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クドい！シン・ツチダ（研究醸造 data.32）

Kudoi! Shin Tsuchida (Kenkyu Jozo data.32)

クドい！シン・ツチダ（研究醸造 data.32）

Tsuchida — Tsuchida Shuzo, Gunma

A new challenge from Tsuchida Shuzo: a 60-hour koji-making process that left the koji room hazy with green spores. A uniquely rich sake born from unusual koji.

Specifications

Type
Junmai Shu
Rice
Asahi no Yume
Rice polishing ratio
90%
Yeast
Mutenka
Alcohol
16.1%
Sake meter value
-20
Acidity
3.7

Official website

Flavor profile Juku-shu

Juku-shuJun-shuSo-shuKun-shu
RestrainedAromatic
RichLight

Juku-shu — aromatic and full-bodied, including aged sake

DrySweet
LightFull

An SMV of -20, high acidity of 3.7, and the description of intense, koji-driven richness point to a full, sweet-leaning body. The rich, abundant aroma without ginjo character places it in the juku quadrant.

Estimated by AI from the published specifications and the brewery's description; your impression may differ.

About

This time, Tsuchida Shuzo has taken on an innovative approach to sake brewing by changing the length of koji-making. The standard koji-making time found in textbooks is 48 hours, over two days. Through research at Tsuchida Shuzo, we found 48 hours to be too long. We made koji in 42 hours at times, and for Shin Tsuchida, in 33 hours. The koji for this sake was made over 60 hours. For tsuppa-sei koji (突破精), as used in ginjo-style sake, 60 hours is occasionally seen. However, we have found no sake made with sohasei koji (総破精), as ours is, that was brewed over 60 hours. We believe this may be the only sake in which that flavor can be experienced. Stepping beyond conventional brewing processes and carrying out a 60-hour koji-making process, we were able to create a special koji unlike any we had seen. In the koji room, the koji spores rose into the air, a haze enveloped the room, and the koji turned green. Some kurabito (brewers) wondered whether the sake itself would turn green. Some were also anxious about whether this could really become a drinkable sake. For that reason, we expected it would be very difficult to drink. Yet although it has a rich flavor, it was more approachable than we had anticipated. Of course, it is quite rich compared with ordinary sake. Because the koji is strong, the namahine (raw-sake off-aroma) was noticed earlier than usual. Because it contains many enzymes, when left unpasteurized it matures quickly, and its aroma is rich without any strange off-notes. It pairs well with rich foods such as iburigakko (smoked pickled daikon) with cream cheese, miso-marinated grilled pork, and beef stew. It is an excellent match for the miso glaze on yakimanju, a Gunma specialty of grilled steamed buns. This sake was created by bringing together techniques unique to Tsuchida Shuzo that depart from textbook methods.

Other sake from this brand 30