{"title":"山陰東郷 福羅酒造 San-in Tōgō","description":"\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/sanintougou_banner_08_490x735_1476906a-82cf-46cf-b83e-a06cf9076bd4.jpg?v=1794494923\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003eIn 2021, following a major shift in management and brewing direction, Fukura Brewery discontinued its iconic, traditional San-in Togo series. As a result, the remaining bottles from that era have become rare and highly sought-after treasures.\u003c\/h3\u003e\n\u003ch3\u003eFounded in 1889, Fukura Brewery has been cherished by the local community in Tottori for generations. In 19BY (2007), following the sudden passing of the brewery's master brewer (toji), Takamoto Fukura unexpectedly stepped up to take over brewing operations. This marked the beginning of a bold new chapter in the history of San-in Togo.\u003c\/h3\u003e\n\u003ch3\u003eThrough years of trial and error, Mr. Fukura established his signature method: \"Kimoto, No Added Yeast, and Fully Fermented Moromi.\" The resulting sake is powerful, deeply structured, and continues to evolve even after the bottle is opened. Once a bottle leaves Mr. Fukura’s hands, even he cannot predict the exact path its flavor will take—yet the sake is remarkably resilient, offering endless versatility and depth.\u003c\/h3\u003e\n\u003ch3\u003eAlongside perfecting his natural brewing philosophy, he also launched a special line called Bupposou, crafted with organic rice grown using the aigamo (duck-rice) farming method by Ida Farm (made with Yamada-Nishiki in 28BY, and switched to Gouriki in 29BY). In his relentless pursuit of the essence of sake, Mr. Fukura dedicated just as much passion to elevating the quality of the rice itself.\u003c\/h3\u003e\n\u003ch3\u003eTruly, San-in Togo is like a multifaceted gemstone. First, there is the sheer variety of labels—each a unique combination of rice varieties (such as Tamasakae, Gouriki, and Yamada-Nishiki), unpasteurized (nama) or pasteurized (hiire), undiluted (genshu) or diluted (kasui), dry or sweet, and clear or cloudy (nigori). Once you get your hands on a bottle, you can choose to drink it right away, age it in your cellar, or let it mature slowly at room temperature after opening—no refrigerator required. Finally, there is the pure joy of exploring how to serve it: chilled, warmed (kan), on the rocks, or even with soda, unlocking thousands of possibilities for food pairing.\u003c\/h3\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(174, 15, 15);\"\u003eThe Return\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3\u003eAmazingly, as of 2026, Mr. Fukura has resumed brewing under the banner of \"San-in Togo-ism\" starting from R8BY (although brewing began in R7BY, it is officially classified as R8BY since it was pressed in September). As of November 2026, the official release date has yet to be announced.\u003c\/h3\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/san-in-togo-%e5%b1%b1%e9%99%b0%e6%9d%b1%e9%83%b7%ef%bc%88%e7%a6%8f%e7%be%85%e9%85%92%e9%80%a0%ef%bc%89\/\" target=\"_blank\" title=\"San-in Tōgō 山陰東郷（福羅酒造）\" rel=\"noopener\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more San-in Tōgō stories in the News Archive\u003c\/a\u003e\u003c\/h3\u003e","products":[],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/collections\/sanintougou_banner_08_490x735_1476906a-82cf-46cf-b83e-a06cf9076bd4.jpg?v=1794496203","url":"https:\/\/vinetsakenature.com\/collections\/fukura-san-in-togo.oembed","provider":"Vin et Saké Nature","version":"1.0","type":"link"}