EST. 1907
誉国光
Since 1907 — 川場村, Gunma
In Kawaba, Gunma, every batch is kimoto — fermented with nothing but rice, koji, water and whatever microbes the kura provides.
Tsuchida Shuzo brews in the mountain village of Kawaba, Gunma, and has committed its entire output to kimoto — the slow, hand-built method of cultivating a natural yeast starter, without commercial additives. The brewery uses table rice milled only lightly, trusting the grain's own character rather than polishing it away, and draws brewing water that has filtered naturally through the mountain for roughly fifty years. The result is a house style built around fermentation left to find its own balance.
Kimoto — 100% of production, table rice, lightly milled
An experimental, small-batch series
The brewery's newest experimental line
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JR沼田駅（タクシーで約30分）／バス「下宿」停留所下車 徒歩2分
Source: https://tsuchidasake.jp/