Introducing Hiroshima’s sake and sake breweries.
Hiroshima’s rice, water, climate, and expertise combine to
produce the region’s unique umami-rich, sharp-tasting, aromatic sake.
Take a trip around some of the best sake destinations in Japan.
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Located in the center of Higashi Hiroshima, Saijo is blessed with the perfect climate and pure water for winter brewing. Saijo became one of the biggest sake brewing districts in Japan and since the early 20th century, people have referred to it as “Sake Capital Saijo”. Today, the Saijo Sake Festival held every autumn attracts more than 200,000 visitors from all over Japan.
Seven traditional sake breweries line Saijoʼs famous 1km-long Sakagura Dori (Sake Street). The street developed after the opening of Saijo’s main train station in 1894 when the old merchant houses along the road began producing sake. The picturesque red brick chimneys and white plaster buildings from that period still exist today and attract thousands of visitors every year.
The charming harbor town of Akitsu on the Seto Inland Sea is considered the birthplace of Hiroshimaʼs sake industry. During the Meiji era (1868-1912) an Akitsu sake maker called Senzaburo Miura invented a brewing process that was perfectly suited to Hiroshimaʼs soft water. Named “Mitsuryu”, this process helped the sake industry flourish throughout the region. At its peak, Akitsu was one of the best brewing districts in Japan with more than 20 sake breweries in operation. Today, just two remain – Tsuka Shuzo and their sake brand Kansai Ichi and Imada Shuzo Honten and their brand Fukucho. Both breweries still operate out of their original brewery buildings.
Mihara has always benefitted from great transport links. Hiroshima City is a mere 22-minute Shinkansen ride away (72 minutes by local train) and Fukuyama is a few stops in the opposite direction. Mihara was founded by the famous warlord Takakage Kobayakawa when he built the castle in 1567. Mihara enjoys the benefits of a mild Setouchi climate and visitors flock to Mt. Fudekage in spring for the cherry blossoms and Buttsuji Temple in autumn for the beautiful fall leaves. The view looking out across the enchanting islands of the Seto Inland Sea from the top of Mt. Fudekage will take your breath away. Mihara also boasts a thriving seafood industry and the city is renowned for its delicious octopus dishes.
Walking through Takeharaʼs streets with its historical buildings and picturesque temple will make you feel like you have stepped back in time. The impressive town houses were constructed by Takeharaʼs merchant class who prospered during the Edo period (1603-1868) trading in salt and sake. Takehara was also the birthplace of Masataka Taketsuru, the founder of Nikka Whisky and who many consider to be the “Father of Japanese Whisky”. Three sake breweries, Taketsuru Shuzo, Fujii Shuzo, and Nakao Jozo, still produce high-quality sake in Takehara.
Local delicacies include gyohan (freshly caught fish on rice) and the junmai ginjo takeharayaki – an okonomiyaki made with sake kasu. Okunojima Island, famous for its legions of cute rabbits, is a 15-minute boat ride from Tadanoumi Port.
Kure has long been an industrial hub for Japan with a rich history and some of the finest views of the Setouchi you can find. The famous battleship Yamato was constructed in Kureʼs shipyards. The Yamato Museum across the harbor from the shipyards showcases the cityʼs history, the science of shipbuilding, and the importance of peace. Since it opened in 2005, the museum has attracted over 15 million visitors.
The Japan Maritime Self-Defense Force (JMSDF) Kure Museum next to the Yamato Museum is the first museum in Japan to exhibit a genuine submarine on land, while the Alley Karasu Kojima Park gives visitors unparalleled views of JMSDF submarines and ships docked along the quay. It is not surprising with Kureʼs naval and shipbuilding history that the city has plenty of sake breweries that once catered for a large (and thirsty) customer base.
Quaint, traditional Japanese houses still stand along the Kabe Kaido Route. This route flourished during the Edo period (1603-1868) through to the 1920s when it was a center for trade and commerce in the region. In its heyday, the Kabe Kaido boasted eight sake breweries. In 2023, only Kubota Shuzo and Kyokuhou Shuzo remain. Both breweries have a rich history and continue to create high-quality sake.
We visited Kyokuhou Shuzo and talked to the seventh-generation owner and toji (master brewer) Yohei Hamamura about his craft.
Hiroshima Prefecture is home to Saijo - one of the three major sake-brewing regions in Japan. In 1887, a sake brewer from Akitsu in Higashi Hiroshima called Senzaburo Miura invented the soft water brewing method that created the soft, full-flavored ginjo sake. This new sake rocked the foundations of the entire sake industry. Today, where many sake breweries across Japan are closing due to declining sake consumption and a lack of younger generations taking over the family business, Hiroshimaʼs sake continues to evolve and prosper. This is due to a concerted effort by brewery owners from different generations coming together to work with local governments and farmers to develop new, great-tasting sake. Visit Hiroshima and discover its unique range of sake made from quality local ingredients.
The Senbon Nishiki rice variety was developed as a sake rice that would grow well in Hiroshimaʼs soil and climate. Kanemitsu Shuzo in Kurose, Higashi Hiroshima is one brewery that uses Senbon Nishiki for their highly acclaimed daiginjo sake. Founded in 1880, Kanemitsu Shuzo’s fifth-generation sake master, Hideki Kanemitsu, wanted to create a unique Hiroshima sake made from Hiroshima’s original sake rice. After seven years of trial and error, he succeeded in creating the highly acclaimed Sakurafubuki Daiginjo made entirely from Senbon Nishiki rice.
Kurahashi Island is the southernmost point of Hiroshima Prefecture. The strait separating Kurahashi from the mainland is known as “Ondo no Seto”. According to legend, the strait was created by the famous feudal lord Taira no Kiyomori in a single day during the Heian period (784 - 1185).
Enoki Shuzo, a sake brewery located next to the Ondo no Seto, was founded in 1899. Its sake brands include the Hanahato, Kiyomori, and Kijoshu – with Kijoshu bringing the brewery recognition not only in Japan but throughout the world.
Kijoshu is a premium sweet sake brewed using sake instead of water. It frequently wins gold medals at the International Wine Challenge - the world's largest wine competition.
Established 170 years ago in the hometown of the famous brewer and ginjo sake inventor Senzaburo Miura, Tsuka Shuzo continues to focus creating small batches of high-quality sake. The breweryʼs daiginjo sake Otafuku won the gold medal at the Hiroshima Prefectural Sake Competition. The brewery aims to create a smooth sake that customers will want to come back to again and again.
Imada Shuzo Hontenʼs innovative approach to sake making is attracting interest from breweries across Japan. The brewery is steeped in the tradition of Senzaburo Miura, the creator of ginjo sake, by adopting his philosophy of “a hundred tries, a thousand improvements”.
The brewery continues to protect their Fukucho sake brand – a name bestowed on them by the great Miura himself – while continuing to innovate and push the boundaries of sake making. An example of this innovation is how they use an ancient, pure rice strain called Hattanso to create their sake.
One of the major factors determining the taste of a sake is the sake rice used to brew it. This premium sake rice from Hiroshima took 10 years to develop, but it was well worth the effort. Sake made from Senbon Nishiki have been winning back-to-back gold medals at the Annual Japan Sake Awards and attracting national attention over the past several years.
In this article, we hear from Ritsushi Odoi, Director of the Biological Application Research Department at the Hiroshima Prefectural Technology Research Institute Food Technology Research Center to find out why Senbon-Nishiki makes sake so delicious.
Hiroshima Prefecture is a popular tourist destination with plenty of places to visit and regional cuisine to enjoy. Located in the middle of the prefecture, Saijo is one of Japan's top three sake brewing regions alongside Nada in Hyogo Prefecture and Fushimi in Kyoto Prefecture. But what makes sake from Hiroshima so special? Simple, quality rice and pure water.
In this article, we hear from Kazuhiro Maegaki, the fourth-generation owner of Kamoizumi Sake Brewery in Saijo. Kazuhiro is also the chairman of the Japan Sake Brewers Association Junior Council - a national organization of young sake makers.
Sake and terroir. With wine, the terroir signifies the climate, soil, topography, water, and other factors unique to the region where the grapes grow. In recent years, the concept of terroir has spread to sake thanks to the efforts of breweries and farmers. In Hiroshima, several brewers have begun to focus more on using local rice and water to create more terroir-based sake. When the local government in Kure put out a call for a 100% Kure sake, local breweries and farmers came together and started developing sake that embodied the unique characteristics of the region.
When customers select a sake in a shop or in an izakaya, the label creates that all-important first impression.The rich variety of sake available is matched only by the wide range of sake label designs.
In this article, we hear from Toshio Marugame, a designer who has created labels for countless Hiroshima sake brewers and retailers. He talks about the relationship between sake and label designs while also revealing some little-known facts about sake label creation.
People think sake should always be paired with Japanese cuisine. However, sake is a versatile drink that can be enjoyed with a wide range of foods including both Western and Chinese cuisines. For example, take sake paired with cheese. Both cheese and sake are fermented foods and complement each other perfectly.
In this article, we hear from Jun Kimura, sake sommelier and owner of Hiroshima City’s cheese specialty store Fromagerie Pino about the perfect way to enjoy sake with cheese.
You can enjoy a wide range of Hiroshima sake during the summer, including cool and refreshing sake, aromatic sake with a delicate sweetness, and delicious dry sake.
In this article, we hear recommendations from Hiroshima brewers for one bottle of summer sake along with summer cuisine and sake glasses to match.
Sake and anago eel complement each other perfectly. Anago eel has long been a specialty of the Setouchi region and once the restaurant Anagomeshi Ueno popularized the anagomeshi (anago eel on a bed of rice) the dish became a core part of Hiroshima cuisine.
In this article, we hear from Junichi Ueno, owner of Anagomeshi Ueno and the luxury hotel Teien no Yado Sekitei, about the best way to enjoy sake with anago eel.
Once considered the main naval port in East Asia, Kure was built to cater for the needs of the navy, shipbuilders and other workers. This meant plenty of sake as well as quick and tasty food made from the freshest seafood and Setouchi ingredients to satisfy a hungry workforce. This shaped the Kure we see today.
In this article, we hear from the owner of the popular Gyosaiya, a cozy restaurant 15 minutes away from JR Kure Station by foot, about the best way to enjoy Kure sake and local cuisine.
Hiroshima is one of Japan’s three major sake brewing regions. Established in 1948, Ishimatsu Sandaime is the restaurant of choice if you are looking to sample a wide selection of the region’s sake and delicious Japanese cuisine made with locally grown vegetables. The owner, Daisuke Yoshida, is a Japanese sake expert with strong ties to Hiroshima’s sake breweries. He can help you pair the best sake with each dish, making this the place to come if you want to appreciate the breadth and depth of authentic Hiroshima cuisine.
The Hilton Hiroshima opened in 2022 near the Peace Boulevard–Hiroshima’s main thoroughfare. This hotel with a global clientele boasts an exclusive Japanese dining experience in their 6th floor restaurant, Sensui.
Sensui has an extensive selection of fine sake. Along with high-quality sake from all corners of Japan, the restaurant always offers around 20 local sake varieties brewed in Hiroshima. A sommelier who is an expert on both wine and sake is always on hand to guide overseas guests when pairing delicious Japanese cuisine with Japanese sake.