Fukucho Seafood Junmai (富久長 海風土(シーフード) 純米)

Fukucho Seafood Junmai is a specialized Junmai sake engineered by Imada Sake Brewery—located in Akitsu, Hiroshima, a famous oyster-producing region—chemically reverse-engineered for perfect pairing with local oysters and Western-style seafood. The most defining characteristic of this sake is its use of White Koji (白麹), typically used in Shochu production, instead of the standard Yellow Koji. This artificially generates a massive amount of 'Citric Acid' rather than lactic or malic acid, physically realizing an extreme acidity level of 3.5. The framework of this sake is essentially the liquid substitution of squeezing fresh lemon over seafood. When poured, clear citrus ester aromatics of lemon and grapefruit peel are released, void of the typical sake grain scents. Upon tasting, a Sake Meter Value of minus 3 (-3.0) forms a faint initial sweetness, but the overwhelming citric acid of 3.5 immediately strikes the tongue, forming a tart and sweet texture strongly reminiscent of lemonade or white wine. In the latter half, the light 13% ABV and sharp citric acid completely shatter any residual sugar, articulately washing away any fishiness from the palate.

1. Raw Oysters or Scallop/Flounder Carpaccio: The overwhelming 3.5 citric acid inherent in the sake perfectly replaces the role of fresh lemon juice, structurally blocking any fishiness and tightly binding with the natural minerality of the oysters. 2. Sea Urchin Bibimbap: The subtle sweetness and refreshing acidity of 후쿠쵸 준마이 시후도 gently complement the creamy, umami-rich flavor of sea urchin. The sake's light body and low alcohol content further enhance the harmonious balance of flavors in the bibimbap.