日本酒ガイド
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研究醸造22

Kenkyu Jozo 22

研究醸造22

Tsuchida — Tsuchida Shuzo, Gunma

Made with IDO yeast

Specifications

Type
Junmai Shu
Rice
Not disclosed
Rice polishing ratio
90%
Yeast
Not disclosed
Alcohol
14.5%
Sake meter value
-14
Acidity
2.5

Official website

Flavor profile Jun-shu

Juku-shuJun-shuSo-shuKun-shu
RestrainedAromatic
RichLight

Jun-shu — rich and umami-driven

DrySweet
LightFull

An SMV of -14 and acidity of 2.5 point to a sweet, full-bodied profile, with the 90% polishing ratio adding rice character. Aroma is restrained, placing it 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 yeast differences. Many sake are made with different yeasts, but this study uses Shin Tsuchida as the baseline and examines how adding yeast changes the result. In brief, this is the yeast-added version of Shin Tsuchida. There are six versions in total: the baseline with Mutenka (no yeast added) and five versions with added yeast. The yeasts are Kyokai No. 601, Kyokai No. 701, Kyokai No. 901, Gunma G201 yeast, IDO yeast, and Mutenka (no yeast added). This version uses IDO yeast. The basic production follows Shin Tsuchida, aiming for 15 to 16% alcohol, and the other changes that occur are observed. To conclude, the difference in flavor was greater than expected. As you will understand when you drink it, the characteristics of each yeast came through. The rice is milled to a 90% rice polishing ratio, so this may give distinctive characteristics compared with more heavily polished rice. This is because yeast takes up nutrients from the rice during fermentation. At a 90% rice polishing ratio, a wider range of nutrients remains, which gives a flavor different from that of more polished rice.

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