A Young Innovative Team
A small team of 6 with an average age in their late twenties, with the toji being in his thirties, bring a fresh perspective to traditional sake making. They successfully brought new life into the brewery and transformed the industry by placing attention to the ingredients and putting the characters of the rice center stage. The team has such great energy, enthusiasm and passion for their work, it was contagious when we visited them in the brewery.
TSCUHIDA'S STYLE
Rich, complex, layered and chock-full of umami. Their sakes are very characterful and robust due to using historical production processes infused with modern technology. All Kimoto method with very little rice polishing, you can fully taste the characters of the rice, land and water where they brew.
NATURAL SAKE
Only 3 ingredients of rice, water and koji are used for most of their products. Tsuchida relies on the ambiant microorganisms to bring their flavors to life. No additives. No enzyme agents. Nothing hidden beyond the label.
Kawaba & It's Surroundings: A local's perspective by Kimi Hoshino
Coming soon