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“To Japanese people, sake should be stable and always taste the same. The Japanese market is strict on quality control”, says Mikio Ozawa. “So, to make sake that satisfies it means owing to stable high quality. But the bar is set high for us because we’re not only dealing with natural ingredients - water and rice, but also the fermentation process.” ⁠
Learn more about sake at the link in bio. ⁠
#thomasmason #sawanoisake #sake #nearperfect

“This giant wooden barrel was made 17 years ago”, explains Mikio Ozawa. “A 300-year-old cedar tree behind the kura began to wither. We had to cut it down, so we decided to have a wooden barrel made from it. We use it for Iroha, a kioke jikomi sake made using an ancient method.” ⁠
Read the full interview at the link in bio. ⁠
#thomasmason #sawanoisake #sake #nearperfect

“Becoming head of the brewery was something that happened sooner than I expected. A family business has its upside and downside. My father is concerned about the downside, so he doesn’t interfere at all. He’s letting me spread my wings at present.” ⁠
- Mikio Ozawa, President of the 23rd generation
Read the full article at the link in bio. ⁠
#thomasmason #sawanoisake #sake #nearperfect

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