Inoue Seikichi Co

Tochigi, Tochigi Prefecture

Brewer Inoue Seikichi

Founded 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. Thus, that element is bottled up with his sake and travels to us. 

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. 


Image PRODUCT Description Country / Region Region Materials

93 WA
Sawahime Shimotsuke Junmai Daiginjo Rice
Unique! This has a delightful nose of canteloupe, lush raspberry, and sassafras notes. The abundance of minerals in the water gives this a... Read More

Sawahime Ginjo Rice
Notes of fresh cucumber, peach, white grape, fuji apple and bamboo in the nose and lovely minerality.  Slightly off dry on the palate,... Read More

Sawahime Tokubetsu Honjozo Rice
This inviting Honjozo is full of floral, quince, dried mango, anise and hazelnut aromatics. On the palate this sake has medium body and a... Read More

Sawahime Junmai Ginjo Rice
Subtle aromas of green apple, asparagus, melon, tapioca, and sweet pea, with a floral overtone; fresh and pure flavors of melon rind, dried... Read More

Sawahime Yamahai Junmai Rice
Notes of gardenia, ripe kiwi, papaya, green peppercorn and aged comte cheese subtlely arouse the senses. Dominating the sake are flavors of... Read More