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Tsuchida 壌 木桶仕込み

Tsuchida Jo Kioke Shikomi

Tsuchida 壌 木桶仕込み

Tsuchida — Tsuchida Shuzo, Gunma

Pursuing sake brewing that relies on nature: Tsuchida Jo Kioke Shikomi

Specifications

Type
Junmai Shu
Rice
Not disclosed
Rice polishing ratio
90%
Yeast
Mutenka
Alcohol
16%
Sake meter value
-12
Acidity
3.7

Official website

Flavor profile Jun-shu

Juku-shuJun-shuSo-shuKun-shu
RestrainedAromatic
RichLight

Jun-shu — rich and umami-driven

DrySweet
LightFull

The junmai sake's 90% polishing ratio, high acidity of 3.7, and kimoto-style wooden-tub brewing, plus the text's "dense yet quiet" description, point to restrained aroma and a rich, umami-driven body. The SMV of -12 indicates sweetness, which the high acidity moderates to a medium level.

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

About

Naturally grown rice, wooden tubs, and kimoto-style brewing (a traditional yeast-starter method) with no additives. Tsuchida Jo is brewed in wooden tubs. Jo is made from naturally grown rice grown without fertilizer or pesticides, polished to a ratio of 90%, so that very little is milled away. It is brewed with the same fully Mutenka (no additives) method as Shin Tsuchida. It is the flagship of our brewery. We brewed this Jo in wooden tubs (kioke). It is natural to wonder whether changing only the fermentation vessel could make such a difference. When you compare them, the difference is clear. The following are comments from our toji (master brewer). "Rich, yet quiet and smooth. Wooden-tub brewing clearly has more depth. Put simply, it is bitter and astringent, but there is something that cannot be expressed by those words alone." Unlike the enamel tanks in common use today, wooden tubs have tiny holes and absorb liquid, so they are said to be an environment where microorganisms tend to settle. It is thought that microorganisms absent in enamel tank fermentation are active in wooden-tub brewing (Kioke Shikomi). When people think of premium sake, many imagine a fragrant daiginjo made from highly polished sake rice. Tsuchida Jo Kioke Shikomi finds its value in the complete opposite direction. Made from naturally grown table rice polished to 90% and barely milled, it carries no Junmai or other special designation. Rather than being defined by polishing ratio or designation, could it be a sake of new value? You may wish to offer this new kind of sake as a gift or for a special occasion.

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