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"The world’s first carbon-neutral sake"

We have achieved net zero CO2 emissions in our brewing process.

Since our founding in 1751, Fukuju has continued to brew sake in Nada, the top place for sake in Japan.* Nada’s prosperity as a sake-making area is deeply connected with its climate, known as the Rokko terroir (a French term used to describe the environmental factors that affect a crop). Even within this terroir, the mystical water known as Miyamizu has played a key role.

Miyamizu water contains large amounts of nutrients such as phosphorus and potash which greatly affect the fermentation of sake. These nutrients are a gift of the Rokko terroir, thanks to rainwater that falls in the Rokko Mountains percolating through layers of granite. Sake brewed with Miyamizu has entranced uncounted numbers of people throughout history.

*Source: National Tax Agency
The nationwide sake production for the 2017 brewing year was 419,822 kiloliters. Of that, Nada boasted a 20.9% share (86,324 kiloliters).


Fukuju has constantly improved our quality while always keeping Miyamizu water at our heart. Although we have been loved by many ever since the Edo period, our over-270-year-old history has been anything but smooth. In particular, World War II and the Great Hanshin-Awaji Earthquake caused major damage, including the loss of brewery buildings. However, our faith in the power of Miyamizu, the unique water of this region, has never wavered and, thanks to the support of all those customers who have patronized us, we have been able to rebuild from our firm conviction that we want to start brewing sake again.


We have been researching the properties of water in particular, diligently pursuing sake brewing that draws on the power of water. This is because a careful blend of multiple waters, rather than just Miyamizu, will allow us to create the ideal flavor.

Since we started using this method, our reputation both in Japan and overseas has grown, leading to chances for millions to come to know us thanks to things like being selected as the sake for the banquet dinner at the Nobel Prize award ceremony.

Fukuju will continue to try out innovative initiatives without fear of change, but also while passing on our traditions. It is our hope that experiencing Fukuju will be a chance for people to encounter the new appeal of Japanese sake, and open the doors to the subtle, deep lure of sake.

Fukuju: drawing on the power of water

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