Enjoy Sake Paired With Fermented Dishes and Tour a Globally-Acclaimed Sake Brewery

Seto Shuzo Brewery, Internationally Acclaimed at Sake Competitions

About 1.5 to 2 hours by train from Tokyo and just an hour from Hakone, the scenery outside the window gradually turns greener as you approach Seto Shuzo Brewery in Kaisei, Kanagawa Prefecture. Founded in 1865, this historic brewery halted production in 1980 but was revived in 2018 thanks to the dedication of local supporters. Since then, it has made remarkable progress, consistently winning top awards at the Kura Master sake competition in France, with nearly all its brands earning accolades.

Seto Shuzo Brewery, relaunched in 2018, quickly became one of the world’s top sake producers

Kanagawa is home to a thriving sake industry with 14 breweries, six of which are along the Sakawa River, which flows through the western part of Kanagawa. The area's water, a mix of Tanzawa's renowned medium-hard water and Mt. Fuji's soft water, gives the sake its distinctive umami flavor.

A nostalgic Japanese garden has been recreated with a veranda set under the eaves

"This is a peaceful place," says Takanobu Mori, the representative. "We invite those who appreciate high-quality food in a special setting to visit." The area is surrounded by rice fields and footpaths, so quiet you can hear the gentle murmur of the waterway. "Good conversations naturally happen over great sake. We’ve turned the whole brewery into a 'Sake Terrace' to encourage these connections."

Takanobu Mori, president of Seto Shuzo Brewery, recognized the potential in sake made from Kaisei’s natural resources

Visit a Brewery Crafting World-Class Sake

Seto Shuzo Brewery produces 22 types of sake using four varieties of rice and 10 kinds of yeast. In this experience, you'll tour the brewery where this world-renowned sake is made. (The processes you can observe may vary by season.)

Toji (sake brewers) using a rare machine that replicates the traditional rice steaming method

First, on the ground floor, you'll observe the rice washing process, where any remaining bran is rinsed off after polishing, followed by the rice steaming process. "Timing is critical in rice washing," Mori explains. "Even a one-second difference can impact the sake's quality, so we work in teams of three to carefully manage the timing." During the rice steaming process, you can also enjoy the steam and aroma rising from a modern koshiki (steaming vat) that replicates traditional methods using a wagama (kiln).

Koji is nurtured with care, like a child

Next, head to the second floor to see the making of the yeast starter, which is rarely shown on standard tours, as well as the "moromi" fermentation process. You’ll start in the koji room, where the toji brewer monitors the koji every three hours for three days. The finished koji, steamed rice, and water are mixed and fermented to create the yeast starter. Depending on the season, you might witness the crucial moment when fermentation begins, setting the stage for delicious sake.

Visit the room where the yeast starter is made and get a detailed explanation of the sake-making process

Moromi is created by adding water, steamed rice, and koji to the shubo (a yeast starter) in three stages. Once fermentation is complete and the moromi is filtered, it transforms into the sake we’re familiar with. The brewing room uses thermal tanks, allowing the master brewer to adjust the temperature in 1-degree increments.

Taste Three Specially Selected Sake Types in Special Glasses

After touring the brewery and uncovering the secrets behind Seto Shuzo Brewery's delicious sake, you'll get to compare three types. Taste three of the 22 unique brands, each with its own theme or concept. Mori will thoughtfully select them based on your preferences and the mood of the day.

Even the smallest questions about sake are answered with care

Among Seto Shuzo Brewery’s many brands, the sake made with hydrangea yeast, the town flower of Kaisei, stands out. "I believe we're the only place in Japan producing hydrangea yeast sake," says Mori. Despite the challenges, this remarkable sake was perfected in just one trial, while such a process usually takes about 10 years.

The three on the right are sake made with hydrangea yeast, with carefully designed names and labels

This sake has a rich mouthfeel, with the elegance of white wine and a hint of sweetness. It’s a unique creation from Seto Shuzo Brewery, deeply connected to Kaisei, and available only here. Along with tasting notes, you’ll also learn the origin of its name and the story behind its creation. If there's a specific brand you're curious about, we recommend requesting in advance. Non-alcoholic options, including local fermented beverages, are also available.

Enjoy a drink on the veranda with a refreshing breeze

When you think of sake, you might picture drinking from a traditional cup, but Seto Shuzo Brewery uses special German-made sake glasses. These glasses are said to allow you to experience the aroma more delicately than with traditional cups.

After picking up a special masu (wooden sake box) that holds three sake glasses perfectly, take a stroll around the Sake Terrace to find the ideal spot for your sake tasting. Relax and sip your sake in the flower fields or unwind in the garden. If you prefer chatting with your companions, the veranda overlooking the rice fields and Japanese garden is perfect. Find your own spot and savor your sake to the fullest.

Savor Sake Lees Dishes Slowly Grilled Over Charcoal With Your Sake

Along with the three types of sake, this Wabunka plan includes an exclusive menu of fermented dishes grilled over charcoal. Enjoy seasonal seafood marinated in Seto Shuzo Brewery's sake lees and premium beef raised on the same lees, along with fresh vegetables harvested in Kaisei.

Slow grilling over charcoal enhances the flavor of the ingredients

Slowly grilling the meat over charcoal locks in its flavor, making it exceptionally juicy. The exterior is crispy, yet the meat remains tender, with its sweetness unfolding with every bite. Exclusive to Wabunka, there's also an option to add fresh game caught just 1-2 days before your experience.

Shoyu koji adds an extra layer of flavor to the vegetables grilled over charcoal. An original seasoning from Seto Shuzo Brewery, it’s made by fermenting the brewery's koji with soy sauce. It’s fun to experiment with different pairings, discovering which ingredients complement each sake and how to combine them for the best taste.

Shoyu koji made with generous amounts of Seto Shuzo Brewery's koji

A Delightful Experience Enjoying Nature’s Bounty

After savoring the sake and fermented dishes, you can browse the on-site shop. Along with sake, you'll find soaps infused with sake lees, T-shirts, and sake cups. The shoyu koji used on the charcoal-grilled dishes also makes a great souvenir for family and friends.

Sake tastes especially delightful surrounded by the natural beauty of Kaisei

In this area, deep groundwater from about 80 meters below the surface is pumped up for use. High-quality water and abundant nature are essential for sake and the fermentation process. This tour of Seto Shuzo Brewery and sake tasting experience will give you a deeper appreciation for the beauty of nature and the skill behind traditional brewing techniques.