Tsuchiya Shuzoten traces its origins back to the Sengoku period, when its founders followed the warlord Takeda Shingen from Yamanashi to the Saku region of Nagano, where they established themselves as village leaders and sake brewers. Although the brewery once faced collapse due to spoilage, it was revived in the late Meiji era (around 1900), leading to the Tsuchiya Shuzoten known today. As a relatively late-established brewery in Nagano, Tsuchiya Shuzoten focused intensely on quality while experimenting with distribution channels, guided by the belief in “brewing better sake.” Seeking both excellence and efficiency, the brewery adopted the innovative sokujo-moto method, developed in the early 20th century and considered revolutionary in sake production. The sokujo-moto technique introduces lactic acid at the start of the yeast starter process, preventing unwanted bacteria and ensuring stable fermentation. While traditional kimoto methods create deep, complex flavors, they require significant time and are highly affected by environmental conditions. In contrast, sokujo-moto enables consistent and high-quality brewing with far greater efficiency. Tsuchiya Shuzoten was the first in Nagano to adopt this method and applied it to its ginjo brewing. Its philosophy of prioritizing quality and embracing new techniques continues to guide the brewery today. As a result, its flagship sake “Akane Sasu” has earned high acclaim, including selection for ANA’s international first-class service.