■National Research Institute of Brewing
Established in 1904 (Meiji 37), the National Research Institute of Brewing is Japan’s only national institute dedicated exclusively to the study of alcoholic beverages.
Since 1911 (Meiji 44), it has hosted the Annual National New Sake Appraisal, a nationwide evaluation and research event for newly brewed sake, contributing significantly to the advancement of sake brewing technology for over a century.
The institute also offers lectures and practical training by experts in sensory evaluation (tasting), providing opportunities to acquire scientific methods of evaluation that go beyond personal preference. Participants can experience and learn the aromas of various representative types of sake firsthand.
Furthermore, the NRIB conducts leading-edge research in brewing microbiology, including development of superior sake yeast strains and genome analysis of koji mold. Since the Meiji era, it has played a pivotal role in improving and innovating traditional starter mash methods such as sokujo-moto and yamahai-moto.
Through the fusion of innovative techniques and traditional craftsmanship, the NRIB contributes to the global recognition, evolution, and preservation of Japan’s rich sake culture.

■Satake Corporation

Founded in 1896, Satake developed Japan’s first power-driven rice milling machine. Over the past 129 years, the company has specialized in grain processing machinery and now operates in approximately 150 countries worldwide.
Satake has a deep connection with sake. In 1908, the company developed a grinding-type rice mill capable of polishing away 40% of the grain, laying the foundation for today’s brewing rice mills and contributing to the birth of ginjo sake.
In 2018, Satake established a new rice polishing technique called “Shingin Seimai” (flat and original-shape polishing), which enables the brewing of clean-tasting sake without excessive polishing of the rice.

【Special Lecture】Mr.Noriyuki Odoi
Director, Food Industry Technology Center, Hiroshima Prefectural Institute of Industrial Science and Technology

Born in 1968 in Fukuyama City, Hiroshima Prefecture.
He completed his graduate studies at Tokyo University of Agriculture and Technology in 1994 and joined the Hiroshima Prefectural Government,where he was assigned to the Sake Research Division of the Food Industry Technology Center.
As a researcher, he was involved in the development of several sake yeasts, including Hiroshima Ginjo Yeast, Hiroshima Momiji Yeast, and Hiroshima Reiwa No.1 Yeast.
He also contributed to the development of sake rice varieties such as Senbon Nishiki, Moe Ibuki, and Koukei Sake No. 44.
Furthermore, he helped develop brewing methods for the “Hiroshima Ichizu no Junmaishu” series, designed to pair perfectly with local Hiroshima cuisine.

■Kanemitsu Shuzo Limited Partnership Company
Kanemitsu Shuzo Sake Brewery is a historic sake brewery located in Kurose Town, Higashihiroshima City, Hiroshima Prefecture, founded in 1880 (Meiji 13).
Originally producing mostly table sake, the brewery shifted in 2003 to a focus on quality-driven, small-batch production.
With the motto “Pursuing memorable deliciousness,”
they brew using medium-hard water drawn from a well on the premises, and a wide variety of sake brewing rice.
They mainly use Hiroshima-grown Hattan Nishiki and Senbon Nishiki, along with Akaiban Omachi from Okayama, and Yamada Nishiki and Aiyama from Hyogo Prefecture,
carefully bringing out the full character of each rice variety.
Their flagship labels are Kamo Kinshu and Sakura Fubuki,and they have been awarded the Gold Prize at the National New Sake Appraisal for 9 consecutive years (as of Reiwa 6 / 2024).
Kanemitsu shuzo Sake Brewery continues to captivate sake lovers as a brewery that preserves tradition while boldly embracing innovation.

■Fukubijin Shuzo Co.,Ltd
Founded in 1917 (Taisho 6), Fukubijin was the first sake brewery in Japan to be established as a corporate entity.
The brewery won consecutive top prizes at national sake competitions and served as a training ground for future master brewers (toji), producing many skilled professionals.
Its brewing techniques have been highly praised across Japan and are still respected today.
As its name “Fukubijin” (“Beautiful Fortune”) suggests, the brewery is known for crafting sake with a rich, smooth, and gentle flavor,
often cited as a prime example of “onna-zake” (feminine-style sake), which Hiroshima is famous for.
The brewing water comes from “Fukujin no Ido”, a natural spring of Saijō’s underground water.
Legend says drinking this water makes one more beautiful—it’s so pure and gentle it was once used as bathwater for newborns.
Even today, locals frequently come to draw this delicious and beloved water.
Fukubijin’s sake is mildly sweet, softly textured, and retains the natural rice flavor, offering a gentle and comforting drink.

■Sanyotsuru Brewery Inc.
Founded in 1912, Sanyotsuru Sake Brewery is the smallest sake brewery in Saijō, the famed “Sake Capital.”
Their sake brings out a delicate balance of the five classic flavors of sake—sweetness, acidity, spiciness, bitterness, and astringency—allowing you to savor rich umami with every sip.
Even a small amount delivers deep flavor, making it especially recommended for those who may not usually drink sake.
With the slogan “A Companion to Your Happy Moments,” Sanyotsuru aims to deliver a memorable flavor that enhances meals and joyful gatherings.

■Kirei Shuzo Co., Ltd.
Kirei Sake Brewery is located in an area long blessed with ideal conditions for sake brewing—high-quality water, rice, and a cold climate.
While Hiroshima is often known for sweeter sake, Kirei has consistently brewed crisp, dry sake since its founding.

■Tsukashuzo Sake Brewery Co., Ltd
Tsukashuzo Sake Brewery has been based in Akiitsu Town, Hiroshima Prefecture, since 1848 (Kaei 1).
Akiitsu is a small port town facing the Seto Inland Sea, known for its beautiful, island-studded seascape.
We are deeply grateful to be able to brew sake in this land and are committed to continually evolving our craft by embracing challenges without fear of failure.
With the concept of “A Cup of Happiness in Everyday Life,”
we aim to create sake that brings comfort and warmth to people’s lives amid an ever-changing world.
Karakuchi continues to evolve through daily challenges, working hand-in-hand with the local community.

■Saijotsuru Sake Brewing Co., Ltd.
Founded in 1904 (Meiji 37), Saijotsuru Sake Brewing upholds the philosophy that “local sake is compassionate sake.”
Led by master brewer Miyaji, a small and skilled team is dedicated to brewing sake that is “loved by the local community” and pairs perfectly with Hiroshima’s local cuisine, with a focus on returning to the essence of expressing the region’s terroir through sake.

■Kamoizumi Sake Brewery Co., Ltd.
Kamoizumi Sake Brewery was founded in 1912 (Taisho 1).
They are deeply committed to junmai-style brewing, crafting sake made only from rice and rice koji to preserve the true nature of Japanese sake.
To draw out the full umami of the rice, they do not use activated carbon filtration,
resulting in sake that is rich, full-bodied, and features a delicate golden hue, characteristic of Kamoizumi’s style.

■Hakubotanshuzo Co.,Ltd
Hakubotan Sake Brewery was founded in 1675 (Enpō 3) by Rokuemon Shima under the trade name “Katoya.” In 1839 (Tenpō 10), the brewery received words of encouragement from then-regent Masamichi Takatsukasa:
“To brew sake for the laborer who, after a day’s work, takes a cup in the evening to forget the day’s fatigue, find peaceful sleep, and gain the strength to live again tomorrow.”
With this spirit at its core, Hakubotan strives to produce sake that people look forward to enjoying each evening.

■Imada Sake Brewery Co., Ltd.
Fukuncho is brewed in Akiitsu Town, Hiroshima Prefecture—a small port town facing the Seto Inland Sea, known for its calm, scenic island views and serene atmosphere.
The foundation of Fukuncho lies in the soft-water brewing method developed in Akiitsu by Senzaburo Miura and Hiroshima tōji (master brewers). Akiitsu is recognized as the birthplace of the Hiroshima tōji and the origin of ginjo-style sake.
Using a revived heirloom rice variety from Hiroshima called “Hattanso” and Hiroshima yeast, the brewery aims to create sake with a gentle, smooth flavor and the refined, elegant aroma that is the hallmark of ginjo brewing.

■Kamotsuru Sake Brewery Co., Ltd.
Founded in 1873 (Meiji 6), Kamotsuru is located in Saijō, Higashihiroshima City—a region long known for its ideal conditions for sake brewing, including climate, water, and rice. Committed to using high-quality ingredients, all rice used is harvested within Hiroshima Prefecture. To ensure the quality of rice polishing, all rice is milled in-house. The water used comes from subterranean wells in the Kamo mountain range, rich in moderate minerals.
The brewery’s original building, including the No.1 Kura (brewery building), is part of the “Saijō Sakagura Group,” which was designated a National Historic Site in 2024. In recent years, the site has become a popular destination for both domestic and international tourists.