sakes

Sake breweries are scattered throughout Hiroshima, including Saijo, which is said to be one of the three major breweries in Japan. There are regions famous not only for sake, but also for original wines and beers. Please look for your favorite liquor.

sake

The taste of sake changes depending on the components of hard water and soft water. In general, it is said that sake using hard water is dry, and sake using soft water tastes sweet, and many sake from Hiroshima are classified as the latter. Depending on the brand and variety, the taste is different, and the individuality of each brewery comes out. There are several types of sake in one store, and the owner recommends several brands according to taste preferences.

Higashihiroshima

Higashihiroshima

Saijo, a famous area for producing sake in Hiroshima, is lined with shirakabe breweries with a 400-year history, and the aroma of sake drifts faintly during the brewing period. Every fall, a sake festival is held around Saijo Station as an event related to sake. In addition to tasting local sake from all over the country, you can also taste local dishes, and it is crowded with many tourists.

Kamoizumi Shuzo “Pure Ginjo Shusen Honjikomi”

Kamoizumi Shuzo “Pure Ginjo Shusen Honjikomi”

It is a pioneer of junmaishu that has been involved in junmai sake brewing since the early Showa 40’s. It features a rich, rich taste that shines in a Yamabuki color that has not been carbon-filtered.

Kamotsuru Sake Brewery “Special Honjozo Kuradashi Genshu”

Kamotsuru Sake Brewery “Special Honjozo Kuradashi Genshu”

In 1873, Kimura Wahei named the sake brand “Kamotsuru”. Incorporating advanced rice polishing technology from the Meiji era, the company’s motto is “Quality First”. The sake made by self-polishing and brewing carefully selected sake rice from Hiroshima prefecture is characterized by a delicious, crisp, and untiring taste. Since receiving the first honorary award at the National Sake Fair in the Taisho era, it has received numerous awards such as the National Sake Exhibition and the National New Sake Review Association.

“Yoshidaya's sake (brewery limited liquor)”

“Yoshidaya's sake (brewery limited liquor)”

It is a sake brewery that continues to make refreshing and dry sake in Hiroshima, which has a lot of sweetness. The brewery’s limited edition sake named after the store name “Yoshidaya” is a liquor that can only be purchased by those who come to the brewery.

Kanko Brewery “Kamo Masahide”

Kanko Brewery “Kamo Masahide”

I work at sake brewing aiming at fresh and juicy sake with the catchphrase “In search of deliciousness that remains in the heart”.

Imai Sake Brewery Main Store “Fukudai”

Imai Sake Brewery Main Store “Fukudai”

It is a brewery that brews only high-quality Japanese sake by thoroughly brewing Ginjo, although it is very unpretentious. The main raw material is sake from local Hiroshima prefecture. In particular, we are also pouring energy into the revival of the oldest local indigenous breed of sake, “Hattansou”. Akitsu-cho, Higashihiroshima City, where the sake brewery is located, is the first time in Japan to brew sake with soft water, and is said to be the ginjo sake brewery of Hiroshima Dori, who produced Miura Senzaburo Okina. We are disseminating the appeal of “Hiroshima Ginjo” to the world with tradition and technology that has been passed down for over 100 years.

Koyotsuru Sake Brewery “Koyotsuru”

Koyotsuru Sake Brewery “Koyotsuru”

Our company has been in Japan’s top three famous breweries, Hiroshima/Kijo for over 100 years. We continue to make Japanese sake that melts together with the original sake-shu that has a good throat texture.

Shijotsuru Brewery “Sake Brewery Limited Sake Unfiltered Pure Ginjo Sake, Unfiltered Pure Junmo Sake, Unfiltered Pure Sake”

Shijotsuru Brewery “Sake Brewery Limited Sake Unfiltered Pure Ginjo Sake, Unfiltered Pure Junmo Sake, Unfiltered Pure Sake”

It is the loustest brewery in Jokatai and Kijo. All of our employees work hard at brewing sake aiming at sake that goes well with the delicious land of Seyonai, including Hiroshima’s soul food okonomiyaki. “Unfiltered pure sake” bottled as it is squeezed is a gem of insistence that can only be drunk in the brewery.

Sake Botan Sake Brewery “Brewery Limited Hiroshima Sake Genshu”

Sake Botan Sake Brewery “Brewery Limited Hiroshima Sake Genshu”

Founded in 1675 (1675), in 1835, one of the five regent houses in Kyoto, the Takatsukasa family, bestowed the inscription of “Kabutan” in reference to the family crest. It is a sake of “umami” that is characterized by a good chewiness. “Hiroshima no Sake Genshu” is a brewery limited product, and is an unrefined sake from the “Hiroshima Sake” series that represents Hatsumotan. Since it is a raw sake, the alcohol content is high at 19 degrees, but it is a liquor characterized by a firm umami and good aftertaste, and you can drink it by adjusting it to your favorite strength, such as on-the-rock or hot water split.

Fukubihin Sake Brewery “Daiginjo Shizuku Sake”

Fukubihin Sake Brewery “Daiginjo Shizuku Sake”

Established in Taisho 6. The height of the chimney of the soaring sake brewery is as high as 25 meters. “Shizuku Sake”, which has no taste and taste like a fruit, has a taste reminiscent of wine, and is also good for those who are unpretentious. “Soap,” which uses sake lees, is also popular.

Pattern (Tsuka) Sake Brewery “Otafuku (Tafuku) Junjo Ginjo”

Pattern (Tsuka) Sake Brewery “Otafuku (Tafuku) Junjo Ginjo”

It is a refined sake that has been drunk for many years since its establishment in Akitsu-cho, the birthplace of Hiroshima Dori’s ancient and ginjo-shu. We are pursuing the taste of handmade that has been well managed, while producing in small quantities, using 100% of sake brewing preferable rice produced in Hiroshima prefecture. The representative liquor, Otafuku Junjo Ginjo, is a sake that you will never get tired of drinking with a harmonious “taste” that brings out the “gentle taste” and the umami of raw materials.

Takehara

Takehara

Takehara, which faces the Seto Inland Sea, has flourished since ancient times through the salt industry and sake brewing industry, and is still called “Aki’s Little Kyoto” because of its traditional townscape. Currently, three traditional and unique breweries continue brewing sake.

Taketsuru Brewery “Taketsuru”

Taketsuru Sake Brewery originally operated the salt industry as “Kozasaya”, and then started the sake brewing business in Kyoho 18 (1733). This Taketsuru Sake Brewery has a motto of sake brewing that goes back to the root of sake brewing and makes use of the blessings of nature. Taketsuru Shuzo’s sake, which has a solid acidity and taste, goes well with food, so you can enjoy it without getting tired of drinking.

Fujii Shuzo “Shusei”

In the third year of Bunkyu (1863) at the end of the Edo period, the first generation, Zenshichi, recognized the land of Takehara blessed with good quality brewing water as a land suitable for sake brewing and started the sake brewing industry. Takehara is a land blessed with clean water that still uses underground water as tap water, and at the same time, a rich food culture has been built by obtaining abundant seafood. It is a junmai brewery for more than one hundred and fifty years since it continues to brew sake that makes use of the blessings of nature. Junmaishu “Ryusei” is a liquor that is made by continuing to stick to pure rice in all quantities.

Nakao Brewery “Makigami”

It is a sake brewery with the main products of the sake “Seikagami” and the Ginjo Sake “Phantom” series. We mainly use rice suitable for sake brewing such as Yamada Nishiki, Hattannishiki, and Omachi as raw materials, and local sake rice, and we are working hard to make sake that is called “good” no matter who drinks it. In addition, although it is a source of refined sake, they also brew rice shochu and wine.

Iwakuni

Iwakuni
Iwakuni City, which is famous for Kintaikyo, one of Japan's three major bridges over the clear stream and Nishikigawa, has five sake breweries because of its delicious water, and the nationally famous “Dassai”, “Ganko”, “Five Bridges”, “Kankan Matsu”, and “Kyojaku” All of them are unbearable alcoholic beverages for Japanese sake lovers.

Yaoyakushin Brewery “Gangi”

The manufacturer, Yaoyakushin Shuzo Co., Ltd. was founded in 1827. The brewery has been located on the banks of Nishikigawa since its founding, and it was crowded as a pier. “Gangi” refers to a pier with a staircase at the pier. In the past, rice, which is the raw material for sake, was landed from “Gangi” by a ship coming down from the upper reaches of Nishikigawa, and has continued to produce “life” called sake. In order to return to the origins of sake brewing and start a new tradition from here, it was named “Gangi” in Heisei 12 (2000). We gradually expanded our lineup while complying with the fact that it is pure rice and that it is not filtered using activated carbon, and it has become recognized as a brand.

Sakai Brewery “Itsutsubashi”

The manufacturer, Sakai Shuzo Co., Ltd., opened a storehouse in Nakatsu-cho, Iwakuni City, which was blessed with soft underground water from the clear stream Nishikawa River in 1871. The name of the five bridges comes from the five warped bridges “Kintaikyo Bridge” over Nishikigawa. It was named with the desire to pray for the grace of Kintaikyo Bridge and to the bridge of the heart. Itsutsubashi is characterized by soft and fragrant liquor qualities peculiar to soft water preparation. It is no exaggeration to say that water, which is described as super soft water, is the blessing of Nishikigawa. It was in the spring of Showa 22 (1947) that the name of Gotsubashi spread nationwide. Hard water preparation was popular at that time. At that time, winning the first place in the National New Sake Review Association by brewing soft water was about to attract the attention of those involved. Since then, there have been many fans throughout the country, not to mention Yamaguchi prefecture as a representative sake of Yamaguchi prefecture due to the sharpened sense of Mr. Tsuji, tireless efforts, and technical sharpening.

Murashige Brewery “Kinkan Kuromatsu”

The manufacturer, Murashige Shuzo Co., Ltd. was founded in Misho, Iwakuni City in 1959, following the tradition of Morinoi Shuzo Co., Ltd., which was founded in the early Meiji period. Kuromatsu symbolizes the joy that is always adorned at celebrations such as ceremonies and weddings, so that the first brewery brings more happiness to everyone by drinking our sake, we put a gold crown on top and named it Kinkan Kuromatsu. The underground water of the clear stream Nishikigawa (super soft water: Ganryu well) and well water (hard water: Kannon well) that springs from the limestone strata near the warehouse are used properly according to the sake quality required. We are brewing a wide range of sake by using wells with different water quality in sake breweries. In addition, the Ganryu well can be drilled freely, and local people, of course, are so pleased that they come to draw it from afar.

Horie Sakaba “Kinjaku”

Horie Sakaba in Nishiki-cho, Iwakuni City, is a sake brewery with a history of over 250 years, located in a small town that dates back to the clear stream Nishikigawa where the Kintai Bridge is built, founded in the middle of the Edo period (1764). In this blessed environment of Yamashisuimei, we create a drop of the essence while interweaving the latest technology into the techniques of the family, like conveying Japanese culture and tradition to the present, and conveying the charm of this sake that has been passed down through the ages and generations It’s continuing.

Asahi Shuzo “Dassai”

In January 1948, sake brewing began in Shuto-cho, Iwakuni City by Asahi Shuzo Co., Ltd. The meaning of the word “Dassai” refers to spreading and scattering a lot of reference materials when making poems and sentences, from the place where it looks like a festival is held by arranging fish caught by Dassai on the shore. With the catchphrase “Sake brewing is a dream, let’s pioneer a new era of sake”, we named “Dassai” in the name of the sake in order to create a better sake from transformation and innovation without settling for the word tradition or handmade. It is a commitment that only “Yamada Nishiki,” which is said to be the king of sake brewing rice, is used as the raw material for sake brewing. We continued to make “sake to taste, not to get drunk, to sell,” and now it has become known all over the world and has become not only representative of Yamaguchi prefecture, but also representative of Japan. In addition, it is considered to be a sake that is hard to get even in the local Iwakuni city, and it is also popular as shochu.

Navy's sake (Kure City)

“Navy’s Beer” uses only carefully selected German malt, hops, and yeasts as raw materials, and is a beer made with great care with “spring water from Haigamine”. Since brewer’s yeast is not removed, the shelf life is as short as 60 days for refrigerated products, but please try “natural beer that does not remove yeast” by all means. You can buy “Navy-san no Bakushu” at airport shops and convenience stores.

Plum wine “Ume no Kaoru” (Sakamachi)

Plum wine “Ume no Kaoru” (Sakamachi)

It is a refined sake that has been drunk for many years since its establishment in Akitsu-cho, the birthplace of Hiroshima Dori’s ancient and ginjo-shu. We are pursuing the taste of handmade that has been well managed, while producing in small quantities, using 100% of sake brewing preferable rice produced in Hiroshima prefecture. The representative liquor, Otafuku Junjo Ginjo, is a sake that you will never get tired of drinking with a harmonious “taste” that brings out the “gentle taste” and the umami of raw materials.

Sera wine (Sera-cho)

The Sera Plateau has a large temperature difference between day and night, and it is said that the climate is suitable for growing fruit trees. Sera wine made at Sera Winery is made with 100% grapes from Sera-cho.

Shochu

Aratani Co., Ltd. “Pindon”

Aratani Co., Ltd. “Pindon”

Aratani Co., Ltd. was established in 1894 as a gun-nosed grain wholesaler, and is currently focusing on selling shochu. “Aki Kikuimo Shochu (Pindon)” is a very rare shochu made from Kikuimo (Asteraceae) from Hiroshima prefecture as a raw material. Kikuimo contains a large amount of insulin, which is a hot topic on TV, as it is expected to lower blood sugar levels and has a diet effect, and it is a very refreshing shochu with a refreshing mouth.

Related articles

Share this article