島
Chugoku
Hiroshima 広島 Sake
Hiroshima Sake: soft water pioneer
elegant, refined sake — soft water pioneer
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.
🏭
Breweries
approximately 40
🌨
Climate
mild Seto climate, innovative soft water brewing
💧
Water
soft groundwater from Saijo basin
📍 Location
Seto Inland Sea, Saijo brewing district
🌨 Climate
mild Seto climate, innovative soft water brewing
💧 Water
soft groundwater from Saijo basin
🍶 Sake Style
elegant, refined sake — soft water pioneer
🏭 Breweries
approximately 40
Food Pairings
Hiroshima oysters
chilled junmai ginjo
Japan's largest oyster producing area with elegant sake
Okonomiyaki (Hiroshima-style)
room temperature junmai
Layered Hiroshima pancake with earthy sake
Anago (conger eel)
cold daiginjo
Miyajima specialty paired with Hiroshima's finest sake
Frequently Asked Questions
Hiroshima's Miura Senzaburo (三浦仙三郎) developed the 'soft water brewing' (軟水醸造法) technique in the 1890s, which solved the problem of brewing high-quality sake with low-mineral water. This opened new possibilities across Japan and is still used today.