富久長共通

富久長 レガシー

Please scroll down for the English version.

富久長はヴィンテージに新しい生命を吹き込みます。
広島杜氏が受け継いだ技を重ね合わせて、宝物のようなお酒をつくりました。

酒蔵のある安芸津は 広島杜氏の里

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 大吟醸出品酒

毎年の全国新酒鑑評会に出品するため、磨き上げられた選りすぐりの原料米を富久長の先代杜氏 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。


富久長ヴィンテージでつくった 貴醸酒

永い時を経てもなお、透明感のあるピュアな輝きをまとった富久長ヴィンテージ。これを最先端の技術と融合させて醸造したのが「富久長レガシー 貴醸酒」です。
貴醸酒というのは、三段仕込みの三段目の仕込み水の代わりに酒を使う贅沢なお酒。口に含むと、とろけるようななめらかな舌触りに、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に仕上がりました。

今までの富久長にはなかった新しい味わいが生まれ、富久長ヴィンテージに新たな価値をつくることができました。三浦仙三郎翁の座右の銘は「百試千改」。これからもその情熱を伝統として引き継いで、富久長の新たな挑戦は続きます。

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。

富久長 LEGACY 0(ゼロ) 2019BY醸造

使用酒  【 1990年醸造 山田錦 大吟醸出品酒 】

製造本数 【 シリアルナンバー入り 500ml詰 680本 】


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蔵の秘蔵酒でした。
この遺された富久長ヴィンテージから生まれた貴醸酒は680本。富久長の宝物のようなお酒に1本ずつ、シリアルナンバーとサインを記しています。

ラベルの銀箔紙も ヴィンテージ

ラベルに使っている銀箔紙は、広島の歴清社で40年ほど前につくられたものです。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。 江戸時代より金箔や銀箔の紙をつくる歴清社は、屋敷の屏風や襖に使われていた箔押しの伝統工芸技術を受け継ぎ、今ではインテリアや壁紙など、新たな文化を生み出しています。

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り出したい。ラベルに込められた私たちの思いを感じていただければ幸いです。

Legacy

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 early 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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