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Tsuchida99 STUDY 2

Tsuchida99 STUDY 2

Tsuchida99 STUDY 2

Tsuchida — Tsuchida Shuzo, Gunma

A world first: learn how koji-making time shapes flavor. Koji-making time: 37 hours

Specifications

Type
Junmai Shu
Rice
Asahi no Yume
Rice polishing ratio
70%
Yeast
Mutenka
Alcohol
13.6%
Sake meter value
-48
Acidity
4.6

Official website

Flavor profile Jun-shu

Juku-shuJun-shuSo-shuKun-shu
RestrainedAromatic
RichLight

Jun-shu — rich and umami-driven

DrySweet
LightFull

The very negative SMV of -48 and high acidity of 4.6 point to a strongly sweet, full-bodied profile with a noticeable acid backbone. As a junmai at 70% polishing, aroma stays restrained and rice-led.

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

About

Tsuchida99 is a sake that lets you experience how the amount of koji changes the flavor of the sake. The focus of this sake is the koji-making time, known as seikiku jikan (製麹時間). This bottling uses a koji-making time of 37 hours. You may wonder whether a difference in koji-making time can really change the taste. However, this sake is built around a factor that is important to sake yet has never appeared in textbooks until now. We hope you will be there at the moment a new page of history is opened.

Other sake from this brand 30