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研究醸造19

Kenkyu Jozo 19

研究醸造19

Tsuchida — Tsuchida Shuzo, Gunma

Brewed with Kyokai No. 701 yeast

Specifications

Type
Junmai Shu
Rice
Not disclosed
Rice polishing ratio
90%
Yeast
Kyokai No. 701
Alcohol
15.4%
Sake meter value
-6
Acidity
2.5

Official website

Flavor profile Jun-shu

Juku-shuJun-shuSo-shuKun-shu
RestrainedAromatic
RichLight

Jun-shu — rich and umami-driven

DrySweet
LightFull

The SMV of -6 and acidity of 2.5 with 90% polishing suggest a sweet, full, rice-driven profile. Aroma is restrained, placing this sake in the jun (rich, restrained) style.

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

About

The theme of this research is differences caused by yeast. Many sake brewed with different yeasts already exist, but this study uses the "Shin Tsuchida" brewing method as a baseline and asks what differences appear when yeast is added. To put it simply, this is a yeast-added version of Shin Tsuchida. Six versions were prepared: a baseline with no added yeast (Mutenka), and five versions with added yeast, namely Kyokai No. 601, Kyokai No. 701, Kyokai No. 901, Gunma G201 yeast, and IDO yeast. This bottle is the version made with Kyokai No. 701. The basic brewing follows Shin Tsuchida, aiming for an alcohol content of 15 to 16%, and the study examines what other changes occur. Looking at the results, the differences in taste were larger than expected. As you will understand when you drink it, the characteristics of each yeast came through. The rice was milled to a 90% polishing ratio, so this version may have distinctive characteristics compared with more heavily polished rice. This is because yeast takes up nutrients from the rice as it ferments. At a 90% polishing ratio, a wide range of nutrients remain, which gives a flavor different from that of more heavily polished rice.

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