The Story
The Scenic Home of Fukucho
Akitsu-cho in Hiroshima Prefecture, the birthplace of "Fukucho," is a quaint port town nestled along the Seto Inland Sea. It is a place of breathtaking beauty, characterized by the serene silhouette of islands scattered across calm waters. Since the ancient days of the Man'yoshu poetry era, and later as a bustling port for the Hiroshima Domain’s rice granaries during the Edo period, Akitsu has flourished as a vibrant hub for sake brewing.
Mitsu Bay, stretching out directly in front of the brewery, is a bountiful treasure trove yielding sea bream, octopus, horse mackerel, and succulent shrimp all year round. Renowned as one of the cleanest maritime zones in the Seto Inland Sea, it is also a premier destination for high-quality oysters. The gentle sea and temperate climate of Akitsu’s terroir have, over many years, meticulously shaped the refined and elegant character of Fukucho sake.
The Sake
The Genesis of Ginjo Brewing
The brand name "Fukucho" was bestowed by the visionary brewer of Akitsu, Miura Senzaburo. Born in 1847, Miura was the pioneer who invented the "Soft Water Brewing Method"
Historically, soft water was considered unsuitable for sake due to its weak fermenting power. Miura turned this perceived weakness into a strength, discovering that by brewing at consistently low temperatures, he could produce a refined, silky texture known as Ginjo sake. He perfected this method in 1898. The "Ginjo" style, now a global standard for premium sake, truly traces its technological origins back to the town of Akitsu.
Miura Senzaburo also dedicated his life to mentoring the next generation of Toji (Master Brewers). His rigorous technical training led Hiroshima sake to dominate national competitions. By producing elite brewers for the "Sake Capital" of Saijo (Higashihiroshima) and beyond, he cemented Hiroshima’s reputation as one of Japan’s Top Three Brewing Regions.
The Sake
The Ancestral "Hattanso" Rice
"Hattanso" is the oldest heirloom strain of the prestigious Hattan lineage, a cornerstone of Hiroshima sake heritage. Having vanished for over a century, this legendary grain was revived by "Fukucho," starting from just a single handful of seeds. Since 2001, we have dedicated ourselves to its cultivation. Compared to modern hybridized rice, Hattanso is notoriously difficult to farm; its yields are low, and its exceptionally tall stalks make it prone to collapse under its own weight.
Brewing with Hattanso is akin to taming a wild horse—it defies conventional control and demands absolute intuition. Despite countless trials and errors, its captivating personality continues to enchant our master brewers.
Fukucho's Hattanso sake offers a unique duality: a rustic, warm, and soft flavor that evokes the nostalgic landscapes of ancient Japan, paired with a remarkably light and crisp finish that glides effortlessly down the throat.
From Imada Shuzo Honten
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