An invitation to “Terroir”
Terroir of Monryu, Tako, and Fukuji
How are the rice fields of Monryu, Tako, and Fukuji different?
In 2010, we stepped beyond brewing and began studying the soils of our own rice paddies, discovering how each field embodies its own characteristic. The soil differs from place to place, the climate changes each year, and sunlight plays a vital role in shaping the rice.
Like great vineyards, every field follows its own path each season. No two harvests are ever the same.
Our sake expresses the pure terroir of each rice field.
MONRYU
The Monryu rice fields are located at a higher altitude than Tako and Fukuji, with temperatures typically 2–3°C cooler.
The hillside soils, composed of sand, gravel, and clay, provide excellent drainage. Cold mountain water from the Monryu River irrigates the paddies, helping maintain a stable environment for the rice.
These natural conditions contribute to the elegant and complex character of the rice.
TAKO
The Tako rice fields are located on a vast, fertile plain formed by ancient river sediments of gravel, sand, and clay.
Abundant sunlight and a natural temperature difference between day and night create ideal conditions for healthy rice growth.
The balanced soil, enriched by the Kako River, produces nutritious rice known for its high quality.
As a result, sake made from this rice shows a powerful and concentrated character.
FUKUJI
The Fukuji area has clay-rich soils formed from sandstone and mudstone sediments, which retain minerals well and provide fertile conditions for rice cultivation.
Located between mountains to the east and open land to the west, the area enjoys a warm climate even at night.
These natural conditions produce rice that results in sake with soft, rounded textures, with subtle differences in character depending on the vintage.
MONRYU
Yamadanishiki Rice
Soft aromas of white peach, pear, and lily rise from the glass, followed by subtle musky notes that evoke the terroir.
Hints of cream cheese add elegance and complexity.
Fresh acidity, rice umami, and delicate minerality create a velvety medium-to-full body with a long, lingering finish.
TAKO
Yamadanishiki Rice
Pale and beautiful jade in color, with refreshing aromas of citrus, green apple, and subtle herbal notes of dill and aneth.
The palate is fresh and vibrant, with elegant acidity balanced by the umami of the rice.
A dry profile reveals the distinctive strength and energy of Tako, leading to a dynamic and long-lasting finish.
FUKUJI
Yamadanishiki Rice
Crystal-clear and pale with a subtle green hue.
Creamy and elegant aromas of fresh melon and white peach are layered with botanical nuances and delicate small flowers reminiscent of water lily, creating a gentle and feminine impression.
With air, hints of mineral, smoke, cream, and mushroom add depth.
On the palate, soft and fresh acidity harmonizes with the umami of rice, while a silky texture leads to a refined and delicately layered finish.