Sake from Fukui

How do water and climate shape Fukui sake?

The prefectural brewers' association treats local water as the basis of "jizake" (local sake): local sake is brewed with local water. It explains that brewing suits water low in iron and manganese with moderate phosphate and potassium, and that differences in water are what give each area's sake its character.

What sake rice does Fukui use?

The association names Gohyakumangoku and Yamada Nishiki as typical rice. The prefecture recently bred its own variety, Sakahomare, selected from about 8,000 candidates. It is a cross of Yamada Nishiki and Koshi no Shizuku, and planting began in 2019. Sakahomare sake is polished to 50% or less, and uses yeasts such as FK-801C and FK-802 developed by the prefectural food processing institute.

What does Fukui sake taste like?

In the association's brewery profiles, several breweries state goals such as a sake you never tire of, or a full, rich, savoury sake that does not tire the drinker. Sakahomare sake is described as having a refined sweetness and aroma. Each brewery has its own character.

A short history of Fukui sake

The association's profiles include an Ono brewery founded in 1673 and another founded in 1718. A Fukui City brewery says it started brewing in 1804 after generations as merchants to the domain.

Where are the breweries?

The association lists about 30 breweries, in Fukui City, Eiheiji, Sakai, Ono, Echizen, Sabae, Katsuyama, Echizen Town, Minamiechizen, Wakasa, Mihama and other places.

Visiting and what to eat with it

Use the association's site to reach each brewery's official page and check tour and purchase details. Local sources suggest fresh seafood, salted-and-fermented mackerel (heshiko) and small sea bream pickled with vinegar (sasazuke) as fitting snacks for local sake.