Tsuchida Shuzo

Tsuchida Shuzo, founded in 1907 and based in Kawaba, Gunma, is a brewery committed entirely to kimoto-style brewing. Its sake is made using only rice, koji, water, and microorganisms. By reinterpreting the kimoto method—once common in the Edo period—within a modern brewing environment, the brewery harnesses the power of lactic acid bacteria and microorganisms that naturally inhabit the kura to create sake with depth, complexity, and character. Another distinctive feature is its use of minimally polished table rice from Gunma rather than specialized sake rice, with a focus on capturing the full flavor of the grain. While carrying traditional brewing knowledge into the future, Tsuchida Shuzo continues to expand the possibilities of sake.