Sawasa Shuzo

About

■ Handcrafted brewing that does not rely on machines Sawasa Shuzo began brewing sake at the same time as the completion of the canal (渠水), and it still upholds the family precept of cherishing rice. The brewery uses only groundwater that seeps out of Korakukei Gorge (香落渓) and high-quality sake rice, and it insists on brewing every step by hand. This approach, which does not rely on machines, reflects the brewery's belief that the dialogue between living things, people on one side and rice, koji mold and yeast on the other, comes first. Sake brewed with such care moves you the moment it touches the tongue. ■ A craftsman-made koshiki of Yoshino cedar The rice-steaming stage is decisive for making the best koji, and therefore for the sake itself. For this important step the brewery does not use a continuous rice steamer. Instead it uses a koshiki (traditional steaming vessel) built by craftsmen from straight-grained Yoshino cedar boards. The wood absorbs and regulates excess steam, so better steamed rice can be brought into the koji room. This prevents excess humidity, suppresses the growth of unwanted bacteria, and produces koji in good condition. ■ Sweetness from carefully fermented, fluffy koji Drawing on the koji fermentation skills that Sawasa Shuzo takes pride in, the brewery has begun developing products made with koji. Next to the brewery, it has opened a new café space that sells koji-based sweets and offers dining in the shop. It is a pleasant place to take a break on your way home after buying sake, and the sweets also make a fitting gift for those who do not drink alcohol.

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