Tochigi Prefecture is an inland prefecture with a total of 3 rivers that belong to three river systems: the Tone River System, the Naka River System, and the Kuji River System, all of which are Class A rivers (rivers that have an impact on the entire country in terms of disaster prevention and economics).Because it is surrounded by mountains such as Nikko and the Nasu Mountain Range, the water quality in the prefecture contains just the right amount of minerals that are suitable for sake brewing.

Blessed with fertile soil, abundant water sources, and a mild climate, agriculture is thriving, and Tochigi produces the most rice suitable for sake brewing in the Kanto region. Taking advantage of these conditions, Tochigi Prefecture has nearly 30 sake breweries that brew high-quality sake.

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Sake brewing in Tochigi Prefecture began during the Edo period

Tochigi Prefecture is blessed with abundant water resources and the production of rice suitable for sake brewing, and is characterized by a diverse range of sake brewing that highlights the individuality of each brewery.

The history of sake brewing in the prefecture dates back to the Edo period. When Gamo Ujisato, the lord of Hino Castle in Omi, was transferred to Aizu, Omi merchants who traveled between Omi and Aizu noticed the surplus rice in Tochigi Prefecture. They decided that the excellent natural environment was suitable for sake brewing, and brought along advanced techniques from the Kansai region to start a sake brewing business.

As the area is also well-suited for agriculture, sake rice cultivation is thriving, and many major brands such as "Yamada Nishiki" and "Gohyakumangoku" are produced. The prefecture is also proactive in developing original varieties, developing the high-yield "Tochigi Sake 2004" in 14 and "Yume Sasara," which uses Yamada Nishiki as its parent strain, in 2018.

In 2012, the Shimotsuke Toji system was established as a unified system for Toji in the prefecture, and joined the Japan Federation of Sake Brewing Toji Associations. Only those who pass the rigorous examinations set by the Tochigi Industrial Technology Center are certified as Shimotsuke Toji, and they are demonstrating their presence as a group of Toji in the 21st century, on a par with the traditional Echigo Toji, Nanbu Toji, and Tamba Toji.

There is also a lot of technical exchange and events being held within the prefecture, and the sake breweries affiliated with the Shimotsuke Toji Association hold the "New Generation Tochigi Sake: Shimotsuke Toji New Sake Presentation" every year.

Tochigi Prefecture has excellent water quality, soil, and is actively working to improve its sake techniques, so the sake produced there is of a high standard nationwide and is attracting attention from many sake lovers.

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Tochigi sake available for purchase with "Sake World NFT"

① "Shimazaki Sake Brewery"

Founded in 1849 (Kaei 2).
Shimazaki Sake Brewery Co., Ltd. uses underground water that springs from the foot of Mount Nasu and high-quality rice grown in clean soil to brew sake. Their specialty is aged sake stored in caves, and they have been taking on various challenges as pioneers in long-term aged sake brewing since 1970.
The storage cave is the former site of an underground factory constructed at the end of World War II, and approximately 600 bottles of sake lie dormant in a space stretching 10m in length.
Taking advantage of the natural environment, the taste of this sake that is slowly aged is truly one of a kind. You can enjoy the unique aged aroma and mellow flavor to your heart's content.

"A recommended bottle!" Jukurokare Junmai Ginjo Secret 1 Years

This aged sake is stored in a cave that was formerly an underground factory. By storing it for a long period of time, the amino acids and sugars in the sake react with each other, giving it a golden color and creating a complex aroma.
The higher the temperature, the faster the aging process will proceed, but because it was stored in an excellent environment with an average annual temperature of around 10 degrees, it has a refined and delicate aroma. Please take your time to enjoy the flavors that develop over time.

Specific name: Junmai Ginjo
Ingredients: Rice (domestic), Koji (domestic)
Rice used: Gohyakumangoku
Alcohol content: 15%

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Shimazaki Sake Brewery

Tochigi

#Tochigi

② "Utsunomiya Sake Brewery"

Founded in 1871 (Meiji 4).
Utsunomiya Sake Brewery is a sake brewery located in the Yanagida district, close to the center of Utsunomiya City, Tochigi Prefecture, and brews a wide variety of sake, from designated sake to regular sake.
They are also actively involved in seasonal products, offering limited edition sakes such as special pure rice unpasteurized sake and nigori unpasteurized sake that allow you to enjoy the taste of each season. Since their founding, they have inherited traditional sake brewing techniques based on their deep belief that "A drink of sincerity. Sake reflects the attitude of the brewer."
The sake is brewed using underground water from the Kinugawa River and made with sake rice grown in the prefecture, and has achieved numerous brilliant results in competitions both domestically and overseas.

"Highly recommended!"Shikizakura Tochigi no Hoshi Junmaishu

This pure rice sake was made using Tochigi Prefecture's original variety "Tochigi no Hoshi," which was introduced in 2014. Tochigi no Hoshi is not a variety suitable for sake brewing such as Yamada Nishiki, but is used for regular consumption. It is well-known for its high quality, having been used at the Daijosai ceremony and receiving a special A rating in the "Rice Taste Ranking." This is a sake that allows you to fully enjoy the flavor of the rice, and can be enjoyed paired with a wide variety of dishes.

Specific name: Junmaishu
Ingredients: Rice (domestic), Koji (domestic)
Rice used: 100% Tochigi no Hoshi
Alcohol content: 15%

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Utsunomiya Sake Brewery (Tochigi Prefecture)

Kanto

#Tochigi

③ "Soyo Shuzo"

Founded in 1872 (Meiji 5).
Souyo Shuzo is a sake brewery that uses carefully selected ingredients and pursues flavor through kimoto brewing and aging. As a local sake brewery, over 8% of its total shipments are to Tochigi Prefecture, and its sake, brewed with mellow underground water from the Kinugawa River system, has been loved by locals for many years. It has won the gold medal at the National New Sake Tasting Competition since 2011 and has also won the top prize at other tasting competitions, earning it high praise both inside and outside the prefecture.
They are very particular about the rice they use, and in particular, they use the largest amount of "Yamada Nishiki" from Hyogo Prefecture's Special A District in eastern Japan. They also actively use other sake-brewing rice varieties from within the prefecture, such as "Gohyakumangoku" and "Yume Sasara," which are grown by contracted farmers.

"Highly recommended!"Soho Kiichi Shizuku Kimoto-brewed Junmai Daiginjo

Yamada-nishiki rice from Yoshikawa, Hyogo Prefecture, a special A region, is polished in-house to 35%, and the kimoto brewing and drip collection techniques are used to express the clarity and concentration of the flavor. Furthermore, it is aged for more than five years, making it one of Soho's highest standards. It is bottled each brewing year, and is shipped in the order that is deemed appropriate after checking the state of maturation in the brewery. It is the culmination of Soho's three elements of Yamada-nishiki, kimoto, and aging, and the elegance and permeability you feel when you first put it in your mouth is highly praised by many sake connoisseurs.

Specific name: Junmai Daiginjo
Ingredients: Rice (domestic), Koji (domestic)
Rice used: Yamada Nishiki
Alcohol content: 17%

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Soho Sake Brewery

Tochigi

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④ "Tentaka Sake Brewery"

Founded in 1914 (Taisho 3).
Tentaka Sake Brewery brews pure rice sake using organic rice grown in-house, and continues to produce sake sustainably as a pioneer in organic sake.
Deeply rooted in Otawara City, Tochigi Prefecture, where rice farming has been popular since ancient times, the company has been making "rice-only sake" since before the term "junmai sake" was even coined. In 2005, the company became an organically certified business, began cultivating organic rice together with local farmers, and began brewing organic sake. It later obtained organic certification from the US and EU, and achieved the feat of winning a gold medal at the 2017 National New Sake Tasting Competition as Japan's first organic sake.
The water used is groundwater from the Nasu mountain range, pumped up from an unlined well on the brewery's premises, and after use, the water is purified before being returned to the river. This is a brewery that is committed to promoting sustainable sake brewing and working to reduce its environmental impact.

"Highly recommended!"Organic Junmai Daiginjo Tentaka Reiwa 6th Gold Award Award Winner

Specific name: Junmai Daiginjo
Ingredients: Rice (domestic), Koji (domestic)
Rice used: Organic Yamada Nishiki from Hyogo Prefecture
Alcohol content: 16%

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Tentaka Sake Brewery Co., Ltd.

Tochigi

#Tochigi♯Sake brewery

⑤ "Daiichi Sake Brewery"

Founded in 1673 (the first year of the Enpo era).
Daiichi Sake Brewery is the oldest sake brewery in Tochigi Prefecture, founded during the reign of the fourth Tokugawa Shogun, Ietsuna. After emerging from the period of national isolation, in 1875 (Meiji 8), the brand was named "Kaika" in honor of "Civilization and Enlightenment". In 1936 (Showa 11), the trademark was changed to "Kaika".
Since the company was founded as a farming family, it still owns its own rice paddies, and its brewers, who are employees, do everything from planting the rice to harvesting it. They believe that "the sake being drunk now is the most delicious in the history of the brewery, and the sake that will be drunk in the future must be even more delicious than now."

"Highly recommended!"AWASAKE

Specific name: Other
Ingredients: rice, rice koji
Rice used: Yume Sasara
Alcohol content: 13%

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Daiichi Sake Brewery

Tochigi

#Tochigi

Enjoy the unique Tochigi sake!

Tochigi Prefecture is blessed with a rich natural environment, and is a region where sake brewing, making use of high-quality water and sake rice, is well established.

It developed after the introduction of techniques by Omi merchants in the Edo period, and today, under the prefecture's unique "Shimotsuke Toji" system, it continues to brew high-quality sake that combines tradition and innovation. One of its attractions is the unique flavors it produces, using original varieties of sake rice such as "Tochigi Sake 14" and "Yume Sasara," and table rice such as "Tochigi no Hoshi."

Each brewery introduced in this article is pursuing a unique flavor by utilizing their own particular attention to detail and techniques. They are expanding the possibilities of sake with a variety of styles, including aged sake, organic sake, and sparkling sake. Through "Sake World NFT," we hope you will be able to pick up these unique Tochigi sakes and enjoy their profound flavors and history.

Writer: Yuki Arai
Born in Shiga Prefecture, living in Kyoto City / Sake Master, SAKE DIPLOMA, SAKE certification instructor, Wine expert
Due to his love of alcohol, after graduating from university he got a job at a liquor store in Kyoto. After that he worked in sales for a food manufacturer before becoming a freelance writer. His specialties are traditional cuisine and alcohol. He will continue to work hard to spread the appeal of Japanese sake through his articles.