400/18.7 |
|
| Junmai Ginjo "Kirakucho" |
 |
Ingredient rice: Yamadanishiki
Manufacturer: Kitashuzo in Shiga.
Shelf life in cooer: 1 years
Acidity: 1.6/ Amino acidity: 1.0/ Seimaibuai: 55%/ Alcohol content: 17.5%/
Nihonshudo: +14.0
http://kirakucho.jp/
| Unit |
Qty/ carton |
Unit Price |
Carton M3(mm)/kg |
| 300ml |
12 |
JPY454 |
315*345*210/12.0 |
| 720mml |
6 |
JPY1,098 |
310＊280＊370/15.0 |
| 1800ml |
20 |
JPY2,197 |
430＊240*350/18.0 |
|
| Daiginjo "Senju" |
|
.
Ingredient rice: Yamadanishiki
Manufacturer: Senjushuzo in Shizuoka.
Shelf life in cooer: 1 years
Acidity: 1.2/ Amino acidity: 0.7/ Seimaibuai: 35%/ Alcohol content: 17.0%/
Nihonshudo: +3
http://www.e-senju.co.jp/
| Unit |
Qty/ carton |
Unit Price |
Carton M3(mm)/kg |
| 300ml |
20 |
JPY972 |
305 x 365 x 215/12 |
| 720ml |
12 |
JPY2,314 |
285 x 200 x 330/ 9.5 |
| 1800ml |
3 |
JPY5,315 |
165 x 470 x 465/10.5 |
|
| Junmai Ginjo "Hakuryu" |
|
Ingredient rice: Gohyakuymangoku
Manufacturer: Hakuryushuzo in Niigata.
Shelf life in cooer: 1 years
Acidity: 1.3/ Amino acidity: 1.2/ Seimaibuai: 45%/ Alcohol content: 15.0%/
Nihonshudo: +3
http://hakuryu-sake.com/
| Unit |
Qty/ carton |
Unit Price |
Carton M3(mm)/kg |
| 720ml |
12 |
JPY1,826 |
270 x 350 x 330/ 16 |
| 1800ml |
6 |
JPY 3,606 |
330 x 350 x 460/20.5 |
|
| Junmai Daigijo Genshu "Onikoroshi" |
 |
Ingredient rice: Yamadanishiki
Manufacturer: Roudashuzo in Gifu.
Shelf life in cooer: 1 years
Acidity: 1.6/ Amino acidity: 1.5/ Seimaibuai: 45%/ Alcohol content: 17.3%/
Nihonshudo: +3
http://www.onikorosi.com/
| Unit |
Qty/ carton |
Unit Price |
Carton M3(mm)/kg |
| 720ml |
12 |
JPY2,530 |
310 x 437 x 350/ 19.0 |
| 1800ml |
6 |
JPY3,521 |
390x250x435\20.0 |
|
| Junmai Daiginjo "Goriki" |
|
Ingredient rice: Goriki
Manufacturer: Nakazawashuzo in Tottori
Shelf life in cooer: 1 years
Acidity: 1.6/ Amino acidity: 1.4/ Seimaibuai: 40%/ Alcohol content: 16.0%/
Nihonshudo: +4
http://www.gohriki.com/
| Unit |
Qty/ carton |
Unit Price |
Carton M3(mm)/kg |
| 300ml |
24 |
JPY539 |
420 x 280 x 200/ 13.5
|
| 720ml |
6 |
JPY2,501 |
320 x 210 x 300/8.5 |
| 1800ml |
6 |
JPY5,003 |
350 x 220 x420/18.0 |
|
| Daiginjo "Kikuyasaka"Dai |
|
Ingredient rice: Yamadanishikii
Manufacturer: Okadaya honten in Shimane
Shelf life in cooer: 1 years
Acidity: 1.6/ Amino acidity: 1.4/ Seimaibuai: 40%/ Alcohol content: 15.0%/
Nihonshudo: +5
http://www.kikuyasaka.co.jp/
| Unit |
Qty/ carton |
Unit Price |
Carton M3(mm)/kg |
| 720mlt |
12 |
JPY2,708 |
330 x 380 x 310/ 14.5 |
|
| Daiginjo "Kanto no Hana" |
|
Ingredient rice: Yamadanishikii
Manufacturer: Hijirishuzo in Gunma
Shelf life in cooer: 1 years
Acidity: 1.3/ Amino acidity: 1.2/ Seimaibuai: 40%/ Alcohol content: 17.0%/
Nihonshudo: +4
http://www.hijiri-sake.com/
| Unit |
Qty/ carton |
Unit Price |
Carton M3(mm)/kg |
| 720ml |
6 |
JPY3,581 |
240 x 360 x 246/ 9.0 |
| 1800ml |
6 |
JPY6.981 |
330 x 420 x 465/21.5 |
|
| Daiginjo "Kaganoi" |
|
Ingredient rice: Yamadanishikii
Manufacturer:Kaganoishuzo in Niigata
Shelf life in cooer: 1 years
Acidity: 1.2/ Amino acidity: 0.9/ Seimaibuai: 40%/ Alcohol content: 15.5%/
Nihonshudo: +3
http://www.kaganoi.co.jp/
| Unit |
Qty/ carton |
Unit Price |
Carton M3(mm)/kg |
| 300ml |
20 |
JPY 728 |
225x305x225/7.0 |
| 720ml |
12 |
JPY1,888 |
295 x 380 x 335/ 15.5
|
| 1800ml |
6 |
JPY3,587 |
310 x 450 x 465/19.8 |
|
| Daiginjo "Sasanokawa" |
|
Ingredient rice: Yamadanishikii
Manufacturer:Sasanokawashuzo in Fukushima
Shelf life in cooer: 1 years
Acidity: 1.2/ Amino acidity: 0.9/ Seimaibuai: 40%/ Alcohol content: 15.5%/
Nihonshudo: +3
http://www.sasanokawa.co.jp/
| Unit |
Qty/ carton |
Unit Price |
Carton M3(mm)/kg |
| 720ml |
12 |
JPY1,803 |
280 x 365 x 300/ 14.5
|
| 1800ml |
6 |
JPY3,879 |
235 x 350 x 450/18.5 |
|
| Diginjo "Akasagi no Sato" |
|
Ingredient rice: Yamadanishikii
Manufacturer:Mizunashuzo in Ishikawa
Shelf life in cooer: 2 years
Acidity: 1.3/ Amino acidity: 1.2/ Seimaibuai: 50%/ Alcohol content: 15.0%/
Nihonshudo: +5
| Unit |
Qty/ carton |
Unit Price |
Carton M3(mm)/kg |
| 720ml |
10 |
JPY1,273 |
200 x 475 x 300/ 12.4
|
| 1800ml |
6 |
JPY2,624 |
330 x 420 X46.5/19.2 |
|
| Junmai Daiginjo o "Chokaizan" |
|
Ingredient rice: Miyamanishiki
Manufacturer:Tenjushuzo in Akita
Shelf life in cooer: 1 years
Acidity: 1.4/ Amino acidity: 1.2/ Seimaibuai: 50%/ Alcohol content: 15.0%/
Nihonshudo: +2
http://www.tenju.co.jp/
| Unit |
Qty/ carton |
Unit Price |
Carton M3(mm)/kg |
| 720ml |
10 |
JPY1,227 |
305 x 299 x 306/ 14.4
|
| 1800ml |
6 |
JPY2,439 |
432 x 234 X422/17.1 |
|
| Junmai Daiginjo "Beiju" |
|
Ingredient rice: Yamadanishiki
Manufacturer:Asahikawashuzo in Yamagata
Shelf life in cooer: 1 years
Acidity: 1.4/ Amino acidity: 1.2/ Seimaibuai: 35%/ Alcohol content: 15.0%/
http://www.hinanet.ne.jp/
| Unit |
Qty/ carton |
Unit Price |
Carton M3(mm)/kg |
| 720ml |
6 |
JPY1,632 |
250 x 300 x 360/ 7.5
|
| 1800ml |
4 |
JPY3,751 |
235 x 345 X430/13.0 |
|
|
|
