Tsuchida Sake Brewery, a sake brewery located in Kawaba Village, a small village in Gunma Prefecture, introduces Yuji Tsuchida, the 6th generation brewer, and Motoki Hoshino, the chief brewer.
What kind of sake is brewed by Tsuchida Sake Brewery, which brews sake using the Kimoto-zukuri method that utilizes bacteria and microorganisms that was common in the Edo period?
Check it now to enjoy online sake brewery study abroad!
Tsuchida Sake Brewery Representative Director
Yuji TsuchidaMr.
Born in Numata City, Gunma Prefecture.
After graduating from Computer Academy HAL, he joined Capcom.
After joining Tsuchida Sake Brewery in 2003, he became the sixth-generation brewer and drastically changed the style of sake brewing.
Tsuchida Sake Brewery Chief Brewer
Motoki HoshinoMr.
Born in Suginami Ward, Tokyo.
After graduating from Tokyo Biotechnology College, he joined Tsuchida Sake Brewery as a new graduate.
His introduction to the world of sake brewing began in his second year of high school.
Table of contents
About “Tsuchida Sake Brewery”
Founded in 1907, the current owner is the 6th generation.
Locally, it has been popularly known as a local sake called Homarekkou.
We are also the only sake brewery in the Kanto region to receive an honorary award.
The honorary award is a prestigious award given only to breweries that have consecutively won prizes at the pre-war Japanese Sake Competition (equivalent to the current Sake Competition).
At the time, the number of sake breweries was more than five times that of today, and this award is given only to breweries that have won consecutively in fierce battles, a feat that only about 100 breweries nationwide have achieved.
Each family head has maintained and prospered through cutting-edge efforts, aiming for better sake brewing over time.
Currently, sake is made using the Kimoto method, which was common in the Edo period and utilizes the workings of bacteria and microorganisms.
We want you to bring out the full flavor of the rice and enjoy the diversity and complex flavors of sake.
We continue to challenge ourselves every day to pass this technology on to the next generation.
Characteristics of Kawaba Village, Gunma Prefecture
Since it is called "Kawaba Village", it is a place with an abundance of water, with four first-class rivers flowing through it.
The rice produced there is a specialty product.
There is a brand of rice called "Yukihotaka," which costs 7,000 yen for 10 kg, and is sold out every year.
We won the taste test contest for 10 years in a row and produced the first rice in Japan.
How I started getting involved in sake brewing
Yuji Tsuchida
At my previous job, a friend of mine who tried our sake told me that it was delicious.
Motoki Hoshino
When I was in my second year of high school, I decided I wanted to try brewing sake. It looked cool.
What made me happiest about sake brewing?
Yuji Tsuchida
When someone told me that they liked our sake and wanted to try making it.
You want to join the company, or you want to try making the same alcohol overseas, so you want to know.
When my second son (8 years old) was thinking of starting a sake brewery, I don't think he understood what he meant.
Motoki Hoshino
Looking back now, I wonder if we were able to create a raw yeast-free recipe?
The hardest thing about making sake
Yuji Tsuchida
It was during the Sokujo era, when sake was sold outside the prefecture and overseas, but was not taken seriously at all.
Motoki Hoshino
H30BY Infinite lactic acid bacteria contamination loop
Thoughts and future vision behind sake brewing
Yuji Tsuchida
Mastering the ultimate one that all you need is this.
We will work to make the next generation want to drink and make beer.
Farmers also form a relationship of mutual support so that the next generation will want to do the same.
Sake is produced all over the world.
Motoki Hoshino
I want to be in a profession that children admire.
To achieve this, I think it is very important to increase income.
To do that, it has to sell well.
To that end, all I can do now is hone my skills.
I want to continue to refine my unique techniques and ideas.
Finally
From 19:00 on Saturday, March 26, 2022, we will be holding an online sake brewery study abroad program with President Tsuchida and Chief Brewer Hoshino, who we introduced this time!
We will deliver a set of 2 types of "Shin Tsuchida" and "Hokoku Koshiraku Label" and Gunma's snack "Wagyu Beef Jerky" and toast online with sake brewery students from all over the country.♪
We believe in the power of bacteria and microorganisms, as well as in the techniques of our predecessors, which is why we are able to make ``all the ingredients into Kimoto''.
What are President Tsuchida, Chief Brewer Hoshino, and Tsuchida Sake Brewery aiming for?
We look forward to your participation.♩
