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研究醸造18

Kenkyu Jozo 18

研究醸造18

Tsuchida — Tsuchida Shuzo, Gunma

Brewed with Kyokai No. 601 yeast

Specifications

Type
Junmai Shu
Rice
Not disclosed
Yeast
Not disclosed
Alcohol
15.6%
Sake meter value
-4
Acidity
1.7

Official website

Flavor profile Jun-shu

Juku-shuJun-shuSo-shuKun-shu
RestrainedAromatic
RichLight

Jun-shu — rich and umami-driven

DrySweet
LightFull

With SMV -4, acidity 1.7 and 90% polishing, this junmai should show restrained aroma with a fuller, rounder body. The negative SMV points to a noticeably sweet impression.

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

About

The theme of this research is differences in yeast. Many sake are brewed with different yeasts, but this research uses the production of "Shin Tsuchida" as its baseline and asks what differences appear when yeast is added. Put simply, this is a yeast-added version of Shin Tsuchida. Six samples were made in total: a baseline with no yeast added (Mutenka, no added yeast) and five samples with yeast added. The yeasts are Kyokai No. 601, Kyokai No. 701, Kyokai No. 901, Gunma G201 yeast, and IDO yeast. This sample is Kyokai No. 601. The basic production followed Shin Tsuchida, aiming for an alcohol content of 15–16%, and the other conditions were kept the same to see what changes would occur. To conclude, the differences in flavor were greater than expected. Once you taste it, you will understand, as the characteristics of each yeast came through. The rice polishing ratio is 90%, so this sake may have unique characteristics that differ from sake made with more heavily polished rice. This is because yeast takes up nutrients from the rice during fermentation. With 90% polishing, a range of nutrients remain, which gives a flavor different from that of more heavily polished rice.

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