日本酒ガイド
English日本語
研究醸造21

Kenkyu Jozo 21

研究醸造21

Tsuchida — Tsuchida Shuzo, Gunma

Brewed with Gunma G201 yeast

Specifications

Type
Junmai Shu
Rice
Not disclosed
Rice polishing ratio
90%
Yeast
Not disclosed
Alcohol
15.1%
Sake meter value
+0
Acidity
2.1

Official website

Flavor profile Jun-shu

Juku-shuJun-shuSo-shuKun-shu
RestrainedAromatic
RichLight

Jun-shu — rich and umami-driven

DrySweet
LightFull

Junmai at 90% polishing with SMV 0, acidity 2.1 and 15.1% alcohol suggests a restrained aroma with rice umami. The moderately high acidity balances the mid-level sweetness and gives medium richness.

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 made with different yeasts, but in this study we used the "Shin Tsuchida" recipe as the baseline and examined how adding yeast would change the result. To put it simply, this is a yeast-added version of Shin Tsuchida. The baseline, with no added yeast, and five added yeasts make six types in total, as follows: Kyokai No. 601, Kyokai No. 701, Kyokai No. 901, Gunma G201 yeast, IDO yeast, and Mutenka (no added yeast). This is the Gunma G201 yeast version. The basic brewing follows Shin Tsuchida, aiming for 15 to 16% alcohol, while we examined what other changes would occur. To state the conclusion first, the difference in flavor was greater than we expected. As you will understand when you drink it, the characteristics of each yeast came through. This sake is polished to a 90% rice polishing ratio, so it may have distinctive qualities that differ from those of more heavily polished rice. This is because yeast takes in nutrients from the rice as it ferments. With a 90% rice polishing ratio, a range of nutrients remains, which gives a flavor different from that of more heavily polished rice.

Other sake from this brand 30