Hiroshima-style
広島流
定义
The Hiroshima brewing style, developed in the late 19th century, that proved soft water could produce excellent sake. The Hiroshima method uses modified koji techniques and careful fermentation to overcome the challenges of low-mineral water.
深度解析
Before Hiroshima's innovations, soft water was considered inferior for sake brewing because it produced sluggish fermentation. Senzaburo Miura, a pioneering Hiroshima brewer, demonstrated in the 1890s that modified techniques — including higher koji ratios, warmer moto temperatures, and careful nutrient management — could compensate for soft water's deficiencies. Hiroshima sake won gold at the 1907 Annual Japan Sake Awards, shocking the industry and proving that water hardness did not determine quality. This breakthrough opened sake brewing to regions previously considered unsuitable and remains one of the most significant innovations in sake history.