Haneya 'Tsubasa 50' Junmai Daiginjo

The Story

This sake is designed to lift your spirits. Tsubasa 50 (tsubasa can translate to "wings") is a junmai daiginjo expression that's uplifting, light, and effortlessly elegant. Fumigiku Shuzo treats every bottle with great care, using the box koji making method and precise water absorption techniques typically reserved for competition sakes. The result is a sake that's delicate and refined but not fussy, showcasing a gentle green apple aroma that complements food rather than competing with it.

Tasting Profile

Aroma: Very delicate, with soft green apple notes. Subtle enough to let food shine.

Palate: Uplifting and light, with a soft, clean texture. There's an easy elegance here that makes it super drinkable.

Finish: Clean and lingering, fading gracefully without any harshness.

Serving & Pairing

Serving Temperature: Chilled - a wine glass will enhance the delicate aromas.

Food Pairings: The light, elegant profile makes this a perfect match for delicate seafood, Japanese, French, or Italian. Think sweet shrimp, squid, or white fish preparations where you don't want the sake to overpower the dish.

Why We Love It

We love this bottle because it delivers daiginjo elegance without any ego. Fumigiku Shuzo's philosophy is to brew all their sake with the same care and attention as competition level sake, and you can taste that commitment here. It's soft, light, and incredibly food-friendly, the kind of sake that disappears from the table before you realize it. The "wings" concept isn't just buzz; this sake really does have a lifting, joyful quality that makes any meal feel a little more special.

Specs

About the Brewery: Fumigiku Shuzo

Founded in 1916 in Toyama Prefecture, Fumigiku Shuzo is now led by fourth-generation owner and toji Keiki Hane. The brewery uses pure fukuryusui water from the Tateyama mountain range and locally grown sake rice to craft their Haneya brand, named after the original shop name, meaning "wing shop." In 2002, Hane revolutionized the brewery's approach with a simple but radical idea: brew all sake with the same care as competition level daiginjo. That means box koji for nearly every product, water absorption timed to the second, and an unwavering commitment to quality across the lineup. Since 2012, they've operated as a four-season brewery, allowing them to deliver fresh nama sake year-round. Their goal is to create sake that conveys emotion and touches the heart.