The artisanal techniques that Japan has cultivated over its long history are disappearing day by day, along with the lights of the lives of these artisans. Hiroshima is a city where sake brewing is thriving. Senzaburo Miura, the "father of ginjo-shu" who made Japan's first ginjo-shu (sake made from rice at a polishing ratio below 60%), is the pride of Hiroshima. Senzaburo's spirit of "try one hundred times, improve one thousand times" overlaps with that of the Japanese people who survived through the prewar and postwar periods. Now, the spirit of Japanese master craftsmanship is shared with the world from Japan.
