Koizumihonten, Sake brewery in Higashi-Hiroshima, Japan.
Koizumihonten is a sake brewery in Higashi-Hiroshima that produces rice wine using local rice and mountain spring water through traditional fermentation methods. The production process involves multiple stages of polishing, cooking, and aging the rice in wooden vessels to develop flavor.
The brewery has been operated by the same family for many generations, developing production techniques that became foundational to the broader sake industry. Inherited knowledge about fermentation and rice treatment continues to define how sake is made there today.
Visitors can observe how sake production follows Japanese craftsmanship traditions, watching rice being polished and fermented in wooden vessels that give the drink its distinct character.
Guided tours walk you through the production areas and let you see how sake develops at each stage, though booking ahead helps secure a spot on your preferred day. Visiting on a weekday typically offers a calmer experience with more personalized attention.
The brewery produces limited seasonal varieties that change flavor and character based on temperature control and fermentation timing unique to each season. This knowledge about how cold or warmth affects the drink comes from family notes and observations accumulated over many decades.
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