Tsuchida Sake Brewery

Founded in 1907, this sake brewery has long been known among locals for its Homare Kokko sake and is the only brewery in the Kanto region to have received the Honorary Award. Each successive owner has introduced innovative brewing methods, sustaining and growing the brewery throughout its history. The sixth-generation owner, Yuji Tsuchida, has completely shifted production from the conventional yamahai method to the kimoto method. This traditional technique, widely used during the Edo period (1603–1867), harnesses naturally occurring lactic acid bacteria to brew sake. The brewery is also taking on the challenge of using table rice that has undergone minimal polishing to bring out more of the rice's flavor.

Brewery tours offering an up-close look at its continually evolving sake production are held regularly. After watching a video about Kawaba Village, where the brewery is located, and the sake-making process, visitors tour the production area. The tour concludes with a tasting of various types of sake.

Sake is made from three ingredients—rice, water, and koji—along with microorganisms. How can the full umami of the rice be brought out so that people can appreciate sake's diversity and complex flavors? The brewery continues to take on new challenges every day, combining traditional techniques from the Edo period with modern technology to pass its craft on to the next generation.