Tsuchiya Shuzoten

Tsuchiya Shuzo stays close to nature by focusing on local ingredients and sustainability. Since 2000, the brewery has cultivated sake rice in the fertile fields of Saku in collaboration with local farmers. Their commitment to terroir means that each bottle of sake carries the spirit of the land—from the mineral-rich water of the Chikuma River to the pesticide-free rice grown in the special A district fields of the Saku Basin. This intimate connection with the land allows the brewery to produce sake that is not only a product of the region but also a reflection of the dedication and expertise of the people who work the fields.

In the 1960s, Tsuchiya Shuzo made history by becoming the first brewery in Nagano to commercially produce ginjo-shu, a refined style of sake made with polished rice. Tsuchiya’s decision to focus on ginjo sake helped distinguish them from other local breweries and positioned them as innovators. Today, they continue to produce ginjo sake using traditional methods, ensuring that their sake maintains the same quality and flavour they’ve been known for over the years.In the 1960s, Tsuchiya Shuzo made history by becoming the first brewery in Nagano to commercially produce ginjo-shu, a refined style of sake made with polished rice. Tsuchiya’s decision to focus on ginjo sake helped distinguish them from other local breweries and positioned them as innovators. Today, they continue to produce ginjo sake using traditional methods, ensuring that their sake maintains the same quality and flavour they’ve been known for over the years.

Tsuchiya Shuzo continues to explore new ways to innovate while staying true to traditional sake brewing methods. One example of this is their experimental Kame no Umi sake, which uses a bold technique known as re-jozo, where premium daiginjo sake is added instead of water during the brewing process. This technique creates a light yet rich flavour, setting it apart from other types of sake.

In another exciting project, Tsuchiya has joined 12 other local breweries in the Saku region to create SAKU13, a collaborative sake brewed by young brewers. Each year, the breweries select a theme and take turns leading the brewing process. This collaborative spirit reflects the desire to push the boundaries of sake brewing and bring the flavours of Saku to the world stage.