Pure, yet deep in Umami with balanced acidity and layering complex flavours reminding of mushroom, hibiscus, coffee bean, lemon tart and hezelnut cream.
Tsuchida sake stimulates one's apetite and express beautiful and magical expression of the nature.

GRADE: Junmai Kimoto

ALCOHOL: 16%

POLISHING RATIO: 90%

RICE: Asahi no Yume grown in Gunma Prefecture

SAKE METER VALUE: -8.0

ACIDITY: 2.9

PAIRING: Rich Food, Apéritif

DRINKWARE: Wine Glass

SERVING TEMPERATURE: Chilled

In collaboration with Natsuki Kikuya, founder of Museum Of Sake and designed with Beams & Co - the label and branding for the UK launch of Tsuchida Brewery’s low-intervention sake, TE TO TE (originating from the meaning, Sky & Hand – 天と手).

Tsuchida Sake Brewery is situated in Kawaba, a small village in Gunma, a mountainous region northwest of Tokyo. Established in 1907, it has been a family operation for six generations.

Natsuki Kikuya is founder of intangible museum Museum of Sake. It provides education and promotion of the craft of sake, connecting Japan to the UK and Europe through a range of special events and courses for the public and food industry. Their activities allow guests to experience the art of sake, discovering the history, land, climate, weather and craftsmanship of the many different regions of Japan. Through an international growth in the popularity and appreciation of Sake, the Museum looks to enrich and extend the history to a new generation within Japan and the wider world.

Tsuchida Sake Brewery

Tsuchida Sake Brewery, founded in 1907 and located in the small village of Kawaba, Gunma Prefecture, is known for its commitment to traditional brewing methods. The brewery specializes in the kimoto method, a labor-intensive fermentation process dating back to the Edo period. This technique allows natural microorganisms and lactic acid bacteria present in the brewery’s air to play a key role in fermentation, giving their sake a deep, complex flavor.

One of Tsuchida’s standout approaches is using less-polished rice, which retains more of the rice’s original nutrients and umami. Their sake products, like Tsuchida Kimoto and Tsuchida 12, embody this philosophy by balancing bold flavors with natural acidity. The brewery has also gained attention for its environmental sustainability efforts, reducing energy consumption by minimizing the polishing of rice.

Currently headed by the sixth-generation of the Tsuchida family, the brewery continues to innovate while honoring centuries-old traditions, creating sake that appeals to both traditionalists and modern drinkers.