Fukuju Saké, Junmai Ginjo

The Hyogo Prefecture is famous for two things: Kobe beef and Miyamizu water. This "heavenly water" is rich in potassium and magnesium; it's the secret to why the saké it is made with tastes so good. For centuries no one could figure out why and just praised the heavens for the gift of delicious water that made superior saké. Drinking the Fukuju Junmai Gingo saké reminds me of enjoying a fine, dry, aromatic white wine. It has a clean, light texture that makes it great to pair with anything from simple sushi to complex Asian fusion dishes. Grab a bottle and taste the difference.