Brewing Techniques of the Hiroshima Toji


Modern ginjo sake brewing is based on techniques developed by the toji, or master brewers, of Hiroshima Prefecture. Originally, the word did not signify just highly polished rice, it meant brewing sake with great care and scrutiny of ingredients and techniques. The Hiroshima toji have their own, similar word, ginzo. The sake in our Classics line expresses the elegant flavors and clean aromas so characteristic of Hiroshima on the Seto Inland Sea, described in Japanese as koaji, or "subtle flavor," made possible through those careful brewing techniques of the Hiroshima toji. This line contains some of our iconic sake, recommended both for those trying Fukucho for the first time and our long-time fans.


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