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Japan
Kanagawa Prefecture
Sake
Sake
The Facts
Trade and Media
The Character
The Story
Established in 1825 in the foothills of Tanzawa Mountain range close to the castle town of Odawara.
10th and 11th generation brewer and family members hand craft their sakes using very traditional and gentle sake making techniques like Hako Koji, Funashibori, hand pasteurization in tobin bottles.
Points of Differentiation:
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Saccharomyces tokyo Nakazawa was discovered in 1909 by the distant ancestor during his research on fermentation in Germany. The 11th generation revived the yeast with the goal of making a commemorative sake for the 2020 Tokyo Olympics.
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The resulting sake is full of traditional sake umami character but with a fruity and refreshing character like biting into ripe Muscat grapes.
About Nakazawa Shuzo
Producer Story
Nakazawa Shuzo brewery was established in 1825 and has been brewing locally using the pure underground water from Tanzawa and Ashigara rice produced in Kanagawa Prefecture.Nakazawa Shuzo is unique in that they make all their sake by hand in the traditional way. Starting with the traditional koji making process all the way to topping off the tank with a fune, taking their time to carefully brew each batch of sake.
Producer Story
Nakazawa Shuzo brewery was established in 1825 and has been brewing locally using the pure underground water from Tanzawa and Ashigara rice produced in Kanagawa Prefecture.Nakazawa Shuzo is unique in that they make all their sake by hand in the traditional way. Starting with the traditional koji making process all the way to topping off the tank with a fune, taking their time to carefully brew each batch of sake.
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