Tōkō Junmai Daiginjo Fukurotsuri Jūhachi is a sake made by Kojima Sōhonten in Yonezawa, Yamagata Prefecture, Japan. It belongs to the junmai daiginjō category. Jūhachi (“eighteen”) refers to the rice polishing ratio, while fukurotsuri describes how the sake is collected after fermentation.

It is made with Yukimegami rice grown in Yamagata Prefecture and polished until 18% of each grain remains, along with water derived from the area’s snowmelt. After fermentation, the mash is placed in hanging bags, and the sake is collected as it drips out without added pressure. This labour-intensive method yields a small amount of sake and preserves its delicate character. It has an alcohol content of 15%.

The sake has gentle sweetness, a light, silky texture and notes reminiscent of pear and Muscat grapes, followed by a long, elegant finish. The brewery recommends serving it chilled with delicately flavoured dishes such as white fish sashimi, sea bream carpaccio or mountain vegetable tempura.