Hiroshima Sake are good. Their rich, smooth and full bodied taste are accounted as "Mezake(Feminine Sake) in Hiroshima" in contrast to the Ozake(Masculine Sake) of Nada".

The secret of how the nationwide brand was brewed lies on the selected ingredients and techniques. The taste of Sake totally depends on the quality of water and rice. First of all,the rice widely used in the brewing areas of Hiroshima, after many improvements and research, is a high-qualitied brand called "Yamata-nishiki" raised in Hibagun and Sousan Gun, both within the prefecture.
Hiroshima is also blessed with good water. An excellent underground water from the Kako-rock layers in the Chugoku region is a soft water that hardly contain minerals and has fine-grained smooth taste. This water creates the taste of Sake.
Adding to that, high technique has even more developed brewing in Hiroshima. A man named Senzaburo Muira from Akitsucho has perfected his brewing about a century ago,which spread across the region as the best-suited brewing method.
Mr. Mori ,who has mastered this technique is called " Mr. Hiroshima Mori ", who taught the know-how all over the country.

Public research facilities has played a major role, too, by increasing quality through rice breeding and discovering new yeast.

The place also has a mild climate that does not have much difference between seasons.

"Good Ingredients", "High Technology", and "Best Climate" all together, Hiroshima has a large brewing industry where more than 100 companies compete their brands.

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