Imada Sake Brewing Co.,Ltd

代表銘柄

Fukucho

酒蔵について

① Akitsu: A Town Where You Feel the Seto Inland Sea Breeze Akitsu Town in Hiroshima Prefecture, where Fuku-cho sake is brewed, is a small port town facing the Seto Inland Sea. It is a beautiful town with gentle island scenery stretching out before it. Since ancient times, including the Man'yō era, and flourishing during the Edo period as a port housing the rice storehouses of the Hiroshima domain, sake brewing has been actively practiced here. The climate of Akitsu, blessed with calm seas and a warm climate, has shaped the distinctive flavor of Fukucho over many years. ② Ginjo Brewing Born in Akitsu and Hiroshima Toji The brand name "Fukucho" was bestowed by the Akitsu brewer, Mr. Miura Sensaburo. Born in Mitsu, Akitsu Town in 1847, Miura Sensaburō invented the soft water brewing method. He turned the perceived weakness of soft water—previously considered unsuitable for brewing due to its low fermentation power—to his advantage. By brewing at low temperatures, he established the soft water brewing method in 1898, enabling the creation of finely textured ginjo sake. Miura also dedicated himself to training master brewers (toji) in this region. As these toji honed their skills, Hiroshima sakes dominated the top ranks at the National Sake Appraisal. They produced numerous renowned master brewers for breweries across the region, including Higashi-Hiroshima City and Saijo, known as the "Sake Capital." This established Hiroshima as one of Japan's Three Great Sake-Producing Regions. ③ The Revived Sake Rice: The Native Variety Hattansō Hattansō, the oldest native variety within the Hattansō lineage, represents Hiroshima's signature sake rice. After disappearing for over a century, Fukuchō revived Hattansō cultivation starting in 2001, gradually increasing its numbers from just a handful of seeds. Fukucho's Hattansō delivers a simple, warm, and soft flavor reminiscent of old-fashioned rural landscapes, while also offering a clean finish that glides smoothly down the throat, leaving a pleasant lingering aftertaste. ④ From Akitsu to the World: Sharing GINJO The foundation of Fukucho lies in the ginjo brewing technique established in Akitsu by Miura Sensaburo and the Hiroshima brewmasters. Using primarily Hiroshima-grown rice and Hiroshima yeast, brewed with soft water, we aim for a gentle, mellow flavor paired with the delicate, clean aroma unique to ginjo brewing. We carry forward the word "ginjo" not merely as a distinction based on rice polishing ratio, but as the spirit of the Hiroshima brewmasters who overcome challenges. We want to share the techniques passed down by the Hiroshima brewers from Akitsu, GINJO, with the world. Driven by this desire, we have been exporting to the United States, Asia, and Europe for over a quarter of a century. Fuku-cho carries on the passion embodied in Miura Sensaburo's motto, "Hundreds of trials, thousands of refinements," and continues to challenge itself.