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研究醸造20

Tsuchida Kenkyu Jozo 20

研究醸造20

Tsuchida — Tsuchida Shuzo, Gunma

Brewed with Kyokai No. 901 yeast

Specifications

Type
Junmai Shu
Rice
Not disclosed
Rice polishing ratio
90%
Yeast
Kyokai No. 901
Alcohol
15.5%
Sake meter value
-5
Acidity
2

Official website

Flavor profile Jun-shu

Juku-shuJun-shuSo-shuKun-shu
RestrainedAromatic
RichLight

Jun-shu — rich and umami-driven

DrySweet
LightFull

With SMV -5, acidity 2.0 and 90% polishing, this junmai is likely restrained in aroma with a full, rice-driven body and noticeable sweetness. The retained rice nutrients and higher acidity point to a rich, mellow profile in the jun quadrant.

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 brewed with different yeasts exist, but this study uses Shin Tsuchida as the baseline and examines what differences arise when yeast is added. Put simply, it is a yeast-added version of Shin Tsuchida. The six samples consist of a baseline with no added yeast (Mutenka) and five added yeasts: Kyokai No. 601, Kyokai No. 701, Kyokai No. 901, Gunma G201 yeast, IDO yeast, and Mutenka. This one is Kyokai No. 901. The basic production follows Shin Tsuchida, aiming for an alcohol content of 15-16%, and otherwise examines what changes occur. To be direct, the differences in flavor were greater than expected. As you will understand when you drink them, the characteristics of each yeast came through. Because it is polished to a 90% rice polishing ratio, it may show unique characteristics compared with more highly polished rice. This is because yeast takes up nutrients from the rice during fermentation. At 90% polishing, a range of nutrients remains, which gives a flavor different from that of more highly polished rice.

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