SEKIYA JOZO

Sekiya Jozo is quite particular about their rice, and so they always polish it within the brewery, and occasionally grow their own rice. Even the jozo (brewer's alcohol) used to fortify their sake is distilled internally out of their own sake kasu. Sekiya aims for environmental sustainability and self reliance in all of their actions.

The Three Keys to Sake Brewing

At Sekiya Brewery, three essential elements are emphasized for sake brewing: careful planning, precise execution, and teamwork.

Firstly, creating a detailed blueprint is crucial. The brewery envisions the customer and the desired flavor, then decides on rice polishing, yeast selection, and the fermentation and maturation processes. Without a blueprint, sake is merely produced rather than crafted.

Secondly, meticulous execution of each process, from rice polishing to temperature management during fermentation, is vital. Sekiya Brewery uses mechanization and computer management to ensure consistency and precision, avoiding human error and external influences.

Lastly, teamwork is key. Effective collaboration among brewers is necessary to achieve harmony in flavor. The brewery emphasizes skill improvement and knowledge transfer through its Ginjo Workshop, ensuring sake brewing traditions continue.

Sekiya Brewery aims to brew sake with a rich, harmonious flavor that cultivates a sense of unity and joy when shared, creating a unique and memorable experience.