Tsuchida Shuzo has operated since 1907 in Kawaba Village, Gunma Prefecture, and under its sixth-generation owner Yuji Tsuchida has committed entirely to the kimoto brewing method, wild yeast fermentation, and minimal rice polishing as a philosophy rooted in Edo-period technique. Every bottle is additive-free, contains no manufactured lactic acid or enzyme agents, and only one percent of Japan's sake is made by the kimoto method, placing Tsuchida among the country's most distinctive natural sake producers.
