Completed in 1960, the brewery produces sake, primarily designated sake. In addition to the skills of its master brewers, the brewery utilizes new technologies, such as automated rice processing equipment and automated fermentation control incorporating physicochemical analysis, to produce high-quality sake throughout the year. By combining traditional sake brewing with the latest technology, the brewery is simultaneously maintaining excellent quality and improving production efficiency.

The Kowagura brewery has been in operation since 1953, but was integrated with the Wakogura brewery, which was destroyed in the Great Hanshin-Awaji Earthquake. In 28, the new Kowagura was completed, incorporating the latest control devices throughout all processes. This has resulted in improvements in both quality and productivity. With a daily brewing capacity of 24 tons of polished rice, it is now the main brewery that will carry the future of Ozeki.

Completed in October 2025, this is a handcrafted microbrewery established with the aim of passing on the techniques and spirit cultivated since its founding to the next generation, and challenging itself to create new value through sake brewing. A major feature is that it can reflect the individuality of the brewer by brewing on a small scale, with a maximum of 150 kg of rice in total. You can see the brewing process up close from the glass-walled brewing area. We are committed to making "sake where you can see the face of the brewer" every day.