Fukuju was established in 1751 in the famous Nada sake region located around Kobe City, renowned for its mineral-rich water that lends itself to making drier, more structured sakes. This particular variant is ‘junmai’, meaning it has been brewed only from rice, with no distilled alcohol added, and ‘ginjo’, denoting a more premium sake in which the rice has been milled or polished down to 60% or less of its original size. This often results in sake of a more light and delicate style and this Fukuju Junmai Ginjo is no exception. It presents deceptively like water, but put your nose in the glass and it pops with fruity aromatics; I get melon with a hint of sugary caramelisation in the background. It is medium dry with some lovely textural grip on the palate, and shows more umami character as it warms up. An elegant sake with broad appeal that would be lovely as an aperitif, and extremely versatile with food – try it with roasted meats.