Tour a Sake Brewery with over 300 Years of History and Enjoy a Paired Tasting in Verdant Okutama, Tokyo

Three Centuries of Sake Brewing at Ozawa Brewery

The JR Ome Line in western Tokyo features a segment between Ome and Okutama stations nicknamed the “Tokyo Adventure Line,” recently trending as a place to take in rich natural scenery without even leaving the borders of the Tokyo Metropolis. Delight in the gorgeous forested valley framed by train windows on the approach to Sawai Station, followed by a five minute walk to Ozawa Brewery, the westernmost of Tokyo’s ten sake breweries.

Ozawa Sake Brewery, built on the slopes of Mitake Gorge

Ozawa Brewery’s Sake is known for its “Sawanoi” brand, named for the old Sawai Village, that used to surround the brewery. Today, the name Sawai is synonymous with the region’s rich, crisp natural spring water, which the brewery continues to use in its sake production.

Mikio Ozawa, the 23rd generation head of the Ozawa brewing family

Historical documents show the Ozawa Sake Brewery to have been in business for over three centuries, since 1702, remaining in the hands of the Ozawa family over the generations. Since 2019, Mikio Ozawa has been in charge as the 23rd generation owner and brewmaster.

Three Eras Coexist in Layers of Architecture

Ozawa Brewery is built on hard ground resilient to earthquakes, and so has naturally managed to preserve the original architecture in use at its founding. This plan will take you on a tour of three brewhouses, representing their different eras of construction: the 300-year-old Genroku brewhouse, the 140-year-old Meiji brewhouse, and the modern Heisei brewhouse – each named for the era of Japanese history in which they were built. You’ll also be able to step into areas usually off limits to the public, feeling yourself transported through time as you pass from one area to the next.

The Genroku brewhouse, constructed in the 1700s

Sake has been incorporated into religion in Japan since ancient times, offered in worship to gods and in sacred honor of the dead. Knowing this offers crucial context for understanding the presence of a Shinto altar at the entrance of the Genroku brewhouse, and the hushed consecrated atmosphere within.

Inside the brewery, the sweet aroma of sake fills the air. Encased in thick plaster walls, the interior temperature of the Genroku brewhouse remains at a constant, impervious to the seasons, making it ideal for storage.

The Meiji brewhouse is noted for the thick beams used in its construction, atop a steep set of stairs

Heavy-duty wooden pillars and beams support the brewhouse building, built with traditional Japanese wood joinery techniques that make use of the natural properties of logs without relying on nails. On the Meiji brewhouse’s upper level, usually off limits to the public, you can see these architectural features up close.

The Spring Water at the Heart of the Sawanoi Brand

Sake is brewed from rice and water. Water in particular, making up 80% of the raw material for sake, has an outsized impact on the quality of the finished product. Ozawa Brewery uses two sources of natural springwater in its brew, and you can visit one of these in your tour – the so-called kura-no-ido, or “brewhouse well.” This is a 140 meter-deep horizontal well cut into the bedrock, part of a paleozoic stratum known as the Chichibu system, with a water surface that emanates a mystical aura. The other well is said to be located on the opposite river bank.

Crisp clear water flowing from the kura-no-ido or “brewhouse well”

The Heisei brewhouse, where the brewing is done today, can be observed through a plate glass viewing window. Here, 23rd generation brewmaster Mikio Ozawa (or alternatively his 22nd generation predecessor Junichiro Ozawa) will talk you through the basics of sake brewing, from process to classifications based on degree to which the rice is milled and polished. Learn all about the fine craftsmanship behind sake brewing, a quintessentially Japanese tradition passed down through the ages.

Brewing in progress in the Heisei brewhouse

Some of Ozawa Brewery’s sake is brewed in wooden barrels, even though many modern breweries have switched exclusively to stainless steel tanks to produce larger batches and more easily maintain hygiene standards. Still, old-fashioned wooden barrel brewing produces dynamic, vigorous sake that stainless steel brewing simply can’t match.

Learn about degrees of rice milling and polishing with samples

A Comparative Tasting with a Kaiseki-style Snack Pairing

After the brewery tour, pay a visit to the on-site ryotei-style restaurant Mamagoto-ya, enjoying riverside seating in a private room with a view not usually available to the general public. Here, delight in a sake tasting with explanations, comparing 5 varieties specially curated for the Wabunka plan alongside a kaiseki snack pairing designed by the chef. For those who do not wish to drink alcohol, non-alcoholic drinks are also available.

Four representative Sawanoi varieties alongside a seasonal selection, each matched to a different vessel

Sawanoi uses both hard water and soft water in its brewing, and the differences between them create unique flavors. Its “Daikarakuchi” variety is delectably dry and a perfect match to the rich flavors of Edo-style cuisine. “Genroku,” made from unpolished rice, has a characteristic aroma, sweetness, and full body. “Tokyo-kurabito” is popular with overseas tourists for its perfectly balanced brightness and acidity.

A hearty assortment of snack pairings

Sake vessels curated to each variety add to the fun of the tasting. Different materials, shapes, and sizes affect the way the aroma and flavor expand and hit the taste buds during drinking. For example, the fruity Junmai-daiginjo is best drunk from a wine glass. Compare this to other varieties drunk from the traditional o-choko small sake cup, historically the norm.

A joyful tasting and chat with the brewmaster

Tofu and yuba dried tofu skin produced from brewery water are specialties of the Mamagoto-ya restaurant and a perfect match for the sweet and fruit-forward Junma-daiginjo. The ultra dry Daikarakuchi goes best with fried foods, while Tokyo-kurabito pairs with sukiyaki and Genroku with cheese. This wide variety of flavors and pairings is the real pleasure of the Sawanoi brand.

Taking in the Magnificence of Mitake Gorge

In front of the Mamagoto-ya restaurant sits an open garden overlooking the pristine waters of the Tama River. Opportunities for outdoor activities abound here and on the nearby Mt. Mitake, so those inclined might like to time their brewery experience to cap off a hike.

Gardens and promenades allow visitors to relax, immersed in Tokyo’s natural surroundings

An onsite cafe also serves coffee made with brewery water, and a shop to sample more sake (for an additional fee) and take home an ochoko small sake cup as a souvenir – and pick up a bottle or three of your favorite sake.

A tenugui hand towel featuring the “Sawanoi” brand name and a decorative river motif

As a commemorative souvenir of the experience, all participants will receive a brewery hand-towel emblazoned with the Sawanoi brand. Ozawa Sake Brewery, ensconced in gorgeous greenery, is a highly accessible easy escape from the hustle and bustle of central Tokyo. Why not step outside the concrete cityscape and enjoy an educational immersion in the spirit and techniques of traditional Japanese craftsmanship?