Inoue san's brewing philosophy hinges on his adage "真・地酒宣言"  (Shin Jizake Sengen) which translates as “The Authentic Local Artisanal Sake”

Hiroshi Inoue, 5^th generation owner/brewer is bent on using only produce (rice, yeast & water) from Tochigi, where the brewery is. Tochigi is an hour north of Tokyo by train. The 3 assistant brewers hired by Inoue san are also Tochigi natives.

His aim is to showcase the splendour of Tochigi and where many breweries use rice & yeast cultivated in various parts of Japan, he collaborates with local rice farmers to help improve the quality of their crop.

Inoue san, who turns 41 this June  is also actively involved with the Tochigi Institute of Brewing, where they research on new yeast strains and look to improve the quality of sake brewing in the prefecture.

With Sawahime sakes served at some of Japan's Michelin starred establishments,   Inoue san constantly challenges himself to brew sakes to match a wide array of cuisines.  So enamored with laksa & chicken rice while he was in Singapore in 2014, he developed a prototype sake that pairs so brilliantly with spicy & deeply savoury flavors.

“Sawahime Daiginjyo“ was judged “Champion Sake” at the 2010 International Wine Challenge.  450 sakes were judged blind at this competition, the largest sake competition outside Japan. http://www.internationalwinechallenge.com/