Tucked in the mountains of Gunma Prefecture, in the tiny village of Kawaba—home to just 3,100 souls—lies Tsuchida Sake Brewery. Founded in 1907, it’s not among Japan’s ancient sake houses, some spanning 400 years, but for six generations, this family-run gem has carved its own legacy. Amid over 1,500 breweries nationwide, Tsuchida shines not through scale, but through craft. Their sake emerges from a process twice as long and far more demanding than modern norms—a labor of love that yields elegance, rich complexity, and flavors that dance on the palate.

Tsuchida marries tradition with innovation, weaving the past into the present. Rooted in the time-honored kimoto method, they harness modern tools—advanced equipment, IT, and chemistry—to refine their art. Using Brewing Association yeast strains 7, 6, and 9, each brew balances heritage and contemporary finesse, revealing a character as distinctive as the mountain air around them.

In 2008, Yuji Tsuchida, the sixth-generation steward, took the helm and reshaped the brewery’s future. With a passion for unlocking rice’s full umami, he embraced kimoto fermentation, wild ambient yeasts, and minimally polished grains. For him, sake is more than a drink—it’s a tribute to history, a celebration of nature, and a bold step forward.