Tsuji Honten

Tsuji Honten was founded in Okayama in 1804 by the Tsuji family. Today’s brother & sister team, Soichiro & Maiko Tsuji, are the seventh-generation brewers. Maiko is one of the very few female Toji (master brewers) in Japan.

Tsuji Honten works with the heirloom sake rice Omachi. Alongside this rice strain, they are also pioneers of an ancient brewing technique, bodaimoto. This ancient method was first developed by monks during the Kamakura Period (1185-1333), and was adapted by Tsuji Honten in the 1980s.

The Omachi rice brings rustic and herbaceous notes, whilst soft water from the Asahi River lends a clean and sweet note to the sake. The result is a balanced and rich sake, with an added lactic zing from the bodaimoto technique.