富久長共通

富久長 LEGACY

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2021年7月
瓶貯蔵の熟成雫酒で醸した「富久長 LEGACY 貴醸酒」本格始動


昨年、試験醸造となる「富久長 LEGACY」0号を発売したところ、おかげさまで大変好評をいただきました。2021年、先代の保広清孝杜氏が醸した富久長ヴィンテージで仕込んだ貴醸酒が、いよいよ世界市場へ向けて本格始動いたします。
杜氏の里・安芸津から広島杜氏が受け継ぐ技を世界へ発信したい。私たちの新たな挑戦が始まります。

2020BY醸造 富久長 LEGACY I & II

2021年7月19日発売

富久長ヴィンテージと最先端技術との融合、それが「富久長LEGACY 貴醸酒」。
三段目の仕込み水代わりに富久長ヴィンテージを使い、今田美穂が40%精米の山田錦を醸す吟醸造りの技と重ね合わせました。

2020BYの I & II はそれぞれ原料と醸造法は同じですが、黄麹と白麹で個性を表現しています。

「富久長 LEGACY I」
伝統的な黄麹を使用。口に含むととろけるような滑らかな舌触りに、柔らかな甘やかさ。ヴィンテージの複雑味を引き出しながら、富久長らしいクリアで綺麗な味わい。

「富久長 LEGACY II」
クエン酸(レモンに多く含まれる酸)をつくる焼酎用の白麹を併用。料理と合わせてより引き立つ後味のキレに、甘やかさと酸味が拮抗した心地よい飲み心地。

大切な人との特別なシーンに料理と合わせて、また食後にゆったりと。ワイングラスに注ぐと、冷たい温度からだんだん柔らかさが出てきます。リッチで心地よい余韻をお楽しみください。


LEGACY I 貴醸酒

原料米【 山田錦40%精米 】

使用酒【 1989年醸造 山田錦 大吟醸出品酒 】

使用麹【 黄麹 】

製造本数【 500ml詰 698本 】


LEGACY II 貴醸酒

原料米【 山田錦40%精米 】

使用酒【 1989年醸造 山田錦 大吟醸出品酒 】

使用麹【 黄麹・白麹 】

製造本数【 500ml詰 627本 】


ヴィンテージに新しい生命を

広島杜氏が受け継いだ技を重ね合わせて造りあげた宝物、それが富久長LEGACY。

広島杜氏の里 安芸津

今田酒造本店は、穏やかな海と温暖な気候に恵まれた瀬戸内海に面した広島県安芸津町にあります。明治時代、安芸津町の醸造家 三浦仙三郎翁が発明した軟水醸造法。低温で醸したキメの細かい吟醸酒を生み出す醸造法は、現代の吟醸造りの礎となり、この地で広島杜氏によって代々受け継がれてきました。

 

先代杜氏が遺した富久長ヴィンテージによる 貴醸酒

毎年の全国新酒鑑評会に出品するため、富久長の先代杜氏 保広清孝氏が醸した大吟醸の袋吊り、斗瓶どり。その精魂を傾けた酒は、三浦仙三郎翁が生み出し広島杜氏たちが受け継いできた、まさに広島吟醸の技術そのもの。熟成酒の市場がなかった時代に、原酒のまま瓶詰めされ、蔵内の冷蔵庫で静かに時を重ねていました。

 

一方、三段仕込みで最後の仕込み水の代わりに酒を使う贅沢なお酒が貴醸酒です。永い時を経てなお透明感のあるピュアな輝きをまとう富久長ヴィンテージを三段目の酒として用い、最先端の技術と融合させて「富久長LEGACY」を醸しました。

シリアルナンバーとサイン入りの限定酒

1990年代はまだ大吟醸が一般の人には知られていなかった時代。毎年少しずつとっておいた大吟醸出品酒は、大切なお客さまのための秘蔵酒でした。当然のことながら、その本数は非常に限られています。
この遺された数少ない富久長ヴィンテージから生まれた貴醸酒は、富久長にとって宝物のようなお酒。今田美穂が心を込めて1本ずつ、シリアルナンバーとサインを記しています。


ラベルには広島・歴清社で40年ほど前につくられた銀箔紙を使用。和紙に銀箔を一枚ずつ張り合わせた職人による手仕事。ヴィンテージゆえに、一枚ずつ風合いが異なり、光の当たり方で表情も違って見えます。 古いものを古いままでなく、現代の技術で日本酒に新しい価値を創出したい。私たちのそんな想いを込めています。

日常のシーンを 特別にする一杯

熟成酒、貴醸酒というと食後酒のイメージですが、料理と合わせることをイメージして酒質設計しています。大事にしまっておくのではなく、日常の中の特別なシーンに料理と合わせてぜひどうぞ。 ワイングラスに注ぐと、冷たい温度からだんだん柔らかさが出てきます。その変化をゆっくりとお楽しみください。
 

2019BY醸造 富久長 LEGACY 0


LEGACY 0 貴醸酒

使用酒【 1990年醸造 山田錦 大吟醸出品酒 】

製造本数【 500ml詰 680本 】


Legacy

This July, Imada Shuzo Honten is officially releasing Legacy I and II, kijoshu brewed using vintage bottle-matured sake.

Last year saw the successful release of our Legacy O prototype. Thanks to all the wonderful support we received, this year we are delighted to announce the official series release with Legacy I and II. These rare kijoshu were brewed using sake made by the hand of our previous master brewer, Yasuhiro Kiyotaka, over three decades ago. We hope to convey to the world the craft and techniques handed down from previous Hiroshima master brewers and pay tribute to their towering legacy.

Legacy I and II marks a new evolution in the series by using premium Yamada-Nishiki rice polished to 40% to create an exciting fusion of daiginjo sake made by the hands of two different master brewers. They each differ in style, with Legacy I made from conventional yellow koji to create an elegant sake with aromas of melon and delicate flavours of vanilla and caramel. Legacy II differs in that it utilises white koji, often used when making shochu, to impart a clear and refreshing citrus-like acidity with more pronounced sweetness. As only a small amount of each variety was made, each bottle is individually numbered and was signed by our President and Master Brewer Miho Imada.

By combining the skill and technique from two generations in this way, we hope to pay tribute to the towering legacy of past Hiroshima master brewers.


LEGACY I Kijoshu

Production Volume: 698bottles


LEGACY II Kijoshu

Production Volume: 627bottles


Our brewery is situated in the sleepy port town of Akitsu, Hiroshima Prefecture. Historically, this region was famous for producing an abundance of skilled master brewers, known as Toji in Japanese. This earned Akitsu the reputation as “The Village of Toji”, a moniker that it still goes by to this day.

Blessed with a mild climate, and directly facing the calm waters of the Seto Inland Sea, the sake brewing credentials of this once bustling town are solidified by the efforts of its most famous resident, Miura Senzaburo. His arduous research back in the late 1800s led to the discovery of the Soft Water Brewing Method, now the foundation for the meticulous “low and slow” style of sake production better known today as Ginjo Brewing.

The techniques pioneered by Senzaburo, and those he later trained, helped pave the way for Hiroshima Sake to enjoy national recognition, and the prefecture remains today one the most prominent brewing regions in all of Japan. We here at Fukucho are fortunate to have inherited some of this rich history, and have greatly benefitted from the techniques and wisdom passed down over the generations from a long succession of Hiroshima craftspeople.

One such veteran of the Hiroshima style of brewing was our previous Toji, Yasuhiro Kiyotaka. Back in 1990, he and his team, as they did every year, brewed a batch of highly prized competition grade Daiginjo intended for the Annual Japan Sake Awards. During that time, however, Daiginjo was not yet an established segment of the domestic market. As a result, the remaining sake from these precious batches was often not available to the general public, and was enjoyed by only a select few lucky customers close to the brewery.

However, at a time when aged sake was also not in demand, we defied convention by putting some aside for future use. That sake has now spent close to three decades resting in a cool environment within our brewery waiting for its chance to shine once again. And thanks to an idea that our current Toji, Miho Imada, hit upon last year, that chance has finally arrived in the form of our latest challenge.

Kijoshu

Despite its considerable age, when we brought it out of storage it still had incredible clarity and a radiant lustre. Recognising the potential to make something truly special, the decision was made to breathe new life into the vintage rather than simply release it as it was. Therefore, in what was a first for Fukucho, it was earmarked for use in making the rare and luxurious style Kijoshu.

What makes this style so special lies in its production - orthodox brewing calls for a process of three stage mashing, known as Sandan-Jikomi. Each stage consists of a mixture of rice, water and koji, which increases in volume with each step. Kijoshu differs in that the largest and final addition of water is omitted. In its place, sake from a previous year is added. By using vintage sake for that final addition, we have created a unique Kijoshu with a velvety texture and clear taste.

Legacy O(zero)


Due to the scarcity of what was in storage, Fukucho Legacy had to be limited to just 680 individually numbered bottles, each of which are personally signed by our president and Toji. Furthermore, as it is a prototype, and one that will hopefully mark the beginning of an entirely new chapter in Fukucho`s history, this first release has been denominated as 0.

We wanted labels fitting of the liquid inside the bottle. Therefore, we enlisted the help of a long established company in Hiroshima that specialises in the production of Gold Leaf Paper. A highly skilled traditional craft in itself, this beautiful paper was often used in the past to cover ornate sliding doors and folding screens.

The material that we were fortunate to receive had been made over 40 years ago, and each segment that was cut into labels now has its own unique shade depending on which direction the light hits it. By using this unique material, we have applied the same theme to the packaging as to the sake inside the bottle. The role of each respective craft from one era has been given a new one in the present day. By combining the skill and technique from two generations in this way, we hope to pay tribute to the towering legacy of past Hiroshima Toji.

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