One of the important sake regions. Hiroshima sake’s prestige is credited largely to the ‘father of Hiroshima sake’, Senzaburo Miura, who, in 1868, devised a unique method for brewing sake using the area’s soft water. The result is the mellow, gently aromatic brew the region is known for, which is generally sweeter than the sake of more northerly regions. Hiroshima is also home to the National Institute of Sake Brewing, and its technological advancements in sake brewing, combined with the region’s quality rice, clean water and award- winning ‘Hiroshima Ginjo’ yeast, result in consistently excellent sake.
