The Tedorigawa Yoshida Sake Brewery was founded in 1870 in the village of Yamashima, Ishikawa Prefecture. It is located near the Tedori River and Mount Hakusan, in a historic castle town. Around the 16th century, this region flourished for more than 100 years as a vibrant cultural hub. Yamashima was once one of the most renowned sake-brewing villages, thanks to the pure water from the Tedori River and the local rice. In the early 20th century, sake from this region was called “Tedori Sake” or “Yamashima Sake” and gained fame throughout Japan. Unfortunately, most breweries in Yamashima shut down during the Great Depression of the 1930s. Today, the Tedorigawa Yoshida Brewery is the only one that has preserved this rich tradition and history.
Two Toji, Two Kura System
Since 1997, the brewery has operated two kura (brewing facilities), each led by a different toji (master brewer): Teruyuki Yamamoto and Yukinari Yoshida. The experienced Yamamoto Toji oversees the Tedorigawa series, while the young Yoshida Toji leads the Yoshidagura series. Veteran artisans and young professionals work side by side, passing on traditional techniques while thoughtfully incorporating modern technology. The brewery produces only premium sake—mainly Ginjo-level—using rice polished in-house. They focus on Yamahai (a traditional fermentation starter) and aged sake reminiscent of the historic “Yamashima Sake.” By focusing their craftsmanship on the most essential parts of the brewing process, they employ advanced equipment in areas suitable for automation, such as rice washing and soaking machines, rice polishing mills, nitrogen bottling equipment, and pasteurizers.
An Experienced Toji and a New Kuramoto
A well-known sake brewing motto goes: "和醸良酒" – Good sake is brewed through harmony among people, and good sake fosters harmony. This principle is close to Master Brewer Yamamoto’s heart. He has been making sake for over 50 years. As in many breweries, passing on the skills and knowledge to the next generation is a key issue. Yasuyuki Yoshida, son of the 5th-generation kuramoto, studied agriculture at Tokyo University, worked at another sake brewery, and studied abroad in the UK. Upon returning to the Tedorigawa Yoshida Brewery, he began working alongside Yamamoto Toji. Living and working together with the brewing team during the six-month brewing season, Yasuyuki immersed himself in the process and eventually became the 6th-generation kuramoto of the brewery. His journey is representative of the passing down of brewers' knowledge. In 2015, the traditional brewing at Tedorigawa was the subject of the award-winning documentary “The Birth of Sake.”
Two Brands: Tedorigawa and Yoshidagura
The Tedorigawa brand is brewed using Japan’s highest-quality sake rice and preserves the traditions of Yamashima village sake. Honryu Junmai Daiginjo is crafted in small batches from highly polished Yamada Nishiki—the “King of Sake Rice.” It has elegant aromas of white flowers and honey. Silky and smooth on the palate, it flows gently down the throat. The taste is soft and clean, with a long, delicate finish. This sake pairs beautifully with refined dishes that highlight the pure flavors of their ingredients. J.D.G 1996 is aged slowly over 20 years. With just 13% alcohol, it’s a low-alcohol aged sake offering a balanced sweetness and acidity, rich and mellow with a long, delicious aftertaste.
Yoshidagura – A Local Sake
To reimagine the idea of local sake, Yoshidagura brews with rice grown around the brewery, water from Mount Hakusan, and its own cultivated Kanazawa yeast. Modern sake brewing consumes large amounts of energy and water, placing a burden on the environment. Instead of indulging in such “luxury,” Yoshidagura pursues a sustainable brewing model that respects nature and Earth’s cycles. The brewery has its own wastewater treatment facility, uses recycled bottles, CCFL lighting, and solar panels that now provide one-tenth of its total energy needs. Yoshidagura Junmai is brewed with 100% local Gohyakumangoku rice grown by contracted farmers. It features sweet, banana-like aromas with round umami and an appealing juiciness. A gentle alcohol fragrance gives it just the right touch of sharpness and bitterness, finishing with a beautifully clean aftertaste. It is a very well-balanced sake suitable for any occasion.
A New Style of Tradition
Yoshidagura rethought the concept of local sake and took on the challenge of brewing with Ishikawamon rice, a delicate and bacteria-sensitive variety developed in Ishikawa Prefecture. Using Ishikawamon rice and Kanazawa yeast, they created a new local sake: u.yoshidagura. Brewed using the Yamahai method—a specialty of Ishikawa’s toji—this sake has a low alcohol content of 13%, aligning with today’s trend toward lighter sakes. It offers a gentle sweetness like pear and a fresh acidity reminiscent of squeezed lime. This is a light, refined Junmai with pleasant umami and vibrant Yamahai acidity. The Tedorigawa Yoshida Brewery continues to produce sake that is deeply rooted in tradition while boldly stepping into the future.
