FUMIGIKU SHUZO

Brewery: Fumigiku Sake Brewery Co., Ltd.

Founded: 1916

Founded in 1916, the current fourth generation owner and toji (master brewer) brews sake using pure fukuryusui from Tateyama mountain range and local Sake Rice from Toyama prefecture. Its HANEYA brand named after the original shop name spares no painstaking effort and is light and soft in texture. The wish is express the desire to lift the drinker's spirits up as if giving you wings to fly. From 2012 they have converted to all-season brewing and are able to provide fresh nama sake throughout the year.

History Behind The Products

The current owner, Keiki Hane, returned to Toyama to take over his family's Fumikiku Sake Brewery after working for a major fermentation manufacturer in Tokyo, and entered the world of sake brewing.

At that time, it was common for there to be a big difference in the way sake for competitions was made and the way sake was made for sale. Hane had doubts about this, and one day came up with the idea of "making all sake in the same way as daiginjo sake" in order to make commercially available sake delicious.

Then in 2002, the brand "Haneya" for the national market was born. This name is an old store name, and it contains the wish to "exist as a sake that makes the drinker's heart lift, like soaring wings."

Sake brewing is usually done in the winter, when it is easier to control the temperature for sake, but since 2012, we have expanded our refrigeration facilities and have become a four-season brewery that can brew in the summer as well. We deliver juicy, clear, and transparent sake brewed in the rich climate of Toyama Prefecture to you all year round.

The Use of Their Water

Toyama Prefecture is renowned as a "treasure trove of famous waters," with four sites in the region recognized among Japan's 100 famous waters. These include pristine underground water sourced from the Tateyama mountain range, where peaks exceed 3,000 meters above sea level. The water flows into the Toyama Plain, one of Japan's premier rice-producing areas.

Fumigiku Sake Brewery utilizes natural water from the Jōganji River system, originating in the Tateyama mountain range, along with sake rice cultivated in Toyama Prefecture, to craft high-quality sake that reflects the richness and beauty of Toyama's unique climate.

The brewery follows the ideal to "brew all sake with the same effort and time as Daiginjō." This commitment is demonstrated through precise water absorption methods, where water is divided into small portions, and absorption is adjusted to the second—key to the meticulous processing of sake rice.

Koji production, conducted using box koji—a technique typically reserved for the highest quality ginjo sake and sake entered in tasting competitions—is employed for all but ordinary sake at the brewery.

Fumigiku Sake Brewery aspires to create "sake that conveys moving emotions and touches the heart." The brewery believes that only sake crafted with sincerity can truly resonate with people. This philosophy drives a daily dedication to exploring the boundless possibilities of sake, blending tradition with innovation.

Haneya continues to innovate relentlessly in pursuit of producing the finest quality sake.