Saijo: Hiroshima's Historic Sake Brewing District

The Saijo district in Higashi-Hiroshima is commonly ranked alongside Nada (Hyogo) and Fushimi (Kyoto) as one of Japan's three major historic sake-producing regions. Its groundwater is notably soft, which historically made brewing harder using techniques optimized for the harder water found elsewhere — Hiroshima brewers are widely credited with developing methods to brew successfully with soft water, techniques that later spread nationally.

Sake from soft-water regions like Saijo is generally described as lighter-bodied and more fragrant than sake brewed with the harder water traditional in Nada, making it well suited to delicate ginjo-style brewing. The district's cluster of around seven breweries, marked by distinctive tall chimneys, sits within an easily walkable area near Saijo Station, and many offer seasonal tastings — though hours and availability change, so verify current details before visiting.