In Hiroshima, the Birthplace of Ginjo

Judges from Around the World Evaluate Sake in Hiroshima

In the Meiji era, brewing districts such as Nada, with its harder water, were already established, while Hiroshima’s soft water was considered unsuitable for sake brewing. In what is now Akitsu, Higashihiroshima, brewer Senzaburo Miura reconsidered practices including koji making and temperature control to develop a reliable way to brew with soft water. In 1898 he published his findings in Kaizōhō Jissenroku (改醸法実践録). Those practices later became known as the soft-water brewing method and helped lay the foundations for ginjo brewing. Ginjo brewers bring out delicate aromas by slowly fermenting highly polished rice at low temperatures. Hiroshima developed one of the foundations of that technique from a condition once regarded as a disadvantage.

Why Hiroshima Hosted the 20th Judging

The International Wine Challenge (IWC) launched its SAKE division in 2007, and the 2026 competition marked its 20th edition. Judging took place from May 18 to 21 at the Higashihiroshima Arts and Culture Hall Kurara in Saijo, Higashihiroshima, Hiroshima Prefecture. The milestone brought the competition to a region that helped lay the foundations of ginjo brewing. Saijo is one of Hiroshima’s leading sake districts, and Higashihiroshima is also home to the National Research Institute of Brewing.

Judges in the IWC SAKE division conduct blind tastings by category. With identities concealed, they assess the entries themselves without taking a brewery’s size or history into account. Entries from small breweries are assessed through the same process.

Brewing Sake Amid Change

Alongside the milestone, sake producers have faced rising raw rice prices and a long-term decline in domestic sake sales. For breweries developing overseas markets, international competition results can help buyers and sommeliers in markets less familiar with sake learn about individual entries.

Consider a Bangkok restaurant serving cuisine from outside Japan that adds sake to its beverage list. When a sommelier explains where and how a sake was made, how it was assessed can be one part of that background.

The Legacy of Soft Water

The methods Hiroshima developed for brewing with soft water helped lay the foundations for ginjo. A condition once seen as a disadvantage led to new techniques that widened what sake could express. The Hiroshima judging offered an occasion to look back on that history and consider how sake might evolve. (Mr. Bacchus)

Editor’s note (November 6, 2026) | This article was first published on April 3, 2026. Following the May judging in Hiroshima, SAKE medal results were announced on May 22, and the category trophy results were published in a notice dated May 23. The Champion Sake and other top awards were announced on September 8, London time. Results are available on the official IWC website.

This article is solely intended to explore Japanese sake brewing techniques and cultural heritage, and the significance of the IWC SAKE division. It is intended for readers in Thailand aged 20 and over and is not intended to advertise alcoholic beverages or encourage drinking. Please drink responsibly. / บทความนี้จัดทำขึ้นเพื่อนำเสนอข้อมูลเกี่ยวกับปรัชญาการผลิตและมรดกทางวัฒนธรรมของอุตสาหกรรมสาเกญี่ปุ่นและความสำคัญของการแข่งขัน IWC SAKE เท่านั้น มิได้มีเจตนาเพื่อส่งเสริมหรือโฆษณาเครื่องดื่มแอลกอฮอล์ สำหรับผู้มีอายุ 20 ปีขึ้นไป โปรดดื่มอย่างรับผิดชอบ

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