Iwasaki Sake Brewing

Iwasaki Sake Brewing was founded in Meiji 34 by the first generation Kozaemon Iwasaki in Furuhagi-cho within Hagi City, and since then has been brewing sake at the current location. The brewery is located in the middle of the delta at the mouth of the Abu River in Hagi City, Yamaguchi Prefecture.
The origin of the brand 'Choyo Fukumusume' comes from the fact that daughters were born one after another in the Iwasaki family at the time of its founding, and it was named with the wish that the children would grow up to be lucky and good children. They try to make sake that has a little sweetness and allows you to feel the deliciousness of rice.
The preparation is characteristic, brewed under thorough quality control with 'small preparation total rice 630 kg', and the amount of sake that can be made from one tank is very small, about 600 to 700 bottles. Using sake rice centered on Yamada Nishiki produced locally in Hagi and groundwater springing up within the brewery premises, they brew sake with a gentle and smooth drinking feel.
It is a sake characterized by a gorgeous ginjo aroma reminiscent of fruits such as apples and melons, and a plump deliciousness that spreads in your mouth while being smooth and transparent. Like Hagi, which faces the Sea of Japan and has a prosperous fishing industry, the sake brewed goes well with seafood such as tilefish, horse mackerel, and blackthroat seaperch. Their ability is one of the best in the prefecture, such as winning the gold prize for 3 consecutive years in the National New Sake Appraisal, the Prefectural Governor's Award in the Yamaguchi Prefecture Appraisal, top in the 'Ginjo Division' of the same appraisal, and the highest award 3 times in the past 5 years in the 'Junmai Division'.