The flavor of Japanese sake changes with the mineralization and hardness of the water used in brewing. It is said that sake made with hard water (kosui) tends to be dry. while sake made with (nansui) tends to be sweet. Most of the sake produced in Hiroshima can be classified as the latter type. Flavor varies even among different brands of sweet sake, and each brewery has its own characteristic flavor. If you talk to a shopkeeper, you will surely find brands that appeal to your taste.
The breweries in the streets of Saijo, Hiroshima, have histories that go back four hundred years. A trace of sake can be smelled in the air during the brewing season. A sake festival is held at Saijo station every autumn. Tourists flock to Saijo to try the regional sake from all over Japan or simply to enjoy the traditional cuisine.
There are numerous breweries in cities like Takehara, Mihara, and Iwakuni where the local spirits can be enjoyed. We enthusiastically recommend them to any traveling through the area.