Hiroshima Prefecture Sake Brewers Association

Overview

Name	Hiroshima Prefecture Sake Brewers Association
Chairperson	Shuji Umeda
Established	October 1953
Address	9-17 Teppo-cho, Naka-ku, Hiroshima 730-0017, Japan
TEL	082-221-9338
FAX	082-223-8644
Purpose of Activities	To conduct business necessary to ensure the stability, sound progress, and development of the alcoholic beverage industry in the spirit of close fellowship and mutual cooperation among members, to promote the autonomous, free, and fair business activities of members, and to promote the common interests of the association through cooperation in liquor tax preservation.
Main Activities	Activities include operation of the sake manufacturing process quality labeling standard system, improvement of manufacturing techniques, streamlining of management, promotion of efficiency, and other sake brewing measures, projects aimed at increasing demand, public relations activities, provision of awards to meritorious long-term employees, and publication of materials.

History

October 2006	The Hiroshima Prefecture Federation of Sake Brewers Associations, established in 1953, and the 14 sake brewers’ associations in the prefecture merged on October 2, 2006, to form the Hiroshima Prefecture Sake Brewers Association.

Access

9-17 Teppo-cho, Naka-ku, Hiroshima 730-0017, Japan

Hiroshima Sake Logo

We created a new logo to promote Hiroshima Sake to a wider audience.

The logo, which is modeled after an exclamation mark (!), expresses “our desire for Hiroshima Sake to be enjoyed with emotion and joy.”
It is also instilled with many other meanings, including that of “the people involved,” “a sake cup,” “a sake bottle,” and “a drop” (representing the process of rice becoming sake).

Hiroshima has been home to many historical figures who contributed to the development of sake, including Miura Senzaburo, known as the father of ginjo-shu. Even now, there are many sake breweries in the prefecture as well as a large number of brewers, including toji (chief brewers), who work hard day-to-day to produce high quality, unique sake.
A broad range of others, such as sake rice growers as well as yeast and sake rice variety researchers, also work to support Hiroshima Sake.

This website introduces many of the people involved with Hiroshima Sake.
We hope that you call to mind the people, production areas, and history as you enjoy Hiroshima Sake.

Click here to read about the history of sake in Hiroshima

In Order to Convey the Appeal of Hiroshima Sake

The Hiroshima Prefecture Sake Brewers Association is promoting its “Make a Toast with Hiroshima Sake” campaign, while also introducing the culture of sake through banquets and all manner of other events in order to increase demand in a way that appeals to consumers.

The association also seeks to discover new fans of Hiroshima Sake and engages in marketing by continuing to promote Hiroshima Osake Therapy, with the aim of showing consumers––especially among young women––that sake provides numerous health benefits that promote feminine beauty.

Click here for more information on Hiroshima Osake Therapy.

In 2023, the association developed the Hiroshima Sake Search System to provide consumers with a broad range of in-depth information on Hiroshima Sake. We invite everyone, whether you are a beginner or a connoisseur, to make use of this tool to find the type of Hiroshima Sake that suits you best.

Click here for the Hiroshima Sake Search System
“Sagashite Minsai Hiroshima no Sake (Try to Find Hiroshima Sake)”

Hiroshima Sake Quality Assurance

1. Quality Objectives

In terms of quality, Hiroshima Sake has a good flavor, aroma, luster, and color. It is characterized by having an umami flavor and a crisp yet mellow aroma that contains subtleties.

2. Types and Qualifications

1. The classification “Hiroshima Tokusen” is limited to sake with a specific class name and that retains the qualities and characteristics described in “1. Quality Objectives” above.
2. The classifications “Hiroshima Josen” and “Hiroshima Sake” are limited to sake that retains the qualities and characteristics described in “1. Quality Objectives” above.
3. Use of the name “Hiroshima” indicating the production area is limited to sake brewed in Hiroshima Prefecture in accordance with Article 5 (2) of the sake manufacturing process quality labeling standard.
4. Use of the labels “Hiroshima Tokusen” and “Hiroshima Josen” are limited to sake brewed in Hiroshima Prefecture, sake brewed under the management of association members, and blends of such sake.
5. In any case, the raw rice must be of grade 3 or higher according to the Agricultural Produce Inspection Act.

3. Screening

Screenings are conducted roughly 5 times per year prior to shipment to determine eligibility to use the “Hiroshima Tokusen” and “Hiroshima Josen” labels.

4. Screening Panel

The screening panel, which consists of up to seven members, includes academic experts and accomplished sake tasters in the industry who conduct qualification and quality screenings in cooperation with the Appraisers Office at the Hiroshima Regional Taxation Bureau, the National Research Institute of Brewing, and the Prefectural Food Technology Research Center within the Hiroshima Prefectural Technology Research Institute.

Distribution of Hiroshima Sake

In order to ensure that Hiroshima Sake can be enjoyed with peace of mind, each sake brewery competes with each other to see whose traditional techniques are best while ensuring compliance with the quality assurance system as they strive to earn trust and gain popularity among consumers.

Specific class name	Ingredients used	Rice polishing ratio	Requirements regarding flavor, aroma, etc.
Ginjo-shu	Rice, rice malt Brewing alcohol	60% or lower	Ginjo-zukuri, unique flavor and aroma Good color and luster
Daiginjo-shu	Rice, rice malt Brewing alcohol	50% or lower	Ginjo-zukuri, unique flavor and aroma Particularly good color and luster
Junmai-shu	Rice, rice malt		Good flavor, aroma, color and luster
Junmai ginjo-shu	Rice, rice malt	60% or lower	Ginjo-zukuri, unique flavor and aroma Good color and luster
Junmai daiginjo-shu	Rice, rice malt	50% or lower	Ginjo-zukuri, unique flavor and aroma Particularly good color and luster
Special junmai-shu	Rice, rice malt	60% or lower, or special production method	Particularly good flavor, aroma, color and luster
Honjozo-shu	Rice, rice malt Brewing alcohol	70% or lower	Good flavor, aroma, color and luster
Special honjozo-shu	Rice, rice malt Brewing alcohol	60% or lower, or special production method	Particularly good flavor, aroma, color and luster