This fascinating saké becomes even more incredible once you learn its origins. While commercial saké production typically requires a full team, this one is brewed by a single man. For perfectionist brewer Masayuki Kuwayama, the process is painstaking—yet he pursues it out of pure devotion to his craft.
Kuwayama’s brewery, Chochin Shuzo, is tucked away in Aichi Prefecture, about a 4.5-hour drive southwest of Tokyo. It is one of Japan’s most artisanal saké producers—every bottle is made entirely by hand. Its water source comes from a well inside the brewery, unusually high in minerals for Japan, lending the saké natural acidity, complexity and impressive aging potential.
Every bottle is wrapped in shinbunshi (newspaper), a charming family tradition carried out by his wife, daughter and mother. Under Kuwayama’s meticulous eye, production follows an uncompromising, human-centered approach. The rice is washed by hand in 22-pound batches, the shubo (starter mash) is ladled gently into fermentation tanks and bottling is done straight from the tank (jikagumi). The only machine in the entire brewery is a single pump—used once per batch to transfer the moromi to the sake press.
Chochin’s annual production is just 250 koku (around 5,200 cases), despite having the capacity to produce five times that amount. As Kuwayama-san says with a smile, "If I made more, I would die." His single-minded dedication yields a saké of extraordinary depth, purity, and individuality.
Tasting Notes - This saké expresses itself not through fruit or floral notes, but through minerality, texture, and earthiness. In the glass it shows a faint yellow hue—thanks to its non-charcoal filtration—with a rounded, dense, savory, and energetic presence. Layers of rice umami unfold toward a robust, dry finish. A saké of raw energy and handcrafted precision, Chochin Awa Yamadanishiki 65 embodies artisanal brewing at its most extreme.
Chochin Awa Yamadanishiki 65
PREFECTURE: AICHI
Rice: Awa Yamadanishiki (grown in Tokushima's Awa region)
Rice Polishing Ratio: 65%
Yeast: Kyokai No. 9
Style: Muroka (does not undergo charcoal filtration) Nama (unpasteurized) Genshu (cask strength)
Flavor: This Sake is more about the non-fruit flavors. Dense, savory and lively, with layers of rice umami and a robust, dry finish.
Kuwayama’s brewery, Chochin Shuzo, is tucked away in Aichi Prefecture, about a 4.5-hour drive southwest of Tokyo. It is one of Japan’s most artisanal saké producers—every bottle is made entirely by hand. Its water source comes from a well inside the brewery, unusually high in minerals for Japan, lending the saké natural acidity, complexity and impressive aging potential.
Every bottle is wrapped in shinbunshi (newspaper), a charming family tradition carried out by his wife, daughter and mother. Under Kuwayama’s meticulous eye, production follows an uncompromising, human-centered approach. The rice is washed by hand in 22-pound batches, the shubo (starter mash) is ladled gently into fermentation tanks and bottling is done straight from the tank (jikagumi). The only machine in the entire brewery is a single pump—used once per batch to transfer the moromi to the sake press.
Chochin’s annual production is just 250 koku (around 5,200 cases), despite having the capacity to produce five times that amount. As Kuwayama-san says with a smile, "If I made more, I would die." His single-minded dedication yields a saké of extraordinary depth, purity, and individuality.
Tasting Notes - This saké expresses itself not through fruit or floral notes, but through minerality, texture, and earthiness. In the glass it shows a faint yellow hue—thanks to its non-charcoal filtration—with a rounded, dense, savory, and energetic presence. Layers of rice umami unfold toward a robust, dry finish. A saké of raw energy and handcrafted precision, Chochin Awa Yamadanishiki 65 embodies artisanal brewing at its most extreme.
Chochin Awa Yamadanishiki 65
PREFECTURE: AICHI
Rice: Awa Yamadanishiki (grown in Tokushima's Awa region)
Rice Polishing Ratio: 65%
Yeast: Kyokai No. 9
Style: Muroka (does not undergo charcoal filtration) Nama (unpasteurized) Genshu (cask strength)
Flavor: This Sake is more about the non-fruit flavors. Dense, savory and lively, with layers of rice umami and a robust, dry finish.