{"id":911412,"date":"2026-10-25T18:02:42","date_gmt":"2026-10-25T09:02:42","guid":{"rendered":"https:\/\/sakenoshiozawa.com\/?page_id=911412"},"modified":"2026-10-26T01:29:08","modified_gmt":"2026-10-25T16:29:08","slug":"en","status":"publish","type":"page","link":"https:\/\/sakenoshiozawa.com\/?page_id=911412","title":{"rendered":"Welcome to Sake no Shiozawa"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"465\" src=\"https:\/\/sakenoshiozawa.com\/wp-content\/uploads\/2026\/10\/shiozawa-slide-storefront-day-1024x465.jpg\" alt=\"\u663c\u9593\u306e\u9152\u306e\u3057\u304a\u6fa4 \u5e97\u8217\u5916\u89b3\" class=\"wp-image-900678\" srcset=\"https:\/\/sakenoshiozawa.com\/wp-content\/uploads\/2026\/10\/shiozawa-slide-storefront-day-1024x465.jpg 1024w, https:\/\/sakenoshiozawa.com\/wp-content\/uploads\/2026\/10\/shiozawa-slide-storefront-day-300x136.jpg 300w, https:\/\/sakenoshiozawa.com\/wp-content\/uploads\/2026\/10\/shiozawa-slide-storefront-day-768x349.jpg 768w, https:\/\/sakenoshiozawa.com\/wp-content\/uploads\/2026\/10\/shiozawa-slide-storefront-day-1536x698.jpg 1536w, https:\/\/sakenoshiozawa.com\/wp-content\/uploads\/2026\/10\/shiozawa-slide-storefront-day.jpg 1800w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"shz-en-lead wp-block-paragraph\">A family-run sake and wine shop in Iida, Nagano, since 1921.<\/p>\n\n\n\n<p class=\"shz-en-jump wp-block-paragraph\"><a href=\"#visit\">Visit us<\/a><a href=\"#before-you-visit\">Before you visit<\/a><a href=\"#how-sake-is-made\">How sake is made<\/a><a href=\"#what-we-carry\">What we carry<\/a><a href=\"#contact\">Contact<\/a><\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"welcome\">Welcome<\/h2>\n\n\n\n<p class=\"shz-en-ja wp-block-paragraph\" lang=\"ja\">\u3054\u3042\u3044\u3055\u3064<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Thank you for visiting. Sake no Shiozawa is a liquor shop in the Ina Valley of southern Nagano, run by the Shiozawa family for four generations.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">We carry sake from all over Japan, and wine and spirits from around the world. We taste every bottle before we decide to stock it, because we see each one as the work of its maker.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Yu Shiozawa, the fourth generation, trained as a sommelier in France and holds the <span class=\"shz-nw\">WSET Level 4<\/span> Diploma in Wines. He is happy to help you in English, French or Italian.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"visit\">Visit us<\/h2>\n\n\n\n<p class=\"shz-en-ja wp-block-paragraph\" lang=\"ja\">\u30a2\u30af\u30bb\u30b9\u30fb\u55b6\u696d\u65e5<\/p>\n\n\n\n<figure class=\"wp-block-table shz-en-table\"><table class=\"has-fixed-layout\"><tbody><tr><td>Address<\/td><td><span class=\"shz-nw\">5088-3 Kanae Kiriishi,<\/span> <span class=\"shz-nw\">Iida, Nagano<\/span> <span class=\"shz-nw\">395-0807, Japan<\/span><\/td><\/tr><tr><td>Hours<\/td><td><span class=\"shz-nw\">9:00\u201318:00<\/span><\/td><\/tr><tr><td>Closed<\/td><td>Sundays. If a Sunday is a national holiday, we are open that day and closed the following Monday.<\/td><\/tr><tr><td>Train<\/td><td><span class=\"shz-nw\">Kiriishi Station,<\/span> <span class=\"shz-nw\">JR Iida Line<\/span><\/td><\/tr><tr><td>Parking<\/td><td>6 cars<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Opening days may change around New Year, Obon and other holiday periods. Please check the calendar before you come.<\/p>\n\n\n\n<iframe class=\"shiozawa-calendar\" src=\"https:\/\/calendar.google.com\/calendar\/embed?src=454b9a22f26034af4e14723df5d71289200b84200c0f741873a9538a8c5de297%40group.calendar.google.com&#038;ctz=Asia%2FTokyo&#038;hl=en\" width=\"100%\" height=\"560\" style=\"border:0;\" loading=\"lazy\" title=\"Sake no Shiozawa business calendar\"><\/iframe>\n\n\n\n<iframe src=\"https:\/\/www.google.com\/maps?q=%E9%85%92%E3%81%AE%E3%81%97%E3%81%8A%E6%BE%A4%20%E9%95%B7%E9%87%8E%E7%9C%8C%E9%A3%AF%E7%94%B0%E5%B8%82%E9%BC%8E%E5%88%87%E7%9F%B35088-3&amp;hl=en&amp;output=embed\" width=\"100%\" height=\"400\" style=\"border:0;\" allowfullscreen=\"\" loading=\"lazy\" referrerpolicy=\"no-referrer-when-downgrade\" title=\"Sake no Shiozawa map\"><\/iframe>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"before-you-visit\">Before you visit<\/h2>\n\n\n\n<p class=\"shz-en-ja wp-block-paragraph\" lang=\"ja\">\u3054\u6765\u5e97\u306e\u524d\u306b<\/p>\n\n\n\n<figure class=\"wp-block-table shz-en-table\"><table class=\"has-fixed-layout\"><tbody><tr><td>Payment<\/td><td>Cash only. We do not accept credit cards.<\/td><\/tr><tr><td>Tasting<\/td><td>We do not offer tastings or serve drinks in the shop.<\/td><\/tr><tr><td>Gifts<\/td><td>Tell us your budget and we will help you choose. Gift wrapping and gift boxes are available.<\/td><\/tr><tr><td>Shipping<\/td><td>We can ship bottles you buy in the shop to addresses in Japan. We cannot ship overseas.<\/td><\/tr><tr><td>Online<\/td><td>We do not sell online yet.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"how-sake-is-made\">How sake is made<\/h2>\n\n\n\n<p class=\"shz-en-ja wp-block-paragraph\" lang=\"ja\">\u65e5\u672c\u9152\u304c\u3067\u304d\u308b\u307e\u3067<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sake is brewed from just rice, rice koji and water. Scroll down to follow the eleven steps, from polishing the rice to bottling.<\/p>\n\n\n\n<figure class=\"shiozawa-zu\" id=\"lib-zu-sake-flow\"><figcaption class=\"shiozawa-zu-head\"><span class=\"shiozawa-zu-title\">How sake is made<\/span><span class=\"shiozawa-zu-sub\">From rice, rice koji and water, in about 60 days<\/span><\/figcaption><div class=\"zu3d\" data-zu3d=\"sake\"><div class=\"zu3d-stage\" aria-hidden=\"true\"><\/div><div class=\"zu3d-list\"><div class=\"shiozawa-zu-flow\"><div class=\"zu-phase\"><p class=\"zu-phase-name\">Preparing the rice<\/p><ol class=\"zu-steps\" start=\"1\"><li class=\"zu-step\" style=\"--shz-i:0\"><span class=\"zu-num\" aria-hidden=\"true\">1<\/span><span class=\"zu-ico zu-ico-seimai\" aria-hidden=\"true\"><i><\/i><i><\/i><i><\/i><i><\/i><\/span><span class=\"zu-body\"><span class=\"zu-name\">Rice polishing<\/span><span class=\"zu-yomi\" lang=\"ja\">\u7cbe\u7c73<\/span><span class=\"zu-desc\">Milling away the outer layer of the rice<\/span><span class=\"zu-sub\" role=\"list\"><span class=\"zu-sb\" role=\"listitem\"><b>Milling<\/b><small>\u524a\u308b<\/small><span class=\"zu-sb-d\">Grinding away the outside of the brown rice, little by little<\/span><\/span><span class=\"zu-sb\" role=\"listitem\"><b>Resting<\/b><small>\u67af\u3089\u3057<\/small><span class=\"zu-sb-d\">Letting the milled rice rest<\/span><span class=\"zu-sb-t\">A few weeks<\/span><\/span><\/span><span class=\"zu-time\"><span class=\"zu-time-l\">Time<\/span>About 12 hours to 70%, about 2 days to 50%<\/span><\/span><\/li><li class=\"zu-step\" style=\"--shz-i:1\"><span class=\"zu-num\" aria-hidden=\"true\">2<\/span><span class=\"zu-ico zu-ico-senmai\" aria-hidden=\"true\"><i><\/i><i><\/i><i><\/i><i><\/i><\/span><span class=\"zu-body\"><span class=\"zu-name\">Washing and soaking<\/span><span class=\"zu-yomi\" lang=\"ja\">\u6d17\u7c73\u30fb\u6d78\u6f2c<\/span><span class=\"zu-desc\">Washing the rice and letting it absorb water<\/span><span class=\"zu-sub\" role=\"list\"><span class=\"zu-sb\" role=\"listitem\"><b>Washing<\/b><small>\u6d17\u7c73<\/small><span class=\"zu-sb-d\">Washing off the rice bran<\/span><\/span><span class=\"zu-sb\" role=\"listitem\"><b>Soaking<\/b><small>\u6d78\u6f2c<\/small><span class=\"zu-sb-d\">Letting it absorb water, timed in seconds or minutes<\/span><\/span><span class=\"zu-sb\" role=\"listitem\"><b>Draining<\/b><small>\u6c34\u5207\u308a<\/small><span class=\"zu-sb-d\">Draining off extra water<\/span><span class=\"zu-sb-t\">About one night<\/span><\/span><\/span><span class=\"zu-time\"><span class=\"zu-time-l\">Time<\/span>Minutes to hours, sometimes timed to the second<\/span><\/span><\/li><li class=\"zu-step\" style=\"--shz-i:2\"><span class=\"zu-num\" aria-hidden=\"true\">3<\/span><span class=\"zu-ico zu-ico-jomai\" aria-hidden=\"true\"><i><\/i><i><\/i><i><\/i><i><\/i><\/span><span class=\"zu-body\"><span class=\"zu-name\">Steaming<\/span><span class=\"zu-yomi\" lang=\"ja\">\u84b8\u7c73<\/span><span class=\"zu-desc\">Steaming the rice in a koshiki steamer<\/span><span class=\"zu-sub\" role=\"list\"><span class=\"zu-sb\" role=\"listitem\"><b>Steaming<\/b><small>\u84b8\u3059<\/small><span class=\"zu-sb-d\">In a koshiki or a rice-steaming machine<\/span><span class=\"zu-sb-t\">40\u201360 minutes<\/span><\/span><span class=\"zu-sb\" role=\"listitem\"><b>Cooling<\/b><small>\u653e\u51b7<\/small><span class=\"zu-sb-d\">Cooling to the right temperature for each use<\/span><span class=\"zu-sb-t\">Around 30\u201339\u00b0C for koji<\/span><\/span><\/span><span class=\"zu-time\"><span class=\"zu-time-l\">Time<\/span>About 1 hour<\/span><\/span><\/li><li class=\"zu-step\" style=\"--shz-i:3\"><span class=\"zu-num\" aria-hidden=\"true\">4<\/span><span class=\"zu-ico zu-ico-seigiku\" aria-hidden=\"true\"><i><\/i><i><\/i><i><\/i><i><\/i><\/span><span class=\"zu-body\"><span class=\"zu-name\">Making koji<\/span><span class=\"zu-yomi\" lang=\"ja\">\u88fd\u9eb9<\/span><span class=\"zu-desc\">Growing koji in the koji room<\/span><span class=\"zu-sub\" role=\"list\"><span class=\"zu-sb\" role=\"listitem\"><b>Bringing in<\/b><small>\u5f15\u8fbc\u307f<\/small><span class=\"zu-sb-d\">Moving the steamed rice into the koji room<\/span><span class=\"zu-sb-t\">Hour 0<\/span><\/span><span class=\"zu-sb\" role=\"listitem\"><b>Adding spores<\/b><small>\u5e8a\u3082\u307f<\/small><span class=\"zu-sb-d\">Sprinkling koji spores and rubbing them in<\/span><span class=\"zu-sb-t\">A few hours later<\/span><\/span><span class=\"zu-sb\" role=\"listitem\"><b>Breaking up<\/b><small>\u5207\u8fd4\u3057<\/small><span class=\"zu-sb-d\">Breaking up clumps and mixing<\/span><\/span><span class=\"zu-sb\" role=\"listitem\"><b>Dividing<\/b><small>\u76db\u308a<\/small><span class=\"zu-sb-d\">Dividing the rice into small trays or boxes<\/span><span class=\"zu-sb-t\">Around the morning of day 2<\/span><\/span><span class=\"zu-sb\" role=\"listitem\"><b>Mixing<\/b><small>\u4ef2\u4ed5\u4e8b<\/small><span class=\"zu-sb-d\">Mixing to let trapped heat escape<\/span><\/span><span class=\"zu-sb\" role=\"listitem\"><b>Final mixing<\/b><small>\u4ed5\u821e\u4ed5\u4e8b<\/small><span class=\"zu-sb-d\">Making grooves to adjust the temperature<\/span><\/span><span class=\"zu-sb\" role=\"listitem\"><b>Taking out<\/b><small>\u51fa\u9eb9<\/small><span class=\"zu-sb-d\">Taking the finished koji out of the room<\/span><span class=\"zu-sb-t\">About 40\u201355 hours after bringing in<\/span><\/span><\/span><span class=\"zu-time\"><span class=\"zu-time-l\">Time<\/span>About 2 days (40\u201355 hours)<\/span><\/span><\/li><\/ol><\/div><div class=\"zu-phase\"><p class=\"zu-phase-name\">Brewing<\/p><ol class=\"zu-steps\" start=\"5\"><li class=\"zu-step\" style=\"--shz-i:4\"><span class=\"zu-num\" aria-hidden=\"true\">5<\/span><span class=\"zu-ico zu-ico-shubo\" aria-hidden=\"true\"><i><\/i><i><\/i><i><\/i><i><\/i><\/span><span class=\"zu-body\"><span class=\"zu-name\">Yeast starter<\/span><span class=\"zu-yomi\" lang=\"ja\">\u9152\u6bcd<\/span><span class=\"zu-desc\">Growing a large amount of yeast<\/span><span class=\"zu-sub\" role=\"list\"><span class=\"zu-sb\" role=\"listitem\"><b>Mixing<\/b><small>\u4ed5\u8fbc\u307f<\/small><span class=\"zu-sb-d\">Water, koji, lactic acid and yeast, plus steamed rice<\/span><span class=\"zu-sb-t\">Day 1 (sokujo)<\/span><\/span><span class=\"zu-sb\" role=\"listitem\"><b>Cool rest<\/b><small>\u6253\u702c<\/small><span class=\"zu-sb-d\">Left for a while at a low temperature<\/span><\/span><span class=\"zu-sb\" role=\"listitem\"><b>Warming<\/b><small>\u6696\u6c17\u5165\u308c<\/small><span class=\"zu-sb-d\">Warming little by little to grow the yeast<\/span><\/span><span class=\"zu-sb\" role=\"listitem\"><b>Resting<\/b><small>\u67af\u3089\u3057<\/small><span class=\"zu-sb-d\">Resting until it goes into the main mash<\/span><\/span><\/span><span class=\"zu-time\"><span class=\"zu-time-l\">Time<\/span>About 2 weeks (sokujo), about 1 month (kimoto, yamahai)<\/span><\/span><\/li><li class=\"zu-step\" style=\"--shz-i:5\"><span class=\"zu-num\" aria-hidden=\"true\">6<\/span><span class=\"zu-ico zu-ico-moromi\" aria-hidden=\"true\"><i><\/i><i><\/i><i><\/i><i><\/i><\/span><span class=\"zu-body\"><span class=\"zu-name\">Main mash<\/span><span class=\"zu-yomi\" lang=\"ja\">\u3082\u308d\u307f\u30fb\u4e09\u6bb5\u4ed5\u8fbc\u307f<\/span><span class=\"zu-desc\">Added in three stages, then fermented slowly<\/span><span class=\"zu-sub\" role=\"list\"><span class=\"zu-sb\" role=\"listitem\"><b>First addition<\/b><small>\u521d\u6dfb<\/small><span class=\"zu-sb-t\">Day 1<\/span><\/span><span class=\"zu-sb\" role=\"listitem\"><b>Pause<\/b><small>\u8e0a<\/small><span class=\"zu-sb-d\">A day off from adding, to let the yeast grow<\/span><span class=\"zu-sb-t\">Day 2<\/span><\/span><span class=\"zu-sb\" role=\"listitem\"><b>Second addition<\/b><small>\u4ef2\u6dfb<\/small><span class=\"zu-sb-t\">Day 3<\/span><\/span><span class=\"zu-sb\" role=\"listitem\"><b>Third addition<\/b><small>\u7559\u6dfb<\/small><span class=\"zu-sb-t\">Day 4<\/span><\/span><span class=\"zu-sb\" role=\"listitem\"><b>Fermentation<\/b><small>\u767a\u9175<\/small><span class=\"zu-sb-d\">The foam changes shape as fermentation goes on<\/span><span class=\"zu-sb-t\">About 20\u201330 days after the third addition<\/span><\/span><\/span><span class=\"zu-time\"><span class=\"zu-time-l\">Time<\/span>4 days of additions, then about 20\u201330 days of fermentation<\/span><\/span><\/li><\/ol><\/div><div class=\"zu-phase\"><p class=\"zu-phase-name\">Finishing<\/p><ol class=\"zu-steps\" start=\"7\"><li class=\"zu-step\" style=\"--shz-i:6\"><span class=\"zu-num\" aria-hidden=\"true\">7<\/span><span class=\"zu-ico zu-ico-josou\" aria-hidden=\"true\"><i><\/i><i><\/i><i><\/i><i><\/i><\/span><span class=\"zu-body\"><span class=\"zu-name\">Pressing<\/span><span class=\"zu-yomi\" lang=\"ja\">\u4e0a\u69fd<\/span><span class=\"zu-desc\">Pressing to separate the sake from the sake lees<\/span><span class=\"zu-sub\" role=\"list\"><span class=\"zu-sb\" role=\"listitem\"><b>Arabashiri<\/b><small>\u8352\u8d70\u308a<\/small><span class=\"zu-sb-d\">The first, cloudy sake to come out<\/span><\/span><span class=\"zu-sb\" role=\"listitem\"><b>Nakadori<\/b><small>\u4e2d\u53d6\u308a<\/small><span class=\"zu-sb-d\">The clear sake from the middle of the pressing<\/span><\/span><span class=\"zu-sb\" role=\"listitem\"><b>Seme<\/b><small>\u8cac\u3081<\/small><span class=\"zu-sb-d\">Pressing hard at the end<\/span><\/span><\/span><span class=\"zu-time\"><span class=\"zu-time-l\">Time<\/span>Half a day to a day by machine, about 2 days in a traditional press<\/span><\/span><\/li><li class=\"zu-step\" style=\"--shz-i:7\"><span class=\"zu-num\" aria-hidden=\"true\">8<\/span><span class=\"zu-ico zu-ico-roka\" aria-hidden=\"true\"><i><\/i><i><\/i><i><\/i><i><\/i><\/span><span class=\"zu-body\"><span class=\"zu-name\">Settling and filtering<\/span><span class=\"zu-yomi\" lang=\"ja\">\u304a\u308a\u5f15\u304d\u30fb\u308d\u904e<\/span><span class=\"zu-desc\">Letting sediment settle, then filtering for a clean taste<\/span><span class=\"zu-sub\" role=\"list\"><span class=\"zu-sb\" role=\"listitem\"><b>Racking<\/b><small>\u304a\u308a\u5f15\u304d<\/small><span class=\"zu-sb-d\">Leaving it still and drawing off the clear sake<\/span><span class=\"zu-sb-t\">About 5\u201310 days after pressing<\/span><\/span><span class=\"zu-sb\" role=\"listitem\"><b>Filtering<\/b><small>\u308d\u904e<\/small><span class=\"zu-sb-d\">Filtering through diatomaceous earth or charcoal<\/span><\/span><\/span><span class=\"zu-time\"><span class=\"zu-time-l\">Time<\/span>After a few days<\/span><\/span><\/li><li class=\"zu-step\" style=\"--shz-i:8\"><span class=\"zu-num\" aria-hidden=\"true\">9<\/span><span class=\"zu-ico zu-ico-hiire\" aria-hidden=\"true\"><i><\/i><i><\/i><i><\/i><i><\/i><\/span><span class=\"zu-body\"><span class=\"zu-name\">Pasteurizing<\/span><span class=\"zu-yomi\" lang=\"ja\">\u706b\u5165\u308c<\/span><span class=\"zu-desc\">Heating to about 60\u201370\u00b0C to keep the sake stable<\/span><span class=\"zu-time\"><span class=\"zu-time-l\">Time<\/span>Usually twice, before storage and before bottling<\/span><\/span><\/li><li class=\"zu-step\" style=\"--shz-i:9\"><span class=\"zu-num\" aria-hidden=\"true\">10<\/span><span class=\"zu-ico zu-ico-chozo\" aria-hidden=\"true\"><i><\/i><i><\/i><i><\/i><i><\/i><\/span><span class=\"zu-body\"><span class=\"zu-name\">Storage and aging<\/span><span class=\"zu-yomi\" lang=\"ja\">\u8caf\u8535\u30fb\u719f\u6210<\/span><span class=\"zu-desc\">Resting in tanks so the flavor rounds out<\/span><span class=\"zu-time\"><span class=\"zu-time-l\">Time<\/span>About 6 months to a year<\/span><\/span><\/li><li class=\"zu-step\" style=\"--shz-i:10\"><span class=\"zu-num\" aria-hidden=\"true\">11<\/span><span class=\"zu-ico zu-ico-btl zu-ico-bin\" aria-hidden=\"true\"><i><\/i><i><\/i><i><\/i><i><\/i><\/span><span class=\"zu-body\"><span class=\"zu-name\">Diluting and bottling<\/span><span class=\"zu-yomi\" lang=\"ja\">\u5272\u6c34\u30fb\u74f6\u8a70\u3081<\/span><span class=\"zu-desc\">Adjusting to about 15% alcohol with water, then bottling<\/span><span class=\"zu-sub\" role=\"list\"><span class=\"zu-sb\" role=\"listitem\"><b>Diluting<\/b><small>\u5272\u6c34<\/small><span class=\"zu-sb-d\">Bringing undiluted sake of 18\u201320% down to 15\u201316% with water<\/span><\/span><span class=\"zu-sb\" role=\"listitem\"><b>Bottling<\/b><small>\u74f6\u8a70\u3081<\/small><span class=\"zu-sb-d\">Filling and capping the bottles. Pasteurized sake is heated a second time here<\/span><\/span><\/span><span class=\"zu-time\"><span class=\"zu-time-l\">Time<\/span>Before shipping<\/span><\/span><\/li><\/ol><\/div><div class=\"zu-aside\"><p class=\"zu-aside-title\">Multiple parallel fermentation <span lang=\"ja\">\uff08\u4e26\u884c\u8907\u767a\u9175\uff09<\/span><\/p><p>In the mash tank, koji turns starch into sugar while yeast turns that sugar into alcohol, both at the same time. This takes about 20\u201330 days at around 6\u201315\u00b0C.<\/p><\/div><\/div><\/div><\/div><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"what-we-carry\">What we carry<\/h2>\n\n\n\n<p class=\"shz-en-ja wp-block-paragraph\" lang=\"ja\">\u53d6\u308a\u6271\u3044\u9298\u67c4<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Local sake and wine from the Ina Valley, sake from across Japan, shochu, awamori, Japanese whisky such as Mars Komagatake, and wine from France, Italy and beyond.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The pages below are in Japanese. If you find a bottle you like, show it to us on your phone in the shop.<\/p>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/sakenoshiozawa.com\/?page_id=910339\">Our breweries and producers<\/a><\/div>\n\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/sakenoshiozawa.com\/?page_id=90\">Our full list<\/a><\/div>\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"contact\">Contact<\/h2>\n\n\n\n<p class=\"shz-en-ja wp-block-paragraph\" lang=\"ja\">\u304a\u554f\u3044\u5408\u308f\u305b<\/p>\n\n\n\n<figure class=\"wp-block-table shz-en-table\"><table class=\"has-fixed-layout\"><tbody><tr><td>Phone<\/td><td><a class=\"shz-nw\" href=\"tel:+81265220508\">+81-265-22-0508<\/a> <span class=\"shz-nw\">(9:00\u201316:40)<\/span><\/td><\/tr><tr><td>Email<\/td><td><a href=\"mailto:&#105;n&#102;o&#064;&#115;&#097;k&#101;n&#111;sh&#105;&#111;&#122;aw&#097;&#046;com\">&#105;&#110;f&#111;&#064;s&#097;&#107;en&#111;s&#104;&#105;&#111;&#122;&#097;wa.c&#111;m<\/a><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">You are welcome to write to us in English, French or Italian.<\/p>\n\n\n\n<p class=\"shz-en-legal wp-block-paragraph\"><strong>Drinking by persons under the age of 20 is prohibited by law. We do not sell alcohol to anyone under 20.<br>Drinking during pregnancy or breastfeeding may harm your baby.<br>Drunk driving is prohibited by law. Please drink responsibly.<\/strong><\/p>\n\n\n\n<p class=\"shz-en-legal-ja wp-block-paragraph\" lang=\"ja\">20\u6b73\u672a\u6e80\u306e\u8005\u306e\u98f2\u9152\u306f\u6cd5\u5f8b\u3067\u7981\u6b62\u3055\u308c\u3066\u3044\u307e\u3059\u3002<br>\u598a\u5a20\u4e2d\u3084\u6388\u4e73\u671f\u306e\u98f2\u9152\u306f\u3001\u80ce\u5150\u30fb\u4e73\u5150\u306e\u767a\u80b2\u306b\u60aa\u5f71\u97ff\u3092\u4e0e\u3048\u308b\u304a\u305d\u308c\u304c\u3042\u308a\u307e\u3059\u3002<br>\u98f2\u9152\u904b\u8ee2\u306f\u6cd5\u5f8b\u3067\u7981\u6b62\u3055\u308c\u3066\u3044\u307e\u3059\u3002\u304a\u9152\u306f\u9069\u91cf\u3092\u3002<\/p>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/sakenoshiozawa.com\/\"><span class=\"shiozawa-phs\"><span class=\"shiozawa-ph\">\u65e5\u672c\u8a9e\u306e<\/span><span class=\"shiozawa-ph\">\u30db\u30fc\u30e0\u30da\u30fc\u30b8\u3078<\/span><\/span><\/a><\/div>\n<\/div>\n\n\n","protected":false},"excerpt":{"rendered":"<p>A family-run sake and wine shop in Iida, Nagano, since 1921. Visit usBefore you visitHow sake is madeWhat we c [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_lightning_design_setting":{"layout":"col-one-no-subsection"},"footnotes":""},"class_list":["post-911412","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/sakenoshiozawa.com\/index.php?rest_route=\/wp\/v2\/pages\/911412","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sakenoshiozawa.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/sakenoshiozawa.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/sakenoshiozawa.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sakenoshiozawa.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=911412"}],"version-history":[{"count":4,"href":"https:\/\/sakenoshiozawa.com\/index.php?rest_route=\/wp\/v2\/pages\/911412\/revisions"}],"predecessor-version":[{"id":912541,"href":"https:\/\/sakenoshiozawa.com\/index.php?rest_route=\/wp\/v2\/pages\/911412\/revisions\/912541"}],"wp:attachment":[{"href":"https:\/\/sakenoshiozawa.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=911412"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}