Hiroshima Sake: Saijo Brewery District & Tasting Guide

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

Medium-hard water from the underground streams of Mt. Ryuo-zan and the basin’s cool climate. Add two Meiji-era innovations — the “soft water brewing method” established by Miura Senzaburo and the powered rice polishing machine invented by Satake Riichi — and you have what made Saijo in Hiroshima a sake town. On the south side of JR Saijo Station, seven breweries line roughly 1 km of “Sake Brewery Street,” with red brick chimneys and namako-walled storehouses.

This article covers which breweries allow visits and tastings, one signature sake from each, and half-day and full-day model courses.

What is the Sake of Saijo, the Sake Capital?

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

Saijo’s sake brewing rests on medium-hard water that wells up after passing through the granite layers of Mt. Ryuo-zan. Its minerals promote fermentation by the yeast, giving the sake a firm backbone.

Miura Senzaburo, called “the father of ginjo sake,” turned the handicap of soft water to his advantage: by fermenting the moromi slowly at low temperatures, his “soft water brewing method” produces fine-textured, aromatic sake. This is why Hiroshima sake is called gentle, aromatic “feminine sake,” in contrast to the powerful “masculine sake” of Nada.

The technical foundation for this brewing was Japan’s first powered rice polishing machine, invented by Satake Riichi in 1896. It made precise polishing possible, laying the groundwork for a clean flavor with few off-notes and a ginjo aroma.

　2 | A Day on Foot Among Red Brick Chimneys and Namako Walls

Start by picking up the “Sake Brewery Street Walking Map” at the tourist information center at the station, then head for the cluster of red brick chimneys. The street lined with namako-walled storehouses is the old Saigoku Kaido, where feudal lords’ processions once passed.

In the morning, visit “Kamotsuru Sake Brewing,” a daiginjo pioneer, and “Hakubotan Sake Brewing,” the oldest brewery in Saijo. For lunch, a brewery-owned restaurant serves the local specialty “bishu-nabe,” a hot pot simmered in sake.

In the afternoon, you can rest at the Western-style cafe (open weekends and holidays only) of “Kamoizumi Sake Brewing,” a junmai pioneer, over coffee made with brewing water, then enjoy free tastings at dry-sake specialist “Kirei Sake Brewing” and visit “Saijo Tsuru Brewing,” whose buildings are nationally registered tangible cultural properties. See the model courses below for timings.

　3 | The Sake Festival and the National Research Institute of Brewing

Every October, the “Sake Matsuri” draws hundreds of thousands of visitors from across Japan. At “Sake Hiroba,” a paid tasting venue, you can taste sake from all over the country, and each brewery holds its own events.

Higashihiroshima City is also home to the National Research Institute of Brewing, Japan’s national research institute for alcoholic beverages. In 2017, the “Saijo Sake Brewing Facilities” were selected as one of “Japan’s 20 Heritage Sites of the 20th Century.”

Recommended Sake Breweries of Saijo

Recommended Sake Selection from Saijo

Hiroshima Prefecture also grows sake rice such as “Hattan Nishiki” and “Senbon Nishiki.” Here is one bottle from each of the five breweries that shows its character.

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

Released in 1958, ahead of the industry, this daiginjo is made from carefully polished Hiroshima-grown sake rice, with an elegant aroma and mellow flavor. It contains cherry blossom petal-shaped gold leaf that floats in the cup and is often served at celebrations. It is also known for being served at a dinner during former President Obama’s visit to Japan.

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

A bottle typical of the brewery nicknamed “Saijo Sake Brewing School.” It has the umami and fullness of rice with a clean, crisp finish you won’t tire of. It goes well with sweet-and-savory home-style dishes.

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

A traditional, slightly sweet (umakuchi) sake with a gentle aroma and the soft sweetness of rice spreading in the mouth. Pair it with Japanese dishes built on dashi.

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

An undiluted junmai daiginjo genshu made from Hiroshima-grown “Senbon Nishiki” polished to 40%. Without added water, it has concentrated rice umami and a gorgeous aroma, and holds its own against rich dishes like roast beef and lean tuna.

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

Made from the table rice “Nakate Shinsenbon,” deliberately polished only to 80%, this dry sake keeps the rice’s umami while finishing crisply. It can be enjoyed chilled or hot and pairs easily with a wide range of Japanese dishes, from sashimi and sushi to hot pot.

Model Courses for Touring Saijo and Its Sake Breweries

All breweries are within walking distance of JR Saijo Station, so you can enjoy tastings without a car. Here are two courses: half-day and full-day.

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

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

A half-day course comparing dry and sweet sake at three breweries — Kamotsuru, Kirei, and Hakubotan — with the local bishu-nabe for lunch.

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

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

A full-day course visiting all seven breweries on Sake Brewery Street, with lunch at an old-house cafe down a back alley and dinner pairing kaiseki cuisine with sake at a kappo restaurant inside the Sanyotsuru brewery. Sanyotsuru’s shop and the restaurant are closed on Sundays (as of October 2026).

Summary

Seven breweries stand along about 1 km of street, and within a few minutes’ walk you can compare the daiginjo of Kamotsuru, the sweeter Hakubotan, and the dry Kirei — that is what makes Saijo interesting. Tasting availability and reservation requirements differ by brewery, so check each brewery’s latest information before you go.

Frequently Asked Questions