#Japan #Kanazawa #Saké Brewing #Fukumitsuya #Taichiro Fukumitsu

Fukumitsuya Distillery's Transition to New Leadership

As Fukumitsuya Distillery marks its significant 400th anniversary, it announces the appointment of Taichiro Fukumitsu as the new President and CEO, effective August 22, 2025. This transition comes as a noteworthy milestone, marking both a celebration of heritage and an embrace of future challenges in sake brewing.

Taichiro Fukumitsu, born on October 3, 1978, in Kanazawa, Ishikawa Prefecture, has a long-standing history with the distillery. He joined the family business in July 2010 as a director, subsequently advancing to Executive Director by August 2012. With this new role, he becomes the 14th generation head of this historic sake brewery, following in the footsteps of his predecessor Matsutaro Fukumitsu.

Matsutaro Fukumitsu, who took on the role of Chairman following his tenure as President, has been instrumental in guiding the distillery through numerous changes since he joined the company in September 1977. His leadership since becoming President in 1985 contributed significantly to Fukumitsuya's reputation for exceptional sake, cultivated through meticulous craftsmanship and a commitment to quality.

In a heartfelt address regarding this leadership change amidst the grandeur of the 400-year celebration, Taichiro expressed deep gratitude for the support from customers and emphasized the importance of the elements at the heart of their craft—rice, water, and fermentation. He pledged to stay true to their roots while innovating to meet contemporary cultural demands.

Commitment to Quality and Tradition

Fukumitsuya has long been dedicated to using only the finest ingredients in its sake production. Since 1960, they have engaged in contract cultivation of sake rice, beginning with the iconic Yamadanishiki variety and working closely with local farmers to improve quality and sustain agricultural practices. This commitment was recognized in 2008 when Fukumitsuya achieved organic certification for its rice production, further strengthening its foundation in pure rice brewing, a tradition that endures to this day.

The soft yet mineral-rich brewing water, known as “Hyakunen Mizu,” sourced from the foot of the sacred Mt. Hakusan, is a critical component of their sake. Rain and snow percolate through geological layers for over a century, enriching this water with essential minerals optimal for fermentation, maintaining both quality and tradition.

The Art and Science of Fermentation

At Fukumitsuya, fermentation represents the natural wonder that drives their sake production. They have cultivated an environment conducive to yeast and koji, allowing the invisible forces at play in fermentation to thrive. This age-old craft, passed down through generations, aligns with the company’s philosophy of respecting the natural principles that govern sake brewing.

Fukumitsuya has spent 400 years mastering the delicate balance of ingredients and environmental factors that contribute to their renowned sake. They uphold the values of Japanese tradition while continuously seeking innovative ways to expand the parameters of fermentation, ensuring that the legacy of their craft evolves.

Celebrating a Rich Heritage

Fukumitsuya, established in 1625, stands as Kanazawa's oldest sake brewery, embodying the spirit of ongoing innovation. The company's mantra, “Tradition is a continuous process of innovation,” has been upheld through the decades with dedication to quality brewing and sustainable practices. Currently, they offer organic junmai sake and have diversified into food and cosmetics utilizing rice fermentation technology, alongside an expanding presence in retail and exports.

As new leadership takes the helm at Fukumitsuya, the distillery looks forward to continued growth while honoring its rich 400-year legacy in Japan’s celebrated sake industry. Through nurturing relationships with local farmers and focusing on organic, environmental practices, Fukumitsuya remains committed to the future of sake brewing in an ever-evolving cultural landscape.