Imada Brewing Company

Akitsu Town, Hiroshima Prefecture, facing the Seto Inland Sea, is the birthplace of ginjo sake and has long been known as the home of the chief brewer. The “soft water brewing method” invented by the town’s great brewer, Senzaburo Miura, to produce high-quality ginjo sake is the foundation of modern ginjo sake. Imada Sake Brewery, which was founded in 1868 (Meiji 1) in Akitsu Town, directly inherited this technology. The main brand, “Fukucho,” is said to have been named by Mr. Senzaburo. Miho Imada, who currently serves as representative director and chief brewer, has taken on the challenge of brewing sake using the extinct Hiroshima sake rice “Hattangusa” and has revived Hattangusa with the cooperation of local farmers. The sake was made with passion. This “100 trials, 1,000 improvements” is also the motto of Imada Sake Brewery. In 2020, we released a variety of alcoholic beverages, including “Seafood”, a white wine-like sake that makes use of the acidity of white koji, which was developed to pair with oysters, a local specialty, and sparkling sake. She was the only Japanese person to be selected as one of the “100 Women of the Year” by the broadcaster BBC. Mr. Imada’s “Fukucho” has also received awards from IWC and other awards, and he is constantly pursuing innovative sake brewing while preserving tradition.