Walking Through Red Brick Chimneys and White-Walled Corridors — A Journey Conquering All Seven Breweries on Saijo’s “Sake Brewery Street”

Table of Contents

1. What is the Sake of Saijo, the Sake Capital?
2. Recommended Sake Breweries of Saijo
   
3. Recommended Sake Selection from Saijo
4. Model Courses for Touring Saijo and Its Sake Breweries

Introduction

Hiroshima’s Saijo, where the medium-hard water nurtured by the underground streams of Mt. Ryuo-zan and the basin’s uniquely cool climate converge with the “soft water brewing method” established by Miura Senzaburo, the father of ginjo sake, and the innovation of the powered rice polishing machine invented by Satake Riichi. On the south side of JR Saijo Station, seven breweries are concentrated along just 1 km of “Sake Brewery Street,” forming a historic townscape of red brick chimneys and namako-walled storehouses.

The rich aroma of moromi carried by the wind, sugidama cedar balls hanging at the eaves, and the history of the Saigoku Kaido felt beneath your feet — this journey is a story savored with all five senses, where Meiji-era technological innovation and the spirit of Hiroshima master brewers dissolve together with each tilt of your glass. Now, let us set out to paint a seamless sake journey into the heart of the sake capital.

What is the Sake of Saijo, the Sake Capital?

　1 | What is the Sake of Saijo, the Sake Capital?

西条の酒造りを支えるのは、龍王山の花崗岩層を抜けて湧き出す、醸造に適した“中硬水”。ミネラル分が酵母の力強い発酵を促し、酒にしっかりとした骨格を与えます。しかし、西条の真髄は、この水と向き合った人間の知恵にあります。

Miura Senzaburo, known as “the father of ginjo sake,” turned the handicap of soft water to his advantage by establishing the “soft water brewing method,” which produces a delicate and aromatic sake quality by fermenting the moromi slowly at low temperatures. This gave birth to the character of Hiroshima sake, often called “feminine sake” for its gentle and aromatic nature, in contrast to the powerful “masculine sake” of Nada.

この繊細な醸造を技術的に支えたのが、1898年に佐竹利市が発明した日本初の動力式精米機です。米を高精度に磨き上げることを可能にし、雑味のないクリアなFlavor Profileと華やかな吟醸香を引き出す礎となりました。
水、米、そして人の技。この三位一体が、西条の酒に唯一無二のアイデンティティを授けているのです。

　2 | 赤レンガの煙突となまこ壁を巡る、徒歩での一日

Once you pass through the ticket gates at JR Saijo Station, the story of the sake capital has already begun. Pick up the “Sake Brewery Street Walking Map” at the tourist information center in front of the station, and first head toward the red brick chimney cluster that serves as the street’s symbol. The street lined with beautiful black-and-white contrasting namako-walled storehouses is the Saigoku Kaido itself, where feudal lord processions once passed.

In the morning, learn history at the viewing room of “Kamotsuru Sake Brewing,” the pioneer of daiginjo, and experience the traditional taste beloved by literary figures at “Hakubotan Sake Brewing,” the oldest brewery in Saijo. For lunch, enjoy the famous “bishu-nabe” (sake hot pot) at a brewery-owned restaurant. This simple hot pot simmered only with sake maximizes the umami of ingredients, warming both body and soul.

In the afternoon, take a break at the retro Western-style cafe of “Kamoizumi Sake Brewing,” the pioneer of junmai sake. While savoring coffee brewed with brewing water, let your thoughts wander to the next brewery. After enjoying free tastings at “Kirei Sake Brewing,” devoted exclusively to dry sake, be moved by the historic buildings of “Saijo Tsuru Brewing,” which are nationally registered tangible cultural properties. By the time you return to the station, the weight of limited-edition sake in your arms and the warmth of the ochoko cup lingering in your palm should speak to the fulfillment of the day.

　3 | “伝統×革新”――未来へ続く酒都の物語

Saijo’s sake brewing is not just about preserving tradition; it always looks toward the future. The “Sake Matsuri” held every October is one of Japan’s largest sake festivals, attracting hundreds of thousands of visitors from across the country. At the main venue “Sake Hiroba,” you can taste famous sake from all over Japan, and each brewery hosts uniquely designed events to entertain visitors.

Additionally, the National Research Institute of Brewing, the only research institution for alcoholic beverages in Japan, is located in Higashihiroshima City, contributing to the advancement of brewing technology through scientific approaches. In 2017, the “Saijo Sake Brewing Facilities” were selected as one of “Japan’s 20 Heritage Sites of the 20th Century,” and their historical and cultural value is highly regarded both domestically and internationally. The skills of traditional Hiroshima master brewers and cutting-edge research merge, and Saijo’s sake continues to evolve to this day.

 

We are currently launching a sightseeing x sake website.A site where you can find the information you’ve always wanted but never had.We will continue adding information, so please bookmark us.

 

 

Recommended Sake Breweries of Saijo

Recommended Sake Selection from Saijo

Hiroshima Prefecture is also a production area for excellent sake rice such as “Hattan Nishiki” and “Senbon Nishiki.” The brewers of Saijo maximize the characteristics of this local rice and express diverse aromas and flavors with the traditional skills of Hiroshima master brewers. From the gorgeous aroma of daiginjo to the rich umami of junmai sake and the sharp clean finish of dry sake. Here we introduce the finest bottles that condense the philosophy of each brewery.

1. Kamotsuru (Daiginjo Tokusei Gold Kamotsuru) | Saijo Honmachi, Higashihiroshima

Source：https://www.kamotsuru.jp/

Released in 1958, this is a legendary bottle that opened a new chapter in daiginjo history. Carefully polished Hiroshima-grown sake rice achieves an elegant aroma and mellow flavor. Cherry blossom petal-shaped gold leaf dancing in the cup adds gorgeous color to celebratory occasions. It is also famous for being served at a dinner during former President Obama’s visit to Japan.

2. Fukubijin (Fukubijin Junmai Ginjo) | Saijo Honmachi, Higashihiroshima

Source：https://www.fukubijin.co.jp/

A bottle that embodies the style of the brewery nicknamed “Saijo Sake Brewing School.” While possessing the umami and fullness of rice, the finish is clean and crisp, never tiring to drink. As a food sake, it shows wonderful compatibility with Japanese cuisine in general, especially home-cooked dishes with a slightly sweet-and-savory seasoning.

3. Hakubotan (Hakubotan Junmai Ginjo) | Saijo Honmachi, Higashihiroshima

Source：https://www.hakubotan.co.jp/

A traditional slightly sweet (umakuchi) style nurtured by 350 years of history. It features a gentle aroma and the soft sweetness of rice that spreads gently in the mouth. When paired with delicate Japanese cuisine flavored with dashi, the umami of each enhances the other, creating a comforting mealtime.

4. Saijo Tsuru (Junmai Daiginjo Genshu Shinzui) | Saijo Honmachi, Higashihiroshima

Source：https://saijotsuru.co.jp/

The pinnacle that gathers the essence of the brewery’s technique, polishing Hiroshima-grown “Senbon Nishiki” to 40%. As an undiluted genshu, it features concentrated rice umami, gorgeous aroma, and a powerful flavor. Its presence holds its own even against rich dishes like roast beef and lean tuna.

5. Kirei (Kirei Karakuchi Junmai Hachiju) | Saijo Honmachi, Higashihiroshima

Source：https://kireikireikirei.jimdofree.com/

An astonishing bottle that deliberately polishes table rice “Nakate Shinsenbon” to only 80%, firmly retaining the rice’s umami while achieving a dry sake with outstanding crispness. Its versatility is remarkable — it is the ultimate food sake that enhances a wide range of Japanese cuisine, from sashimi and sushi to hot pot.

Model Courses for Touring Saijo and Its Sake Breweries

Starting from JR Saijo Station, all breweries are within walking distance on Saijo Sake Brewery Street. This unparalleled compactness enables a sake journey where you can enjoy tastings to your heart’s content without worrying about driving. Here we propose two model courses for efficiently savoring Saijo’s charm. Choose according to your travel style, from a light half-day stroll touching the air of the sake capital to a fulfilling full day touring all seven breweries and enjoying fine cuisine.

Course 1 | Half-Day Course to Savor the Essence of the Sake Capital

🕒 Duration: approx. 4h | 🧭 Difficulty: Easy (mostly flat) | 🍶 Tastings: 3-4 breweries

The most accessible and satisfying course covering Saijo’s highlights in half a day. Touch the history of daiginjo, compare dry and sweet sake, and finish with local gourmet specialties.

Course 2 | Complete Seven-Brewery Tour & Gourmet Exploration Full-Day Course

🕒 Duration: approx. 7h | 🧭 Difficulty: Moderate (longer walking distance) | 🍶 Tastings: 5-7 breweries

The ultimate course touring all seven breweries on Saijo Sake Brewery Street and savoring their diverse personalities to the fullest. By incorporating lunch at a hidden cafe and a pairing dinner at a brewery-annexed kappo restaurant, you complete a day that truly savors the sake capital.

Summary

Red brick chimneys and namako-walled storehouses. The sake brewing history condensed into just 1 km of road is also a story of Japan’s modernization. The structure bestowed by Mt. Ryuo-zan’s underground water, the gentleness painted by Hiroshima master brewers’ skills, and the rich umami spun by Hiroshima’s rice.

With each tilt of your glass, the terroir of this land and the passion of predecessors layer upon each other, and new landscapes rise with every sip — that is the true charm of “Saijo, the Sake Capital.” We sincerely hope this seamless journey becomes a drink deeply engraved in your heart.