Hiroshima revolutionized sake brewing in the Meiji era when Miura Senzaburo (三浦仙三郎) developed techniques to brew high-quality sake using soft water。 Saijo, known as 'the Ginza of sake,' is one of Japan's most celebrated brewing towns, where rows of traditional brewery kura line the streets.
Junmai Daiginjo is the pinnacle of the sake brewing craft — a category defined by extreme precision, premium ingredients, and an unmistakable elegance. To earn the Junmai Daiginjo designation, brewers must polish each grain of rice to at least 50% of its original size, removing the outer layers that contain proteins and fats, leaving only the pure starchy core. No distilled alcohol is added, making every bottle an expression of rice, water, koji, and yeast alone. The result is sake with a remarkably clean, aromatic profile — often bursting with notes of fresh melon, white peach, and delicate florals. It is the style most often recommended to wine drinkers exploring sake for the first time, and the category that commands the highest prices and prestige at every tier of the sake world. Top producers include Dassai from Yamaguchi, Kubota from Niigata, and Born from Fukui — names recognized worldwide for their commitment to the Junmai Daiginjo ideal. Whether enjoyed chilled in a wine glass or presented as a luxury gift, Junmai Daiginjo represents Japanese craftsmanship at its finest.
