Official

Tsuchida Sake Brewery

A Sake Brewery Fusing Traditional Edo Period Techniques and Cutting-Edge Technology to Pass on the Diversity of Sake to the Next Generation.

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.

Highlights

  • A sake brewery that is popular thanks to the locally produced sake “Homare Kokko.”
  • An old-yet-new approach to sake brewing, shifting from “yamahai” to “kimoto” preparations.
  • Free sake brewery tours available (30 minutes duration).
  • Phone reservations (0278-52-3670) required for sake brewery tours at least 2 days in advance.

Photos

  • Yuji Tsuchida, the 6th generation owner, is striving to make old-yet-new sake.

    Yuji Tsuchida, the 6th generation owner, is striving to make old-yet-new sake.

  • Exterior of the storehouse.

    Exterior of the storehouse.

  • You can see inside the sake brewery from the storehouse’s corridor

    You can see inside the sake brewery from the storehouse’s corridor

  • There’s a sake tasting time at the end of the brewery tour!

    There’s a sake tasting time at the end of the brewery tour!

  • The 6th generation owner talks about his passion for sake

    The 6th generation owner talks about his passion for sake

  • The brewery’s shop sells not only sake, but fermented foods as well

    The brewery’s shop sells not only sake, but fermented foods as well

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Details

Name in Japanese
土田酒造
Postal Code
378-0102
Address
2691 Kawabayubara, Tonegun Kawabamura, Gunma
Telephone
0278-52-3511
Closed
Open year-round (excluding year-end and New Year holidays)
Hours
10:00am-Last Admission 3:00pm
Access
1) About a 30-minute drive from the Joetsu Shinkansen’s Jomo-Kogen Station
2) About a 10-minute drive from the Numata Interchange off of the Kan-Etsu Expressway
Official Website
Official Website (English)