Visiting Takizawa Shuzo

What you can do

Price

Free

Duration

Approx. 60 minutes

What to expect

History of the brewery → Takizawa Shuzo's symbol (the chimney) → Explanation of the brewing process by the toji (master brewer) and kurabito (brewery workers) → Traditional tools (a wagama, a traditional Japanese iron cauldron, and a 瓿) → The heart of Kikuizumi (the koji room) → The brewing hall lined with tanks → Tasting → Products you like are available for purchase.

Notes

Tour days and hours May–September: Monday–Friday (10:00–16:00) October–April: Monday–Saturday (10:00–16:00) * Closed on public holidays Groups of 5 to 30 people. Please do not eat natto from the day before the tour.

Getting there

Address

〒366-0826 埼玉県深谷市田所町9-20

Open in Google Maps ↗

About the brewery

Takizawa Shuzo was founded in 1863 (Bunkyu 3) in Ogawa-cho, Saitama Prefecture. In 1900 (Meiji 33) the brewery moved to its present location in Tadokoro-cho, Fukaya City, along the Nakasendo road in the post town of Fukaya-juku. Using subterranean water from the Arakawa River system and sake rice centered on Sake Musashi, the brewery makes an elegant local sake in the Tanrei style (light and clean). It relies on traditional handcrafted methods: the rice is steamed in a traditional kettle (wagama) with a koshiki steaming vessel, and koji is made by the hand-crafted hako koji (box) method. Its flagship brand is Kikuizumi. The brewery also makes Kikuizumi Hitosuji, a sparkling sake that undergoes secondary fermentation in the bottle, using a method adapted from Champagne production. Its achievements include gold medals at the Annual Japan Sake Awards and a trophy at the International Wine Challenge.

Brewery profile, brands and bottles (2 brands, 17 bottles)