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Tsuchida Sake Brewery
Brewery's commitments to sake making
- Bringing Forth Flavors of Rice Using the Power of Nature
- We craft all of our sake using just the three ingredients of rice, water, and koji, together with the work of microorganisms.
We brew our sake using the traditional kimoto method — by encouraging the growth of microorganisms and ambient lactic bacteria that live in the brewery and patiently waiting for their natural action.
When researching techniques to bring forth the power of the living organisms called bacteria, failures are an occasional aspect in recurring the process of discoveries and learnings to craft brews that let us appreciate the subtle differences and multi-dimensionality of their taste every day.
We keep challenging ourselves to brew sake using low-polished and edible rice to bring out the rice's flavors.
Our sake brewing process continues centuries-old heritage methods from the Edo period and utilizes modern technology to produce flavors rich in character, variety, and dimensionality.
Creating new flavors through the collaboration of microorganisms and people.
Bringing a contemporary yet classical way of brewing sake to the next generation, so everyone may enjoy this deliciousness reminiscent of the olden times.
History and culture of the brewery
- Contemporary Classical
- Established in 1907 and operating under the 6th generation president, we are the only sake brewery in the Kanto region decorated with an honorary award. The honorary award is a prestigious award given only to breweries that are consecutive winners of the Japan sake competitions (equivalent to the present day "Shinshu-kanpyōkai" — Annual Japan Sake Award) held before the Second World War.
We are engaged in evolving the kimoto-zukuri method of brewing sake, which was common practice during the Edo period and involves utilizing natural microorganisms called lactic bacteria.
We use low-polished and edible rice, and we craft our sake using just three ingredients and air.
We do not use any additives such as brewer's alcohol, lactic acid, enzymes, water processing agents, or any other ingredients that are not required by Japanese law to be listed on the label.
Kawaba Village — A Land of Lush Forests and Abundant Fresh Water
It's a small village with a population of 3,100.
The village is a land of plentiful nature, with an 88% forest cover. The name Kawaba means land of rivers in Japanese, and true to its name, it is home to many rivers that provide abundant fresh water.
At our brewery, we use subterranean river water enriched with minerals from flowing 50 years through the strata of Mt. Hotaka.
And for that reason, this water with a hardness of 81 has a structured and complex taste.
The village is a land of plentiful nature, with an 88% forest cover. The name Kawaba means land of rivers in Japanese, and true to its name, it is home to many rivers that provide abundant fresh water.
At our brewery, we use subterranean river water enriched with minerals from flowing 50 years through the strata of Mt. Hotaka.
And for that reason, this water with a hardness of 81 has a structured and complex taste.
Using All Edible Rice Varieties from Gunma
At our brewery, we craft sake using edible rice from Gunma prefecture. Kawaba Village, the home of our brewery, is an area where rice production is especially active; it has won rice competitions for ten consecutive years — a first in Japan. And at Tsuchida Brewery, we use its delicious rice to craft delicious sake.
See Company Information
| Company name | Tsuchida Sake Brewery Co., Ltd. |
|---|---|
| Address | 2691 Yuhara Kawaba, Kawaba Village, Tone District, Gunma Prefecture |
| Founded | 1907 |
| Representative | Yuji Tsuchida |
| Others |
AwardsHonorary Award Winner |
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