Sanrensei was conceptualized by the current brewery president Noriyuki Fujii, third-generation brewery president of his family line, to represent 3 generations of sake brewing.  Three separate Shiga-grown rice varieties represent the lineage of the grain, from the grandfather Wataribune Rokugo (once flourished in the region before being overtaken by newer and easier-to-grow varieties) to the father Yamadanishiki (a grain developed from Yamadaho- the mother and Wataribune- the father) and the son, Ginfubuki (a cross between Yamadanishiki and Tamasakae).

Each spawned from the last through crossing and selection.  The Sanrensei series provides rich umami and acidity at the core, each an expression of the unique nature of the respective rice grain.

The traditional brand Mifuku, is dedicated to the Yamahai brewing method.  The style is deep, rich and characteristically Shiga.  Traditionally sake was made with the style of local cuisine in mind.  Shiga is known for its hearty, salty and often pungent flavours of fermentation which form the backbone of the local diet.  Being landlocked, the site of the large Lake Biwa, home to the famous local delicacy Funazushi, a rice-fermented lake fish, the sake required the power to match the strong flavours and aromas of some of the local treats.  The brand Mifuku stays true to the rich style of Shiga sake and is a great companion to fermented flavours from around the world.

Taste : Mild Ginjo aromas with a full, round palate expressing just the right amount of umami, sweetness, purity, balance and finesse

How to Enjoy : The balanced acidity and light umami of the Junmai Ginjo make it versatile for food pairing: Classic Japanese, Seafood, International Cuisine.