The Hiroshima is called Japanese the three major sake brewing area in japan along with Nada, Fushimi. In the first place it is said that it was easy to be to the bad liquor which the former Sake of Hiroshima is sweet, and the storable duration is not good for because most Ido in the Hiroshima was soft water. However, it is success for the soft, mellow sake brewing that kept a characteristic of the soft water alive by having developed a brewer of Akitsu, brewing letting Senzaburo Miura brings up malted rice well in the Meiji 20s, and unrefined sake ferment at low temperature slowly, "soft water brewing". After that taste was soft, and the unique mellow liquor full of taste in 濃醇 came to be called "woman liquor" of the Hiroshima for "man liquor" of the Nada.