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Tsuchida Sake Brewery

The only sake brewery in the Kanto region to receive an honorary award.
The ingredients are only rice, water, koji, and fungi.

The production method of the Edo period, called kimoto-zukuri, waits for, encourages, and makes use of the activity of lactic acid bacteria and various microorganisms living in the brewery.

That's why you can bring out the umami of rice and enjoy the diversity and complexity of sake.

Tsuchida Sake Brewery

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