Hiroshima: Soft Water Innovation

## Innovation Through Necessity

Hiroshima Prefecture's contribution to sake is fundamentally about solving a problem. In the late 19th century, the prevailing wisdom held that only hard water (like Nada's miyamizu) could produce great sake. Hiroshima's soft water seemed like a disadvantage until a breakthrough changed everything.

## The Miura Revolution

In 1898, Senpuku Miura, a brewing scientist from Hiroshima, developed ginjo-style soft water brewing techniques. By modifying koji production, yeast management, and fermentation temperatures, he proved that soft water could produce sake of extraordinary refinement. His methods earned Hiroshima sake its first competition gold medals.

## The Saijo District

Saijo (now part of Higashihiroshima City) is Hiroshima's premier brewing town, with seven historic breweries along the main street. The town's underground rivers provide ideal medium-soft water. Saijo sake tends toward a balanced, elegant style that sits between Nada's boldness and Fushimi's softness.

## Competition Dominance

Hiroshima breweries consistently rank among the top performers at the Annual Japan Sake Awards. Their technical sophistication, born from the necessity of mastering soft water, gives Hiroshima brewers a competitive edge in producing the clean, aromatic daiginjo that competitions favor.

## Notable Breweries

Kamotsuru, Kamoki, and Fukucho are among Saijo's most respected names. Senkin, though technically in Tochigi, follows Hiroshima brewing principles. The wide range of styles from Hiroshima demonstrates the prefecture's creative breadth.

## Legacy of Research

The Hiroshima Prefectural Technology Research Institute has been instrumental in advancing brewing science nationally. Many techniques now considered standard — including specific koji cultivation methods and yeast management protocols — originated from Hiroshima research.