Fukuchō Seafood Junmai

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.

Awards:

• 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

Imada Brewery is located in Akitsu, Higashi-Hiroshima, facing the Seto Inland Sea and was founded in 1868. Hiroshima is one of Japan's top regions of sake production; the prefecture ranks among the top six in annual sake production. The region is famous for its soft water and smooth sake with a solid, lively fragrance. The brewery is run in the fifth generation by Imada Miho (今田美穂), one of the few female tōji (brewmaster) in Japan. She learned the trade from her father, Imada Yukinao but also enrolled in the National Research Institute of Brewing and later graduated from Meiji University's law faculty. After working for the cultural activities section in a Tōkyō department store, she returned to Hiroshima and took over the brewery. In 2020, the BBC included her in their list of the world's 100 influential women of the year.

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.

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