Tsuchida Sake Brewery, a sixth‑generation family operation founded in 1907 in Kawaba Village, Gunma Prefecture, champions traditional kimoto craftsmanship, where fermentation begins naturally through ambient lactic bacteria rather than added acid. Their Kimoto Junmai is crafted using locally grown Asahi no Yume rice polished to 60%, alongside a generous 30% koji ratio—well above average—to accentuate rice-driven umami and depth. This labor-intensive process imparts a rich, layered character, showcasing the brewery’s dedication to simplicity without additives and its respect for traditional techniques.