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土田生もと

Tsuchida Kimoto

土田生もと

Tsuchida — Tsuchida Shuzo, Gunma

Edo-era brewing, reimagined in the Tsuchida style: old roots, a modern taste.

  • Kimoto

Specifications

Type
Junmai Ginjo
Rice
Not disclosed
Rice polishing ratio
60%
Yeast
Kyokai No. 701
Alcohol
14%

Official website

Flavor profile Jun-shu

Juku-shuJun-shuSo-shuKun-shu
RestrainedAromatic
RichLight

Jun-shu — rich and umami-driven

DrySweet
LightFull

Junmai ginjo at 60% polishing with kimoto brewing, where natural lactic acidity and umami outweigh floral aroma. The description of a clean, light finish and food-friendly character suggests restrained aroma, moderate body and a dry-leaning profile.

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

About

Within the Tsuchida Shuzo lineup, Tsuchida Kimoto is polished to a rice polishing ratio of 60%, which is a high degree of polishing within the brewery's range (though not especially high by general standards). It is a kimoto (traditional yeast-starter method) brew from the same brewery as Shin Tsuchida, which is polished to 90% and brewed with mutenka (no added yeast), yet the two have very different characters. Shin Tsuchida offers rich rice umami and complex flavors from wild yeast. By contrast, Tsuchida Kimoto is brewed with Kyokai No. 701 yeast and has depth of flavor with a light, clear finish. Tsuchida Kimoto is a sake built to accompany meals. The acidity and umami nurtured by naturally occurring lactic acid bacteria, together with its clean finish, make food taste even better. It pairs with Japanese, Western, meat, fish and vegetable dishes alike, and its character shifts from chilled to room temperature to warmed (kan).

Other sake from this brand 30