The Birthplace of Ginjo Sake – Saijō (HIROSHIMA)
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Nestled in the eastern part of Hiroshima Prefecture, Saijō is celebrated as one of Japan's three great sake-producing regions and is widely regarded as the spiritual home of Japanese sake.
Surrounded by mountains rising 250–300 meters above sea level, Saijō sits in a unique basin where cold winters and drastic day-to-night temperature changes create the perfect climate for cultivating premium sake rice. Beneath the city, crystal-clear mountain groundwater flows through layers of earth, providing the pure, soft water that has shaped Saijō's distinctive brewing tradition for generations.
At first, this exceptionally soft water presented a challenge. Traditional brewing methods often resulted in sake that spoiled easily. Rather than seeing it as a disadvantage, local brewers turned it into an opportunity.
In 1898, brewer Miura Senzaburō developed the revolutionary Soft Water Brewing Method (Nansui Jōzō-hō). By allowing the sake to ferment slowly at low temperatures, he created a style unlike anything produced before—smooth, elegant, rich in umami, and beautifully balanced. This innovation became the foundation of what is now known as ginjo sake, earning Saijō its reputation as the birthplace of this celebrated style.
Today, Hiroshima sake is admired for its refined character. Thanks to the region's soft water, each sip reveals gentle sweetness, delicate aromas, and a smooth, lingering finish that reflects both the quality of the rice and the skill of the brewer.
The heart of Saijō's sake culture is the historic Sake Brewery Street, where seven traditional breweries stand within walking distance of one another. Although they share the same town, each brewery draws water from different underground sources. Even subtle differences in mineral composition influence the brewing process, giving every brewery its own unique style and personality.
As you explore Saijō, take the opportunity to visit each brewery, discover their stories, and experience the remarkable diversity of flavors that have made this town one of Japan's most treasured sake destinations.
Where the Sea Meets Exceptional Sake – Takehara (HIROSHIMA)
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Known as one of Hiroshima Prefecture's most distinguished sake-producing regions, Takehara has a rich history shaped by both the sea and the art of brewing.
Facing the calm waters of the Seto Inland Sea, Takehara prospered during the late 17th century as a thriving port town. Its wealth was built on two prized industries: salt production and sake brewing. The town's salt was renowned throughout Japan for its exceptional quality, becoming a premium product traded nationwide. The prosperous merchants who built fortunes through the salt trade invested heavily in sake brewing, laying the foundation for Takehara's long tradition of producing outstanding sake.
Although Takehara is a coastal town, its brewing water comes from an unexpected source. Pure groundwater flows beneath the city from the Kamo River system, originating near Saijō—one of Japan's three great sake-brewing regions. As the water slowly filters through layers of granite, it becomes exceptionally pure and mineral-balanced, creating ideal conditions for brewing.
Combined with Takehara's mild winter climate, this high-quality water encourages healthy yeast fermentation and allows the rich character of the rice to develop fully. The result is a style of sake that is typically full-bodied, complex, and deeply flavorful.
Among Takehara's breweries, Nakao Brewery stands out for its remarkable innovation. The brewery cultivates a unique yeast strain derived from apple peels, creating sake with an elegant floral aroma and delicate fruity notes rarely found in traditional Japanese sake.
Its flagship label, Maboroshi, brewed with this distinctive apple yeast, is regarded as one of Japan's finest premium sakes. It has earned international recognition and has been served at some of the world's most celebrated sushi restaurants, including the legendary Sukiyabashi Jiro, as well as in the first-class cabins of major international airlines.
When visiting Hiroshima, we highly recommend experiencing both styles of the region's sake. Compare the smooth, refined elegance of Saijō's soft-water brewing with the rich, full-bodied character that defines Takehara, and discover how two neighboring regions can produce such wonderfully different expressions of Japanese sake.