Fumigiku Sake Brewery, founded in 1916 in Toyama City, built its flagship Haneya brand on the principle of brewing every sake with the care normally reserved for daiginjo. The brewery's hallmark technique is precise, small-batch water absorption of the rice, which produces a light, transparent texture with layered umami and a long finish. In 2012, Fumigiku converted to year-round four-season brewing, allowing fresh sake to reach drinkers on demand, and has since earned consecutive gold medals at the International Wine Challenge.
