The Saijo Sake District has been a Sake brewing town since the Edo period. The success for the high quality sake is a mixture of two major factors consisting of water and rice. These fermented rice alcoholic drinks or “nihonshu” can be enjoyed either cold or warm according to weather and mood. The smooth texture and fragrant taste have turned this national drink into the most consumed alcohol beverage in Japan next to beer. The pure water in the area contains magnesium and calcium minerals three times higher than other spring waters. The quality of the rice and the milling techniques passed down for centuries are another contributing factor for the extraordinary sake produced here. At the sake district, visitors can tour varies breweries like Kamoizumi brewery to learn and taste Japanese sake. The annual Sake Festival celebrated at Saijo attracts more than 200,000 people to attend filled with vibrant energy, performances where visitors share the love for sake together. Today, Saijo Sake District has become an area perfect to spend an afternoon exploring while in Hiroshima Prefecture, Japan.
