Although founded in 1907 — recent by sake brewery standards — Tsuchida Sake Brewery is dedicated to preserving the centuries-old kimoto method. They rely on ambient microorganisms to generate lactic acid naturally, and never add brewer’s alcohol. Generally, they prefer not to polish their rice too much, leaving its natural umami intact. Located in a small Gunma prefecture village consisting of fewer than 4,000 people, Tsuchida Sake Brewery has an affinity for local rice. The brewing team mainly consists of young adults, yet their passion for sake history and culture is always at top of mind.