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Forgotten Fortune Miho-san revived Hattanso rice, an extinct heirloom breed, by devoting over 10 years of her life to learning how to grow it and brew with it. Female brewery owner and Toji, Miho Imada, mills the rice for this sake less than most Junmais because she believes it results in the best expression of rice flavor, balance, and complexity.

GRADE Junmai


Full flavor, earthy touches and great texture with a long, persistent finish.


An amazing oyster pairing, as Hiroshima has more oyster beds than anywhere else in Japan and influences the sake. Also try it with red curry and ginger steamed clams.




Suggested Retail Prices:

UPC Codes: Ama No To Heaven's Door
The epitome of the “local” farm-to-table movement, this sake is made only with rice, water, and labor from its own prefecture. Chiyonosono Shared Promise
A commitment from the brewery to make premium sake despite agricultural hardships like those of WWII. Tentaka Organaka
One of the few organic sakes produced in Japan and made with the intention of creating a completely natural product with nothing added. Yuho Eternal Embers
Rich texture and bold umami flavors are expressed by Toji Miho-san's experimental brewing methods including 1 year of bottle aging.


Imada Brewery Fukucho’s female brewery owner, Miho Imada, is also the Toji – a rarity in Japan to have both jobs done by the same person.

• Miho-san’s passion and curiosity for sake brewing is truly amazing: to date she has revived a local heirloom rice that was out of use for hundreds of years, created her own hybrid yeast starter, and experimented with brewing sake using white koji.

• There are around 30 female tojis in Japan, but when Miho-san started brewing there were far fewer. Her extreme dedication to her craft encourages the future of women in this industry.

Brewery Name:
Brewery Founded:
Toji (master brewer):
Miho Imada

Brewery Location:
Brewery President: Other Sake by this Brewery Moon on the Water
This vibrant showstopper is beautifully soft and feminine, brewed by one of Japan's only female brewery owners and tojis. Seaside Sparkling
Sparkling sake made through secondary fermentation in bottle.

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