The Sake Anatomy › Sake Brand Index › Fukucho
No.85 · Brewery Profile
Fukucho富久長 · Imada Sake Brewing 今田酒造本店
Since 2000, Imada Shuzohonten in the small Seto Inland Sea town of Akitsu has been led by Miho Imada, one of Japan’s few female toji. Alongside elegant, fruit-forward Yamada Nishiki ginjo, she is known for reviving Hattanso — a nearly extinct 19th-century Hiroshima rice she regrew from a handful of preserved seeds — earning Fukucho international recognition, including a place on the BBC’s 100 Women list.
Who makes Fukucho?
Since 2000, Imada Sake Brewing in the small Seto Inland Sea town of Akitsu, Hiroshima has been led by Miho Imada, one of Japan’s few female toji. The brewery has brewed since 1868.
What does Fukucho taste like?
Tagged Aromatic & Fruity and Elegant & Refined, Fukucho’s Hattanso Junmai Ginjo, made from the revived heirloom Hattanso rice, and its fresh, unfiltered Yamada Nishiki Jikagumi Nama both rate 4/5 aromatic, while the top-tier Sen daiginjo, from Special-A-district Yamada Nishiki, matches them at 4/5.
Which bottle should you try first?
Start with the Hattanso Junmai Ginjo, made with the revived heirloom Hattanso rice variety unique to Fukucho.
How does Fukucho compare to other Hiroshima breweries?
Fukucho shares both its tags with fellow Hiroshima brewery Ugonotsuki, while prefecture-mate Taketsuru sits at the opposite end of Hiroshima’s range, tagged Rich & Umami and Dry & Crisp instead.
Frequently asked questions
Who leads Imada Sake Brewing and since when?
Miho Imada, one of Japan’s few female toji, has led the brewery since 2000.
What heirloom rice did Miho Imada revive?
Hattanso, a nearly extinct 19th-century Hiroshima rice variety she regrew from a handful of preserved seeds.
Has Fukucho received international recognition?
Yes, including a place on the BBC’s 100 Women list.
The bottles
Hattanso Junmai Ginjo純米吟醸 八反草
薫酒 Kunshu · Fragrant“Made with the revived heirloom Hattanso rice variety unique to Fukucho.”
Yamada Nishiki Junmai Ginjo Jikagumi Nama山田錦 純米吟醸 直汲み生酒
薫酒 Kunshu · Fragrant“Fresh, unfiltered draft-style bottling drawn straight from the press.”
Sen仙
薫酒 Kunshu · Fragrant“Top-tier daiginjo using Special-A-district Yamada Nishiki.”
Reading the bars: an editorial flavor reading (0–5) of each bottle — Dry→Rich, Light→Full, Subtle→Aromatic, Low→High acidity — not laboratory values. The colored badge is the SSI four-type classification (薫酒 Kunshu · 爽酒 Soshu · 醇酒 Junshu · 熟酒 Jukushu). SMV and acidity appear only where the brewery publishes them.
Sources: fukucho.jp · urbansake.com