味道與品牌定位 / Flavor and brand vision
岩崎酒造的擁有者兼釀酒負責人岩崎喜一郎是萩市酒米協同組合的領導級人物，他相當在意選用釀製酒的米。他以萩市的米為中心，套用到長陽福娘的酒款中，目的是為了發掘GI萩認證的可塑性。他的目標是把酒的氣味整合，令他的酒款能配合不同風格的食品。
Iwasaki Shuzo owner/head brewer Kiichiro Iwasaki is one of the leading figures in Hagi’s sake rice growing initiatives, and as such he is hyper-focused on rice in his sake. He seeks to center Choyo Fukumusume on Hagi rice flavor to explore the potentials of GI Hagi. His goal is clarity of flavor that pairs well with a variety of food.
釀製技術與風格 / Techniques and style
長陽福娘是一款人手釀製的傳統酒款，適合配搭萩市為鄉土料理。岩崎酒造位於萩市的中心，是遊覽萩市舊城區時常到為景點。
Choyo Fukumusume is a traditionally hand-made sake that fits well into the Hagi culinary tradition. The brewery is in the city center, as well, and is a common stop while strolling around Hagi’s old town.
材料 / Ingredients
除了雄町以外，岩崎酒造的所有米均產自山口縣，當中有大部份更是來自萩市。
All of Iwasaki Shuzo’s rice is Yamaguchi grown except for the Omachi, and a major percentage is grown within Hagi city.
推薦飲用溫度及食物配對提示 / Recommended temperatures and pairing
長陽福娘的味道濃郁以米香為主，是萩市的典型清酒風格。它適合於不同溫度飲用，配餐則與萩市的黑喉魚相配。
Choyo Fukumusume is a firm structured rice-forward Hagi sake, so it is suitable to enjoying at a wide range of temperatures. It pairs well with Hagi seafood like black-throated perch.