SETO Brewery

In 1789, the first head of the Segashira family, Tajihei, founded the company under the name “Maruhei Masamune”. Since then, the company has continued to be passed down through the generations for over 200 years. In 1920, the company was incorporated. On the occasion of its incorporation, the company launched a sake called “Tocho”, which was named by the then Prime Minister, Takaaki Hara. Since then, the company has continued to brew sake that lives up to the name.

Brewery

Since its founding, Azuma-cho has continued to brew sake using the traditional three-step brewing method, from the Daiginjo Azuma-cho to the Ginmon Azuma-cho (regular sake), using only rice and pure water from Saga Prefecture, and has continued to brew sake that is unchanged from the past.
At Segashuzo, all of our employees will continue to work hard to improve quality, and we will continue to brew the most refined sake in Japan, while adhering to the traditional three-step brewing method that has been used since the company was founded. We ask for your continued support and patronage of our sake “Tocho”.

In order to make good sake, it is important to secure good ingredients (rice).
With this in mind, we have a strong commitment to using rice produced in Saga Prefecture.
In particular, we have been involved in the production of Yamadanishiki rice since 1988, when we established a research group to study Yamadanishiki rice, and we have been working with our employees and local farmers to produce this rice.
In addition, we are particular about the rice polishing process, and we use a rice polishing machine that maintains the original temperature and humidity to slowly and carefully polish the sake rice grown in our hometown with care and affection.

〒849-1425　3117 Gochoda Ko, Shioda-machi, Ureshino-shi, Saga