Tsuchida Sake Brewery

Founded in 1907, this sake brewery has been popular with locals thanks to a locally produced sake called “Homare Kokko,” which is the only Kanto region sake to have received an honorary award. Each head of the brewery has a history of creating innovative varieties of sake while still maintaining the reputation of the brewery. The efforts put forth by the current head of the brewery, sixth-generation owner Yuji Tsuchida, have been a complete shift from the convention of brewing with natural yeast and no mashing (yamahai), instead opting for using a traditional sake yeast mash starter (kimoto). During the Edo period (1603-1867), a shift occurred to brewing sake using a common natural lactic-acid bacterium, now a method known as “kimoto-zukuri.” In order to further bring out the flavors of the rice used, they are also challenging themselves to make sake using low-polished rice and food-grade rice.

Tours of the sake brewery are held occasionally, so guests can see the sake brewing area, always the location of trying out something new, up close. Watch a video on the charms of the brewery’s home of Kawaba Village and the process of brewing sake, and take in the tour of the brewery. Afterwards, enjoy sampling and comparing different types of sake.

Sake is made out of 3 ingredients – rice, water, and koji – as well as fungi. What is the best way to draw out the umami flavors of rice, enhancing the varieties and complexities of sake? This brewery continues to take on new challenges every day, attempting to combine traditional Edo period techniques with cutting-edge technologies to pass on to the next generation.