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Imada Fukucho Tokubetsu Junmai Shiboritate

Fukucho Tokubetsu Junmai Shiboritate is the first press of the year and directly bottled; it has the characteristics of namazake.

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Sake specs

Hiroshima (広島)
Rice type
Hattan Nishiki (八反錦)
Polishing rate (semaibuai)
Alcohol content
Fukucho Tokubetsu Junmai Shiboritate (富久長 特別純米 八反錦 搾りたて 直汲み本生)

Fukucho Tokubetsu Junmai Shiboritate (富久長 特別純米 八反錦 搾りたて 直汲み本生) is made of Hattan Nishiki rice milled down to 60%. 搾りたて (shiboritate) means freshly-pressed sake, the "freshest sake" of the year, usually pressed between November and March and directly bottled (直汲み jikakumi).

Fukucho Tokubetsu Junmai Shiboritate (富久長 特別純米 八反錦 搾りたて 直汲み本生) Fukucho Tokubetsu Junmai Shiboritate (富久長 特別純米 八反錦 搾りたて 直汲み本生) Fukucho Tokubetsu Junmai Shiboritate (富久長 特別純米 八反錦 搾りたて 直汲み本生)

About the brewery

Imada Sake Brewery Co., Ltd.
Name in Japanese
株式会社 今田酒造本店
3734 Akitsucho Mitsu, Higashihiroshima, Hiroshima 739-2402
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.

More info on Imada Brewery:

Latest reviews

Fizzy shiboritate
Colour / hue
Pale Yellow
While there's plenty of information available on Imada's junmai shiboritate, I wasn't able to find anything educating on their tokubetsu junmai shiboritate. I assume it's either a limited edition or it just came with an old label. We order a lot of our nihonshu through our local co-op (生協), and they always furnish us with sake gems we cannot find elsewhere.

This is one of their gems: a "freshly pressed" shiboritate, very nama: it has a refreshing nose of kōji and fungi and a very distinctive alcoholic flavour. Being the first press, it's mildly sparkling; tingles of kōji with a mild pungency. A sensational finish of fizzy spiciness: a very refreshing, stimulating, and elegant aftertaste.

All the wonderful fizziness had vanished on the second day of degustation.
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sake information

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4.00 star(s) 1 ratings
〒739-2402 広島県東広島市安芸津町三津3734

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