#Japan #Kanazawa #Fukumiya #Tsuruno #Noto Sake

The Revival of Noto Sake: Collaborative Brew

In a remarkable effort to restore the sake industry of Noto, Ishikawa Prefecture, Tsuruno Brewery and Fukumiya have successfully concluded their third collaborative brewing session. This partnership, initiated in the aftermath of the devastating Noto Peninsula earthquake in 2024, introduces two unique sake offerings that utilize specially rescued yeast. Set to be released on April 27, 2026, these limited-edition brews embody both a commitment to craftsmanship and a message of resilience.

A Journey of Craftsmanship and Hope

The first product, “Tsuruto Fuku 2026”, and the second, “Taniizumi x Kagatobi 2026”, are the fruits of long-term collaboration between two storied sake makers. The brewing of “Taniizumi” reflects the essence of the traditional sake flavors while incorporating a newly rescued yeast strain. Through extensive research and development with the Ishikawa Industrial Technology Center and Professor Takashi Koyagi of Ishikawa Prefectural University, about ten yeast strains were examined over two years to select the most vigorous ones from the wreckage of the collapsed brewery.

Under the leadership of Chief Brewer Yukiko Tsuruno from Tsuruno Brewery, alongside Kazuhiko Itaya from Fukumiya and their dedicated teams, these two sake expressions have been brought to life, symbolizing the hope for both the revival of the sake industry and the Taniizumi brand itself.

Unique Features of Each Sake

Tsuruto Fuku 2026

• - Ingredients: Domestic rice and rice koji
• - Polishing Ratio: 60%
• - Style: Junmai Ginjo
• - Yeast: T yeast (rescued from Tsuruno Brewery's mother yeast)
• - ABV: 15%
• - Sake Meter Value: +3.2
• - Acidity: 2.1
• - Tasting Notes: Notable for its fragrant aromas and a delightful depth of flavor with a hint of sweetness.
• - Food Pairings: This sake pairs excellently with omelettes, kinpira, and cheese.
• - Availability: 720ml bottle priced at approximately $19 (tax included) with a limited release of 1,000 bottles across selected retailers and restaurants.

Taniizumi x Kagatobi 2026

• - Ingredients: Domestic rice and rice koji
• - Polishing Ratio: 60%
• - Style: Junmai Ginjo
• - Yeast: T yeast, Fukumiya’s proprietary yeast, and flower yeast
• - ABV: 15%
• - Sake Meter Value: +4.7
• - Acidity: 1.5
• - Tasting Notes: A smooth and light drinking experience, seamlessly blending the characteristics of both breweries. The flower yeast contributes to a subtle yet distinct aroma.
• - Food Pairings: Ideal with sweet shrimp sashimi, raw oysters, and herb-infused fish dishes.
• - Availability: 1,800ml bottle priced at $30 (tax included) with a limit of 865 bottles, available in select restaurants.

The flower yeast is a unique strain isolated by Tokyo University of Agriculture's Brewing Department.

Design and Packaging

The careful attention to design reflects the spirit of this collaboration. “Tsuruto Fuku” is elegantly stamped, featuring an auspicious octagon label showcasing both brewers' names. In contrast, “Taniizumi x Kagatobi” takes inspiration from the design of the unfiltered raw sake series, illustrating a harmonious mix of the two signature brands.

The packaging emphasizes sophistication with a rich black bottle, which beautifully contrasts with eye-catching orange typography, while a light blue and silver theme characterizes the transparent packaging of “Taniizumi x Kagatobi.”

Supporting the Revival of Noto's Sake Industry

These new releases resonate not just with sake enthusiasts but also with those looking to support disaster recovery efforts. The two brands aim to reach a broad audience, from first-time sake drinkers to seasoned aficionados, expanding their market presence in restaurants and gift sectors.

As the region continues in its recovery journey, these sakes represent more than just beverages; they symbolize hope, tradition, and the resilience of the hills and valleys of Noto.

The successful journey of both breweries is a testament to the community’s spirit, determination, and collective support.