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野生の12 研究醸造data28

Yasei no 12 Kenkyu Jozo data28

野生の12 研究醸造data28

Tsuchida — Tsuchida Shuzo, Gunma

Third time lucky: a research brew of low-alcohol kimoto genshu made with wild yeast

  • Unpasteurized (nama)

Specifications

Type
Junmai Shu
Rice
Asahi no Yume
Rice polishing ratio
90%
Yeast
Mutenka
Alcohol
12%
Sake meter value
-42
Acidity
5.3

Official website

Flavor profile Jun-shu

Juku-shuJun-shuSo-shuKun-shu
RestrainedAromatic
RichLight

Jun-shu — rich and umami-driven

DrySweet
LightFull

SMV -42 and acidity 5.3 point to strong sweetness and acidity, and the text describes a firm, wild flavor. As a 90% polished kimoto nama junmai at 12% alcohol, it shows restrained aroma and a full body with a light finish.

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

About

This sake is brewed with Mutenka (no added yeast) and kept low in alcohol as a kimoto (traditional yeast-starter method) genshu (undiluted sake), an unusual approach to sake making. The brewers guided whatever wild microbes arrived in the brewery, not knowing in advance which yeasts would settle in, and brought the sake to completion from them. This is the third attempt at low-alcohol sake made with wild yeast. The previous two did not turn out as intended, as fermentation progressed too far and the alcohol level rose too high. Still, the company president asked for another try at low alcohol this year, this time at a rice polishing ratio of 90%, which is harder to control. - Gunma-grown table rice, rice polishing ratio 90% - Mutenka (no added yeast) - Other additives also not used - Kimoto method, aiming for an alcohol content of about 10% to 12% while still tasting good Brewery walls harbor many invisible yeasts and other microbes. Brewing with wild yeast means guiding these microbes toward the sake you aim for. Kyokai yeasts (association yeast strains) are widely used and come with documentation on fermentation progress, flavor, and aroma. They make it easier to reach a target style safely, but they may also reduce the diversity of flavors that sake can have. This sake has a wild, rustic character. The flavor is firm, but with alcohol at a lower 12%, the finish is surprisingly light, and it is easy to keep drinking. Sweetness and acidity are quite pronounced, so chilling it well is recommended. It can also be enjoyed on the rocks or mixed with soda. Its flavor is strong enough that it does not taste thin when diluted, and it goes down easily. For food, try it with meat: pork tongue, beef tongue, and offal dishes pair well, and horse sashimi is also a good match. Master brewer (toji) Hoshino's recommended pairing is peach, which he reportedly found quite delicious.

Other sake from this brand 30