SAKE blog
fumimoto brewery 文本酒造株式会社
(文本酒造株式会社, HQ:Shimanto-machi, Takaoka-gun, Kochi Prefecture) is launching 2 products, ‘Toji-no Amazake’ and ‘Zenrakuji(-Temple)’ simultaneously. Toji-no-amazake is amazake with rice koji made from local branded rice of Niida Rice.
Zenrakuji-Temple is 30th soul spot in the Shikoku Region.
Made using polished rice just as the Sake production, the drinks have rather clear, naturally sweet, refreshing flavours. There is no alcohol containt, so it can be consumed by those who do not take alcohol. The amazake is produced in a special sauna-like room placed in the Sake brewery. Products can also be ordered under original designs through our website https://fumimoto.jp/ .
Unique method of production
To make amazake, the temperature needs to be kept stable for the entire night.
The specialized equipment to stabilize the temperature is expensive and it small breweries cannot always afford it. Therefore, alternatively, the brewery performs the amazake production in a amazake-exclusive sauna situated within the Sake brewery.
Points of sales
Boutique at fumimoto brewery
Address: 4-23 Honmachi, Shimanto-machi, Takaoka-gun, Kochi Pref.
Closed on Mondays and Tuesdays (except for public holidays)
11:00~20:00 on Wednesdays and Thursdays
11:00~21:00 Fridays, Saturdays, and before public holidays
11:00~17:00 Sundays and public holidays
fumimoto brewery website
24 hours, 365 days
Zenrakuji-Temple (payment office)
Address: 2-23-11 Ikkushinane, Kochi City, Kochi Pref.
7:00-16:00 (365 days)
Product / Price(incl. tax)
Toji-no-amazake 160ml 600yen, 400ml 1200yen, 650ml 1800yen
Zwnrakuji amazke 160ml 600yen, 400ml 1200yen
https://prtimes.jp/main/html/rd/p/000000007.000118766.html
President & CEO, Kobayashi Junzo Shoten Co., Ltd.
Based in Osaka, I lead Kobayashi Junzo Shoten, a sake wholesaler founded in 1890. Through the cultural richness of Japanese sake, my mission is to connect people and bring smiles to dining tables around the world.
While technology continues to make the world feel smaller, the stories and traditions behind sake brewing can easily fade into the background. I see my role as a bridge—sharing the passion of brewers, opening doors for new audiences, and delivering sake in a way that feels more approachable and relatable.
I enjoy visiting sake breweries, learning about new rice varieties and brewing techniques, and spending time with toji (master brewers) and kurabito (brewery workers) to experience the spirit of sake-making firsthand. On this blog, I’ll share those encounters, my personal insights, and tips to help you enjoy sake even more.
Thank you for reading, and I look forward to connecting with you.
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