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Hiroshima is one of the three hotspots for sake making in Japan. Sake making in this region comes from a long process of research and from the fantastic knowhow of brewers. The water that can be found in Hiroshima is naturally very soft which is traditionally suitable for sake brewing because it does not contain enough minerals in order for the yeast, necessary to fermentation, to develop. Researches have been made to develop sake brewing from soft water. This knowhow is nowadays what makes the reputation of sakes from Hiroshima.

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