Tsuchiya Shuzoten

Tsuchiya Shuzo stays close to nature by focusing on local ingredients and sustainability. Since 2000, the brewery has cultivated sake rice in the fertile fields of Saku in collaboration with local farmers. Their commitment to terroir means that each bottle of sake carries the spirit of the land—from the mineral-rich water of the Chikuma River to the pesticide-free rice grown in the special A district fields of the Saku Basin. This intimate connection with the land allows the brewery to produce sake that is not only a product of the region but also a reflection of the dedication and expertise of the people who work the fields.

信州佐久のテロワール。

佐久の地は名峰に囲まれる、清水の地。長い時間をかけて磨かれた千曲の伏流水。発酵に活躍する微生物が好む、適度なミネラルを含む中軟水の地下水。この清らで豊かな地の水が、真の地の酒づくりには欠かせません。

四方を八ヶ岳、荒船、蓼科、浅間に囲まれる粘土質の土壌。主に五郎兵衛新田に代表される偉大な粘土質を含む千曲川左岸。やや河川の砂混じりの影響が若干感じられる、軽やかな個性を生み出す臼田地区などの千曲川右岸。この土壌が、酒質の骨格を成しています。

In the 1960s, Tsuchiya Shuzo made history by becoming the first brewery in Nagano to commercially produce ginjo-shu, a refined style of sake made with polished rice. Tsuchiya’s decision to focus on ginjo sake helped distinguish them from other local breweries and positioned them as innovators. Today, they continue to produce ginjo sake using traditional methods, ensuring that their sake maintains the same quality and flavour they’ve been known for over the years.In the 1960s, Tsuchiya Shuzo made history by becoming the first brewery in Nagano to commercially produce ginjo-shu, a refined style of sake made with polished rice. Tsuchiya’s decision to focus on ginjo sake helped distinguish them from other local breweries and positioned them as innovators. Today, they continue to produce ginjo sake using traditional methods, ensuring that their sake maintains the same quality and flavour they’ve been known for over the years.

「厳寒の地」の名にふさわしい高原の盆地。標高650m以上に圃場が存在し、冷涼な気候かつ全国トップクラスの晴天率。夏場は寒暖の差が激しく、湿度も高くなく心地良い涼風が圃場を駆け巡る、稲作に最良の地。冬はマイナス10℃以上に冷え込む日もあり、伝統的な寒造りが行われる清らかなで凛とした空気が微生物と共存するに相応しい気候です。

Tsuchiya Shuzo continues to explore new ways to innovate while staying true to traditional sake brewing methods. One example of this is their experimental Kame no Umi sake, which uses a bold technique known as re-jozo, where premium daiginjo sake is added instead of water during the brewing process. This technique creates a light yet rich flavour, setting it apart from other types of sake.

In another exciting project, Tsuchiya has joined 12 other local breweries in the Saku region to create SAKU13, a collaborative sake brewed by young brewers. Each year, the breweries select a theme and take turns leading the brewing process. This collaborative spirit reflects the desire to push the boundaries of sake brewing and bring the flavours of Saku to the world stage.

土屋酒造は伝統的な酒造りの手法を守りながら、新たな革新を模索し続けています。その一例が、醸造過程で水の代わりに大吟醸酒を加える「再醸造」という大胆な手法です。この技術により、他の日本酒とは一線を画す、フレッシュさや洗練されたマスカット様の瑞々しい酸味や甘みを持つ作品が誕生しています。

もう一つの革新的なプロジェクトとして、佐久の味を世界の舞台に届けたいという願いから、土屋氏は佐久地域の他の12の酒蔵と協力して、若手蔵元が醸造するコラボレーション日本酒「SAKU13」を醸しています。毎年当番蔵を設定し、酒米作りや生酛造りなど、テーマを決めて個性的な商品としてリリースします。