Sake Brewing in Saijo: Backstory
Saijo's sake brewing history dates back to 1675 when Hikotaro Tadamasa, the second son of warlord Shima Sakon, fled to Saijo, Aki-gun after the Battle of Sekigahara. His grandson, Rokurobe Harumasa, established a sake brewery there, marking the beginning of Saijo’s long-standing tradition in sake making.

Originally, sake was solely an offering to the gods of agriculture, but in the 17th century, its production expanded throughout Japan, transforming it into a luxury beverage. The cold brewing process, ideal in Saijo's climate, involves slow fermentation during winter, producing a milder flavored sake. Despite the perfect conditions of climate, pure water, and delicious rice, Saijo didn't gain fame as one of Japan's three major sake brewing regions until the mid-Meiji period.

This rise in prominence coincided with the spread of the Ginjo-zukuri brewing method, developed by Senzaburo Miura, known as “the father of Ginjo-shu”. However, Saijo's soft water posed challenges, being initially unsuitable for sake brewing. Senzaburo's innovative approach involved fully maturing the koji to enhance rice saccharification, enabling the production of sake that accentuates rice's rich flavor and aroma despite the soft water.

Today, Saijo stands alongside Nada in Hyogo and Fushimi in Kyoto as a major sake brewing area. It boasts nine dynamic breweries, each echoing with the dedication of toji (master brewers). These breweries are distinguished by their white or namako walls, a traditional Japanese style featuring plastered geometrical patterns resembling sea cucumbers (namako in Japanese) at the tile joints. The striking red brick chimneys, iconic symbols of sake breweries, punctuate the blue sky, adding to Saijo's enchanting atmosphere.

Kure City, set against the tranquil backdrop of the Seto Inland Sea, offers a contrasting sake experience with its varied breweries. Notably, Enoki Brewery stands out for producing sake that embodies the Seto Inland Sea's climate. This brewery is credited with creating Kijo-shu, a unique variety of sake. Despite being in a warmer region, Enoki Brewery leverages Ondo's pristine water and innovative cooling techniques to match the quality of sake from Japan's cooler areas.

Kijo-shu is an exceptional sake, made using finished sake instead of water, resulting in an amber hue, thick, smooth texture, and a sweet, rich aroma that lingers delightfully. Its unique sweetness, potency, and refreshing finish set it apart. Hana Hato Kijo-shu, a long-standing product of the brewery, has gained global acclaim, consistently winning gold in the International Wine Challenge (IWC) since 2008. This recognition underscores its exquisite taste and quality, cherished by connoisseurs worldwide.

1,Saturday, February 3, 2024
　Meet at 9:40 AM
　Depart at 9:50 AM
　Return at 5:10 PM

2,Wednesday, February 7, 2024
　Meet at 9:40 AM
　Depart at 9:50 AM
　Return at 5:10 PM

Items included in the above tour fee:
・Charter bus fee (Tsubame Kotsu)
・Guide fee
・Packed lunch
・Cost of accompanying tour guide

Items not included in the above tour fee:
・Meals not listed in the itinerary
・Personal expenses such as souvenirs, etc.

In front of Orizuru Clock outside the central ticket gate on the 2nd floor of JR Hiroshima Station at 9:40 AM

・As alcohol will be consumed, this tour is not for minors (under age 20).
・One packed lunch will be provided during the tour.

OR Please apply directly to the tour conductor at the meeting place on 3rd Feb.
The trip fee will be collected at Hiroshima Station on the day of the trip.

OR Please apply directly to the tour conductor at the meeting place on 7th Feb.
The trip fee will be collected at Hiroshima Station on the day of the trip.

TOBU TOP TOURS Co., LTD. HIROSHIMA Branch　　　　
6-11 Hondori Naka-ku Hiroshima-city Hiroshima 730-0035 Japan
TEL：050-9002-5442　FAX：082-542-1333
Mail：yuki_nakamoto@tobutoptours.co.jp