日本酒ガイド
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研究醸造23

Kenkyu Jozo 23

研究醸造23

Tsuchida — Tsuchida Shuzo, Gunma

Mutenka: no yeast added

Specifications

Type
Junmai Shu
Rice
Not disclosed
Rice polishing ratio
90%
Yeast
Mutenka
Alcohol
15.5%
Sake meter value
-12
Acidity
4.4

Official website

Flavor profile Jun-shu

Juku-shuJun-shuSo-shuKun-shu
RestrainedAromatic
RichLight

Jun-shu — rich and umami-driven

DrySweet
LightFull

The SMV of -12 and acidity of 4.4 point to a sweet, full-bodied impression, while the 90% polishing ratio suggests rice-derived umami with restrained aroma, 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 variation. Many sake are made with different yeasts, but in this study we used the brewing method of "Shin Tsuchida" as the baseline and asked what differences appear when yeast is added. Put simply, this is the yeast-added version of Shin Tsuchida. Six batches were made in total: a baseline with no added yeast, and five batches with added yeast. The yeasts are as follows: [Kyokai No. 601, Kyokai No. 701, Kyokai No. 901, Gunma G201 yeast, IDO yeast, Mutenka (no added yeast)] This batch is the Mutenka (no added yeast) version. The basic production followed Shin Tsuchida, aiming for an alcohol content of 15 to 16%, and we observed what other changes occurred. In conclusion, the differences in flavor were greater than we expected. As you will understand when you taste them, the characteristics of each yeast came through. The rice was polished to a 90% rice polishing ratio, so this may show distinctive characteristics that differ from those of more heavily polished rice. This is because yeast takes up nutrients from the rice during fermentation. With a 90% rice polishing ratio, a range of nutrients remains, which gives a flavor different from that of more heavily polished rice.

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