loopy
Tsuchida Shuzo's "Shin Tsuchida" is rapidly gaining popularity these days. The rice is almost unpolished, with a polishing ratio of 90%. Moreover, it is brewed with rice instead of sake rice! The yeast and lactic acid bacteria seem to be additive-free, and the brewery's own yeast seems to be doing the alcoholic fermentation. The color of the sake is a kohaku (reddish-brown). It has the aroma of old sake. It has a caramel aroma. It is surprisingly sour in the mouth! The sake has a sake level of -10, so you would think it would be sweet, but strangely enough, it feels dry. Is it because it has an acidity of 4? I was convinced. It is similar to the feeling I had when I first drank Hana Tomoe in Nara. It has its own quirks, but if you like it, you can't stop drinking it. The body is thick because of the small amount of rice shavings, and the umami of rice with glutamate acid is amazing. It also has a very strong alcohol taste. Moreover, the aroma of rice bran lingers throughout. It is similar to Tamagawa Junmai-shu Yamahai Nama-filtered Nama-genshu from Kyoto. It is a distinctive sake with a unique character.
Brewer : Tsuchida Shuzo (Tone-gun, Gunma)
Degree of alcohol content: 16
Rice used: Gunma-grown rice
Rice polishing ratio: 90
Yeast used : No additive
Acidity: 3.6-4.2
Amino acidity: 3.7-4.3
Sake degree: -11 to -15
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