RECLAIMING MICRO-BIODINERSITY
Tsuchida Sake Brewery is situated in Kawaba, a small village of 3,100 people in GUNMA Pref., a mountainous region northwest of Tokyo.
Established in 1907, it has been a family operation for six generations. Using natural spring water from Mt. Hotaka filtered over 50 years by nature, all of our sake is made using the original Kimoto method*.
Our sake contains no additives, including distilled alcohol, manufactured lactic acid, and enzyme agents, some of which do not legally have to be started on labels.
FOR THE FUTURE OF SAKE
Sake making at Tsuchida Sake Brewery takes twice as long compared to the modernized method, is more difficult and more labor intensive.
However, we believe it is worth it for the natural sake it produces with elegant and rich complexity with layers of flavors, as well as lingering long finish.