ITAYA

ITAYA

“ITAYA” was created through collaboration between Fukumitsuya’s aspiring master sake brewer Kazuhiko Itaya and senior sommelier Kenichi Tsuji. Brewed with expertise and ingenuity, ITAYA unlocks new possibilities in sake tasting experience and offers pleasant pairings with various dishes.

ITAYA adds a new dimension to sake — innovative taste with brilliant acidity.

Unique Collaboration Between a Master Sake Brewer and a Senior Sommelier

“ITAYA” was created through collaboration between Fukumitsuya’s aspiring master sake brewer Kazuhiko Itaya and senior sommelier Kenichi Tsuji. We craft ITAYA combining the newly-developed sake yeast with our peerless expertise in brewing and unique bottling method that achieves normal temperature distribution of Namazume*. Brewed with expertise and ingenuity, ITAYA unlocks new possibilities in sake tasting experience and offers pleasant pairings with various dishes.

*Sake is usually pasteurized twice before tank storage and after bottling. Namazume is pasteurized only once before tank storage therefore it requires cold storage and distribution. We achieved normal temperature distribution of Namazume through our unique aseptic bottling method. Since Namazume is not pasteurized after bottling, it carries sharp, clean quality with light texture.

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Collaboration

SENIOR SOMMELIER Kenichi Tsuji

Branch manager of Japan Sommelier Association Hokuriku Branch. Kenichi Tsuji has an extensive knowledge of cheese types and sakes as well as wines throughout of the world. His expertise is reflected in conceptual works, sensory evaluation and pairing suggestions in ITAYA.

MASTER SAKE BREWER Kazuhiko Itaya

Kazuhiko Itaya has 6 years of experience as a master sake brewer at Fukumitsuya. Fueled by a spirit of innovation that is at the core of Fukumitsuya’s principles and an exceptional sake-making heritage of almost 400 years, he continues to seek innovative yet still traditional tastes.

FRESH SAKE ZED

FRESH SAKE ZED
(Junmai Namazume)

Fresh acidity and smooth texture.
Perfect daily sake.

Vivid acidity and fresh aroma. “ZED” has a distinctive freshness and makes a perfect match with simple, light meals in any category

FRESH SAKE ZED
FRESH SAKE ZED

For More
Enjoyable Dining

Pairs well with light appetizers, light main dishes, simple yet tasteful dishes and meals with sourness and herbal notes such as:

New Spectrum
of Taste

Light-bodied Junmai Namazume brewed with newly-developed “FA yeast.” Vivid acidity derived mainly from malic acid with fresh, clear flavors and a somewhat dry finish. Relatively lower alcohol content of 13%.

Glass and Temperature

Best shape: Slim tulip shape
Best served: 8〜10℃

Glass and Temperature

Spec

FRESH SAKE ZED (Junmai Namazume*)

*Namazume is a single-pasteurized sake with a
fresh flavor preserved.
Ingredients : Rice, Koji rice(100% Japanese Rice)
Rice Polishing Rate : 70%
Sake Meter Value : +3
Acidity : 2.8
Amino Acid Content:1.2
Alcohol Content : 13%

ITAYA FRESH SAKE ZED 純米生詰
ITAYA 薫る爽快 純米吟醸 生詰

KAORU SOKAI
(Junmai Ginjo Namazume)

Refreshing acidity with rich aroma and smooth taste.
Makes a great aperitif or a toast drink.

Junmai Ginjo Namazume that has rich aroma and mild sweetness, followed by pleasant acidity. Perfect aperitif to elegantly start the party with.

ITAYA 薫る爽快 純米吟醸 生詰
ITAYA 薫る爽快 純米吟醸 生詰

For More
Enjoyable Dining

Pairs well with simple and mild dishes such as:

New Spectrum
of Taste

Light-bodied Junmai Namazume brewed with newly-developed “FA yeast.” Vivid acidity derived mainly from malic acid with fresh, clear flavors and a somewhat dry finish. Relatively lower alcohol content of 13%.

Glass and Temperature

Best shape: Slim tulip shape
Best served: 8〜10℃

Glass and Temperature

Spec

KAORU SOKAI(Junmai Ginjo Namazume)

*Namazume is a single-pasteurized sake with a fresh flavor preserved.
Ingredients : Rice, Koji rice(100% Japanese Rice)
Rice Polishing Rate : 60%
Sake Meter Value : +1
Acidity : 2.5
Amino Acid Content : 1.2
Alcohol Content : 13%


ITAYA 薫る爽快 純米吟醸生詰
ITAYA RICE WINE for WHITE FOODS / RED FOOD

RICE WINE
for WHITE FOODSRED FOODS

Two flavors that have distinctive acidic notes.
RICE WINE to pair with main dishes.

“for WHITE FOODS” offers a sharp acidic taste and rich profile. It is a great match with relatively light main dishes of whitefish, chicken and vegetables. “for RED FOODS” has more complex acidity and leaves rich lingering taste in mouth. It pairs well with heavy main dishes of beef, gibier, tuna and bonito.

ITAYA RICE WINE for WHITE FOODS / RED FOODS
ITAYA RICE WINE for WHITE FOODS / RED FOODS

for WHITE FOODS

for RED FOODS

For More Enjoyable Dining

for WHITE FOODS

The pleasant acidity washes away the richness of every bite or creates synergy with sour tastes.
Pairs well with:

for RED FOODS

The rich, complex flavors make the perfect companion with richly seasoned dishes.
Pairs well with:

New Spectrum of Taste

for WHITE FOODS

Medium-bodied Junmai Namazume brewed with newly-developed “FA yeast”, Yamahai yeast starter and black koji mold. Crisp and rich with brilliant acidity. Relatively lower alcohol content of 13%.

for RED FOODS

Full-bodied Junmai Namazume brewed with newly-developed “FA yeast” and blended with 10-year aged black koji sake. Distinctively rich with complex acidity. Relatively lower alcohol content of 13%.

Glass and Temperature

for WHITE FOODS

To taste casually for lunch or simple dishes:

Best shape: Standard shape
Best served: 8〜10℃

Standard shape

To fully enjoy the flavors to pair with main dishes:

Best shape: Large balloon
Best served: 13〜15℃

Large balloon

for RED FOODS

To taste casually for lunch or simple dishes:

Best shape: Standard shape
Best served: 8〜10℃

Standard shape

To fully enjoy the flavors to pair with main dishes:

Best shape: Large tulip
Best served: 15〜17℃

Large balloon

Spec

for WHITE FOODS

RICE WINE
for WHITE FOODS
(Junmai Namazume)

Ingredients : Rice, Koji rice
(100% Japanese Rice)
Rice Polishing Rate : 70%
Sake Meter Value : +4
Acidity : 3.0
Amino Acid Content : 1.6
Alcohol Content : 13%

ITAYA RICE WINE for WHITE FOODS

for RED FOODS

RICE WINE
for RED FOODS
(Junmai Namazume)

Ingredients : Rice, Koji rice
(100% Japanese Rice)
Rice Polishing Rate : 70%
Sake Meter Value : +1
Acidity : 3.2
Amino Acid Content : 1.5
Alcohol Content : 13%

ITAYA RICE WINE for RED FOODS
GUIDED TOUR
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