The Hiroshima region is one of the three most important historical sake-producing areas in Japan. Its pleasant climate and exceptionally soft water allow for the production of high-quality sake.

The large rice production of Saga Prefecture, as well as its numerous water sources, another essential ingredient in brewing this fermented rice alcohol, naturally destined it for sake production.

The region's sunny climate is ideal for growing cereals, especially rice, such as Asahi and Akebono rice, but also a local variety: Omachi

A region specializing in plum cultivation, perfect for producing Umeshu