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Tsuchida 99

Tsuchida 99

Tsuchida 99

Tsuchida — Tsuchida Shuzo, Gunma

A sake brewed with 99% koji

Specifications

Type
Junmai Shu
Rice
Asahi no Yume
Rice polishing ratio
70%
Yeast
Mutenka
Alcohol
13%
Sake meter value
-48
Acidity
4.4

Official website

Flavor profile Jun-shu

Juku-shuJun-shuSo-shuKun-shu
RestrainedAromatic
RichLight

Jun-shu — rich and umami-driven

DrySweet
LightFull

A 99% koji ratio, SMV of -48 and acidity of 4.4 point to a sweet, dense profile with restrained aroma led by koji umami. This places it in the jun (restrained, rich) quadrant.

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

About

Tsuchida 99 is released every year on September 9 for the 99 Day (99の日). By now, there are probably few people who do not know it. Tsuchida 99 takes on the limit of sake itself, with a koji ratio (the proportion of koji rice among the raw materials) of 99%, the highest that can still be called sake. This year, in addition to the regular Tsuchida 99, we are also offering an ultra-unorthodox method and ultra-limited 99. We believe that tasting these together will let you appreciate even more the depth of koji. Koji, Japan's national fungus, has always been the most important element in sake brewing. Koji mold (Aspergillus oryzae) is a microorganism representative of Japan and has been certified as a national fungus. It is indispensable to fermented foods that form the core of Japan's traditional food culture: miso, soy sauce, vinegar, mirin, and sake. It is very familiar to the Japanese. In sake brewing, there is a saying: 'Koji first, shubo (yeast starter) second, moromi (fermentation mash) third.' It expresses that koji is the most important element in making sake. Of course every step matters, but koji also influences the later stages, such as the shubo and fermentation, and it is a crucial process in shaping the flavor and aroma of the sake. Koji is Japan's national fungus and the most important element in sake brewing. 99 uses this koji up to the limit at which a product can still be called sake. We believe it is a sake that expands the possibilities of sake, to the point that one may wonder, 'Can the amount of koji rice change the taste this much?!' The standard is 20%. 99 is 99%. It is not 100 because it is sake. Koji ratio refers to the proportion of koji rice used among the raw materials. A koji ratio of around 20% is typical, brewed with 20% koji rice and 80% white rice. Tsuchida 99, with a koji ratio of 99%, is brewed with 99% koji rice and 1% white rice. Why 99% and not 100%? Under the Liquor Tax Act, sake is defined as a liquor made by fermenting rice, koji rice, and water and then straining it. In other words, unless at least some white rice is used, the product cannot be called sake, and it can no longer be made under a sake brewing license. We chose 99% under the Liquor Tax Act. The number 99 also has a catchy ring to it, and today we are glad we settled on 99%.

Other sake from this brand 30