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| Sake Name | Haneya Ginjo |
| Foundation year | 1916 |
| Name of the owner | Mr.Hane Keiki |
| Generation | 4th |
| Name of the master brewer | Mr.Hane Keiki |
| English URL | http://fumigiku.co.jp/ |
| Production year | 2021 |
| Annual production per 720ml bottle | 7500 |
| Rice Variety | Yamadanishiki |
| Rice polishing ratio | 60% |
| Water source | Jouganji River |
| Ideal temperature to serve | 10-15℃ |
From the 3,000-meter-high Tateyama Mountains to the 1,000-meter-deep Toyama Bay lying a few dozen miles away, Toyama is one of the best places to experience the diversity of food in Japan.
Fumigiku Sake Brewery specializes in producing fresh tasting sake made with soft, mineral-rich water from the 3,000-meter-plus mountains. Keiki Hane, the fourth-generation owner and head brewer of the brewery established in 1916, carefully brews all ranges of sake in small batches, using the same method as for daiginjo. His aspiration embodied in the Haneya brand is to be a nihonshu that, like wings in flight, lifts the spirits of his customers.
