Sustainability was a guiding principle in traditional Japanese brewing long before becoming a global trend. Rooted in the cultural “mottainai” mindset, which emphasizes minimizing waste, this approach affects every aspect of the brewing process. Traditional sake production exemplifies this remarkable efficiency, with a commitment to resource conservation that preserves the environment, demonstrating how sake brewing is sustainable in its age-tested form. Beyond preserving resources, the process also enhances the quality of the final product.

Ancient Techniques for Remarkable Water Efficiency

Traditional Japanese sake brewing employs methods that prioritize sustainability, especially during its multistep brewing process. The brewing process begins with rice polishing, a crucial step in achieving the desired flavor and quality of sake. The more the rice is polished, the more refined the sake becomes, as the process removes the outer layers containing excess proteins and fats. 

The meticulous polishing process enhances the taste of the produced sake and contributes to its overall sustainability. The intricate brewing approach that follows the polishing requires careful management of the untreated rice (kakemai), water and kojimai (rice inoculated with koji mold) — brewers remove about 20% of the rice after steaming before sprinkling it with koji spores — to ensure they use resources efficiently. 

In terms of water usage, ancient Japanese brewing techniques are incredibly efficient, utilizing significantly less water. Modern breweries incorporating these techniques use only four to five gallons of water per gallon of product, compared to the industry standard of seven gallons or more per gallon of product. This efficiency is a testament to the resource-conscious mindset ingrained in the ancient brewing culture.

A Zero-Waste Philosophy

Traditional sake brewing deeply embeds the zero-waste philosophy, with brewers creatively repurposing byproducts. Sake kasu, the lees left after fermentation, finds new life in various applications, from pickling and marinades to moisturizers and animal feed, ensuring nothing goes to waste. Additionally, spent rice hulls can be transformed into fertilizer, or even used as building materials, further exemplifying the commitment to sustainability.

You will find this traditional Japanese art of mindful and sustainable practice parallels other cultural practices in the country.  For example, the Japanese practice of forest bathing — a practice of the natural world’s mindful healing qualities — also honors the country’s natural heritage toward appreciating nature’s gifts.

Merging Tradition with Renewable Energy

In the pursuit of carbon neutrality, modern breweries are integrating the rich traditions of age-old sake brewing with cutting-edge technology. The fusion of tradition and innovation is paving the way for a more sustainable future in the brewing industry.

Powering Breweries with Clean Energy

One of the most significant advancements in modern brewing is adopting renewable energy sources. Many breweries are installing solar panels on rooftops and incorporating heat pumps and other on-site generation methods to power operations. 

This shift reduces reliance on fossil fuels and significantly lowers the carbon footprint associated with heating, cooling and refrigeration. By harnessing the sun’s power and other renewable resources, breweries operate more sustainably, while maintaining the quality and integrity of their products.

Water and Community

Modern brewers are also proactively protecting their local water sources, which are vital for producing high-quality sake. Of Earth’s 326 million trillion gallons of water, fresh water accounts for only 0.7%. This emphasizes the importance of sustainable water usage and protecting the planet’s groundwater, lakes and streams.

Many breweries engage in community partnerships, collaborating with farmers to grow rice sustainably. Doing so reduces the carbon footprint associated with transportation and supports the local economy through shared responsibility. By working together, breweries and farmers ensure they preserve the resources needed for sake production, creating a harmonious balance between tradition and modern sustainability practices.

Breweries that explore broader sustainable practices by supporting local farmers and products will save water, reduce emissions and encourage fresher, organic production. They foster a sense of community within their organization and grow support from the local population.  

Supporting Carbon-Neutral Brewing

Consumers have the power to support carbon-neutral brewing practices and make a positive impact on the environment. Research breweries transparent about their sustainability efforts, whether they use traditional methods or combine them with modern innovations. Look for brewers who prioritize local sourcing of ingredients to minimize transportation emissions and support local economies. 

Choosing to purchase from these environmentally conscious breweries contributes to a more sustainable future for the industry. Every small choice you make can contribute to the culture of sustainability in brewing and beyond.