About the Hiroshima Prefecture Sake Brewers Association
Hiroshima Prefecture Sake Brewers Association
|Name||Hiroshima Prefecture Sake Brewers Association|
|Address||9-17 Teppo-cho, Naka-ku, Hiroshima 730-0017, Japan|
|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.|
|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.|
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.
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.
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.
Hiroshima Sake Quality Assurance
Photographs and figures are from Hiroshima Sakamai Hyakka
(“Hiroshima Sake Rice Encyclopedia”), published by JA Hiroshima Keizairen
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
- 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.
- The classifications “Hiroshima Josen” and “Hiroshima Sake” are limited to sake that retains the qualities and characteristics described in “1. Quality Objectives” above.
- 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.
- 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.
- In any case, the raw rice must be of grade 3 or higher according to the Agricultural Produce Inspection Act.
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|
|60% or lower||Ginjo-zukuri, unique flavor and aroma|
Good color and luster
|Daiginjo-shu||Rice, rice malt|
|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|
|70% or lower||Good flavor, aroma, color and luster|
|Special honjozo-shu||Rice, rice malt|
|60% or lower, or special production method||Particularly good flavor, aroma, color and luster|
Hiroshima Sake Column ～Kuroda Bushi～
Sake that you can’t help but drink more of? Sweet and tasty Hiroshima Sake
Drink, drink sake! If you drink enough, this one spear of Japan will be yours.
If you drink enough, you’ll be a true Kuroda warrior.
The folk song “Kuroda Bushi,” which enlivens banquets and other gatherings, conveys the heroic spirit of Bori Tahei, a warrior during the Azuchi-Momoyama period who was a strong drinker. The song also praises the deliciousness of Hiroshima Sake.
Tahei went on an errand to Fukushima Masanori under orders from his lord, Kuroda Nagamasa. As soon as he arrived at his residence, Masanori offered him sake. Although Nagamasa had forbidden Tahei from drinking, he ended up giving in to Masanori’s forceful offering, saying, “I’m not supposed to drink, so I won’t drink it unless you give me something.” Since he was a strong drinker, he easily downed three or four large cups of sake, whereupon he said, “I drank more of your Hiroshima Sake than I thought I would. Now, please give me what you promised.” In this way, he successfully swindled Masanori out of the most famous spear in Japan. It is a bit ironic for Fukushima Masanori that his Hiroshima Sake, which he had always boasted about, was so delicious that it caused him to lose his cherished spear.
Hiroshima Sake Column ～Yokoyama Taikan～
Using sake as energy to drive his painting career
It is well known that Yokoyama Taikan, who left behind great achievements in the Japanese art world, was a huge fan of Hiroshima Sake. Not only would he drink it alone at home, he would also make a point of carrying some with him when going out to drink. He was truly devoted to Hiroshima Sake. This anecdote shows the dedication of an artist who devoted his entire heart and soul to a single path. Since Taikan enjoyed Hiroshima Sake so much, it became a topic of conversation among people in the art world, which in turn made Hiroshima Sake more widely known among the public. So, in a sense, Taikan contributed to popularizing Hiroshima Sake. It is said that, in his later years, he hardly ate at all and devoted himself to painting, re-energizing himself with sake. It could be said that Hiroshima Sake repaid him for his kindness.