Ozawa Shuzo Brewery Tour: A Glimpse Into Japan’s Rich Sake-Brewing Heritage
The Foreign Correspondents’ Club of Japan recently organized a tour of Ozawa Shuzo, a sake brewery in Ome, western Tokyo. The tour comes ahead of a pivotal decision by the UNESCO [United Nations Educational, Scientific and Cultural Organization] Intergovernmental Committee on whether to recognize the traditional knowledge of sake brewing as an Intangible Cultural Heritage.
Sake brewing is an integral part of Japanese culture that dates back more than 1,000 years. The intricate techniques of sake brewing have been passed down for generations, and breweries across the country are fighting to preserve this centuries-old tradition. Ozawa Shuzo is one such brewery that is now grappling with how to balance preserving sake-brewing techniques as its popularity grows abroad. The coveting of a UNESCO designation indicates a strong push to share the artistry of sake brewing globally while upholding its cultural significance to Japan.
The tour of Ozawa Shuzo’s facilities started with a presentation by Dr. Nami Goto, Ph.D., on the science behind the brewing process for nihonshu, a term that can be synonymous with sake but more broadly refers to Japanese alcoholic drinks, including sake, shochu and awamori. As Dr. Goto explained, sake production is unique in its complexity. The use of koji mold, which breaks down starches into sugars during the brewing process, is a method that is unique to Japan. Moreover, Japan’s use of rice water and advanced brewing infrastructure give Japanese sake an unparalleled quality that remains difficult to replicate abroad. The US, China and Korea are the only countries producing sake at a similar scale, but Japan remains the undisputed leader in quality.
The tour led visitors through the brewery’s barrel storage room, where large quantities of sake are carefully aged. Although a majority of the barrels are made with more modern materials, Ozawa Shuzo still uses a few wooden barrels made of cedar for storage. Despite being less common today, wooden barrels hold immense cultural significance in Japan, and are frequently used in Japanese celebrations as symbols of good fortune and prosperity. Later on in the tour, visitors were able to sample some of Ozawa’s barrel-aged sake, noting how the wood gave the sake a richer flavor.
The next stop on the tour was a visit to the fermentation area. Here, visitors were able to get an up-close look at four tanks of sake at various stages in the 30-day fermentation process. Each tank at Ozawa Shuzo’s facilities is capable of producing up to 12,000 liters of sake per cycle, a scale of production that is exceedingly impressive.
At the conclusion of the tour, visitors were treated to a sake tasting, accompanied by a meal pairing that showcased the versatility of Japanese sake. As one of the smallest but fastest-growing segments in the global alcoholic beverage market, sake is poised to expand its international reach. Despite growing global interest, Ozawa Shuzo and other Japanese sake brewers are mindful of external challenges, such as the impact of exchange rates and potential tariffs. The US is currently Japan’s top sake export market, and although there are concerns about the potential impact of trade tariffs, the hope is that the demand for quality sake will continue to rise.
As Japan’s sake industry continues to make strides on the global stage, the importance of preserving its traditional brewing methods is more important than ever. Ozawa Shuzo’s commitment to excellence in production and preservation is a testament to the enduring relevance of sake in Japanese culture. With the potential UNESCO designation on the horizon, there is a renewed sense of pride in Japan’s brewing heritage and a desire to share it with the world. The hope remains that through this international recognition, Japan will also inspire its younger generations to reconnect with their cultural roots and appreciate the craftsmanship that has defined sake for centuries.