- Hiroshima (広島)
- Rice type
- Hattansō (八反草)
- Polishing rate (semaibuai)
- Kōjimai 60%, kakemai 70%
- Alcohol content
Imada's Fukuchō Seafood Junmai (富久長 海風土 Seafood 純米) is made of Hattansō rice grown in Akitakada. It has the refreshing acidity of white koji, making it perfect for pairing with oysters and seafood, and a refreshing lemon-like taste. The crisp acidity and soft alcoholic aftertaste complement the savouriness of oysters and seafood. The high acidity and the light mouthfeel combined with an alcohol content of 13% make it an excellent match not only for Japanese food but also for Italian and French cuisine. Enjoy it chilled, just like white wine, as each bottle is carefully pasteurised and stored to preserve the freshly pressed flavour. Store in the refrigerator to protect the flavour.
- 2022 France KURA MASTER Gold medal in the Junmai category.
- 2021 Spain CINVE Gold medal in the sake and shochu category
- 2018 France KURA MASTER Platinum Award in the Junmai category
About the brewery
- Imada Shuzō
- Name in Japanese
- 3734 Akitsuchō Mitsu, Higashihiroshima, Hiroshima 739-2402
FUKUCHO – Sake of Akitsu, HiroshimaOfficial website of Imada Sake Brewing Company, makers of the Fukucho brand since 1868. Situated in Akitsu, Hiroshima, a small port town facing the tranquil waters of the Seto Inland Sea, we are a small and traditional brewery with just seven members of staff. Despite being an old brewery, each...fukucho.jp
Hiroshima is renowned for its ginjō-style sake varieties with beautiful fragrances and refined flavour. Imada Miho has continued and perfected the art of ginjō: in 2017, her Fukuchō ginjō won the platinum award for Junmai sake at Kura Master 2017, an annual contest selecting the best sakes from over 550 sake brands across Japan. Imada also experimented with heirloom rice varieties that had been out of use for centuries, created her hybrid yeast starter, and experimented with white kōji.
More info on Imada Brewery:
Imada Shuzo's Ginjo Sake — OISHI SO JAPAN
In the birthplace of of the refined ginjo style of sake, Miho Imada is carrying on a tradition of brewing beautifully fragrant and richly-flavored ginjo sake that are to be enjoyed as one of life’s daily pleasures.
Miho Imada Is Quietly Brewing Some of the Best Sake in the World
Out of 1000 or so sake breweries operating today, only 20 are run by women tōji. But Miho Imada isn’t counting.