Shiki Jozo (year-round brewing)

Shiki Jozo (year-round brewing) refers to the practice of brewing sake throughout all four seasons. Most sake breweries traditionally brew in the cold winter months, but with shiki jozo, production takes place in every season, including midsummer. To maintain quality even in hot weather, breweries rely on air-conditioning systems and cooling equipment for the fermentation tanks to control temperatures strictly. As a result, a variety of sake with seasonal differences in flavor and aroma can be enjoyed, and the product range is broadened. In this way, shiki jozo contributes to the diversity and quality improvement of sake.