Hiroshima
Климат
Hiroshima's mild Seto Inland Sea climate and exceptionally soft water from the Chugoku mountains create unique brewing challenges that drove revolutionary innovation. Saijo's inland basin traps cold air in winter, enabling the low-temperature ginjo fermentation Senzaburo Miura pioneered. The soft water, once considered unsuitable for brewing, now defines Hiroshima's gentle, rounded sake style.
О нас
Hiroshima revolutionized sake brewing in the Meiji era when Senzaburo Miura developed ginjo-zukuri techniques using the prefecture's extremely soft water. This innovation proved that soft water could produce exceptional sake, creating Hiroshima's signature gentle, rounded, and subtly sweet style. Saijo in Higashihiroshima remains a major brewing center.