Miho Imada
Miho Imada | |
|---|---|
| Born | 1962 Hiroshima, Japan |
| Occupation | Brewmaster |
| Known for | Brewmaster at Imada Shuzō, revival of traditional sake rice varieties |
Miho Imada (Japanese: 今田 美穂; born 1962) serves as the brewmaster at Imada Shuzō, a sake brewery located in Akitsu, Hiroshima, celebrated for crafting some of the world's most exceptional sake.
Brewery
Imada Shuzō is a modest-sized brewery nestled in rural Hiroshima, specializing in ginjo-style sakes that have gained international recognition. It stands out as one of the rare sake producers managed and owned by a female tōji (head brewer).
Situated in Akitsu, Hiroshima—a region renowned as the origin of ginjo-style sake and noted for its soft water—Imada Shuzō has remained under family management since its establishment in 1868. Imada was raised within this brewing environment, acquiring knowledge of sake production from her father and grandfather. In 1993, she expanded her technical skills at the National Research Institute of Brewing. After dedicating eight years as an apprentice to the former tōji, she assumed the role of chief brewmaster in 2000, coinciding with her father's retirement and her brother’s shift to a medical profession.
Imada has earned acclaim for reintroducing traditional rice varieties to produce sake that embodies Hiroshima’s distinctive climate and farming traditions. She revived a century-old heritage rice strain independently, collaborating closely with local cultivators to grow seeds and develop brewing methods suited to this historically cultivated but less predictable rice.
Prior to embarking on her brewing career at age 33, Imada studied law at Meiji University, worked within Tokyo's Noh theater, and later was employed in the cultural activities division of a department store.
History
Women have historically held significant roles in sake production dating back to ancient practices like Kuchikamizake (mouth-chewed sake). During the Yayoi period (300 BC–300 AD), shrine maidens known as miko prepared sake offerings by chewing rice to convert starch into glucose, which yeast then fermented into alcohol. Presently, approximately 30 female tōji operate in Japan. When Imada entered the brewing field, female representation was minimal; her commitment has motivated others, although she notes she has not encountered gender bias.
Imada featured in the 2019 documentary Kampai! Sake Sisters, which showcases women involved in sake brewing.
Awards
On 23 November 2020, Imada was honored as one of the BBC's 100 Women.