Inoue Seikichi Shoten (井上清吉商店) was founded in 1868. Young Inoue toji (Master Brewer) from Sawahime believes in true local sake and having fun. He believes that local sake should be made with local rice and yeast by local brewers to be “true” local sake or jizake. He also thinks sake making should be fun and enjoyable.
Sticking to his philosophy, Inoue-toji formed a new master brewers’ school, Shimotsuke Toji last November with two other brewers in Tochigi. The declining number of toji and the aging of the community is a constant issue for sake brewers and sake lovers. So, this unusual movement to create a new school with a younger generation of brewers is a welcome development
Sawahime uses all local rice, Hitogokochi or Gohyakumangoku and local yeast. His passion for sake shined through in 2010 when he was voted as the best Daiginjo in the world at the International Wine Challenge in London. This sake is made to be served with food and pair perfectly with the seasons.
