Sake festivals and sake breweries as objects of tourist attraction

The article deals with issues related to the history and current state of production and distribution of the Japanese national alcoholic beverage sake, recognized by both specialists and consumers, and the development of drinking tourism “inshu tsurizumu”. Interest in sake as an important accompanying component of traditional Japanese food has not waned in the country and the world, so certain routes have been formed in places where the necessary raw material base has developed and its production has been established. The variety of sake varieties is caused by local climatic conditions, family secrets, the quality of rice grown in the region, special sourdough, as well as the mineral content of water. The flourishing event tourism in Japan is caused, among other things, by the regular holding of sake holidays, which gather a large number of domestic and foreign tourists. These tourists have the opportunity not only to taste sake, but through local guides or in sake museums at sake breweries to learn mythology, history associated with the ancient drink, get acquainted with the technology of its preparation, drinking etiquette and the corresponding snack. Sake is positioned as an important cultural resource that can revive the economy of the regions. Shuzotsua sake tours, popular with Japanese and foreign travelers, contribute to unlocking the tourism potential of the regions and their economic recovery. Sake tourism occupies an important place in Japan's economic growth strategy.