Fukucho: Innovation and Gentleness from Hiroshima
Located in Akitsu Town, Higashihiroshima City, Hiroshima Prefecture, Fukucho is the flagship brand of Imada Shuzo Honten, a sake brewery with over 150 years of history. This brewery blends tradition and innovation, redefining the future of sake through a female perspective.
Female Brewing Master: Miho Imada’s Determination and Breakthrough
Traditionally, the sake industry has been dominated by men, and the role of toji (master brewer) was long considered a male domain. Miho Imada broke this convention. As the fourth-generation heir of her family brewery, she once lived in Tokyo but later returned to inherit the business. In 2017, she officially became the toji, and in 2020, she also took on the role of company president—making her one of the few women in Japan to simultaneously oversee both management and brewing.
Imada is not just an administrator; she is a skilled brewer recognized internationally. In 2020, she was selected by the BBC as one of the world's 100 most inspiring women, symbolizing a new era of female leadership in traditional industries. She pays close attention to every detail of sake production, with a particular focus on aroma, balance, and food-pairing potential. This craftsmanship has helped Fukucho stand out in a highly competitive sake market.
Innovative Sake Brewing: Local Rice and the Use of White Koji
One of Fukucho’s most renowned innovations is the revival of the ancient rice variety Hattanso. Once thought to be extinct, this heritage rice was brought back to life through collaboration with local farmers. The resulting sake offers tropical fruit aromas and a gentle mouthfeel with vibrant acidity—qualities that have earned it international acclaim. This blend of respect for tradition and technical evolution is the foundation of Fukucho’s innovation.
Another key innovation is the use of white koji, a technique originally from shochu making. White koji produces citric acid, giving the sake a crisp and refreshing profile, which is particularly well-suited to seafood pairings. The “SEAFOOD” series was developed with this concept in mind, challenging the notion that sake only pairs well with Japanese cuisine, and opening new possibilities for diverse dining experiences.
Fukucho also employs long, low-temperature fermentation methods to preserve delicate ginjo aromas and a clean, elegant finish—hallmarks of modern sake style.
Sake Paired with Seafood: Born to Enhance Cuisine
Facing the Seto Inland Sea, Hiroshima is renowned for its oysters and seafood-centric cuisine. Naturally, Fukucho’s sake has evolved to complement these local flavors. The previously mentioned “SEAFOOD” series is specially designed to pair with shellfish and fish-based dishes. Its bright acidity neutralizes fishy odors while enhancing umami and aromas—making it suitable not only for sushi or washoku but also for Western and creative cuisines.
Miho Imada has spoken at numerous overseas events about the joy of pairing sake with seafood, even boldly recommending Fukucho alongside Chinese or spice-forward dishes. Her flexible and open-minded approach allows sake to break free from its traditional confines and integrate seamlessly into global dining, making it more approachable for international drinkers.
For food professionals, Fukucho is not just a drink—it is an extension of the dish itself. Its clean, elegant, and restrained profile enhances the overall dining experience, making it a top choice for chefs and sommeliers alike.
Conclusion
Fukucho represents more than just a historic sake brewery—it embodies the vision of a female toji redefining the future of sake culture. From reviving heirloom rice strains and embracing white koji, to promoting innovative pairings with seafood and stepping confidently onto the international stage, Fukucho is reshaping what sake can be. Through the lens of Hiroshima and Miho Imada, sake becomes a versatile, modern expression of Japanese tradition. Whether you're new to sake or a seasoned enthusiast, Fukucho is a brand worth exploring—and savoring.
