Imada Fukuchō Junmai Ginjō Biho Jikakumi Namagenshu

Imada's Fukuchō Junmai Ginjō Biho Jikakumi Namagenshu (富久長 純米吟醸 美穂 直汲み生原酒) is the namazake version of their Junmai Ginjo Bihō. Made of rice grown in Hiroshima Prefecture and a blend of Hiroshima yeasts, it is a seasonal sake brewed only once a year in limited quantities. : elegant with a fruity nose and hints of grapes. It is recommended to store it at 5°C and pair it with oysters, shrimp, crabs, white fish, dishes with citrus-based sauce, and Chinese food.

2023 edition:​

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 terms of annual sake production. The region is famous for its soft water and its 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 Tokyo 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 their beautiful fragrances and refined flavour. Imada Miho has continued and perfected the art of ginjō: in 2017 her Fukucho 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 own hybrid yeast starter, and experimented with white kōji.

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