Sawada Sake Brewery

Sawada Shuzo was founded in 1848 (the first year of the Kaei era) during the late Edo period. In the Meiji era, it made significant contributions to improving sake brewing quality, including successfully developing a method for making shubo (starter yeast) using added lactic acid—the foundation for the “sokujo” method that is now mainstream. Since then, in this town where craftsmen have gathered since ancient times, we have pursued sake brewing that evolves while preserving tradition, aiming to be a part of everyday life. In 1951 (Showa 26), Hakuro Sake won first place at the inaugural Aichi Prefecture Sake Competition. The name “Hakuro” is said to originate from the founder, Gihei Sawada, combining ‘white’ (meaning “beauty,” embodying the idea of carefully handling the finest ingredients and polishing the rice until it shines white) and “old” (symbolizing longevity and matured skill). Sawada Shuzo continues to uphold traditional brewing methods, including the use of wooden barrels. Production relies minimally on machinery, with each step meticulously crafted by skilled artisans. Brewery tours are available by advance reservation. Experience authentic Japanese craftsmanship firsthand!